This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!

Baked Potato Soup

Welp, this should have been the first recipe that I ever made on the blog. It’s the ultimate comfort food, and quite possibly my new all-time favorite soup recipe. (And I’m critical when it comes to my soups.)

I love that it encompasses everything that I love about a loaded baked potato. Bacon, chives, cheese, butter, the works.

How to Make It

Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 20 minutes or until fork tender. 

Drain the potatoes. Gently mash and set aside. 

Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute. 

Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.

Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.

Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)

Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.

Pro Tips for Baked Potato Soup

• Avoid using extra sharp or aged cheese, stick to mild or sharp orange cheddar if possible. 
• Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
• Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
• Plain Greek Yogurt can be used instead of sour cream.
• Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.
• Cook the potatoes separately in water instead of in the soup. It’s not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.
• If preferred, you can use an immersion blender to further blend the soup. It will appear thinner at first, but will continue to thicken upon standing.

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.

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Baked Potato Soup

Servings: 8 people

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

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 Tablespoon 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

Prep Work

• Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Cooking Instructions

• Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
• While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
• Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
• Add garlic and butter and cook 1 more minute.
• Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
• Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
• Slowly add the half and half. Bring to a boil, then reduce to a simmer.
• Stir in the potatoes, then mix in the sour cream, and pepper.
• Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
• Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
• Garnish with chives and bacon, serve!

Notes

PRO Tips:

• Avoid using extra sharp or aged cheese, stick to mild or sharp cheddar. Heluva Sharp Cheddar Cheese is my brand of choice as it has great flavor and melts smoothly.
• Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
• Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.

This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.

Nutrition

Calories: 482kcal

Carbohydrates: 28g

Protein: 16g

Fat: 34g

Saturated Fat: 18g

Cholesterol: 89mg

Sodium: 968mg

Potassium: 729mg

Fiber: 2g

Sugar: 2g

Vitamin A: 756IU

Vitamin C: 15mg

Calcium: 317mg

Iron: 2mg

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Recipe Credits to thecozycook.com

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