Description

Warm, rich, and ultra-comforting, this Baked Potato Soup combines creamy potatoes, smoky bacon, melted cheddar, and tangy sour cream into a bowl of pure coziness. Perfect for chilly nights, this thick and creamy soup is loaded with flavor and easy to make, making it a family favorite comfort meal.

Ingredients

Scale

4 large russet potatoes (about 2 lbs/900 g)
3/4 teaspoon salt
6 slices thick-cut bacon
1 large yellow onion
3 cloves garlic, minced
2 tablespoons butter
1/4 cup flour (30 g)
3 1/2 cups chicken broth (830 ml)
2 cups half and half (475 ml)
3/4 cup sour cream (170 g)
1/2 teaspoon pepper
2 cups shredded cheddar cheese (200 g)
1/8 cup chives, finely diced (2 tablespoons)

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Instructions

Shred the cheddar cheese from a block, measure out sour cream and half and half, and let them sit at room temperature.
Cut bacon into 1-inch (2.5 cm) squares. Cook in a large pot over low heat until crisp, stirring occasionally. Set aside cooked bacon and leave 2 tablespoons of drippings in the pot.
Peel and cut potatoes into 1-inch (2.5 cm) cubes. Add to a large stock pot and cover with water by 1 inch (2.5 cm). Add salt and boil gently for about 20 minutes until very fork tender. Drain and gently mash. Set aside.
Add diced onion to the pot with the bacon drippings. Cook until softened, about 5 minutes.
Add garlic and butter, cooking for 1 more minute.
Whisk in flour and stir for 1 full minute to remove raw flour taste.
Gradually add chicken broth, using a silicone spatula to loosen any bacon remnants from the pot for extra flavor.
Slowly add half and half, bring to a boil, then reduce to a simmer.
Stir in mashed potatoes, sour cream, and pepper.
Remove from heat. Blend with an immersion blender or transfer to a blender in batches for a creamier consistency if desired.
Gradually sprinkle in shredded cheddar cheese, stirring until melted and smooth.
Garnish with finely diced chives and crispy bacon before serving.

Notes

Make sure cheese, sour cream, and half and half are at room temperature for the best texture.

Adjust soup thickness by adding more broth or half and half if needed.

For an extra smoky flavor, use smoked cheddar cheese.

Store leftovers in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American