Baked Potato Soup

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This creamy Baked Potato Soup is cozy, filling, and loaded with classic baked potato toppings. Tender russet potatoes are combined with bacon, cheddar cheese, sour cream, and chives for a thick and comforting soup. It is an easy homemade soup recipe that tastes rich, hearty, and perfect for a simple family dinner.

Prep Time10

Cook Time35

Total Time45

Course: Main Dish, Soup

Cuisine: American

Keyword: baked potato soup, cheddar potato soup, comfort food soup, creamy potato soup, loaded baked potato soup, potato soup with bacon

Cooking Method: Stovetop

Diet: Contains Dairy, Contains Gluten, Contains Meat

Servings:

Calories: 443kcal

Author: MelanieCooks.com

Ingredients

4 large russet potatoes about 2 pounds
3/4 tsp salt
6 slices bacon thick-cut
1 large yellow onion diced
3 garlic cloves minced
2 tbsp butter
1/4 cup flour
3 1/2 cups chicken broth
2 cups half and half
3/4 cup sour cream
1/2 tsp black pepper
2 cups cheddar cheese shredded
1/8 cup chives finely chopped

Instructions

Shred the cheddar cheese from a block, measure the sour cream and half and half, and let them sit at room temperature while you begin cooking.
Cut the bacon into small pieces with kitchen shears. Cook it in a large pot over low heat until crisp, then remove and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Place them in a separate pot, cover with 1 inch of water, add salt, and boil gently for about 20 minutes, or until fork tender. Drain and gently mash.
Add the diced onion to the pot with the bacon drippings and cook for about 5 minutes, or until softened. Add the garlic and butter, then cook for 1 more minute.
Stir in the flour and cook for 1 full minute, stirring constantly, to remove the raw flour taste.
Slowly pour in the chicken broth, scraping the bottom of the pot as you stir. Add the half and half, bring to a boil, then reduce to a simmer.
Stir in the mashed potatoes, sour cream, and black pepper. Remove from heat and blend with an immersion blender if you want a smoother soup.
Gradually stir in the shredded cheddar cheese until melted and creamy. Serve hot with crispy bacon and chopped chives on top.

Notes

For the smoothest melted cheese, shred the cheddar from a block instead of using packaged shredded cheese.
The soup will thicken as it sits, so stir it well before serving or reheating.

Nutrition