This Creamy Baked Potato Soup is the ultimate comfort food, blending tender potatoes with a rich, velvety broth infused with crispy bacon, sharp cheddar cheese, and tangy sour cream. It’s the perfect dish for cozy nights or when you’re craving something warm and satisfying. Top each bowl with bacon and fresh chives for an added burst of flavor and texture. Whether served as a main course or alongside a crisp salad, this soup will warm your soul with every bite.
Why You’ll Love This Recipe:
Rich and Creamy: The combination of potatoes, butter, sour cream, and cheese creates a velvety texture that’s irresistible.
Bacon Bliss: Crispy bacon bits are a perfect complement to the creamy base, adding a satisfying crunch.
Crowd-Pleaser: It’s hearty enough to serve as a main dish, but also makes a fantastic appetizer or side.
Simple Ingredients: This soup uses pantry staples, making it a budget-friendly choice that’s still incredibly flavorful.
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Key Ingredients:
Potatoes: Russet potatoes are perfect for this recipe due to their high starch content, which helps create a creamy texture. If you prefer a chunkier soup, you can use Yukon Gold potatoes, which hold their shape better.
Bacon: For a smoky twist, try smoked bacon or pancetta. If you’re making a vegetarian version, leave out the bacon and use vegetable broth.
Half-and-Half: You can substitute heavy cream for an even richer soup, or use whole milk if you’re looking to lighten it up a bit. Plant-based milk like almond or oat milk works as well, but choose unsweetened versions.
Cheddar Cheese: For a deeper flavor, try using sharp cheddar or a mix of cheddar and Gruyère for a gourmet twist. Make sure to grate the cheese yourself—pre-shredded cheese often contains anti-caking agents that prevent it from melting smoothly.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions:
Step 1: Prepare the Ingredients
Grate the Cheese:
Grate 2 cups of cheddar cheese from a block and set it aside. Freshly grated cheese melts better than pre-shredded.
Cook the Bacon:
Preheat the oven to 350°–400°F for optional baking or broiling later.
Cut 6 slices of bacon into 1-inch pieces.
Cook the bacon in a large pot or deep skillet over low heat until crispy, about 10-12 minutes.
Transfer the bacon to a paper towel-lined plate to drain and set aside for garnish later.
Step 2: Cook the Potatoes
Peel and Cube the Potatoes:
Peel and cut 5 medium russet potatoes into 1-inch cubes.
Place the cubed potatoes in a large saucepan and cover with cold water. Add ¾ teaspoon of salt.
Cook the Potatoes:
Bring the water to a boil over high heat, then reduce to medium-high and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Drain the potatoes and set them aside for later.
Step 3: Sauté the Onion and Garlic
Sauté the Onion:
In the same pot used to cook the bacon, leave 2 tablespoons of bacon drippings.
Add 1 chopped onion and sauté over medium heat for about 5 minutes, or until the onion becomes soft and translucent.
Add the Garlic:
Add 2 cloves of minced garlic and cook for another 1-2 minutes, stirring frequently, until the garlic is fragrant.
Step 4: Create the Roux
Add the Butter:
Stir in 3 tablespoons of butter until it melts completely.
Add the Flour:
Gradually sprinkle ¼ cup of all-purpose flour over the onions and garlic, stirring constantly to combine.
Cook for 1 minute, continuing to stir, to remove the raw flour taste.
Step 5: Make the Soup Base
Add the Chicken Broth:
Slowly add 3 cups of chicken broth to the pot, stirring constantly to prevent lumps.
Scrape up any browned bits from the bottom of the pot for extra flavor.
Add the Half-and-Half:
Stir in 1 ½ cups of half-and-half. Allow the soup to come to a gentle simmer, stirring occasionally.
Step 6: Add the Potatoes and Sour Cream
Add the Potatoes:
Return the cooked potatoes to the pot, stirring them gently into the soup base.
Stir in the Sour Cream:
Add ½ cup of sour cream and stir until it’s fully incorporated, giving the soup a rich and creamy texture.
Season with salt and pepper to taste. Start with ½ teaspoon of salt and ¼ teaspoon of pepper and adjust as needed.
Step 7: Incorporate the Cheese
Add the Cheddar Cheese:
Gradually fold in the 2 cups of grated cheddar cheese, stirring constantly until it melts and creates a smooth, cheesy soup.
Avoid overheating the soup at this point, as it can cause the cheese to separate and become grainy.
Step 8: Serve and Garnish
Serve Hot:
Ladle the warm soup into bowls.
Garnish:
Top each serving with the crispy bacon pieces you set aside earlier, along with a sprinkle of chopped fresh chives.
For extra indulgence, you can also add a little more shredded cheddar cheese or a dollop of sour cream on top.
Serving Suggestions:
This Creamy Baked Potato Soup is filling on its own, but pairing it with a few sides can elevate your meal:
Crusty Bread: A warm, crusty loaf of bread or some homemade garlic bread is perfect for dunking into the soup.
Green Salad: A light, fresh salad with a tangy vinaigrette adds a refreshing contrast to the richness of the soup.
Grilled Cheese: For the ultimate comfort food combo, serve the soup with a gooey grilled cheese sandwich.
Storage and Meal Prep Tips:
Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or milk if the soup thickens too much.
Freeze: You can freeze this soup, but keep in mind that the texture of the potatoes may change slightly. To freeze, cool the soup completely, then transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Meal Prep Tip: To save time, cook the bacon and potatoes ahead of time and store them in the fridge. When you’re ready to make the soup, you can quickly assemble everything in about 20 minutes.
Recipe Variations:
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth for a delicious meatless version of this soup.
Spicy Twist: Add cayenne pepper or a dash of hot sauce for a spicy kick, or stir in pepper jack cheese for some extra heat.
Loaded Baked Potato Soup: Garnish with all your favorite baked potato toppings, like green onions, crispy fried onions, or even crumbled cooked sausage.
Conclusion:
This Creamy Baked Potato Soup is everything you want in a comfort food: rich, satisfying, and packed with flavor. Whether you’re serving it as a main course or alongside your favorite sides, it’s a guaranteed hit. Plus, it’s easily customizable to suit your preferences—so feel free to get creative!
Creamy Baked Potato Soup
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.