Baked Potato Soup Recipe

Introduction

This baked potato soup is a comforting and creamy dish that captures all the flavors of a loaded baked potato in a warm bowl. With crispy bacon, sharp cheddar, and a velvety texture, it’s perfect for chilly days or whenever you need a hearty meal.

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 all sit out at room temperature while you prepare the rest.
2. Step 2: Cut the bacon into 1-inch squares using kitchen shears. Cook the bacon in a large pot over low heat, turning occasionally. Once crispy, remove the bacon and set aside, leaving 2 tablespoons of drippings in the pot.
3. Step 3: Peel the potatoes and cut them into 1-inch cubes. Place them in a stock pot and cover with 1 inch of water. Add salt and boil gently for 20 minutes or until very tender. Drain and gently mash the potatoes, then 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 an additional minute.
6. Step 6: Whisk in the flour and stir continuously for 1 minute to cook the flour and remove its raw taste.
7. Step 7: Slowly add the chicken broth, using a spatula to scrape up any browned bits from the bottom of the pot to enhance flavor.
8. Step 8: Gradually stir in the half and half, bring the mixture to a boil, then reduce the heat to simmer.
9. Step 9: Stir in the mashed potatoes, then mix in the sour cream and pepper.
10. Step 10: Remove the pot from heat. For a smoother consistency, blend the soup partially or fully using an immersion blender or a regular blender in batches.
11. Step 11: Slowly add the shredded cheddar cheese, stirring gently until it melts and combines evenly. Avoid adding cheese while the soup is too hot to ensure it melts smoothly.
12. Step 12: Garnish the soup with the reserved bacon pieces and finely diced chives. Serve hot and enjoy!

Tips & Variations

• Use smoked bacon for a deeper, smoky flavor in the soup.
• For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon, using smoked paprika for added flavor.
• Add diced green onions or chives to the soup base for a fresh, mild onion flavor.
• For extra creaminess, add a splash of cream cheese along with the sour cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much after chilling, thin it with a little milk or broth before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes are best for this soup because of their starchy texture, which helps thicken the soup naturally. Yukon Gold can work as a substitute but may result in a slightly less creamy texture.

Is it necessary to blend the soup?

No, blending is optional. Leaving it chunky provides a heartier texture, while blending makes it smooth and creamy. Choose based on your preference.

Baked Potato Soup Recipe

Print Recipe

★★★★★

4.5 from 62 reviews

This comforting Baked Potato Soup recipe features tender, mashed russet potatoes blended into a creamy broth enriched with bacon, cheddar cheese, and sour cream. Perfect for chilly days, this soup combines savory bacon bits, sharp cheddar, and fresh chives for a rich and satisfying meal that’s easy to prepare on the stovetop.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

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

Bacon and Aromatics

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

Bases and Thickeners

• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon pepper

Cheese and Garnish

• 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. Allow all to sit at room temperature to ensure smooth incorporation later.
2. Cook Bacon: Using kitchen shears, cut the bacon into 1-inch squares. Cook the bacon in a large pot over low heat, occasionally turning. Initially overlapping, the pieces will shrink as they cook. Once crisp, remove the bacon and set aside, leaving 2 tablespoons of bacon drippings in the pot.
3. Cook Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. Place the potatoes in a stock pot and cover with about 1 inch of water. Add ¾ teaspoon salt and gently boil for 20 minutes or until the potatoes are very tender when pierced with a fork. Drain and gently mash the potatoes, then set aside.
4. Sauté Aromatics: Add the diced onion to the pot with bacon drippings and cook until softened, about 5 minutes. Then add the minced garlic and butter, cooking for an additional minute to meld the flavors.
5. Make the Roux: Whisk in the flour and use a silicone spatula to stir continuously for 1 full minute. This cooks out the raw flour taste and thickens the base.
6. Add Broth and Cream: Pour in the chicken broth, using the spatula to scrape up any browned bits from the bottom of the pot to enhance flavor. Slowly add the half and half while stirring. Bring the mixture to a boil before reducing to a simmer.
7. Combine Potatoes and Season: Stir the mashed potatoes into the broth mixture. Next, fold in the sour cream and pepper until fully incorporated.
8. Optional Blending: Remove the soup from heat. For a creamier and smoother texture, blend the soup with an immersion blender or transfer in batches to a countertop blender.
9. Add Cheese: Gradually sprinkle in the shredded cheddar cheese and stir gently until melted and smooth. Ensure the soup is not too hot to allow the cheese to melt properly without clumping. The soup will thicken as it cools slightly.
10. Garnish and Serve: Top the soup with the cooked bacon pieces and finely diced chives. Serve hot and enjoy your rich, creamy baked potato soup.

Notes

• Allowing dairy ingredients like sour cream and half and half to come to room temperature prevents curdling when added to hot soup.
• Blending the soup is optional but recommended for a luscious, creamy texture.
• Use a gentle simmer after boiling to avoid scorching the soup.
• Russet potatoes are ideal for this soup due to their starchy, creamy texture after cooking.
• Leftover soup can be refrigerated for up to 3 days; reheat gently to avoid breaking the dairy.

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