The Ultimate Comfort: A Deep Dive into Our Creamy Baked Potato Soup Recipe

There are few dishes in the culinary universe that embody pure, unadulterated comfort quite like a bowl of Baked Potato Soup. It’s a hug in a bowl, a nostalgic trip to a cozy fireplace on a chilly day, and a celebration of simple, hearty ingredients transformed into something truly magnificent. This isn’t just another soup recipe; it’s a masterclass in building layers of flavor to create a Baked Potato Soup that is luxuriously creamy, packed with texture, and guaranteed to become a staple in your home kitchen.

What makes this particular Baked Potato Soup so special? It’s the perfect mimic of the classic loaded baked potato—fluffy potato flesh, sharp cheddar cheese, tangy sour cream, salty bacon, and fresh chives—all suspended in a rich and velvety broth. We’re going beyond simply boiling potatoes. We’re building a flavor foundation with bacon drippings, creating a luxurious roux, and incorporating techniques that ensure a perfectly smooth, non-grainy, and decadent soup every single time.

So, grab your favorite stockpot and let’s embark on a culinary journey to create the most unforgettable Baked Potato Soup you’ve ever tasted.

Why This Baked Potato Soup Recipe Works

Before we dive into the ingredients and method, it’s worth understanding the “why” behind our steps. This Baked Potato Soup is engineered for maximum flavor and ideal texture.

• The Bacon Fat Foundation: We start by rendering our own bacon. This isn’t just for the garnish; the rendered fat becomes the cooking medium for our aromatics, infusing the entire soup base with a subtle, smoky pork essence that you simply cannot get from store-bought broth alone.

• The Power of the Roux: A simple mixture of butter and flour (a roux) is the secret to a thick, creamy soup that isn’t reliant solely on heavy cream or cornstarch. It gives the soup body and a velvety mouthfeel that carries the other flavors beautifully.

• Controlled Potato Texture: By boiling the potatoes separately until very fork-tender and then gently mashing them, we achieve a dual texture. Some potato breaks down to thicken the soup naturally, while other soft chunks remain to provide that classic baked potato bite.

• The Temperature Dance with Dairy: A common pitfall in creamy soups is “breaking” or curdling the dairy. By allowing the half-and-half and sour cream to come to room temperature and ensuring the soup base isn’t boiling when we add them, we guarantee a smooth, cohesive final product. The same careful attention is paid to the cheese, ensuring it melts into a silky embrace rather than a greasy, stringy mess.

Baked Potato Soup: Deconstructing the Ingredients

Every component of this Baked Potato Soup has a purpose. Using high-quality ingredients here makes a tangible difference.

For the Potato Base:

• Russet Potatoes (2 lbs): Russets are the undisputed champion for Baked Potato Soup. Their high starch content and fluffy texture when cooked are essential for creating a naturally thick and creamy consistency. Avoid waxy potatoes like red potatoes or Yukon Golds for this specific recipe, as they hold their shape too firmly and can result in a thinner, less cohesive soup.

• Salt: Salting the water when boiling the potatoes is our first opportunity to season from the inside out.

For the Flavor Foundation:

• Thick-Cut Bacon (6 slices): Thick-cut provides more substantial, meaty bites and yields more precious drippings. The quality of your bacon will shine through, so choose a good one.

• Yellow Onion & Garlic: This aromatic duo forms the soul of our savory base. The onions sweeten as they cook in the bacon fat, and the garlic adds a necessary pungent depth.

• Butter & Flour: Our dynamic thickening duo. The butter adds richness, while the flour, when cooked for a full minute, loses its raw taste and becomes the structural backbone of the soup.

For the Creamy Broth:

• Chicken Broth (3 ½ cups): Use a low-sodium broth if possible. This allows you to control the salt level perfectly, especially since the bacon and cheese already contribute saltiness.

• Half-and-Half (2 cups): This provides the perfect level of creaminess without being as heavy as whipping cream. It creates a lush, luxurious base that isn’t overly rich.

• Sour Cream (¾ cup): This is the ingredient that truly makes it taste like a loaded baked potato. Its tangy creaminess is irreplaceable. Full-fat sour cream is highly recommended for the best texture and flavor.

For the Classic Loaded Toppings:

• Shredded Cheddar Cheese (2 cups): This is critical: shred your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which prevent it from melting smoothly. Freshly shredded cheese will incorporate seamlessly into the soup, creating a creamy, non-greasy consistency.

• Chives (1/8 cup): Their mild, oniony freshness provides a necessary bright contrast to the rich, creamy soup.

• Black Pepper (½ tsp): A simple but essential spice that enhances all the other flavors.

The Ultimate Comfort: A Deep Dive into Our Creamy Baked Potato Soup Recipe

Print Recipe

This Baked Potato Soup is the very definition of comfort food — thick, creamy, cheesy, and loaded with smoky bacon, fresh chives, sour cream, and tender potatoes. It tastes like a fully loaded baked potato in cozy soup form! Perfect for chilly nights, family dinners, or anytime you need a satisfying bowl of warmth.

• Author: alae

Ingredients

Scale 1x2x3x

• 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

• 3 ½ cups chicken broth

• 2 cups half and half

• ¾ cup sour cream

• ½ teaspoon pepper

• 2 cups shredded cheddar cheese

• 1/8 cup chives, finely diced

Instructions

Prep Work

• Shred the cheddar cheese from a block (melts smoother).

• Measure out sour cream and half and half.

• Let everything sit at room temperature.

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1. Cook the Bacon

Cut bacon into 1-inch pieces. Cook in a large pot over low heat until crisp, rotating occasionally.
Remove bacon and set aside. Leave 2 tablespoons of drippings in the pot.

2. Cook the Potatoes

Peel potatoes and cut into 1-inch cubes.
Place in a pot, cover with water, add the salt, and gently boil for about 20 minutes, until fork-tender.
Drain and lightly mash. Set aside.

3. Cook the Aromatics

Add diced onion to the pot with bacon drippings. Cook for 5 minutes, until softened.
Add garlic and butter, and cook for 1 minute.

4. Make the Roux

Whisk in flour. Stir constantly for 1 full minute to remove raw flour taste.

5. Add the Liquids

Pour in the chicken broth and scrape the bottom of the pot to release bacon bits.
Slowly add the half and half. Bring to a gentle boil, then reduce to a simmer.

6. Build the Soup

Stir in the mashed potatoes.
Mix in the sour cream and pepper.

7. Blend (Optional but recommended)

For a silky texture, blend the soup with an immersion blender or carefully blend in batches.

8. Add the Cheese

Turn off heat.
Gradually sprinkle in the shredded cheddar, stirring until smooth and melted.
(If the soup is too hot, the cheese may clump—let it cool slightly before adding.)

9. Serve

Top with chives and crispy bacon. Enjoy!

Notes

• Don’t overheat the base when adding cheese—cool for 1–2 minutes if needed.

• Adjust thickness:

  • Too thick? Add more broth or half and half.

  • Too thin? Simmer a little longer.

• Add-ins: Corn, diced ham, or sautéed mushrooms are great additions.

• Make it vegetarian: Omit bacon and use vegetable broth.