Baked Potato Soup Recipe

Introduction

Baked Potato Soup is a comforting and creamy dish that captures the delicious flavors of a loaded baked potato in a warm bowl. It’s rich, cheesy, and perfect for chilly days when you want something hearty and satisfying.

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, measure out the sour cream and half and half, and let them sit at room temperature while you prepare the rest.
2. Step 2: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, stirring occasionally until crisp. 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 in a stockpot and cover with 1 inch of water. Add salt and boil gently for 20 minutes or until very fork 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 over medium heat until softened, about 5 minutes.
5. Step 5: Add minced garlic and butter to the onions and cook for 1 more minute.
6. Step 6: Whisk in the flour and stir continuously for about 1 minute to cook out the raw flour taste.
7. Step 7: Gradually pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor.
8. Step 8: Slowly add the half and half, bring the mixture to a boil, then reduce to a simmer.
9. Step 9: Stir in the mashed potatoes, then mix in the sour cream and pepper until well combined.
10. Step 10: Remove the pot from heat. For a creamier texture, blend the soup using an immersion blender or in batches with a regular blender.
11. Step 11: Gradually sprinkle in the shredded cheddar cheese, stirring gently so it melts smoothly into the soup. Avoid adding cheese when the soup is too hot to prevent a grainy texture.
12. Step 12: Garnish with chopped chives and the cooked bacon pieces, then serve warm and enjoy!

Tips & Variations

• For extra creaminess, substitute half of the half and half with heavy cream.
• Swap chicken broth for vegetable broth to make the soup vegetarian-friendly (omit bacon or use a smoky substitute).
• Add a pinch of smoked paprika or cayenne for a subtle spicy kick.
• Use sharp cheddar for a more pronounced cheese flavor.
• To save time, use pre-cooked bacon or leftover baked potatoes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring frequently to prevent sticking. If the soup thickens too much when cold, add a splash of broth or half and half while reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and store it in the refrigerator. Reheat gently on the stove before serving, stirring well to maintain a smooth consistency.

Can I freeze baked potato soup?

Freezing is possible but may change the texture slightly, especially due to the dairy ingredients. If you freeze, thaw in the refrigerator and reheat carefully, adding a bit of broth or cream as needed to restore creaminess.

Baked Potato Soup Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This creamy and comforting Baked Potato Soup recipe combines tender, mashed baked potatoes with crispy bacon, sharp cheddar cheese, and a smooth sour cream base. Cooked on the stovetop, this hearty soup is perfect for chilly days and makes a delicious meal garnished with fresh chives and bacon bits.

• Author: Amaya
• 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 and Base

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

Bacon and Cheese

• 6 slices thick cut bacon
• 2 cups shredded cheddar cheese
• 1/8 cup chives (finely diced)
• 1 large yellow onion

Instructions

1. Prep Work: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them sit at room temperature to ensure smooth blending later in the recipe.
2. Cook Bacon: Cut bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, occasionally rotating pieces to brown evenly. Bacon will shrink as it cooks, so start with some overlapping pieces. Once crisp, remove bacon and set aside, leaving 2 tablespoons of bacon drippings in the pot.
3. Cook Potatoes: While bacon cooks, peel potatoes and cut into 1-inch cubes. Add them to a stock pot and cover with water, ensuring potatoes are submerged by about 1 inch. Add salt and boil gently for 20 minutes or until potatoes are very fork tender. Drain and gently mash the potatoes. Set aside.
4. Sauté Onion and Garlic: Add diced onion to the pot with bacon drippings and cook over medium heat about 5 minutes until softened. Add minced garlic and butter, cooking for another minute until fragrant.
5. Make Roux: Whisk in the flour and stir continuously with a silicone spatula as the flour cooks for 1 full minute to remove any raw flavor.
6. Add Liquids: Slowly pour in chicken broth while stirring and use the spatula to deglaze the pot by scraping up any bacon bits stuck to the bottom. Gradually add the half and half and bring mixture to a boil, then reduce heat to a simmer.
7. Combine Potatoes and Seasoning: Stir the mashed potatoes into the liquid base, mixing well. Then add sour cream and pepper, stirring to combine. Remove from heat.
8. Optional Blending: For a creamier and smoother texture, use an immersion blender to blend the soup directly in the pot or transfer it to a blender in batches. This step is optional based on your preferred soup consistency.
9. Add Cheese: Gradually sprinkle shredded cheddar cheese into the soup, stirring constantly. Make sure the soup base isn’t too hot to prevent cheese from clumping; the cheese should melt smoothly and help thicken the soup as it sits.
10. Garnish and Serve: Garnish the finished soup with the crispy bacon pieces and finely chopped chives. Serve hot and enjoy a hearty, comforting meal.

Notes

• Allowing dairy ingredients to sit at room temperature helps prevent curdling when added to hot soup.
• Blending the soup is optional but results in a creamier texture; you can leave some chunky potato pieces if preferred.
• Use fresh sharp cheddar cheese for best melting and flavor.
• Scraping up browned bits from the pot (fond) adds rich, smoky flavor to the soup.
• This recipe can be made vegetarian by omitting bacon and using vegetable broth instead of chicken broth.
• For a thicker soup, reduce the amount of chicken broth slightly or add more flour while making the roux.

Keywords: Baked Potato Soup, Creamy Potato Soup, Bacon Potato Soup, Cheddar Potato Soup, Comfort Food Soup