Creamy Bacon and Cheddar Baked Potato Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
