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Baked Potato Soup

Baked Potato Soup
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This Baked Potato Soup is thick, creamy, and loaded with all the flavors you love from a classic baked potato. Tender potatoes are blended into a rich, velvety broth and finished with crispy bacon, sharp cheddar cheese, sour cream, and fresh chives. It’s easy to make, incredibly comforting, and perfect for cozy dinners, cold nights, or when you want a filling, homemade soup with minimal effort.

Ingredients

Scale

  • 4 large russet potatoes (about 2 lbs), peeled and cubed

  • ¾ teaspoon salt

  • 6 slices thick-cut bacon

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 2 tablespoons butter

  • ¼ cup all-purpose flour

  • 3½ cups chicken broth

  • 2 cups half-and-half

  • ¾ cup sour cream

  • ½ teaspoon black pepper

  • 2 cups shredded cheddar cheese (freshly shredded)

  • ⅛ cup chives, finely diced

Instructions

Prep

  • Shred the cheddar cheese from a block.

  • Measure out the sour cream and half-and-half and let them sit at room temperature.

Cook

  1. Cook the Bacon
    Cut the bacon into 1-inch pieces and cook in a large pot over low heat until crispy. Remove and set aside. Leave about 2 tablespoons of bacon drippings in the pot.

  2. Cook the Potatoes
    While the bacon cooks, boil the cubed potatoes in salted water for about 20 minutes, or until very fork-tender. Drain and gently mash. Set aside.

  3. Sauté the Aromatics
    Add the diced onion to the pot with the bacon drippings and cook for about 5 minutes until softened. Add the garlic and butter and cook for 1 more minute.

  4. Make the Roux
    Whisk in the flour and cook, stirring constantly, for 1 full minute to remove the raw flour taste.

  5. Add Liquids
    Slowly add the chicken broth, scraping the bottom of the pot to release any browned bits. Gradually stir in the half-and-half. Bring to a gentle boil, then reduce to a simmer.

  6. Build the Soup
    Stir in the mashed potatoes, sour cream, and black pepper. Remove from heat.

  7. Blend (Optional)
    For a smoother soup, blend with an immersion blender or carefully blend in batches using a standard blender.

  8. Add Cheese
    Gradually stir in the shredded cheddar cheese until melted and smooth. The soup will thicken as it sits.

  9. Serve
    Ladle into bowls and garnish with crispy bacon and chives. Serve warm.

Notes

  • Room-temperature dairy matters: Cold dairy can cause the soup to seize or become grainy.

  • Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.

  • Control thickness: Add a splash of broth or milk if the soup thickens too much.

  • Extra flavor: A pinch of smoked paprika or garlic powder adds depth.

  • Make it smoother: Blending is optional but highly recommended for a creamy texture

Find it online: https://tastyquickly.com/baked-potato-soup/