When it comes to the ultimate winter comfort dish, few recipes can compete with a steaming bowl of baked potato soup. Rich, creamy, and loaded with bacon, cheddar, sour cream, and chives, this soup is basically a loaded baked potato in spoonable form.
It brings me right back to cozy family dinners, where my grandmother would make a big pot to warm us up after a chilly day. Thick, hearty, and soul-satisfying, this baked potato soup is the kind of meal that feels like a warm blanket on a cold night. And the best part? It’s surprisingly easy to make!
Why You’ll Love This Baked Potato Soup
- Restaurant-worthy at home: Tastes just like your favorite diner or steakhouse soup.
- Thick and creamy: Thanks to mashed potatoes, half and half, and melted cheddar.
- Loaded with toppings: Bacon, chives, sour cream, and cheese take it over the top.
- Great for a crowd: Makes 8 hearty servings.
Ingredients
Here’s what you’ll need to whip up this luscious soup:
- 4 large russet potatoes (about 2 lbs)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives, finely diced
Instructions
Step 1: Prep Your Ingredients
- Shred the cheddar cheese from a block (this melts better than pre-shredded).
- Measure out the sour cream and half and half; let them come to room temperature.
Step 2: Cook the Bacon
- Cut bacon into 1-inch squares using kitchen shears.
- Cook in a large pot over low heat, stirring occasionally, until crisp.
- Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
Step 3: Cook the Potatoes
- Peel and cut the potatoes into 1-inch cubes.
- Place in a stock pot, cover with water, and add salt.
- Boil gently for ~20 minutes until very fork-tender.
- Drain and gently mash the potatoes. Set aside.
Step 4: Build the Soup Base
- In the bacon drippings, cook diced onion until softened, about 5 minutes.
- Add garlic and butter; cook for another minute.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually add chicken broth, scraping up bacon bits from the pot for extra flavor.
- Slowly pour in the half and half, bring to a boil, then reduce to a simmer.
Step 5: Combine and Finish
- Stir in the mashed potatoes.
- Mix in the sour cream and black pepper.
- Remove from heat.
- (Optional: For a smoother soup, use an immersion blender or transfer to a blender in batches.)
- Gradually stir in the shredded cheddar cheese until creamy and smooth. Make sure the soup isn’t too hot, or the cheese may clump.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Top with crispy bacon, extra cheddar cheese, and chives.
- Serve with crusty bread or a side salad.
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions without the cheese and sour cream; add them when reheating.
- Reheat: Warm gently on the stove over low heat, adding a splash of broth or half and half if needed.
Make It Your Own
- Swap bacon for diced ham or turkey bacon.
- Add a pinch of cayenne for heat.
- Use Greek yogurt instead of sour cream for a lighter version.
Other Cozy Recipes You’ll Love
- Creamy Chicken and Wild Rice Soup
- Cheesy Broccoli Potato Soup
- Slow Cooker Beef Stew
- Classic Corn Chowder
Final Thoughts
This baked potato soup is everything you want in a winter meal: creamy, comforting, and packed with flavor. Whether you’re feeding a crowd or meal-prepping for the week, this recipe is sure to become a new favorite in your home.
Baked Potato Soup
Make creamy baked potato soup loaded with bacon, cheddar, sour cream, and chives. Ultimate comfort food!
Servings 8
Ingredients
- 4 large russet potatoes about 2 lbs
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 tablespoons butter
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ⅛ cup chives finely diced
Instructions
Step 1: Prep Your Ingredients
- Shred the cheddar cheese from a block (this melts better than pre-shredded).
- Measure out the sour cream and half and half; let them come to room temperature.
Step 2: Cook the Bacon
- Cut bacon into 1-inch squares using kitchen shears.
- Cook in a large pot over low heat, stirring occasionally, until crisp.
- Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.
Step 3: Cook the Potatoes
- Peel and cut the potatoes into 1-inch cubes.
- Place in a stock pot, cover with water, and add salt.
- Boil gently for ~20 minutes until very fork-tender.
- Drain and gently mash the potatoes. Set aside.
Step 4: Build the Soup Base
- In the bacon drippings, cook diced onion until softened, about 5 minutes.
- Add garlic and butter; cook for another minute.
- Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Gradually add chicken broth, scraping up bacon bits from the pot for extra flavor.
- Slowly pour in the half and half, bring to a boil, then reduce to a simmer.
Step 5: Combine and Finish
- Stir in the mashed potatoes.
- Mix in the sour cream and black pepper.
- Remove from heat.
- (Optional: For a smoother soup, use an immersion blender or transfer to a blender in batches.)
- Gradually stir in the shredded cheddar cheese until creamy and smooth. Make sure the soup isn’t too hot, or the cheese may clump.
Step 6: Serve and Garnish
- Ladle the soup into bowls.
- Top with crispy bacon, extra cheddar cheese, and chives.
- Serve with crusty bread or a side salad.
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