Creamy Baked Potato Soup

This Baked Potato Soup has a thick and creamy broth packed with crispy bacon, fresh chives, sharp cheddar cheese, tangy sour cream, and smooth, tender potatoes. It is the ultimate comfort food, perfect for chilly days, and surprisingly simple to prepare.

I first made this soup on a quiet weekend when I was craving something warm and satisfying. Since then, it has become a go-to recipe whenever I want a cozy meal that feels like a hug in a bowl.

Ingredients

• Russet potatoes: starchy and perfect for mashing, ensuring a creamy texture
• Bacon: provides smoky crunch and keeps some drippings for flavoring the base
• Onions: add sweetness and depth when cooked slowly in bacon fat
• Garlic: brightens the dish and complements the savoriness
• Butter: enriches the soup and helps cook the flour for thickening
• Flour: creates a roux to thicken the broth without lumps
• Chicken broth: forms a flavorful liquid base homemade or low-sodium canned works best
• Half and half: adds creaminess without overpowering richness
• Sour cream: adds a tangy smoothness that balances the soup
• Cheddar cheese: sharp and melty for a classic loaded potato flavor
• Chives: fresh and mild onion flavor that brightens the bowl
• Salt and pepper: vital for seasoning and enhancing all other ingredients

Look for

Look for firm and blemish-free potatoes, thick-cut bacon for more flavor, and freshly grated cheese for the best melt.

Step-by-Step Instructions

Sauté the Bacon Slowly:

Cut the bacon into pieces and cook them over low heat until crisp and golden. This slow method renders the fat gently, creating flavorful drippings to cook the onions later.

Cook and Prepare the Potatoes:

Submerge diced russet potatoes in salted water and bring to a gentle boil. Let them cook for about twenty minutes or until they are fork-tender. Drain and gently mash them with a fork or potato masher, leaving some texture.

Build the Flavor Base:

Remove all but one tablespoon of bacon fat from the pot. Add diced onions and cook over medium heat for five minutes until translucent and soft. Stir in butter and minced garlic and cook for one more minute to release their aroma.

Create the Roux and Broth:

Sprinkle in the flour and stir continuously for one full minute to cook off the raw flour taste. Slowly add the chicken broth, then the half and half while stirring to keep the mixture smooth. Bring to a boil, then lower to a simmer.

Add Potatoes and Final Ingredients:

Mix the mashed potatoes into the broth. Stir gently and then incorporate the sour cream and freshly ground pepper. Remove the pot from heat. For a smoother texture, use an immersion blender or work in batches with a regular blender.

Finish with Cheese, Bacon, and Chives:

Gradually add shredded cheddar cheese, stirring until melted and creamy. Finally, fold in the crispy bacon pieces and chopped chives. Serve immediately, knowing the soup will thicken as it cools.

Bookmark

Cheese is my favorite part of this soup recipe. I always choose a sharp yellow cheese that melts smoothly and adds a pronounced tang. One memorable moment was serving this soup at a family gathering where everyone insisted on multiple bowls and seconds. It became a shared comfort food tradition instantly.

Storage Tips

Keep leftover soup in an airtight container and refrigerate for up to three days. To freeze, portion it out into meal-sized containers and store for up to three months. When reheating, warm gently over low heat while stirring to maintain creaminess.

Ingredient Substitutions

• Use plain Greek yogurt instead of sour cream for a slightly tangier, lighter alternative
• Milk can replace half and half, but the texture will be less thick—warm it before adding to avoid curdling
• Vegetable broth can be swapped for chicken broth to make it vegetarian-friendly

Serving Suggestions

• Top with extra shredded cheddar, green onions, crispy bacon bits, or even a dollop of sour cream
• Serve with crusty bread or a fresh garden salad for a complete meal experience

Pro Tips

• Toast the flour carefully in the fat to avoid a raw flavor—take your time here
• Avoid bagged shredded cheese that contains additives because it won’t melt smoothly
• Cook the potatoes separately in boiling salted water to control starchiness and prevent gluey soup

Common Recipe Questions

→ What type of potatoes work best?

Russet potatoes are ideal due to their starchy texture, which helps achieve a thick, creamy broth without becoming gluey.

→ Can I substitute sour cream?

Plain Greek yogurt can be used as a tangy alternative, adding creaminess without overpowering other flavors.

→ How do I get the cheese to melt smoothly?

Using sharp, soft cheeses like Cracker Barrel Sharp Yellow ensures good melting. Avoid pre-shredded bags as they contain additives that inhibit smooth melting.

→ Why cook potatoes separately?

Boiling potatoes apart reduces excess starch, preventing the final broth from becoming too thick or gluey and shortens total cooking time.

→ What is the benefit of blending the soup?

Blending yields a smooth, velvety texture while keeping some chunks intact for hearty comfort. The soup thickens more as it cools.