Baked Potato Soup Recipe

Introduction

This baked potato soup is a comforting and creamy dish that brings all the flavors of a loaded baked potato into a warm bowl. Perfect for chilly days, it combines tender potatoes, crispy bacon, and sharp cheddar cheese in a rich, velvety broth.

Ingredients

• 4 large russet potatoes (equal to 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 cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature.
2. Step 2: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, stirring occasionally, until crisp. Remove the bacon and set aside, leaving 2 tablespoons of drippings in the pot.
3. Step 3: While the bacon cooks, peel the potatoes and cut into 1-inch cubes. Place in a stockpot, cover with 1 inch of water, add salt, and boil gently for 20 minutes or until very tender. Drain and gently mash the potatoes. Set aside.
4. Step 4: Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
5. Step 5: Stir in the minced garlic and butter, cooking for another minute.
6. Step 6: Whisk in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.
7. Step 7: Pour in the chicken broth and use a spatula to scrape up any browned bits from the bottom of the pot, adding flavor.
8. Step 8: Slowly add the half and half, bring the soup to a boil, then reduce to a simmer.
9. Step 9: Stir in the mashed potatoes, sour cream, and pepper.
10. Step 10: Remove from heat. For a creamier texture, blend the soup using an immersion blender or in batches in a standard blender.
11. Step 11: Gradually add the shredded cheese, stirring gently until it melts smoothly into the soup. Avoid adding cheese to excessively hot soup to prevent clumping.
12. Step 12: Garnish with the cooked bacon pieces and finely diced chives before serving.

Tips & Variations

• Use smoked paprika or cayenne pepper for a subtle spicy kick.
• Swap half and half for heavy cream for an even richer soup.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Adding a splash of Worcestershire sauce or a teaspoon of mustard can deepen the flavor.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Just store it refrigerated and reheat gently before serving. Adding the cheese just before serving helps maintain a smooth texture.

Can I freeze baked potato soup?

Freezing is possible but may alter the texture slightly due to the dairy and potatoes. If freezing, cool the soup completely, store in a freezer-safe container for up to 2 months, and thaw overnight in the refrigerator before reheating.

Baked Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 82 reviews

This creamy Baked Potato Soup is a comforting, hearty dish perfect for chilly days. Made with tender russet potatoes, crispy bacon, sautéed onions and garlic, and finished with cheddar cheese and sour cream, this soup offers rich flavors that feel like a warm hug in a bowl. The soup is gently simmered and can be blended for a silky smooth texture or left chunky per your preference.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion, diced
• 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

Toppings and Garnishes

• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Instructions

1. Prep Work: Shred the cheese from a block and measure out the sour cream and half and half. Let all these ingredients sit out at room temperature to ensure smooth melting and mixing.
2. Cook Bacon: Cut the bacon into 1-inch squares using kitchen shears. Cook them over low heat in a large pot, turning occasionally. The bacon pieces will overlap at first but shrink as they cook. Remove the crisply cooked bacon and set aside. Leave 2 tablespoons of bacon drippings in the pot for flavor.
3. Boil Potatoes: Meanwhile, peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot, cover with 1 inch of water, add the salt, and boil gently for about 20 minutes or until the potatoes are very fork-tender. Drain and gently mash the potatoes, then set aside.
4. Sauté Aromatics: Add the diced onion to the pot with the bacon drippings and cook over medium heat until softened, approximately 5 minutes. Then add minced garlic and butter, cooking for an additional minute to release their flavors.
5. Add Flour: Whisk in the flour to the onion mixture and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste, forming a roux base for the soup.
6. Add Liquids: Pour in the chicken broth, using the spatula to scrape and loosen any bacon bits stuck to the pot bottom, enhancing the soup’s flavor. Slowly add the half and half, then bring the mixture to a boil before reducing heat to a simmer.
7. Combine Potatoes & Sour Cream: Stir the mashed potatoes into the pot, mixing well. Then fold in the sour cream and pepper, blending until creamy and evenly seasoned.
8. Blend Soup (Optional): Remove the pot from heat. For a smoother, creamier texture, use an immersion blender directly in the pot or transfer the soup in batches to a blender and puree until desired consistency is achieved.
9. Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently until fully melted and combined. Avoid adding cheese when the soup base is too hot to prevent clumping; the soup will thicken more as it cools slightly.
10. Serve: Ladle the soup into bowls, garnish with finely diced chives and reserved crispy bacon pieces for added texture and flavor. Enjoy warm.

Notes

• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Using room temperature dairy ingredients helps cheese melt smoothly without clumping.
• If you prefer chunkier soup, skip blending and mash the potatoes lightly.
• Garnish with additional toppings like sour cream dollops, green onions, or extra cheese as desired.
• Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop or microwave.

Keywords: baked potato soup, creamy potato soup, bacon potato soup, comfort food soup, cheddar potato soup