Creamy Bacon and Cheddar Baked Potato Soup Recipe

Introduction

Baked Potato Soup is a comforting and hearty dish that brings all the flavors of a loaded baked potato into a creamy bowl. Perfect for chilly days, this soup is rich, cheesy, and full of savory bacon and tender potatoes.

Ingredients

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt
• 6 slices thick cut bacon
• 1 large yellow onion
• 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

1. Step 1: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork and bake them directly on the oven rack for about 45 minutes, or until tender. Let cool slightly, then peel and dice them.
2. Step 2: While the potatoes bake, cook the bacon slices in a large pot over medium heat until crisp. Remove and drain on paper towels, reserving about 2 tablespoons of bacon fat in the pot.
3. Step 3: Dice the onion and add it to the pot with the bacon fat. Sauté over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the butter until melted, then sprinkle the flour over the vegetables. Cook, stirring constantly, for 2 minutes to form a roux.
5. Step 5: Gradually whisk in the chicken broth and bring the mixture to a simmer. Let it thicken slightly, about 5 minutes.
6. Step 6: Add the diced baked potatoes, half and half, sour cream, salt, and pepper. Stir gently and heat through without boiling.
7. Step 7: Remove from heat and stir in the shredded cheddar cheese until melted and smooth.
8. Step 8: Crumble the cooked bacon and sprinkle with the finely diced chives before serving.

Tips & Variations

• For a thicker soup, add an extra tablespoon of flour in Step 4 or reduce the chicken broth slightly.
• Swap half and half for heavy cream if you want a richer, creamier texture.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Vegetarian option: omit bacon and use vegetable broth instead of chicken broth.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. You may need to add a splash of milk or broth when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great reheated and can be made a day or two in advance. Just keep it refrigerated and warm it gently before serving.

Can I freeze baked potato soup?

Freezing is not recommended for this soup because the dairy ingredients can separate and affect the texture. For best results, enjoy it fresh or refrigerated within a few days.

Creamy Bacon and Cheddar Baked Potato Soup Recipe

Print Recipe

★★★★★

4.4 from 92 reviews

This creamy and comforting Baked Potato Soup combines the hearty flavor of russet potatoes with crispy bacon, sharp cheddar cheese, and a touch of chives for garnish. It’s a perfect cozy meal for chilly days, featuring tender baked potatoes blended into a velvety soup base enriched with half and half and sour cream.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes

• 4 large russet potatoes (equal to 2 lbs.)
• ¾ teaspoon salt

Bacon and Aromatics

• 6 slices thick cut bacon
• 1 large yellow onion, diced
• 3 cloves garlic, minced

Soup Base

• 2 Tablespoons butter
• ¼ cup flour
• 3 ½ cups chicken broth
• 2 cups half and half
• ¾ cup sour cream
• ½ teaspoon black pepper

Toppings

• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced

Instructions

1. Bake the Potatoes: Preheat your oven to 400°F (204°C). Pierce the russet potatoes with a fork several times and place them directly on the oven rack. Bake for about 45-60 minutes or until they are tender all the way through when pierced with a fork. Remove and let cool slightly.
2. Cook the Bacon: While the potatoes bake, cook the bacon in a skillet over medium heat until crispy. Remove bacon, drain on paper towels, then crumble into small pieces. Reserve bacon grease for later use.
3. Sauté Aromatics: In a large soup pot, add 2 tablespoons of butter along with the reserved bacon grease. Heat over medium heat, then add diced onion. Cook until translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Make the Roux: Sprinkle ¼ cup of flour over the onions and garlic, stirring constantly to combine. Cook for 2-3 minutes to eliminate the raw flour taste and form a roux.
5. Add Broth and Simmer: Gradually whisk in 3 ½ cups of chicken broth, ensuring no lumps form. Bring the mixture to a simmer and cook for about 10 minutes until it thickens slightly.
6. Prepare Potatoes: Peel the baked potatoes and roughly mash them or cut into chunks. Add the potatoes directly into the simmering broth mixture and stir to combine.
7. Add Dairy and Season: Stir in 2 cups half and half, ¾ cup sour cream, ¾ teaspoon salt, and ½ teaspoon black pepper. Simmer the soup for an additional 10-15 minutes, stirring occasionally, until heated through and creamy.
8. Serve and Garnish: Ladle the soup into bowls, topping each serving with shredded cheddar cheese, crumbled bacon, and finely diced chives. Serve hot for a hearty and satisfying meal.

Notes

• For a thicker soup, reduce the amount of chicken broth or add more flour to the roux.
• Feel free to substitute the chicken broth with vegetable broth to make it suitable for vegetarians; omit bacon in that case.
• Leftover soup stores well in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.
• You can add additional toppings like sour cream dollops, green onions, or extra cheese based on preference.
• Use a potato masher or blend part of the soup for a smoother texture while retaining some chunks for heartiness.

Keywords: baked potato soup, creamy potato soup, bacon potato soup, comfort food, homemade soup