Print

Baked Potato Soup Recipe

Print Recipe

★★★★

4 from 76 reviews

This hearty and comforting Baked Potato Soup recipe combines tender chunks of russet potatoes, crisp bacon, sautéed onions and garlic, and a creamy base enriched with half and half and sour cream. Topped with shredded cheddar cheese and fresh chives, this soup delivers the flavors of a loaded baked potato in every warm, spoonful—perfect for a cozy meal any time of the year.

Ingredients

Scale

Soup Base

  • 4 large russet potatoes (about 2 lbs.)
  • ¾ teaspoon salt
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • ¼ cup flour
  • 3 ½ cups chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper

Toppings

  • 6 slices thick cut bacon
  • 2 cups shredded cheddar cheese
  • 1/8 cup finely diced chives

Instructions

  1. Shred Cheese and Prepare Dairy: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Allow them all to come to room temperature to ensure a smooth melt into the soup.
  2. Cook Bacon: Cut the bacon into 1-inch squares using kitchen shears. Cook in a large pot over low heat, stirring occasionally until bacon pieces are crisp and browned. Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot for flavor.
  3. Boil Potatoes: While the bacon cooks, peel and cube the russet potatoes into 1-inch pieces. Place potatoes in a stock pot and cover with water by about 1 inch. Add ¾ teaspoon salt and boil gently for 20 minutes or until the potatoes are fork tender. Drain and gently mash the potatoes, then set aside.
  4. Sauté Aromatics: Add the diced onion to the pot containing the bacon drippings. Cook over medium heat until softened, about 5 minutes. Add minced garlic and butter, then cook for an additional minute to release their flavors.
  5. Make Roux: Whisk in the flour to the onion mixture, stirring constantly with a silicone spatula as the flour cooks for 1 full minute to eliminate any raw flour taste.
  6. Add Liquids: Pour in the chicken broth slowly, stirring and scraping the bottom of the pot to loosen any flavorful browned bits. Then slowly stir in the half and half. Bring the mixture to a boil before reducing heat to simmer.
  7. Combine Potatoes and Season: Stir in the mashed potatoes, sour cream, and pepper until smooth and well combined.
  8. Optional Blending: Remove the pot from heat. For a creamier, smoother texture, use an immersion blender directly in the pot or transfer the soup in batches to a blender and puree until desired consistency is reached.
  9. Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently until fully incorporated. Ensure the soup base is not too hot at this point, so the cheese melts evenly into a smooth and creamy finish. The soup will thicken as it sits.
  10. Garnish and Serve: Top the soup with crisp bacon pieces and finely diced chives. Serve hot and enjoy the rich, comforting flavors of loaded baked potato soup.

Notes

  • Using room temperature dairy helps cheese melt evenly and prevents curdling.
  • Cooking bacon over low heat allows fat to render slowly, yielding crisp texture and flavorful drippings.
  • Gently boiling potatoes prevents them from breaking down too much, so you get creamy texture after mashing.
  • Blending is optional depending on your texture preference—leave some chunks for a rustic feel or blend for silky smooth.
  • For a vegetarian option, substitute chicken broth with vegetable broth and omit bacon garnish.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Keywords: baked potato soup, creamy potato soup, loaded potato soup, bacon potato soup, comfort food, fall soup, easy soup recipe

Find it online: https://epicrecipebox.com/baked-potato-soup-recipe/