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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.

Ingredients

Scale

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

Find it online: https://kochenmitviktoria.com/baked-potato-soup-recipe/