Dinner

Creamy Baked Potato Soup with Bacon and Cheddar Recipe

Byluca Carter December 24, 2025December 24, 2025

Introduction

This creamy baked potato soup is the perfect comfort food, packed with rich flavors from crispy bacon and sharp cheddar cheese. It’s hearty, smooth, and easy to prepare, making it an ideal meal for chilly evenings or anytime you crave a warm, satisfying dish.

A creamy soup fills a white bowl, with visible small, soft yellow potato chunks scattered throughout. The soup base is light beige and smooth, topped with small dark brown crispy bacon bits and specks of black pepper. Bright green finely chopped chives are dotted evenly across the surface. A wooden spoon is partially dipped inside the soup, creating a slight ripple. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large Russet potatoes
¾ teaspoon Salt

6 slices Thick cut bacon
1 large Yellow onion

3 cloves Garlic, minced
2 tablespoons Butter

¼ cup Flour
3 ½ cups Chicken broth
2 cups Half and half

¾ cup Sour cream
½ teaspoon Pepper
2 cups Shredded cheddar cheese

⅛ cup Chives, finely diced

Instructions

Step 1: Prepare the ingredients by shredding the cheddar cheese and measuring the sour cream and half and half; set them aside at room temperature.
Step 2: Cut the bacon into 1-inch squares and cook in a large pot over low heat until crispy, reserving 2 tablespoons of the bacon drippings in the pot.

Step 3: Peel and cube the russet potatoes into 1-inch pieces and boil them in salted water for about 20 minutes, or until fork-tender.
Step 4: Add the diced onion to the bacon drippings and sauté until softened, about 5 minutes.
Step 5: Stir in the minced garlic and butter, cooking for another minute until fragrant.

Step 6: Sprinkle the flour into the pot and whisk continuously for one minute to form a roux.
Step 7: Gradually pour in the chicken broth, scraping any browned bits from the bottom of the pot as you stir.
Step 8: Slowly add the half and half, bring the mixture to a gentle boil, then reduce to a simmer.

Step 9: Drain the potatoes, then mash them slightly and stir into the pot. Fold in the sour cream and pepper.
Step 10: Remove the pot from heat and blend with an immersion blender until smooth and creamy.
Step 11: Return the pot to low heat and stir in the shredded cheddar cheese until melted, making sure the soup stays warm but does not boil.

Step 12: Serve the soup topped with crispy bacon pieces and chopped chives for garnish.

Tips & Variations

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Use freshly grated cheddar cheese for the best melting texture and flavor.

If you prefer a chunkier soup, blend only half the mixture and leave the rest with potato pieces.
Add a pinch of smoked paprika or cayenne pepper for a subtle smoky heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. Avoid freezing the soup with sour cream or cheese mixed in, as it may separate upon thawing.