20 MINUTE LOADED BAKED POTATO SOUP

20-Minute Loaded Baked Potato Soup a comforting dinner that is easy to make and ready fast! Make this easy baked potato soup on busy weeknights, it comes together quickly and is simply delicious.

Prep Time10

Cook Time10

Total Time20

Course: lunch, Main Dish, Side Dish, Soup

Cuisine: American

Keyword: 20 MINUTE LOADED BAKED POTATO SOUP

Servings: servings

Calories: 344kcal

Author: Jessica & Nellie

Ingredients

3 medium russet potatoes scrubbed
2 cups broth
2 cups milk
1 cup mashed potato flakes
2 tsp onion powder
2 TBSP butter
salt & pepper to taste
4 slices bacon cooked crispy & crumbled (or use 2 TBSP bacon bits)
½ cup cheddar cheese + more for topping

Instructions

Prep: Wash and pierce the potatoes with a fork. Then, place them on a microwave safe plate and microwave for 8-10 minutes. Check the firmness after 8 minutes, they should be soft. If not, place them back in for another 2 minutes.
Soup base: While the potatoes are cooking, melt the butter in a medium sized saucepan over medium heat. Add in the onion powder, a few shakes of salt and pepper, and the broth. Turn the heat up to medium-high and cook until the broth begins to boil.
Once boiling, turn down the heat to medium and then add in the potato flakes, whisk to incorporate. Stir in the milk and continue to cook on medium heat. Lower the heat at any point if the soup is about to boil.
Add the potatoes: When the potatoes have finished cooking in the microwave, transfer them to a cutting board. Using a hot pad, quickly dice the potatoes. They don't have to be perfect but remember to use the hot pad so that you don't burn your hands.
Add the diced potatoes to the soup mixture and use the whisk to mash them around in the soup. You don't want to get rid of all of the potato chunks, but you will want to mash them up a bit to get rid of some.
Serve: Add in half of the crumbled bacon and the cheese to the soup. Stir until the cheese has melted. Divide the soup into serving-sized bowls, top each bowl with the remaining bacon bits and cheese. If desired, add some sour cream and chives too. Serve warm and enjoy!

Notes

Store soup leftovers in an airtight container in the fridge for up to 2 or 3 days. If needed, add in a little more liquid to the pot as the leftovers reheat later.

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