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You know those chilly days when nothing sounds better than curling up with a blanket and a bowl of something warm and cheesy? This baked potato soup is exactly that kind of bowl. It’s creamy and rich, a little smoky thanks to the bacon, and packed with everything you love about a loaded baked potato — all in spoonable form.
I actually made this the first time on a snowy Saturday when we didn’t feel like going out. We had a bag of potatoes, a few slices of bacon left in the fridge, and not much else. Turns out, that’s all you need for something seriously satisfying.
Why You’ll Love This Soup
So creamy and comforting — it’s like your favorite baked potato melted into a bowl
Bacon adds a smoky, savory kick — plus a little crunch on top
Totally customizable — chunky or smooth, loaded or simple, you do you
Pantry-friendly ingredients — no fancy shopping required
Make-ahead magic — this soup reheats like a dream
What You’ll Need
Russet potatoes – These starchy guys make the soup extra thick and velvety. Yukon Golds are great, but a bit waxier.
Thick-cut bacon – Crispy bits go on top, and the drippings kick off the flavor base.
Half and half – Creamy but not too heavy. Whole milk or a little cream work too.
Sour cream – Adds a tangy richness that pulls everything together.
Chicken broth – Brings savory depth. Veggie broth works too if you’re keeping it meatless.
Sharp cheddar cheese – Go for the good stuff and grate it yourself if you can.
Onion, garlic, butter – The aromatics that make the kitchen smell like home.
Flour – Just a bit to thicken it up.
Optional toppings: chives, green onions, a dollop of sour cream, or extra cheese if you’re feeling fancy.
Instructions
1. Start with the bacon
Chop up thick-cut bacon into bite-sized pieces (I use kitchen shears) and cook it low and slow in a big soup pot. Once it’s crisp, scoop it out and leave behind a couple tablespoons of that liquid gold (aka bacon fat).
2. Prep your potatoes
Peel and cube your russets into roughly 1-inch chunks. Boil them in salted water for about 20 minutes until they’re fork-tender. Drain, mash lightly, and set aside. (Doesn’t need to be perfect — rustic is good here.)
3. Build the flavor base
Add diced onions to the pot with the bacon drippings and sauté until they’re soft. Stir in a little butter and some minced garlic. It’s gonna smell amazing.
4. Thicken it up
Whisk in some flour to make a roux (don’t let that word scare you — it’s just flour and fat). Stir it for about a minute to cook out that raw flour taste.
5. Make it soup
Pour in the chicken broth slowly, scraping up all the good bits on the bottom. Add the half and half, then bring everything to a low simmer.
6. Add the potatoes & blend if you want
Stir in your mashed potatoes and let them melt into the soup. Want it smooth? Blend it with an immersion blender right in the pot — or leave it chunky. I usually go halfway.
7. Stir in the good stuff
Add sour cream and cheddar cheese. Stir until it’s all creamy and melty (but don’t let it boil after the cheese goes in or it can get a little grainy).
8. Time to serve!
Ladle into bowls, sprinkle with crispy bacon and chives, and dig in while it’s piping hot. Don’t forget a hunk of crusty bread on the side.
Serving Ideas
Classic combo: A bowl of this soup + crusty bread = instant cozy dinner
Salad on the side: Something green and fresh to balance all the richness
Top it your way: More cheese, extra bacon, sour cream swirl — go wild
Storage & Reheating Tips
Store in the fridge for up to 3 days in a sealed container
Reheat gently on the stove or in the microwave at 50% power, stirring often
Freezer-friendly-ish: You can freeze it, but expect a little texture change (it’ll still taste great though). Best bet is to freeze before adding cheese and sour cream, then stir those in when you reheat.
Variations to Try
Vegetarian twist: Skip the bacon and use smoked paprika for depth
Lighter version: Sub whole milk for half and half, and go easy on the cheese
Loaded vibes: Add green onions, diced ham, or even a dash of hot sauce
Cheese swap: Try Monterey Jack, gouda, or Gruyère for a new spin
Adjust the texture: Want it thicker? Use more potatoes. Too thick? Just add broth.
Final Thoughts
If you’re craving something warm, cheesy, and ridiculously comforting — this soup is it. It’s the kind of meal that makes you sigh a little after the first spoonful (in the best way).
Honestly, I could eat this all winter long and not get tired of it. Let me know how you make it your own — and if you’re adding bacon AND extra cheese? You’re my kind of people.
Baked Potato Soup
Ingredients
- 6 slices thick-cut bacon chopped
- 2 lbs russet potatoes peeled and cubed
- 1 small onion diced
- 2 cloves garlic minced
- 2 tbsp butter
- 3 tbsp flour
- 3 cups chicken broth
- 2 cups half and half
- ½ cup sour cream
- 1½ cups sharp cheddar cheese shredded
- Salt and black pepper to taste
- Optional toppings chives, extra cheese, sour cream, reserved bacon
Instructions
- In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 2 tbsp bacon drippings in the pot.
- Boil cubed potatoes in salted water for 20 minutes or until fork-tender. Drain, mash lightly, and set aside.
- In the same pot with bacon drippings, sauté diced onion for 3–4 minutes. Add butter and garlic; cook 1 minute until fragrant.
- Stir in flour to make a roux. Cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth, scraping the bottom of the pot. Add half and half and bring to a simmer.
- Stir in the mashed potatoes. For a smoother texture, blend with an immersion blender as desired.
- Reduce heat and stir in sour cream and shredded cheddar. Mix until melted and smooth. Season with salt and pepper.
- Serve hot, topped with crispy bacon and chives. Add extra cheese or a dollop of sour cream if desired.