Baked Potato Soup
This Baked Potato Soup is creamy, hearty, and loaded with your favorite baked potato flavors, perfect for warming you up on a chilly day.
Servings: 4 servings
Equipment
- Large Pot
- Soup Pot or Dutch Oven
- Slotted Spoon
- Immersion Blender
Ingredients
Ingredients
- 4 large russet potatoes, peeled and diced
- 3/4 teaspoon salt, divided
- 6 slices thick cut bacon
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups half and half
- 3/4 cup sour cream
- 1/2 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 1/8 cup fresh chives, finely diced (plus more for garnish)
Instructions
- Prepare the potatoes: Peel and dice the potatoes into small, bite-sized pieces. Place them in a large pot, cover with cold water, and add 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer until fork-tender, about 10–12 minutes. Drain and set aside.
- Cook the bacon: While the potatoes are cooking, cook the bacon in a large soup pot or Dutch oven over medium heat until crisp, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon fat in the pot, discarding the rest.
- Sauté onions and garlic: Add the diced onion to the bacon fat and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for 30 seconds, stirring frequently.
- Make the roux: Add butter to the pot. Once melted, sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is golden and smells nutty.
- Add liquids and potatoes: Gradually whisk in the chicken broth and half and half, stirring to prevent lumps. Bring to a gentle simmer, then add the cooked potatoes.
- Blend (optional): For a smoother texture, use an immersion blender for a few pulses, or transfer half the soup to a blender, blend until smooth, and return to the pot. For a chunkier soup, skip this step.
- Add finishing touches: Stir in sour cream, remaining 1/4 teaspoon salt, and black pepper until well combined. Add in 1.5 cups of cheddar cheese, most of the bacon (save some for topping), and most of the chives. Warm until the cheese is melted and everything is heated through.
- Serve: Ladle the soup into bowls and top with remaining cheddar, bacon bits, and chives. Add an extra dollop of sour cream if desired—dig in!
Notes
Pair your Baked Potato Soup with a crisp salad or crusty bread for a complete meal. Store leftovers in an airtight container for up to 4 days.