Baked Potato Soup Recipe

Introduction

Baked potato soup is a comforting and creamy dish that’s perfect for cooler days. Loaded with tender potatoes, crispy bacon, and melted cheddar, it brings all the flavors of a classic baked potato into a warm bowl. This recipe is easy to make and sure to satisfy your cravings.

Ingredients

• 4 large russet potatoes (about 2 lbs)
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion
• 3 cloves garlic, minced
• 2 tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Instructions

1. Step 1: Shred the cheddar cheese and measure the sour cream and half and half. Let them come to room temperature while you prepare the rest.
2. Step 2: Cut bacon into 1-inch pieces using kitchen shears. Cook in a large pot over low heat, stirring occasionally until crisp. Remove bacon and set aside, leaving 2 tablespoons of drippings in the pot.
3. Step 3: Peel potatoes and cut into 1-inch cubes. Place in a stock pot, cover with water by 1 inch, add salt, and boil gently for 20 minutes or until very tender. Drain and mash gently. Set aside.
4. Step 4: Add diced onion to the bacon drippings in the pot and cook until softened, about 5 minutes. Add garlic and butter, cooking for 1 more minute.
5. Step 5: Whisk in flour and stir continuously for 1 minute to cook out the raw taste.
6. Step 6: Gradually add chicken broth, scraping the bottom of the pot to loosen bacon bits. Then slowly pour in the half and half. Bring the mixture to a boil, then reduce to a simmer.
7. Step 7: Stir in the mashed potatoes, sour cream, and pepper. Remove from heat.
8. Step 8: For a smoother texture, blend the soup with an immersion blender or in batches using a regular blender, if desired.
9. Step 9: Slowly add shredded cheese, stirring gently until melted and combined. Avoid adding cheese to very hot soup to ensure it melts smoothly.
10. Step 10: Garnish with chives and cooked bacon. Serve warm and enjoy!

Tips & Variations

• Use smoked paprika or a pinch of cayenne for a subtle smoky or spicy twist.
• Swap the chicken broth for vegetable broth to make it meat-free, keeping the bacon as an optional garnish.
• For extra creaminess, add a splash of heavy cream along with the half and half.
• Use sharp cheddar for a more pronounced cheesy flavor.
• To make it gluten-free, substitute the flour with a gluten-free all-purpose blend or cornstarch slurry.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of half and half or broth if the soup thickens too much while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, you can prepare the soup up to two days ahead. Keep it refrigerated and add cheese and garnish just before serving to maintain freshness.

Can I freeze baked potato soup?

Freezing is possible, but the texture may change slightly due to the dairy and potatoes. If freezing, cool the soup completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well.

Baked Potato Soup Recipe

Pin Recipe

Print Recipe

★★★★★

4.6 from 116 reviews

This creamy and comforting Baked Potato Soup recipe features tender potatoes, crispy bacon, sharp cheddar cheese, and a blend of savory ingredients simmered together for a rich and hearty meal. Perfect for a cozy dinner, it combines mashed baked potatoes with a luscious broth base, enhanced with sour cream and fresh chives.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 large russet potatoes (about 2 lbs)
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 Tablespoons butter
• ¼ cup all-purpose flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon black pepper

Toppings

• 2 cups shredded sharp cheddar cheese
• 1/8 cup finely diced chives
• Crispy cooked bacon pieces (reserved from bacon)

Instructions

1. Prepare Ingredients: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them to come to room temperature to help achieve a smoother soup texture.
2. Cook Bacon: Using kitchen shears, cut bacon into 1-inch squares. Cook in a large pot over low heat, stirring occasionally, until crisp. Remove the cooked bacon pieces and set aside. Leave 2 tablespoons of bacon drippings in the pot for flavor.
3. Boil Potatoes: Peel the potatoes and cut into 1-inch cubes. Add to a stock pot with 1 inch of water above them, salt lightly, and boil gently for 20 minutes or until very fork tender. Drain and gently mash the potatoes. Set aside.
4. Sauté Aromatics: Add diced onions to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, cooking for an additional minute to meld flavors.
5. Make Roux: Whisk in flour to the pot and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste and create a roux base.
6. Add Liquids: Gradually whisk in chicken broth, scraping the pot’s bottom to loosen bacon bits and deepen flavor. Follow by slowly adding half and half. Bring mixture to a boil, then reduce heat to a simmer.
7. Combine Potatoes and Cream: Stir the mashed potatoes into the simmering broth, then mix in sour cream and black pepper. Remove from heat.
8. Blend (Optional): For a creamier and smoother texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches and puree until desired consistency is reached.
9. Add Cheese: Gradually sprinkle shredded cheddar cheese into the soup, stirring slowly to melt without overheating. The soup should be warm but not boiling to ensure creamy cheese incorporation.
10. Serve: Garnish with finely diced chives and reserved crispy bacon pieces. Enjoy the soup warm as a hearty, comforting meal.

Notes

• Allowing dairy ingredients to come to room temperature prevents curdling and promotes smooth melting.
• Adjust thickness by controlling the amount of half and half or chicken broth used.
• Blending the soup is optional but recommended for a velvety consistency.
• Use sharp cheddar cheese for a more pronounced flavor.
• Leftovers keep well refrigerated for 3-4 days and reheat gently to avoid breaking.

Keywords: baked potato soup, creamy potato soup, loaded potato soup, comforting soup recipe, cheddar cheese soup, bacon potato soup