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.