Baked Potato Soup Recipe

Introduction

This baked potato soup is a comforting dish perfect for chilly days. Creamy and rich, it combines tender potatoes, smoky bacon, and sharp cheddar for a classic flavor everyone loves. It’s easy to make and sure to become a family favorite.

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 cheddar cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature while you prepare the rest of the soup.
2. Step 2: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, stirring occasionally. Once crisp, remove bacon and set aside, leaving 2 tablespoons of drippings in the pot.
3. Step 3: Peel the potatoes and cut into 1-inch cubes. Place them in a stock pot, cover with 1 inch of water, add the salt, and boil gently for 20 minutes or until very fork tender. Drain and gently mash, then set aside.
4. Step 4: Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes. Add the minced garlic and butter, cooking for 1 more minute.
5. Step 5: Whisk in the flour and stir continuously for 1 full minute to cook out the raw flour taste.
6. Step 6: Slowly add the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor. Then slowly add the half and half. Bring to a boil, then reduce to a simmer.
7. Step 7: Stir in the mashed potatoes, followed by the sour cream and pepper. Remove from heat.
8. Step 8: For a creamier texture, blend the soup with an immersion blender or in batches in a blender. This step is optional but recommended.
9. Step 9: Gradually add the shredded cheddar cheese, stirring gently until melted and combined. Ensure the soup base is not too hot to allow smooth melting of the cheese.
10. Step 10: Serve topped with the reserved bacon and finely diced chives for a flavorful garnish.

Tips & Variations

• Use smoked paprika or cayenne pepper for a little heat if desired.
• Swap half and half for heavy cream for a richer soup.
• For a vegetarian version, omit bacon and use vegetable broth.
• Adding cooked corn or green onions can add extra texture and flavor.
• Letting the soup sit a bit after cooking allows it to thicken nicely before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of half and half or broth if the soup becomes too thick when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best for their fluffy texture, but Yukon Gold can also be used for a creamier consistency.

Do I have to blend the soup?

No, blending is optional. Blending makes the soup creamier and smoother, but you can leave it chunky if you prefer.

Baked Potato Soup Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This rich and creamy Baked Potato Soup is a comforting meal that features tender potatoes, crispy bacon, and sharp cheddar cheese, all blended into a smooth and hearty soup perfect for chilly days or cozy dinners.

• 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

Potatoes and Seasoning

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt

Bacon and Vegetables

• 6 slices thick cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced

Soup Base

• 2 Tablespoons butter
• ¼ cup all-purpose flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper

Finishing Touches

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

Instructions

1. Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them all sit at room temperature to ensure smooth blending later.
2. Cook Bacon: Cut the bacon into 1-inch squares using kitchen shears. Cook the bacon pieces in a large pot over low heat, turning occasionally. Initially, they will overlap but shrink as they cook. Remove once crisp and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
3. Boil Potatoes: While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Place the potatoes into a stock pot and 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 the water and gently mash the potatoes. Set aside.
4. Sauté Onions: Add the diced onion to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes.
5. Add Garlic and Butter: Stir in the minced garlic and butter, cooking for an additional minute to release their flavors.
6. Make Roux: Whisk in the flour and stir continuously using a silicone spatula for 1 full minute to cook out the raw flour taste.
7. Add Broth: Pour in the chicken broth and use a silicone spatula to scrape up any browned bacon bits from the bottom of the pot; this adds rich flavor to the soup base.
8. Add Half and Half: Slowly stir in the half and half, bring the mixture to a boil, then reduce heat to a gentle simmer.
9. Combine Potatoes and Seasonings: Stir in the mashed potatoes, sour cream, and pepper. Mix well to combine all ingredients thoroughly.
10. Blend for Creaminess (Optional): Remove the pot from heat. For a creamier and smoother soup, blend with an immersion blender directly in the pot or transfer in batches to a regular blender. This step is optional depending on your preferred texture.
11. Add Cheese: Gradually sprinkle in the shredded cheddar cheese while gently stirring until fully melted and incorporated. Ensure the soup is not too hot to prevent the cheese from becoming grainy; it should melt creamy and smooth. The soup will thicken as it cools.
12. Garnish and Serve: Stir in the finely diced chives for a fresh finish and extra flavor. Serve warm for the best comforting experience.

Notes

• Allow dairy ingredients like half and half and sour cream to come to room temperature before adding to the hot soup to prevent curdling.
• Blending the soup is optional but recommended for a smoother, creamier texture.
• If you prefer a thicker soup, let it sit a few minutes after cooking as it will naturally thicken.
• Use kitchen shears for quick and easy bacon cutting.
• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.

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