Baked Potato Soup Creamy Bacon

This baked potato soup is pure comfort in a bowl and brings all the flavors of a loaded baked potato into a creamy soup you can serve all winter long. My family requests this soup whenever the weather turns chilly and it is my way to warm up the house and fill it with the smell of bacon and cheddar.

I first made this soup trying to use up a bag of potatoes after a snow day. Now it is my friends' favorite dinner whenever they visit because everyone loves topping their bowl with extra goodies.

Ingredients

• Russet potatoes: Provide the classic baked potato flavor and a creamy texture when mashed. Look for potatoes with no green tint and smooth surfaces
• Salt: Boosts all the flavors and helps soften the potatoes. Use flaky sea salt if possible
• Thick cut bacon: Adds smoky flavor and crispy finish. Choose bacon with lots of meat and just a bit of marbling
• Yellow onion: Brings sweetness and depth to the base. Pick onions with no soft spots or strong odor
• Garlic: Fresh cloves give a subtle boldness to the soup. Avoid pre-minced jarred garlic for better aroma
• Butter: Makes the soup rich and helps soften aromatics. Use unsalted butter for more control over saltiness
• Flour: Gives the soup a thick and velvety base. Go for unbleached flour for best taste
• Chicken broth: Adds savory notes and ties the flavors together. Seek out low sodium broth for better seasoning control
• Half and half: Creates a creamy silky soup. Opt for fresh over ultra-pasteurized for best texture
• Sour cream: Provides a tangy counterbalance to the richness. Choose full fat for ultimate creaminess
• Black pepper: Adds warmth and a little bite. Use freshly cracked for extra punch
• Shredded cheddar cheese: Melts in for a luscious cheesy finish. Always shred from a block for smooth melting
• Chives: Delicate oniony accent for the final touch. Grab bright green fresh chives from the produce section

Instructions

Prep the Dairy and Cheese:

Shred your cheddar cheese from a block for smooth melting. Measure out your half and half and sour cream. Let these chill at room temperature to prevent curdling later

Cook the Bacon:

Use kitchen scissors to cut bacon into small squares. Fry the pieces on low heat in a big pot stirring occasionally. They shrink as they brown. Remove bacon when crisp and leave a little fat in the pot for flavor

Boil and Mash the Potatoes:

Peel potatoes and cut into cubes. Cover with water in a pot adding salt. Simmer until the potatoes are extremely tender. Drain carefully and mash until fluffy but not gluey

Sauté the Onions and Garlic:

Add diced onion to the bacon fat in your pot. Cook over medium until translucent and soft. Sprinkle in minced garlic and let it cook for just one minute so it does not burn

Make the Roux:

Add butter to the pot and melt fully. Scatter flour over the onions and garlic stirring constantly. Cook for a full minute. This step thickens your soup and deepens flavor

Add Broth and Simmer:

Pour in chicken broth scraping the pot bottom with a spatula to lift any browned bits. Slowly stream in the half and half. Bring the soup to a gentle boil then reduce to a simmer to marry the flavors

Combine the Potatoes and Creams:

Stir in your mashed potatoes until blended. Add the sour cream and freshly cracked pepper. Continue to stir gently so everything mixes smoothly

Blend for Creaminess:

Take the pot off the heat. Blend the soup a bit with an immersion blender or puree batches in a stand blender until you reach the creaminess you like. I recommend partial blending for a rustic yet smooth consistency

Add Cheese and Finish:

Sprinkle cheese in handfuls and stir between each addition. Make sure soup is hot enough to melt cheese but not boiling. Garnish each bowl with bacon and fresh chives to serve

One thing I never skip is the freshly chopped chives. I think they make the bowl pop with color and an herby flavor. My sister says it only tastes right when I use her backyard chives which always makes us laugh around the table.

Storage Tips

Store extra soup in airtight containers in the fridge for up to four days. Reheat gently on the stove with a splash of broth or half and half to bring back creaminess. If you want to freeze this soup wait until after reheating to add the cheese and chives.

Ingredient Substitutions

Try Yukon gold potatoes for silky texture or even sweet potatoes for a twist. Turkey bacon works well if you want less fat. Swap in vegetable broth for a vegetarian version. You can also use Greek yogurt instead of sour cream for tang.

Serving Suggestions

Serve this soup with warm bread or a simple green salad. Add extra toppings like green onions, cracked pepper, or diced ham. Guests love to create their own bowl with a toppings bar. Leftovers also make a great lunch when paired with a crisp apple.

Cultural and Historical Notes

Baked potato soup comes from humble diner and home kitchen traditions where baked potatoes and simple ingredients could stretch a meal. I learned the recipe from my aunt who always made it on New Year’s Eve. It is one of those foods that feels cozy and nostalgic.

Seasonal Adaptations

In spring use fresh young potatoes for a lighter flavor. In fall sprinkle extra cheddar on top before broiling for ten minutes to get a bubbly crust. During winter add a pinch of smoked paprika for extra warmth.

Success Stories

My nephew begged to take this soup in his thermos to school and came home asking for seconds. Friends always ask for the recipe and they text me photos after making it. Family gatherings now always include a soup bar with this as a must have option.

Freezer Meal Conversion

Let soup cool completely before portioning into freezer bags without cheese or chives. Lay bags flat and freeze. Once ready to serve thaw overnight in the fridge and reheat gently. Then stir in cheese and chives right before eating.

This soup is thick, creamy, and loaded with baked potato flavor. Make it once and it is sure to become a top pick whenever you crave comfort food.

Recipe FAQs

→ How do I make the soup extra creamy?

For a creamier texture, blend the cooked soup with an immersion blender or carefully in batches in a countertop blender until you reach the desired consistency.

→ Can I use a different type of potato?

Russet potatoes give the best fluffy texture, but Yukon Golds can also be used for a buttery taste and a slightly denser result.

→ Is there a way to make it lighter?

Substitute half the half and half with low-fat milk and use turkey bacon for a lighter bowl with less fat but plenty of flavor.

→ How do I prevent the cheese from clumping?

Let the soup base cool slightly before adding cheese, and sprinkle it in gradually while stirring to ensure a smooth, creamy melt.

→ Can the soup be made ahead of time?

Yes, store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of broth or milk to adjust consistency if needed.