Description
This Baked Potato Soup is rich, creamy, and loaded with crispy bacon, cheddar cheese, sour cream, and tender potatoes. A cozy, comforting soup that comes together easily and feels like a warm hug on a busy night.
Ingredients
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 finely diced chives
Instructions
Shred cheddar cheese from a block and let it come to room temperature along with the sour cream and half and half.
Cut bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
Peel and cube potatoes into 1-inch pieces. Add to a pot, cover with water, and add salt. Boil gently for 20 minutes, until very tender. Drain and gently mash.
Add diced onion to the pot with bacon drippings and cook for 5 minutes.
Add garlic and butter; cook for 1 minute.
Whisk in the flour and cook for 1 full minute.
Slowly whisk in the chicken broth, scraping the bottom of the pot to release browned bits.
Add half and half, bring to a boil, then reduce to a simmer.
Stir in the mashed potatoes, sour cream, and pepper.
Blend with an immersion blender for a smoother texture (optional).
Gradually sprinkle in the shredded cheese, stirring until melted and creamy.
Top with bacon and chives and serve warm.
Notes
Shred cheese from a block—pre-shredded cheese won’t melt smoothly.
Milk can replace half and half; warm it first to prevent curdling.
Soup thickens as it sits—thin with warm broth if needed.
This soup reheats great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 482