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Baked Potato Soup

Baked Potato Soup
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This Baked Potato Soup is rich, thick, and ultra-creamy—everything you love about a loaded baked potato in cozy soup form. It’s filled with tender potatoes, crispy bacon, sharp cheddar cheese, sour cream, and fresh chives for the ultimate comfort food. Easy to make in under an hour, this soup is perfect for cold nights, family dinners, or when you’re craving something hearty and satisfying.

Ingredients

Scale

  • 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 flour

  • 3½ cups chicken broth

  • 2 cups half and half

  • ¾ cup sour cream

  • ½ teaspoon black pepper

  • 2 cups shredded cheddar cheese (from a block)

  • ⅛ cup chives, finely diced

Instructions

Prep

  • Shred the cheese from a block and measure the sour cream and half and half. Let them sit at room temperature for smoother melting.

Cook

  1. Cut the bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside, leaving 2 tablespoons of bacon drippings in the pot.

  2. While the bacon cooks, peel and cube the potatoes into 1-inch pieces. Cover with water, add salt, and boil for about 20 minutes, until very fork-tender. Drain and gently mash. Set aside.

  3. Add diced onion to the pot with bacon drippings and cook for about 5 minutes, until softened.

  4. Add garlic and butter; cook 1 minute more.

  5. Whisk in flour and cook for 1 full minute to remove the raw flour taste.

  6. Slowly add chicken broth, scraping up any browned bits from the bottom of the pot.

  7. Gradually stir in the half and half. Bring to a gentle boil, then reduce to a simmer.

  8. Stir in mashed potatoes, sour cream, and pepper.

  9. Remove from heat. For a smoother texture, blend with an immersion blender or in batches using a regular blender.

  10. Slowly add shredded cheese, stirring until melted and smooth.

  11. Garnish with crispy bacon and chives. Serve hot.

Notes

  • Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Don’t overheat the cheese: Remove soup from heat before adding cheese to prevent graininess.

  • Extra creamy: Blend the soup fully for a silky texture, or partially for a chunkier feel.

  • Milk swap: You can use milk instead of half and half, but the soup will be slightly thinner. Warm it first to avoid curdling.

  • Storage: Refrigerate up to 3 days or freeze for up to 3 months.

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