1-First Step: Prep the potatoes and bacon Start by piercing the 4 scrubbed potatoes with a fork. Microwave them for 12 to 15 minutes, or until they feel tender when pressed. This is the fastest way to make an easy loaded baked potato soup, especially on a busy weeknight. If you prefer, you can bake the potatoes at 350 degrees Fahrenheit for about 45 minutes instead. While the potatoes cook, place the 8 slices of bacon in a skillet and cook until crisp. Transfer the bacon to a paper towel lined plate, then crumble it once it is cool enough to handle. Do not forget to reserve the bacon fat in the pan. That extra fat adds a deep, smoky flavor to this baked potato soup and helps build the base. Once the potatoes are cool enough to handle, cut them in half. Scoop out some of the flesh in chunky pieces, but leave some skins on. Those potato skins add texture and make the soup taste more like a loaded baked potato in a bowl.

2-Second Step: Build the flavor base Set a large pot over medium heat. Add the 4 tablespoons of unsalted butter and the reserved bacon fat. Once the butter melts, stir in the 2 minced garlic cloves and 1/4 cup diced yellow onion. Cook for a few minutes until the onion softens and the garlic smells fragrant. This is where the flavor really starts to come alive. The butter gives you richness, the onion adds sweetness, and the garlic gives the soup a savory kick. If you want a milder soup, you can cook the onion a little longer so it softens fully before the flour goes in.

3-Third Step: Make the roux Whisk in the 1/3 cup of all-purpose flour and keep stirring for about 1 minute. This makes a simple roux, which helps thicken the soup so it turns into that creamy potato soup everyone loves. The mixture should look paste-like and coat the bottom of the pot lightly. Take your time here. A good roux is the secret to a smooth soup texture. If you are making a gluten-free version, this is the point where you would use a gluten-free flour blend or cornstarch slurry instead.

4-Fourth Step: Add the liquids slowly Gradually 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 prevent lumps and gives you a smoother, creamier base. Once everything is in the pot, turn the heat up just enough to bring the soup to a gentle simmer. Cook the mixture for about 10 to 15 minutes, stirring often, until it thickens. You want it to coat the back of a spoon. If the soup gets too thick, add a small splash of milk or stock. If it seems too thin, let it simmer a little longer.

5-Fifth Step: Stir in the cheese, sour cream, and potatoes Lower the heat a bit, then add the 1 cup shredded mild cheddar cheese, 1 cup shredded sharp cheddar cheese, and 1 cup sour cream. Stir until the cheese melts and the soup turns creamy. Next, add the potato chunks, along with 1 teaspoon salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon black pepper. The soup should look thick, chunky, and creamy all at once. That mix of mild cheddar and sharp cheddar gives the loaded potato soup a balanced cheese flavor, while the sour cream adds that classic tangy baked potato taste.

6-Final Step: Serve hot with toppings Ladle the loaded baked potato soup into bowls while it is still hot. Top each serving with extra shredded cheese, crumbled bacon, and fresh chopped chives. If you want even more of that loaded baked potato feeling, add a spoonful of sour cream or a few extra potato chunks on top.