There’s something about a warm bowl of soup that feels like a hug for your insides. Maybe it’s the way the steam drifts up and fogs your glasses, or how your shoulders finally unfurl after a long day. It’s simple comfort on a spoon.
Picture tender cubes of russet potato, floating in a silky, almost whisper-thick broth. Scattered bacon bits lend a smoky crunch, while sharp cheddar melts into every corner. Top it with a dollop of sour cream, sprinkle on chives, and you’ve got a recipe that feels both nostalgic and downright indulgent.
Why You’ll Love It
Soup should never be boring. This one checks every box: Try our Crockpot Ham and Potato Casserole next.
- Silky Texture: A classic roux blended with half-and-half and sour cream gives it that velvet finish.
- Instant Flavor Boost: Crisp bacon bits add a smoky note—no extra seasonings needed.
- Pantry Staples: Most of the ingredients live in your kitchen already.
- Easy to Tweak: Swap in pepper jack for heat or use mushroom broth for a veggie spin.
Honestly, even if you’ve never made soup from scratch, this is a friendly place to start.
Timing and Servings
Prep and cook time together sit just under an hour. Here’s the breakdown:
• Prep: 20 minutes (you’ll spend most of that peeling, cubing, and grating).
• Cook: 30 minutes on the stove, including bacon crisping, roux building, and potato simmering. If you like this, you'll love our Taco Stuffed Baked Potatoes.
That yields about four generous bowls. If you’re alone and hungry—guess what? It freezes beautifully for packet lunches that feel homemade.
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Ingredients
- 5 medium russet potatoes, peeled and cut into 1″ cubes
- 6 slices thick-cut bacon, chopped into bite-size pieces
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tbsp unsalted butter
- ¼ cup all-purpose flour
- 3 cups chicken broth (or vegetable broth)
- 1½ cups half-and-half (or heavy cream/milk mix)
- ½ cup sour cream
- 2 cups sharp cheddar cheese, freshly grated
- Salt and black pepper, to taste
- Chopped chives, for garnish
Directions
- Crisp the bacon: In a heavy pot or Dutch oven set over medium-low heat, cook bacon until golden and crunchy, about 8–10 minutes. Scoop the bacon out, leaving roughly two tablespoons of drippings behind. (Pro tip: reserve extra bacon for weekend breakfast sandwiches.)
- Sauté aromatics: Add chopped onion to the drippings. Stir often until soft and translucent, about 5 minutes. Toss in garlic and cook until it smells fragrant—just 30 seconds to a minute. Keep an eye on it; garlic can go from perfect to bitter fast.
- Make the roux: Lower heat slightly. Melt butter in the pot, sprinkle flour over it, and stir constantly with a wooden spoon for about a minute. You want a faintly nutty scent, not raw-flour taste.
- Add liquids: Gradually whisk in chicken broth, scraping up any brown bits on the bottom. Once smooth, pour in the half-and-half and bring to a gentle simmer. Let it cook for 2–3 minutes until it starts to thicken.
- Cook potatoes: Stir in the cubed potatoes. Cover and simmer until they’re fork-tender, roughly 10–12 minutes. Peek in now and then, giving the soup a gentle stir to prevent sticking.
- Finish with dairy and cheese: Lower heat to off. Stir in sour cream until the base feels silky. Sprinkle in the shredded cheddar in batches, stirring gently so it melts without clumping.
- Season and serve: Taste and season with salt and pepper. Ladle into warmed bowls, top with reserved bacon bits and a scattering of chives. Pass extra hot sauce or cracked pepper at the table for your spice-loyal friends.
Variations
Soup is like jazz—feel free to riff.
• Yukon golds instead of russets yield a creamier bite.
• For a vegetarian version, skip bacon and sauté mushrooms in olive oil for that umami hit.
• Love spice? Fold in a pinch of cayenne or swirl in chili-infused oil. For another easy option, see our Ham and Potato Au Gratin.
• Fancy cheese? Try a blend of Gruyère and sharp cheddar for a slightly nutty layer.
Storage & Reheating Tips
Leftovers stay tasty in the fridge for up to three days if you tuck them into an airtight container. Reheat gently on low heat—add a splash of broth or milk if it feels too thick. Freezing? Cool completely, then portion into freezer-safe jars or heavy-duty bags. Thaw overnight and warm slowly. Avoid a high-power blast in the microwave, which can make dairy separate.
FAQs
Can I use pre-shredded cheese?
You can, but those anti-caking agents often lead to a grainy texture. Freshly shredded melts more smoothly.
Why is my soup too thin?
Let it simmer a little longer without a lid to reduce, or stir in a teaspoon of flour mixed with cold water (a slurry) until it thickens. You might also like our CHICKEN BACON RANCH CASSEROLE WITH POTATOES.
How do I make it gluten-free?
Swap the flour for a gluten-free blend or use a cornstarch slurry at the end. Add cornstarch gradually to avoid clumps.
Is there a make-ahead option?
Definitely. Cook the bacon and potatoes beforehand. Store them separately, then combine and heat everything within 30 minutes when dinner beckons. Try our Crockpot Ranch Pork Chops and Potatoes next.
Conclusion
Cold evening. Kids tracking mud through the door. You’ve had one of those days. A bowl of this soup, though—warm, creamy, studded with cheese and bacon—feels like a mini celebration of the everyday. It’s simple, forgiving, and totally crave-worthy. Give it a try, and watch it become your go-to when you need that little spoonful of comfort. Enjoy! If you like this, you'll love our Garlic Parmesan Mashed Potato Cups.
Creamy Baked Potato Soup
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Ingredients
- 4 large russet potatoes about 2 lbs
- ¾ tsp salt
- 6 slices thick-cut bacon
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 2 tbsp butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth (or vegetable broth)
- 2 ½ cups half-and-half (or milk)
- ¾ cup sour cream
- ½ tsp black pepper
- 2 cups cheddar cheese grated
- chopped chives optional, for garnish
Instructions
- Grate 2 cups of cheddar cheese and set aside. Cook 6 slices of bacon in a skillet until crispy, then transfer to a paper towel-lined plate. Peel and cube 4 large russet potatoes.
- Place cubed potatoes in a saucepan and cover with cold water. Add ¾ tsp salt. Bring to a boil, reduce heat, and cook until tender (15-20 minutes). Drain and set aside.
- In the same pot used to cook bacon, leave 2 tbsp of bacon drippings. Add 1 chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1-2 minutes until fragrant.
- Stir in 2 tbsp butter until melted, then gradually add ¼ cup of flour, stirring constantly for 1 minute to create a roux.
- Slowly add 3 ½ cups of chicken broth, stirring constantly to prevent lumps. Stir in 2 ½ cups of half-and-half and bring to a gentle simmer.
- Add the cooked potatoes back into the pot, followed by ¾ cup of sour cream. Stir until smooth. Season with salt and pepper to taste.
- Gradually fold in 2 cups of grated cheddar cheese, stirring constantly until melted. Avoid overheating to prevent grainy texture.
- Ladle soup into bowls and top with crispy bacon, chopped chives, and additional cheddar cheese if desired.
Notes
Nutrition
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Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
1 comment
YUM ????! I ALWAYS LEAVE THE ONIONS OUT! I DETEST THEM AND THEY MAKE ME VERY SICK! I DO ADD ONION POWDER!