Still full of the creamy, bacon-y flavor of a loaded baked potato, a couple of tricks allow you to prepare this baked potato soup recipe and have it on the table in under 30 minutes! Served with a simple salad and a fresh loaf of bread, this is definitely one of our favorite quick, easy and simple weeknight meals.
I mentioned that I use a couple of tricks to make speed up the preparation of this loaded baked potato soup. The first is using a very thin-skinned potato, like these honey gold potatoes that I picked up at Walmart.
Think about it — peeling potatoes adds precious minutes to your prep time before cooking. Not only are these honey gold potatoes a flavorful choice, but the thin skin means there’s no need for peeling. Simply cube them up as is, then cover and cook in the chicken broth. You’ll be able to easily mash them up with a potato masher!
The second most time-consuming aspect of a typical baked potato soup recipe is cooking the bacon. I took a little shortcut and picked up a package of Oscar Mayer Thick Fully Cooked Bacon. Yes, it’s slightly more expensive, but compared to what a trip through the drive-thru costs our family, it’s still quite a bargain in my eyes.
One last tip is to start chopping and slicing the bacon and green onions while the potatoes are cooking. If you still have a few spare minutes, work on measuring out the milk, sour cream and cheddar cheese, as well. By keeping busy while the potatoes are cooking, you’re shaving valuable minutes off of your total prep time!
Top off this easy loaded baked potato soup with an additional dollop of sour cream, shredded cheddar cheese, crumbled bacon and sliced green onions for a hot and hearty meal any day of the week!
If you’re looking for an amazing soup option for your slow cooker, try this easy chili recipe! It’s another fantastic option on a cold day.