Creamy Baked Potato Soup Recipe

This Creamy Baked Potato Soup recipe is the ultimate in comfort food! Packed with hearty russet potatoes, crispy bacon, savory cheddar cheese, and a touch of sour cream, this easy homemade soup is perfect for chilly nights. Follow our step-by-step instructions for a deliciously creamy texture, with optional tips for blending. Top with chives and more bacon for the perfect finishing touch. Ideal for family dinners, meal prep, or cozy fall and winter evenings, this loaded potato soup will warm you up and keep you coming back for seconds.

Ingredients

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

Instructions

• Prep Work:

• Shred the cheddar cheese from a block and measure out the sour cream and half-and-half, allowing these ingredients to come to room temperature for easier blending.

• Cook the Bacon:

• Cut the bacon into 1-inch pieces and cook in a large pot over low heat until crispy, stirring occasionally. Remove the bacon and set it aside, reserving 2 tablespoons of the bacon drippings in the pot for extra flavor.

• Prepare the Potatoes:

• Peel the potatoes and cut them into 1-inch cubes. Place them in a large pot, cover with water (about 1 inch above the potatoes), add ¾ teaspoon salt, and bring to a gentle boil. Cook until fork-tender, about 20 minutes. Drain and gently mash the potatoes, then set aside.

• Sauté the Onion and Garlic:

• In the same pot with the bacon drippings, add the diced onion and cook over medium heat until softened, about 5 minutes. Add garlic and butter, cooking for an additional minute until fragrant.

• Make the Soup Base:

• Sprinkle in the flour, stirring constantly for 1 minute to cook off the raw flour taste. Gradually pour in the chicken broth, scraping up any browned bits from the pot with a silicone spatula to enhance the flavor.
• Slowly add the half-and-half, stirring to combine. Bring the mixture to a gentle boil, then reduce to a simmer.

• Add Potatoes and Seasoning:

• Stir the mashed potatoes into the soup base. Then, mix in the sour cream and black pepper.

• Blend and Add Cheese:

• For a creamier texture, use an immersion blender directly in the pot or transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot if blended separately.
• Gradually sprinkle in the shredded cheddar cheese, stirring to combine. Ensure the soup is warm but not too hot to prevent the cheese from clumping, allowing it to melt into a smooth, creamy consistency.

• Serve:

• Ladle the soup into bowls and garnish with crispy bacon and fresh chives. Enjoy this cozy, creamy baked potato soup!