Print

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.

Ingredients

Scale

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

Find it online: https://www.cheftara.com/baked-potato-soup-recipe/