Loaded Baked Potato Soup with Chicken
Grab a spoon and thank me later: this Loaded Baked Potato Soup with Chicken is the cozy, cheesy hug your dinner table has been missing. It’s the soup version of your favorite baked potato, except somehow even better.
My mom used to make a version of this on the first cold night of the year, and honestly, that tradition stuck with me. Now it’s my go-to when I want something warm, comforting, and just a little bit indulgent (okay, a lot indulgent, don’t judge).
Table of Contents
Why You’ll Fall in Love With This Potato Soup Recipe
This isn’t just another one of those bland potato soup recipes floating around the internet. This one’s got smoky bacon, two kinds of cheddar, and tender shredded chicken folded right in, so it actually eats like a full meal.
It’s the kind of chicken soup dinner that makes you look like you really planned your week out, even if you’re just standing in your kitchen in sweatpants wondering what’s for dinner. No judgment here either.
- Rich, creamy base with a hit of smoky bacon
- Loaded with two cheeses and sour cream for that classic baked potato flavor
- Shredded chicken makes it hearty enough to be dinner on its own
- Comes together with mostly pantry staples
- Endlessly customizable with your favorite toppings
What You’ll Need: Loaded Baked Potato Soup Ingredients
Here’s everything you need to make this loaded baked potato soup happen. Nothing fancy, just good, honest ingredients that work together beautifully.
| Potatoes & Bacon | Amount |
|---|---|
| Potatoes, scrubbed | 4 |
| Bacon slices | 8 |
| Soup Base | Amount |
|---|---|
| Unsalted butter | 4 tbsp |
| Garlic cloves, minced | 2 |
| Yellow onion | 1/4 cup |
| All-purpose flour | 1/3 cup |
| Low fat milk | 2 cups |
| Half and half | 1 cup |
| Chicken stock | 2 cups |
| Cooked, shredded chicken | 2 cups |
| Seasonings | Amount |
|---|---|
| Salt, plus more to taste | 1 tsp |
| Garlic salt, plus more to taste | 1/2 tsp |
| Black pepper | 1/2 tsp |
| Dairy, Cheese & Garnish | Amount |
|---|---|
| Mild cheddar cheese | 1 cup |
| Sharp cheddar cheese | 1 cup |
| Sour cream | 1 cup |
| Fresh chives, for garnish | to taste |
Quick note: I added shredded chicken to the classic base since this is a chicken soup dinner after all. Rotisserie chicken works great here if you want to save time.
How to Make Loaded Baked Potato Soup with Chicken
This recipe comes together in stages, and honestly, that’s what makes it so good. Each layer builds on the last, so don’t rush it. Let’s walk through it together.
Step 1: Bake the Potatoes
Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender. This is the fastest way to get that classic baked potato flavor without heating up your whole kitchen.
Carefully halve the potatoes and let them cool. Once they’re cool enough to handle, remove the skins and cut the flesh into chunks. Set these aside, they’re the heart of this whole loaded baked potato soup.
Step 2: Crisp Up the Bacon
While the potatoes cook, cook the bacon in a skillet over medium-high heat until crisp. Transfer it to a paper towel-lined plate to drain and cool.
Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces. That smoky bacon smell filling your kitchen right now? That’s the good stuff.
Step 3: Build the Creamy Base
In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion, and cook for 2 to 3 minutes, or until the onion is tender and fragrant.
Slowly whisk the flour into the pan and stir for 1 to 2 minutes to cook out that raw flour taste. This little step is what gives the soup its thick, velvety texture later on.
Slowly whisk in the milk and half-and-half, keeping the whisk moving until everything’s smooth. Gradually add the chicken stock, whisking the whole time so nothing clumps up on you.
Bring the mixture to a light simmer and whisk in the salt, garlic salt, and pepper. Keep it at a gentle simmer until it thickens slightly, about 5 to 7 minutes. Tip: resist the urge to crank the heat, low and slow keeps this creamy instead of gluey.
Step 4: Load It Up
If you’d like to use cheese and bacon as a garnish later, reserve about 1/4 cup of each now. Stir the remaining cheeses, remaining bacon, and the sour cream into the pot, then remove it from the heat.
Fold in the shredded chicken and the potato chunks, breaking some up for creaminess and leaving others chunky for texture. Serve hot, piled high with cheese, bacon, and chives.
Expert Tips, Variations & Troubleshooting
My Best Tips
Shred your own cheese instead of using pre-shredded bags. It melts smoother and gives the soup a silkier finish, which matters a lot in potato soup recipes like this one.
Don’t skip resting the soup off the heat for a couple of minutes before serving. It helps everything come together and keeps the cheese from turning grainy.
Fun Variations
Swap the chicken for shredded rotisserie turkey if that’s what you’ve got on hand, it works just as well in this chicken soup dinner. You can also toss in some corn or diced celery for extra texture.
Want it spicier? A pinch of cayenne or a few dashes of hot sauce stirred in at the end gives this loaded baked potato soup a nice kick without overpowering it.
Troubleshooting
Soup too thick? Whisk in a splash more chicken stock or milk until it loosens up to your liking. Too thin? Let it simmer uncovered a few extra minutes to reduce.
If your cheese looks grainy or separated, your heat was probably too high when you added it. Next time, stir it in off the direct heat and give it time to melt gently.
Storage, Reheating & No-Waste Ideas
| Method | How Long | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Store in an airtight container |
| Freezer | Not recommended | Dairy base can separate when thawed |
| Reheating (stovetop) | 5-7 minutes | Low heat, stir often, add splash of milk |
| Reheating (microwave) | 1-2 minutes | Stir halfway through heating |
Got leftover bacon fat or extra shredded cheese? Toss the bacon fat into scrambled eggs and use leftover cheese to top a quick baked potato later this week. Nothing goes to waste around here.
Nutritional Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 480 |
| Protein | 24g |
| Carbohydrates | 28g |
| Fat | 31g |
| Fiber | 2g |
| Sodium | 780mg |
Values are estimates based on 6-8 servings and will vary depending on your exact ingredients and portion sizes.
More Cozy Recipes You’ll Love
If you’re into easy, crowd-pleasing dinners, check out this southwest chicken chopped salad for a lighter option, or this Italian pasta salad when you want something to bring to a potluck.
Craving pasta instead? This Italian tortellini pasta salad and this simple orzo salad recipe are both weeknight favorites in my house.
For more on picking the right spud, the Idaho Potato Commission has great tips on choosing potatoes for soups and bakes. And if you’re storing leftovers, the FoodSafety.gov guidelines are a handy reference for safe fridge storage times.
Frequently Asked Questions
Can I make this loaded baked potato soup ahead of time?
Yes! You can make the soup base a day ahead and store it covered in the fridge. Add the potato chunks and reheat gently on the stove before serving.
Can I freeze this potato soup recipe?
Freezing isn’t recommended since the dairy-based broth tends to separate once thawed. It’s best enjoyed fresh within 3 days in the fridge.
What can I use instead of chicken?
You can leave the chicken out entirely for a classic loaded baked potato soup, or swap it for shredded turkey or crispy tofu for a different spin.
Why is my soup too thick or too thin?
If it’s too thick, whisk in a little extra chicken stock or milk. If it’s too thin, let it simmer uncovered a few more minutes to reduce and thicken up.
What toppings go best with this chicken soup dinner?
Extra shredded cheese, crumbled bacon, sour cream, and fresh chives are classic choices. A few cracks of black pepper on top never hurt either.
Final Thoughts
This Loaded Baked Potato Soup with Chicken is proof that comfort food doesn’t have to be complicated. It’s creamy, cheesy, packed with bacon, and hearty enough to be a full meal in one bowl.
Give it a try this week and let me know how it turns out! If you loved it, snap a photo and pin it on Pinterest so you can find it again on the next chilly night, and drop a comment below to share how you made it your own.
Heavenly Loaded Baked Potato Soup with Chicken
Equipment
- Microwave
- Skillet
- Large pot
- Whisk
- Paper towel-lined plate
Ingredients
Potatoes & Bacon
- 4 potatoes, scrubbed
- 8 slices bacon
Soup Base
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- ¼ cup yellow onion
- ⅓ cup all-purpose flour
- 2 cups low fat milk
- 1 cup half and half
- 2 cups chicken stock
- 2 cups cooked, shredded chicken rotisserie chicken works great
Seasonings
- 1 tsp salt plus more to taste
- ½ tsp garlic salt plus more to taste
- ½ tsp black pepper
Dairy, Cheese & Garnish
- 1 cup mild cheddar cheese
- 1 cup sharp cheddar cheese
- 1 cup sour cream
- fresh chives for garnish
Instructions
- Pierce the potatoes multiple times with a fork, then microwave for 12 to 15 minutes, or until tender.
- Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins and cut into chunks.
- Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool.
- Reserve up to 1 tablespoon of bacon fat, discarding the rest. Once cooled, crumble the bacon into small pieces.
- In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic, and onion, and cook for 2 to 3 minutes until the onion is tender.
- Slowly whisk the flour into the pan and stir for 1 to 2 minutes.
- Slowly whisk in the milk and half-and-half until smooth, then gradually add the chicken stock, whisking constantly.
- Bring to a light simmer and whisk in the salt, garlic salt, and pepper. Simmer until slightly thickened, 5 to 7 minutes.
- Reserve 1/4 cup each of cheese and bacon for garnish if desired. Stir in the remaining cheeses, remaining bacon, and sour cream, then remove the pot from the heat.
- Fold in the shredded chicken and potato chunks, breaking some up for creaminess and leaving others chunky. Serve hot, topped with cheese, bacon, and chives.
