Description

Creamy, cheesy, and packed with comforting flavors, this Baked Potato Soup is the perfect antidote to cold nights or hectic days. Made with tender russet potatoes, savory bacon, rich cheddar, and a swirl of sour cream, it delivers cozy, homemade goodness in every bite. Easy to prepare and family-approved, this soup is the culinary equivalent of a warm hug.

Ingredients

Scale

4 large russet potatoes (2 lbs)
3/4 teaspoon salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
1/4 cup all-purpose flour
3 1/2 cups chicken broth
2 cups half and half
3/4 cup sour cream
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced

Cook Mode Prevent your screen from going dark

Instructions

Bring cheddar, sour cream, and half and half to room temperature.
Cut bacon into squares and cook in a large pot over low heat until crispy. Remove bacon, leaving 2 tbsp of drippings.
Peel and cube potatoes. Boil in salted water for about 20 minutes until fork-tender. Drain and gently mash.
In the same pot with drippings, sauté diced onion for 5 minutes. Add garlic and butter; cook for 1 more minute.
Stir in flour and cook 1 minute. Slowly whisk in chicken broth, scraping the bottom of the pot.
Add half and half, bring to a boil, then simmer. Add mashed potatoes, sour cream, and pepper.
Remove from heat and stir in cheddar cheese gradually until melted. Let sit a few minutes to thicken.
Serve in bowls topped with crispy bacon and chives.

Notes

Let dairy sit at room temperature to prevent curdling.

Use freshly shredded cheese for smoother melting.

For an ultra-smooth texture, blend soup before adding cheese.

Soup thickens as it rests—add broth or milk when reheating if needed.

Can be made vegetarian with veggie broth and no bacon.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American