Baked Potato Soup with Bacon

Sometimes everyone begs for something cozy and rich on chilly nights and this Baked Potato Soup does the trick. The broth turns thick and creamy and each spoonful bursts with smoky bacon, plenty of cheddar cheese, buttery potatoes and a tang of sour cream. I make this when I want soup that tastes like a loaded baked potato in every bite.

I first tried this recipe after a snow day and my husband swears it is his ultimate comfort meal. Now it is my go-to when anyone in my family needs a big bowl of something soothing.

Ingredients

• Russet potatoes: They break down to create the creamy texture and have the classic baked potato flavor Always pick potatoes that feel firm and have no green spots
• Salt: This wakes up all the other flavors and seasons the potatoes as they cook
• Thick cut bacon: The bacon layers in the smoky flavor as well as crisp texture Use a good quality bacon for best taste
• Yellow onion: Provides sweetness and depth to the soup Look for onions with tight skin and no brown patches
• Garlic: Adds a gentle heat and savory base Always mince fresh for maximum punch
• Butter: Helps the flavor carry and makes the soup luxuriously smooth Real butter makes a difference
• Flour: Thickens the soup so each bite is spoonable and satisfying Sift before measuring if lumpy
• Chicken broth: Lends body and depth of flavor Choose low-sodium if you prefer to control salt
• Half and half: Adds dense creamy body For best results use half and half at room temperature
• Sour cream: Gives the signature tang I go for full fat here
• Pepper: Lends a mild warmth and balances out the richness Use fresh cracked for best flavor
• Cheddar cheese: Melts in silky and makes the soup taste ultra cheesy Shred it from a block for smoothest results
• Chives: Garnish that delivers fresh onion bite and bright green color Use real chives if you can find them

Step-by-Step Instructions

Prep the Mix Ins:

Shred the cheddar cheese from a fresh block and let it sit out along with sour cream and half and half so they come to room temperature This ensures they blend in easily and create the smoothest soup

Cook the Bacon:

Cut thick cut bacon into small squares using kitchen shears then cook in a large soup pot over low heat They will overlap at first but will crisp up as they cook Stir them occasionally so they brown evenly Remove the bacon when crisp leaving two tablespoons of the flavorful fat in the pot

Cook and Mash the Potatoes:

While bacon cooks peel russet potatoes and chop into one inch cubes Place them in a saucepan and cover with cold water plus salt Bring to a gentle boil and cook for twenty minutes or until extra tender Drain off all water then gently mash potatoes and set aside

Sauté the Onion and Garlic:

To the pot with bacon drippings add diced yellow onion and cook over medium heat until the onion softens and turns translucent about five minutes Once soft add in minced garlic and butter and cook just until fragrant about one more minute

Create the Roux Base:

Sprinkle the flour into your pot and stir with a silicone spatula for one full minute to cook out any raw flour taste This step ensures a thick luscious soup later

Add Liquids and Potatoes:

Slowly pour in the chicken broth scraping the bottom of the pot with the spatula to release any flavorful brown bits Then gently add half and half bringing everything to a slight boil before turning down to simmer Stir in the mashed potatoes to blend them into the broth

Add Finishers for Creaminess:

Stir in sour cream and cracked black pepper Switch off the heat then use an immersion blender if you desire a completely smooth texture or leave slightly chunky for a rustic finish

Cheese for Richness:

With the soup now hot but not boiling sprinkle in freshly shredded cheddar cheese a little at a time stirring between each addition This helps the cheese melt creamy with no clumps Only add cheese when the soup is steamy but not bubbling

Garnish and Serve:

Ladle hot soup into bowls and top with crisp bacon and plenty of chives This is the moment when the soup turns into baked potato magic

Save

One of my favorite parts is the smoky bacon layered throughout each bowl The way the cheese melts into the hot broth reminds me of cozy Sunday nights at my parents house eating together after chilly afternoons

Storage Tips

Pour any leftover soup into airtight containers and refrigerate for up to three days For longer storage freeze portions in zip top bags or lidded pint containers for up to three months Reheat on the stove over medium low heat stirring frequently to keep it silky Add a splash of extra half and half or broth if it thickens too much in the fridge

Ingredient Substitutions

You can use Yukon gold potatoes for a butterier taste though they will not be as fluffy as russets If you do not have half and half you can use whole milk just microwave it to take the chill off so it will not curdle Any good melting cheese like Colby or Monterey Jack works fine in place of cheddar if you want something milder and you can swap turkey bacon for regular for a lighter spin

Serving Suggestions

This soup shines with extra toppings If you like try serving with extra chives more shredded cheese black pepper or even a spoonful of Greek yogurt for tang Add crushed crackers if you want crunch or roasted broccoli on the side for a veggie boost Sometimes I serve it in crusty bread bowls which everyone enjoys

Cultural Historical Context

Baked Potato Soup is a classic American diner favorite born from the love of loaded baked potatoes found at steakhouses and family restaurants The magic comes from combining simple affordable ingredients into something hearty and deeply comforting For years this was my go to at casual cafes and now making it at home brings back those memories bowl after bowl

Recipe Questions

→ How can I make the soup extra creamy?

For an ultra-smooth texture, blend some or all of the soup with an immersion blender before adding the cheese. Stir well to combine.

→ Can I use different types of potatoes?

Russet potatoes work best for their starchy texture, but Yukon Golds offer a creamy result as well. Avoid waxy potatoes for optimal thickness.

→ How do I prevent the cheese from clumping?

Add cheese gradually off the heat, stirring between additions. Avoid pre-shredded cheese, which contains additives that inhibit melting.

→ What can I substitute for half and half?

Whole milk can be used, though the broth will be less thick. Warm the milk before adding to reduce the risk of curdling.

→ How should leftovers be stored?

Keep soup in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months for longer storage.

→ Is it possible to make this soup vegetarian?

Yes. Omit bacon, use vegetable broth instead of chicken, and add smoked paprika for depth of flavor.