Baked Potato Soup
All the cozy vibes of a loaded baked potato, now in a spoonable, creamy bowl. This Baked Potato Soup is rich, comforting, and layered with smoky bacon, sharp cheddar, and a touch of tang from sour cream. It's simple to make, pantry-friendly, and endlessly customizable — perfect for chilly nights or whenever you’re craving a bowl of something hearty and warm.
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.
Notes
For a vegetarian version, omit the bacon and sauté the onion in olive oil with a pinch of smoked paprika for that same savory depth.
Nutrition
Calories: 480kcal
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