Print

Creamy Baked Potato Soup with Bacon and Cheddar Recipe

Print Recipe

★★★★★

4.7 from 580 reviews

A comforting and creamy baked potato soup featuring tender russet potatoes, smoky bacon, and melted cheddar cheese, perfect for a cozy dinner that warms the soul.

Ingredients

Scale

For the Soup Base

  • 4 large Russet potatoes
  • ¾ teaspoon Salt
  • 6 slices Thick cut bacon
  • 1 large Yellow onion, diced
  • 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

For the Toppings

  • 2 cups Shredded cheddar cheese
  • ⅛ cup Chives, finely diced

Instructions

  1. Prepare Ingredients: Shred the cheddar cheese from a block and measure out the sour cream and half and half, letting them sit at room temperature to ensure smooth blending.
  2. Cook Bacon: Cut the bacon into 1-inch squares and cook them in a large pot over low heat until crispy, leaving 2 tablespoons of the bacon drippings in the pot for flavor.
  3. Cook Potatoes: Peel and cube the russet potatoes into 1-inch pieces. Boil them in salted water for about 20 minutes until they are fork-tender, then drain.
  4. Sauté Onions: Add the diced onion to the bacon drippings in the pot and cook over medium heat until they are softened, about 5 minutes.
  5. Add Garlic and Butter: Stir in the minced garlic and butter, cooking for about one minute until fragrant but not browned.
  6. Whisk in Flour: Sprinkle the flour into the pot, whisking continuously to create a roux, and cook for one minute to remove the raw flour taste.
  7. Pour in Chicken Broth: Gradually add the chicken broth while stirring, loosening any browned bits from the pot to incorporate flavor fully.
  8. Combine Half and Half: Slowly pour in the half and half, bring the mixture to a gentle boil, then reduce the heat to a simmer.
  9. Mix in Potatoes: Stir in the cooked and slightly mashed potatoes, folding in the sour cream and pepper to add creaminess and seasoning.
  10. Blend for Creaminess: Remove the soup from heat and use an immersion blender to puree until smooth and creamy, adjusting texture as desired.
  11. Add Cheese: Stir in the shredded cheddar cheese until it melts completely, ensuring the soup is warm but not boiling to prevent curdling.
  12. Garnish and Serve: Serve the soup topped with crispy bacon pieces and chopped chives for added flavor and a fresh finish.

Notes

  • Use fresh, high-quality russet potatoes and bacon for the best flavor and texture.
  • Let dairy ingredients come to room temperature before adding to avoid curdling.
  • Do not freeze soup with sour cream or cheese mixed in, as it may affect texture upon reheating.
  • Adjust salt and pepper to taste, especially if using low-sodium broth.
  • For a thicker soup, add a bit more flour or reduce broth slightly during cooking.

Keywords: Baked Potato Soup, Creamy Potato Soup, Bacon Potato Soup, Cheddar Potato Soup, Comfort Food, American Soup

Find it online: https://lucabites.com/creamy-baked-potato-soup-with-bacon-and-cheddar-recipe/