Baked Potato Soup

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
• 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.

📖 Recipe