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Baked Potato Soup Recipe

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★★★★★

4.6 from 87 reviews

This hearty baked potato soup is the ultimate comfort food, featuring crispy bacon, tender russet potatoes, and a creamy broth enriched with sour cream and sharp cheddar cheese. Perfect for chilly days, it delivers rich flavors and a smooth, velvety texture that can be customized with a blender for creaminess or left chunky for a rustic feel.

Ingredients

Scale

Bacon and Base

  • 6 slices bacon, cut into squares
  • 1 tablespoon bacon drippings (reserved from cooking bacon)

Soup

  • 4 cups russet potatoes, diced
  • 1 teaspoon salt (for boiling potatoes)
  • 1 medium onion, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup half and half
  • 1/2 cup sour cream
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded sharp cheddar cheese (preferably Cracker Barrel Sharp Yellow Cheese)
  • 2 tablespoons chopped fresh chives (for garnish)

Instructions

  1. Cook the Bacon: Cut bacon into squares and cook over low heat slowly until crisp. Reserve 1 tablespoon of bacon drippings in the pot; discard or save the rest for another use.
  2. Boil Potatoes: Meanwhile, submerge diced russet potatoes in 1 inch of salted water in a separate pot. Bring to a gentle boil and cook for about 20 minutes until the potatoes are fork-tender. Drain and set aside.
  3. Sauté Onions and Aromatics: In the pot with the reserved bacon drippings, add diced onions and cook over medium heat for 5 minutes until softened. Add butter and minced garlic, cooking for an additional 1 minute until fragrant.
  4. Create Roux: Stir in the flour and cook for 1 full minute, stirring continuously to eliminate the raw flour taste and form a base for the soup’s thickness.
  5. Add Liquids: Gradually whisk in chicken broth followed by the half and half. Bring the mixture to a boil, then reduce heat to simmer.
  6. Add Potatoes and Sour Cream: Return the cooked potatoes to the pot and stir in the sour cream and black pepper, combining thoroughly. Remove the pot from heat.
  7. Optional Blending: Use an immersion blender directly in the pot or blend in batches in a countertop blender if a smoother, creamier soup is desired.
  8. Add Cheese and Bacon: Gradually sprinkle shredded sharp cheddar cheese into the soup, stirring until melted and well incorporated. Mix in crisp bacon squares.
  9. Serve: Garnish with chopped fresh chives and serve warm. Note the soup will thicken further as it stands.

Notes

  • Use Cracker Barrel Sharp Yellow Cheese or a similar soft, sharp cheddar for optimal melting and flavor. Avoid aged or crystallized cheeses and pre-shredded cheese containing cellulose to ensure smooth melting.
  • Milk can be substituted for half and half, but the soup will be thinner. Warm the milk in the microwave for 45 seconds before adding to prevent curdling.
  • Plain Greek yogurt may be used instead of sour cream for a tangier taste and lower fat option.
  • Cooking potatoes separately helps remove excess starch, preventing the soup from becoming gluey and allows simultaneous cooking with bacon.
  • Using an immersion blender results in a smoother, creamier texture; blending is optional based on personal preference.
  • Store leftovers in 16 oz. stackable, leak-proof containers that are microwave and dishwasher safe for convenience.

Keywords: baked potato soup, creamy potato soup, comfort food, bacon potato soup, easy soup recipe, russet potatoes, cheddar cheese soup

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