Baked Potato Soup Recipe

This creamy, comforting potato bacon soup is the ultimate cozy meal, perfect for chilly days. Made with tender russet potatoes, savory bacon, sharp cheddar cheese, and a touch of sour cream, this recipe offers a rich and smooth texture. The combination of chicken broth and half-and-half makes the soup perfectly creamy without being too heavy. The addition of fresh garlic, onion, and chives enhances the flavor, while crispy bacon pieces and melted cheese provide the perfect finishing touch. Ideal for family dinners, meal prep, or as a hearty lunch, this potato soup recipe is sure to be a crowd-pleaser.

Ingredients

• Potatoes & Seasoning:
  • 4 large russet potatoes (about 2 lbs.)
  • ¾ teaspoon salt
• Soup Base:
  • 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 (room temperature)
  • ¾ cup sour cream (room temperature)
  • ½ teaspoon pepper
• Cheese & Garnish:
  • 2 cups shredded cheddar cheese (from a block, not pre-shredded)
  • ⅛ cup chives, finely diced

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Instructions

Prep Work

1. Shred the cheese from a block for the best melting consistency. Measure out the sour cream and half and half, and let them come to room temperature to prevent curdling.
2. Peel and cube the potatoes into 1-inch pieces for even cooking.

Cook the Bacon

1. Cut bacon into 1-inch pieces using kitchen shears. Cook over low heat in a large soup pot, stirring occasionally. The bacon will overlap at first but shrink as it cooks. Once crisp, remove and set aside. Leave about 2 tablespoons of bacon drippings in the pot.

Boil the Potatoes

1. Place the cubed potatoes in a stockpot and cover with water, leaving about 1 inch of water above the potatoes. Add ¾ teaspoon salt and boil gently for 20 minutes, or until very fork-tender. Drain and mash the potatoes, leaving some texture for a hearty soup.

Sauté the Aromatics

1. In the pot with bacon drippings, add the diced onion and cook over medium heat for about 5 minutes, until softened.
2. Add the minced garlic and butter, stirring for 1 minute until fragrant.

Build the Soup Base

1. Whisk in the flour and stir continuously for 1 minute to cook out the raw flour taste.
2. Gradually add the chicken broth, stirring with a silicone spatula to scrape up any flavorful browned bits from the bottom of the pot.
3. Slowly pour in the half and half while stirring. Bring the mixture to a gentle boil, then reduce to a simmer.

Finish the Soup

1. Stir in the mashed potatoes, sour cream, and pepper until combined.
2. Remove the soup from heat. For a smoother texture, blend the soup with an immersion blender or in batches using a countertop blender. (Optional)
3. Gradually sprinkle in the shredded cheddar cheese, stirring after each addition until fully melted and smooth. Ensure the soup isn’t too hot when adding the cheese to avoid graininess.
4. Garnish with chives and reserved bacon. Serve hot and enjoy!

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Why You’ll Love This Recipe

• Comfort Food Classic: This soup captures the essence of a loaded baked potato in a rich and creamy format.
• Perfectly Creamy: The combination of mashed potatoes, sour cream, and melted cheese ensures every bite is luscious.
• Customizable: Add your favorite toppings like crispy bacon, green onions, or extra cheese.
• Make-Ahead Friendly: Prepare ahead of time for an easy, hearty meal.

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Tips

• Cheese Tip: Always shred cheese from a block for the creamiest texture. Pre-shredded cheese often contains anti-caking agents that can make your soup grainy.
• Room Temperature Ingredients: Ensure sour cream and half and half are at room temperature to prevent curdling.
• Consistency: Blend the soup fully for a silky texture or leave it chunky for a heartier feel.

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Variations and Substitutions

• Dairy-Free: Substitute coconut cream or unsweetened almond milk for half and half, and use dairy-free cheese.
• Gluten-Free: Replace the flour with a gluten-free alternative like cornstarch or a gluten-free flour blend.
• Additional Toppings: Try crispy fried onions, diced jalapeños, or a dollop of Greek yogurt for extra flavor.

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FAQs

Can I use different potatoes?
Yes, Yukon Gold potatoes work well for a creamier texture.

Can I freeze this soup?
It’s best to store this soup in the refrigerator for up to 3 days as dairy-based soups can change texture when frozen.

How can I thicken the soup?
If you prefer a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.

What’s the best way to reheat leftovers?
Reheat on the stovetop over low heat, stirring frequently. Add a splash of milk or broth if the soup has thickened too much.

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Serving Suggestions

• Pair with crusty garlic bread or soft dinner rolls for a complete meal.
• Serve alongside a crisp green salad for a balanced dinner.
• Top with extra cheese, bacon, and chives for a loaded baked potato experience.

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Suggestions

• Make this soup ahead for meal prep—it tastes even better the next day!
• Double the recipe to feed a crowd or to have leftovers for busy weeknights.
• Add a dash of hot sauce or smoked paprika for a spicy kick.

Enjoy this comforting, creamy Baked Potato Soup with all your favorite toppings!