1-First Step: Cook the potatoes quickly Start by piercing the 4 scrubbed potatoes with a fork. Place them on a microwave-safe plate and microwave for 12 to 15 minutes, or until they feel tender when squeezed gently with a towel or oven mitt. This shortcut saves a lot of time and still gives you soft potatoes for a creamy Loaded Baked Potato Soup. Once they are cool enough to handle, cut each potato in half, remove the skins, and chop the flesh into chunks. Leaving a little skin on is fine if you like extra texture. That rustic feel works especially well in hearty soup recipes like this one.

2-Second Step: Crisp the bacon While the potatoes cool, cook the 8 bacon slices in a skillet over medium heat until crisp. Transfer the bacon to a paper towel lined plate, then crumble it once it is cool. Be sure to reserve 1 tablespoon of the bacon fat, because it adds major flavor to the soup base. You can also set aside a little extra bacon for topping if you want the final bowl to look extra inviting. This is one of those small touches that makes Loaded Baked Potato Soup feel restaurant worthy without any fuss.

3-Third Step: Build the flavor base In a large pot, melt the 4 tablespoons unsalted butter with the reserved bacon fat. Add the 2 minced garlic cloves and 1/4 cup yellow onion. Cook for 2 to 3 minutes, stirring often, until the onion softens and the garlic smells fragrant. This step builds the flavor foundation for the whole dish. If the heat is too high, the garlic can brown too fast, so keep it gentle and steady. That way, the soup stays smooth and savory instead of bitter.

4-Fourth Step: Thicken the soup Whisk in the 1/3 cup flour until it forms a paste with the butter, bacon fat, garlic, and onion. Cook it for about 1 minute so the raw flour taste cooks out. Then slowly pour in the 2 cups low-fat milk, 1 cup half and half, and 2 cups chicken stock while whisking constantly. Adding the liquid slowly helps keep the soup smooth and lump free. Once everything is mixed, bring it to a light simmer. Stir often so the bottom does not scorch, especially as the soup starts to thicken.

5-Fifth Step: Season and simmer When the soup reaches a light simmer, add 1 teaspoon salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon pepper. Taste carefully and adjust with more salt if needed. Let it simmer for about 5 to 7 minutes, or until it thickens enough to coat the back of a spoon. If you want a thinner texture, add a splash more chicken stock. If you want a thicker bowl, let it simmer a little longer. This is a very forgiving recipe, which is great for busy cooks who want flexibility.

6-Sixth Step: Add the cheesy, creamy finish Stir in the 1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, 1 cup sour cream, and the crumbled bacon. Keep stirring until the cheese melts smoothly into the soup. The sour cream gives the broth a tangy creaminess that really makes it taste like a loaded baked potato. At this stage, the soup should look thick, rich, and full of flavor. If you are making this for guests, this is also a great time to taste and make final adjustments before serving.

7-Final Step: Add the potatoes and serve Gently fold in the potato chunks and let them warm through for a minute or two. Do not stir too hard, or the potatoes may break apart too much. Once they are heated, ladle the Loaded Baked Potato Soup into bowls and top with fresh chives for garnish. For an even more loaded bowl, add a little extra cheddar, bacon, or sour cream on top. Serve it hot and enjoy every creamy, savory bite.