Baked Potato Soup Recipe

Introduction

Baked potato soup is a comforting and hearty dish that combines tender potatoes with creamy broth, crisp bacon, and melted cheddar cheese. This recipe is perfect for chilly days when you crave a warm, satisfying meal. With simple ingredients and easy steps, you can bring classic baked potato flavors to your soup bowl.

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: Prepare the cheese by shredding it from a block and measure out the sour cream and half and half. Leave them at room temperature.
2. Step 2: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, turning occasionally until crisp. Remove bacon and set aside, leaving 2 tablespoons of drippings in the pot.
3. Step 3: Peel and cube the potatoes into 1-inch pieces. Place in a stock pot, cover with water by about 1 inch, 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 diced onion to the pot with bacon drippings and cook until softened, about 5 minutes.
5. Step 5: Stir in garlic and butter, cooking for an additional minute.
6. Step 6: Whisk in the flour and stir continuously for 1 minute to cook out the raw flour taste.
7. Step 7: Slowly add chicken broth while stirring, scraping up any browned bits from the pot bottom for extra flavor.
8. Step 8: Gradually pour in the half and half, bring the mixture to a boil, then reduce heat to a simmer.
9. Step 9: Stir in the mashed potatoes, then mix in sour cream and pepper.
10. Step 10: Remove from heat and if you prefer a smoother texture, blend the soup using an immersion blender or regular blender in batches.
11. Step 11: Slowly add shredded cheddar cheese, stirring until fully melted and combined. Be sure the soup isn’t too hot to keep the cheese creamy.
12. Step 12: Garnish with finely diced chives and reserved bacon pieces. Serve immediately.

Tips & Variations

• For extra creaminess, substitute some half and half with heavy cream.
• Use smoked paprika or cayenne pepper for a subtle spicy kick.
• Swap cheddar with smoked gouda or Monterey Jack for a different flavor profile.
• Leftover baked potatoes can be used instead of boiling fresh ones to save time.

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 frequently. The soup may thicken when cooled; add a splash of broth or half and half when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke for a smoky flavor.

How can I make the soup thicker or thinner?

To thicken, simmer uncovered to reduce the liquid or add a small slurry of flour and water. To thin, stir in extra broth or half and half until you reach your desired consistency.

Baked Potato Soup Recipe

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★★★★★

4.7 from 98 reviews

This creamy and comforting Baked Potato Soup recipe combines tender chunks of russet potatoes with savory bacon, sharp cheddar cheese, and a smooth, velvety broth made from half and half and chicken broth. Enhanced with garlic, onions, and a hint of pepper, this soup is perfect for a cozy meal that feels like a warm hug in a bowl.

• Author: Viktoria
• 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 Soup 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 Toppings

• 6 slices thick cut bacon
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Vegetables

• 1 large yellow onion

Instructions

1. Prep Work: Shred the cheese from a block and measure out the sour cream and half and half. Let all these dairy ingredients sit at room temperature to ensure smoother melting later.
2. Cook Bacon: Cut the bacon into 1-inch squares with kitchen shears. In a large pot over low heat, cook the bacon pieces, stirring occasionally until crisp. The bacon will shrink during cooking. Remove bacon and set aside, leaving about 2 tablespoons of drippings in the pot.
3. Cook Potatoes: While the bacon cooks, 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 potatoes are very fork tender. Drain and gently mash the potatoes. Set aside.
4. Sauté Onions: Add the diced onion to the pot containing bacon drippings. Cook over medium heat until softened, about 5 minutes.
5. Add Garlic and Butter: Stir in minced garlic and butter, cooking for an additional minute until fragrant and the butter is melted.
6. Add Flour: Whisk in the flour and cook with constant stirring for 1 full minute to remove the raw flour taste and create a roux base for the soup.
7. Deglaze and Add Broth: Slowly add the chicken broth while using a silicone spatula to scrape and loosen any flavorful bacon bits from the bottom of the pot. This enhances the soup’s depth of flavor.
8. Add Half and Half and Simmer: Gradually pour in the half and half. Bring the mixture to a boil, then reduce heat to a simmer.
9. Add Potatoes and Seasonings: Stir the mashed potatoes into the simmering broth, followed by sour cream and pepper, mixing to incorporate evenly.
10. Optional Blending: Remove the pot from heat. For a creamier and smoother soup, use an immersion blender directly in the pot or transfer the soup in batches to a blender. This step is optional based on your preferred texture.
11. Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring continuously until fully melted and combined. Ensure the soup base is not too hot to allow the cheese to melt smoothly and creamy rather than clumping.
12. Serve and Garnish: Ladle the soup into bowls and garnish with finely diced chives and the reserved crispy bacon pieces. Serve immediately for the best flavor and texture.

Notes

• Allow dairy ingredients to come to room temperature before adding to the hot soup to prevent curdling.
• Use russet potatoes for their starchy texture which yields a creamy soup.
• Adjust the consistency by adding more broth or half and half if you prefer a thinner soup.
• The blending step is optional but recommended for a smoother soup experience.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
• To keep the bacon crispy, add just before serving.

Keywords: baked potato soup, creamy potato soup, bacon potato soup, comfort food, easy soup recipe