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This Baked Potato Soup recipe combines creamy mashed potatoes, crispy bacon, cheddar cheese, and a flavorful garlic base for a comforting meal. Made with fresh ingredients like russet potatoes and chicken broth, it’s an easy-to-follow recipe perfect for weeknight dinners. Customize with your favorite toppings, and pair with crusty bread for a hearty and satisfying dish.

Ingredients

4 large russet potatoes (approximately 2 lbs.)
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
3 ½ cups chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese (shred from a block for best results)
⅛ cup chives, finely diced

Instructions

Prep Work:

Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let these ingredients sit at room temperature to avoid curdling when added to the soup.

Cooking Instructions:

Cook the Bacon:
- Use kitchen shears to cut the bacon into 1-inch pieces. Cook in a large pot over low heat, stirring occasionally. The bacon will shrink as it cooks. Remove and set aside once crisp, leaving 2 tablespoons of drippings in the pot.
Prepare the Potatoes:
- While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add them to a stockpot and cover with 1 inch of water. Add the salt and boil gently for 20 minutes, or until the potatoes are very fork-tender. Drain and gently mash. Set aside.
Cook the Aromatics:
- Add the diced onion to the pot with the bacon drippings. Cook over medium heat until softened, about 5 minutes. Add the minced garlic and butter and cook for 1 additional minute.
Create the Base:
- Whisk in the flour and cook for 1 minute, stirring continuously to eliminate the raw flour taste.
- Slowly add the chicken broth, using a silicone spatula to scrape up any bacon remnants from the bottom of the pot. This enhances the flavor.
- Gradually stir in the half and half. Bring the mixture to a boil, then reduce the heat to a simmer.
Assemble the Soup:
- Stir in the mashed potatoes, then mix in the sour cream and pepper until fully combined.
- Remove the pot from heat. For a creamier consistency, use an immersion blender or transfer the soup to a blender in batches and blend until smooth.
- Slowly add the shredded cheddar cheese in batches, stirring until melted and smooth. Ensure the soup base isn’t too hot to prevent the cheese from clumping.
Serve:
- Garnish each serving with chives and crispy bacon. Serve hot and enjoy!

Why You’ll Love This Recipe

Comfort Food Classic: This creamy, rich soup is perfect for cold weather or cozy evenings.
Customizable Flavor: Add your favorite toppings to suit your taste.
Easy to Make: Straightforward steps make this recipe beginner-friendly.
Crowd-Pleaser: A hearty and satisfying dish that’s always a hit with family and friends.

Tips

Cheese Tip: Always shred your cheese from a block. Pre-shredded cheese contains anti-caking agents that can affect melting.
Room Temperature Ingredients: Let sour cream and half and half sit at room temperature to prevent curdling.
Consistent Texture: Blend the soup partially or fully for a smoother texture, or leave some potato chunks for a rustic feel.
Thickening: If the soup is too thick, add a splash of chicken broth to adjust consistency.

Variations and Substitutions

Meat-Free: Skip the bacon and use butter or olive oil for cooking the onions.
Dairy-Free: Use plant-based cream, cheese, and sour cream alternatives.
Additional Toppings: Add green onions, shredded cheese blends, or a dollop of Greek yogurt for extra flavor.
Spicy Kick: Stir in a pinch of cayenne or red pepper flakes for heat.

FAQs

Can I use different potatoes?
Yes, Yukon Gold potatoes work well for a creamier texture, but the flavor may be slightly different.

Can I make this soup ahead of time?
Yes, prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Can I freeze this soup?
Potato-based soups don’t freeze well as the texture can change. It’s best enjoyed fresh.

What can I use instead of sour cream?
Greek yogurt or cream cheese are great substitutes.

Serving and Suggestions

Serve with crusty bread or dinner rolls for dipping.
Pair with a fresh garden salad for a balanced meal.
Top with additional shredded cheese, crispy bacon, and a sprinkle of smoked paprika for added flavor.