Baked Potato Soup

This Baked Potato Soup recipe combines tender potatoes, crispy bacon, and rich cheddar cheese in a creamy, savory broth. Each spoonful delivers cozy flavors that make it perfect for chilly days. The smoky bacon drippings, sautéed onions, and garlic provide a flavorful base, while the half-and-half and sour cream add a velvety smoothness. Topped with chives and extra cheese, this hearty soup is satisfying and delicious on its own or with a side of crusty bread for dipping.

Why You’ll Love This Recipe:

Rich and Creamy Texture: With mashed potatoes, half and half, and sour cream, this soup has a luscious texture that’s irresistibly smooth.
Bacon Lover’s Dream: The bacon adds a savory, smoky flavor that complements the creaminess of the soup perfectly.
Easy to Customize: With so many topping options and the flexibility to blend it smooth or leave it chunky, this soup can suit every preference.
Simple Ingredients, Big Flavor: Most ingredients are pantry staples, yet they come together in a way that’s both luxurious and homey.

Key Ingredients:

To achieve the best flavor and texture in your baked potato soup, let’s break down a few of the key ingredients and ways to work with them.

Russet Potatoes: These starchy potatoes are ideal for soup because they become creamy when mashed. Avoid waxy potatoes like red or Yukon golds; they won’t create the same smooth, thick consistency.
Thick-Cut Bacon: Thick-cut bacon holds up well in soups and provides a satisfying bite. Make sure to save some of the drippings—they add a smoky depth to the base of the soup.
Half and Half: This provides richness without being overly heavy. You can substitute with whole milk for a lighter version or use a mix of heavy cream and milk for extra creaminess.
Chicken Broth: Chicken broth adds a savory backbone to the soup. For a vegetarian twist, substitute with vegetable broth, but note that it will slightly alter the taste.
Cheddar Cheese: Sharp cheddar cheese is perfect here, as its bold flavor shines through the creamy soup. Grate it fresh for the best melt and flavor, as pre-shredded cheese can be coated with anti-caking agents that prevent smooth melting.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Instructions

Step 1: Cook the Bacon

Cut the Bacon: Using kitchen shears, cut the bacon into 1-inch squares for even cooking.
Cook the Bacon: In a large pot, cook bacon over low heat, rotating occasionally. The pieces will initially overlap but will shrink as they cook. Cook until they’re crispy.
Drain the Bacon: Transfer the cooked bacon to a paper towel-lined plate, leaving 2 tablespoons of drippings in the pot for added smoky flavor.

Step 2: Prepare the Potatoes

Peel and Cube the Potatoes: While the bacon cooks, peel and cut the potatoes into 1-inch cubes.
Boil the Potatoes: Place potatoes in a stockpot, cover with 1 inch of water, and add ¾ teaspoon of salt. Bring to a boil and cook for about 20 minutes, or until fork-tender.
Mash the Potatoes: Drain and mash the potatoes gently, then set aside. Mashing ensures they integrate smoothly into the soup for a creamy texture.

Step 3: Sauté the Aromatics

Cook the Onion: Add diced onion to the pot with reserved bacon drippings. Cook over medium heat until softened, about 5 minutes.
Add Garlic and Butter: Stir in 2 tablespoons of butter and minced garlic, cooking for 1 more minute until the garlic is fragrant.

Step 4: Create the Soup Base

Incorporate Flour: Whisk in ¼ cup of flour, stirring for 1 minute to cook out the raw flour taste, forming a roux.
Add Chicken Broth: Gradually add 3 ½ cups of chicken broth, using a spatula to scrape up any browned bits from the bottom. These add flavor to the soup.
Add Half and Half: Slowly pour in 2 cups of half and half, stirring continuously. Bring to a gentle boil, then reduce to a simmer.

Step 5: Combine and Simmer

Add the Potatoes: Stir in the mashed potatoes, distributing them evenly for a rich base.
Mix in Sour Cream and Seasoning: Add ¾ cup of sour cream and ½ teaspoon of pepper, simmering gently to meld the flavors.

Step 6: Blend for Smoothness (Optional)

Blend the Soup: For a creamier soup, use an immersion blender in the pot, or transfer in batches to a blender. Blend until smooth and return to the pot.

Step 7: Add Cheese

Incorporate Cheese: Gradually sprinkle in 2 cups of shredded cheddar cheese, stirring until melted. Avoid adding it to a boiling soup, as the heat may cause graininess.

Step 8: Serve and Garnish

Garnish: Ladle soup into bowls and top with crispy bacon pieces and finely diced chives for added flavor and texture.
Serve: Enjoy your soup hot with crusty bread or a fresh side salad.

Serving Suggestions:

Pair this baked potato soup with a few sides to create a full, satisfying meal:

Crusty Bread: Serve with a warm baguette or sourdough on the side for dipping.
Green Salad: A simple side salad with fresh greens, cucumbers, and a light vinaigrette adds a refreshing balance to the richness of the soup.
Garnishes: Top each bowl with extra cheese, a dollop of sour cream, or even some green onions for extra zest.

Storage and Meal Prep Tips:

One of the best things about this baked potato soup is how well it stores and reheats, making it perfect for meal prep.

Refrigeration: Store any leftover soup in an airtight container in the fridge for up to 3 days. When reheating, warm it gently on the stovetop to avoid curdling.
Freezing: While potato-based soups can sometimes become grainy when frozen, this soup holds up fairly well. Freeze individual portions in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Heat the soup over low to medium heat and stir frequently to prevent the soup from separating.

Recipe Variations:

There are endless ways to customize this baked potato soup to suit different tastes and dietary needs. Here are some ideas to get creative:

Vegetarian Option: Swap the bacon for smoked paprika to add a hint of smokiness, and use vegetable broth instead of chicken broth.
Lighter Version: Use whole milk or a milk-and-broth mixture instead of half and half for a lighter soup. You could also reduce the cheese for fewer calories.
Loaded Potato Twist: For a loaded baked potato effect, add extra toppings like diced ham, green onions, or even a sprinkle of paprika or hot sauce for a bit of kick.
Cheese Swap: While cheddar is classic, you can experiment with other cheeses like Gouda, Monterey Jack, or Gruyère for a unique flavor.
Thicker or Thinner: For a thicker soup, add a bit more mashed potato or reduce the amount of broth slightly. For a thinner consistency, simply add more broth.

Conclusion:

There’s something deeply satisfying about a bowl of baked potato soup that’s rich, creamy, and bursting with all the comforting flavors of a loaded baked potato. Whether it’s for a weeknight dinner or a cozy weekend lunch, this soup will warm you up and make you feel right at home. It’s also the perfect dish to make ahead and enjoy all week long. So, gather your ingredients and treat yourself to this hearty delight—you deserve it!