There’s nothing more comforting than a bowl of rich, creamy baked potato soup on a chilly day. This hearty dish combines tender potatoes, savory bacon, and gooey cheddar cheese for a meal that feels like a warm hug. Easy to prepare and packed with flavor, this soup is perfect for a cozy family dinner or when you’re entertaining guests. Follow this recipe to create the ultimate creamy baked potato soup that will have everyone asking for seconds.

Ingredients
- 4 large russet potatoes (2 lbs.)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ⅛ cup finely diced chives
Instructions
Prep Work
- Shred cheddar cheese from a block for the best melting texture. Measure out sour cream and half and half, allowing them to sit at room temperature.
Cooking Instructions
- Cook the Bacon
Cut the bacon into 1-inch pieces using kitchen shears. Cook in a large pot over low heat, flipping occasionally, until crispy. Remove the bacon and set it aside, leaving 2 tablespoons of drippings in the pot. - Prepare the Potatoes
Peel and cube the potatoes into 1-inch pieces. Add them to a stockpot, cover with water, and salt. Boil gently for 10 minutes until fork tender. Drain, gently mash, and set aside. - Sauté the Onion and Garlic
Add diced onion to the bacon drippings and cook for 5 minutes until softened. Stir in minced garlic and butter, cooking for an additional minute. - Make the Soup Base
Whisk in the flour, stirring as it cooks for 1 minute to eliminate the raw flour taste. Slowly add chicken broth, scraping up any bacon remnants for extra flavor. Gradually stir in the half and half. Bring to a boil, then reduce to a simmer. - Combine Ingredients
Add the mashed potatoes, mixing in the sour cream and pepper. Remove from heat and blend with an immersion blender (or a countertop blender in batches) for a smoother consistency. - Incorporate Cheese
Gradually stir in the shredded cheddar cheese until fully melted and creamy. Be sure the soup is not too hot to prevent the cheese from separating. - Serve and Garnish
Ladle the soup into bowls and garnish with crispy bacon, diced chives, and additional shredded cheese.

Serving and Storage Tips
Serving Tips
- Perfect Garnishes: Top your soup with crispy bacon, shredded cheddar cheese, diced chives, or even a dollop of sour cream for added flavor and a polished presentation.
- Pair It Up: Serve with crusty bread, garlic toast, or a simple green salad to create a balanced and hearty meal.
- Beverage Pairing: Complement the rich flavors of the soup with a glass of white wine, iced tea, or a warm apple cider for a cozy dining experience.
- Serving Size: For gatherings, prepare extra as guests often go for seconds. Use smaller bowls for starters or larger bowls for a main course.
Storage Tips
- Refrigerating Leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. Let the soup cool completely before sealing to prevent condensation.
- Reheating: Reheat on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of chicken broth, half and half, or milk to thin it out.
- Freezing: Avoid freezing the soup as the dairy ingredients (sour cream and half and half) may separate and result in a grainy texture upon reheating.
- Batch Cooking: If you wish to make a larger batch, consider freezing the base soup (before adding sour cream and cheese) and adding the dairy when reheating for optimal texture.
By following these tips, you can enjoy the creamy comfort of baked potato soup fresh or as a delicious leftover!
Variations
- Loaded Baked Potato Soup: Add more toppings like crumbled cooked sausage, diced ham, or even a sprinkle of fried onions for a fully loaded experience.
- Vegetarian Baked Potato Soup: Swap the chicken broth for vegetable broth and use plant-based bacon and dairy alternatives like almond milk or vegan sour cream.
- Spicy Kick: Add diced jalapeños, a pinch of cayenne pepper, or a few drops of hot sauce for a spicier version of this classic soup.
- Cheesy Bliss: Experiment with different cheeses such as smoked gouda, pepper jack, or Monterey Jack to enhance the soup’s flavor profile.
- Creamier Texture: Blend half of the soup with an immersion blender while leaving some potato chunks for a perfect balance of creamy and chunky.
- Sweet Potato Twist: Replace russet potatoes with sweet potatoes for a sweeter, more vibrant soup. This pairs wonderfully with a sprinkle of cinnamon or nutmeg.
- Herbaceous Flavor: Add fresh or dried herbs such as thyme, rosemary, or parsley to elevate the soup’s savory flavor.
- Seafood Infusion: Stir in cooked shrimp, crab meat, or lobster chunks for a luxurious seafood spin.
- Lighter Version: Use low-fat milk, Greek yogurt instead of sour cream, and reduce the cheese and bacon for a healthier version of this hearty soup.
- Smoky Flavor: Incorporate smoked paprika or a dash of liquid smoke for a subtle, smoky depth of flavor.
Each variation offers a unique way to customize this comforting baked potato soup, making it perfect for any taste or occasion!
FAQs
- Can I make this soup ahead of time?
Yes! Baked potato soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally. - Can I freeze baked potato soup?
Yes, but the texture may change slightly due to the dairy. To freeze, let the soup cool completely and store it in an airtight container for up to 3 months. Reheat slowly and stir well after thawing. - Can I use red or gold potatoes instead of russet?
Absolutely! Red or gold potatoes work well and don’t require peeling, but they may create a slightly different texture. - Can I use pre-cooked bacon?
Yes, pre-cooked bacon saves time. Simply crumble it and add it to the soup when garnishing. - How can I thicken my soup if it’s too thin?
You can mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry and stir it into the soup while simmering until it thickens. - What’s the best way to mash the potatoes?
For a rustic texture, use a potato masher. For a smoother soup, blend some or all of the soup with an immersion blender. - Can I make this soup dairy-free?
Yes! Replace half and half with unsweetened almond milk or coconut milk, and use dairy-free sour cream and cheese alternatives. - What can I serve with baked potato soup?
This soup pairs perfectly with crusty bread, a fresh green salad, or a side of roasted vegetables. - Can I add more vegetables to the soup?
Of course! Diced carrots, celery, or corn are great additions for extra flavor and texture. - Why did my cheese not melt smoothly?
If the soup is too hot, the cheese can clump. Let the soup cool slightly before adding the cheese, and stir it in gradually for a creamy consistency.
This baked potato soup is a show-stopper, blending creamy potatoes, savory bacon, and cheesy goodness into one irresistible dish. Whether it’s for a cozy dinner or a potluck party, this recipe is sure to impress. Try it today and savor the rich flavors of comfort in every spoonful!
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Baked Potato Soup
Description
There’s nothing more comforting than a bowl of rich, creamy baked potato soup on a chilly day. This hearty dish combines tender potatoes, savory bacon, and gooey cheddar cheese for a meal that feels like a warm hug. Easy to prepare and packed with flavor, this soup is perfect for a cozy family dinner or when you’re entertaining guests. Follow this recipe to create the ultimate creamy baked potato soup that will have everyone asking for seconds.
Ingredients
- 4 large russet potatoes (2 lbs.)
- ¾ teaspoon salt
- 6 slices thick-cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup flour
- 3 cups chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- ⅛ cup finely diced chives
Instructions
Prep Work
- Shred cheddar cheese from a block for the best melting texture. Measure out sour cream and half and half, allowing them to sit at room temperature.
Cooking Instructions
- Cook the Bacon
Cut the bacon into 1-inch pieces using kitchen shears. Cook in a large pot over low heat, flipping occasionally, until crispy. Remove the bacon and set it aside, leaving 2 tablespoons of drippings in the pot. - Prepare the Potatoes
Peel and cube the potatoes into 1-inch pieces. Add them to a stockpot, cover with water, and salt. Boil gently for 10 minutes until fork tender. Drain, gently mash, and set aside. - Sauté the Onion and Garlic
Add diced onion to the bacon drippings and cook for 5 minutes until softened. Stir in minced garlic and butter, cooking for an additional minute. - Make the Soup Base
Whisk in the flour, stirring as it cooks for 1 minute to eliminate the raw flour taste. Slowly add chicken broth, scraping up any bacon remnants for extra flavor. Gradually stir in the half and half. Bring to a boil, then reduce to a simmer. - Combine Ingredients
Add the mashed potatoes, mixing in the sour cream and pepper. Remove from heat and blend with an immersion blender (or a countertop blender in batches) for a smoother consistency. - Incorporate Cheese
Gradually stir in the shredded cheddar cheese until fully melted and creamy. Be sure the soup is not too hot to prevent the cheese from separating. - Serve and Garnish
Ladle the soup into bowls and garnish with crispy bacon, diced chives, and additional shredded cheese.
Notes
Serving Tips
- Perfect Garnishes: Top your soup with crispy bacon, shredded cheddar cheese, diced chives, or even a dollop of sour cream for added flavor and a polished presentation.
- Pair It Up: Serve with crusty bread, garlic toast, or a simple green salad to create a balanced and hearty meal.
- Beverage Pairing: Complement the rich flavors of the soup with a glass of white wine, iced tea, or a warm apple cider for a cozy dining experience.
- Serving Size: For gatherings, prepare extra as guests often go for seconds. Use smaller bowls for starters or larger bowls for a main course.
Storage Tips
- Refrigerating Leftovers: Store the soup in an airtight container in the refrigerator for up to 3 days. Let the soup cool completely before sealing to prevent condensation.
- Reheating: Reheat on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much, add a splash of chicken broth, half and half, or milk to thin it out.
- Freezing: Avoid freezing the soup as the dairy ingredients (sour cream and half and half) may separate and result in a grainy texture upon reheating.
- Batch Cooking: If you wish to make a larger batch, consider freezing the base soup (before adding sour cream and cheese) and adding the dairy when reheating for optimal texture.