Baked Potato Soup
Baked Potato Soup

Baked Potato Soup

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Baked Potato Soup – This Baked Potato Soup features a thick and creamy broth that is loaded with bacon and chives, cheddar cheese, sour product, and sleek potatoes. It’s the ultimate convenience foodstuff and really easy to create!

Baked Potato Soup

Welp, this could happen to be the very first recipe that I at any time made around the website. It is the last word comfort and ease foods, and very probably my new all-time favorite soup recipe. (And I’m essential in terms of my soups.)

Baked Potato Soup
Baked Potato Soup

I have some useful Professional Suggestions that you will want to verify out also, but 1st take has a look at the substances and observe how simple it is to create.


The bottom of this post also contains a recipe card with ingredients and full instructions.

  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • 6 slices thick-cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 Tablespoon butter
  • ¼ cup flour
  • 3 cups chicken broth- try my chicken stock recipe, it’s perfect for soups.
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese- this is my brand of choice.
  • 1/8 cup chives, finely diced

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How to Make It

Cut the bacon into squares and cook dinner low and slow until finally crisp. Meanwhile, submerge diced russet potatoes in 1 inch of h2o. Incorporate salt and boil carefully for around 10 minutes or till fork tender.

Drain the potatoes. Carefully mash and set apart.

Leave 1 tablespoon of bacon drippings within the pot. Incorporate the onions and prepare dinner over medium heat for 5 minutes. Add the butter and garlic and prepare dinner for 1 more minute.

Stir in flour, blend and cook for 1 entire minute to prepare dinner from the raw flour flavor.

Add the chicken broth, then the half and 50 %. Carry to your boil, minimize to your simmer. Add the potatoes. Mix while in the sour product and some pepper.

Take away from warmth. If preferred, mix with an immersion blender or transfer it into a blender in batches. (I prefer to make this happen for a creamier and smoother consistency.)

Steadily sprinkle while in the shredded cheese. Stir till mixed. Incorporate the bacon and chives and serve! Observe the soup will proceed to thicken since it stands.

Pro Tips for Baked Potato Soup

Stay away from using additional sharp or aged cheese, stick to moderate or sharp orange cheddar if possible. Heluva Sharp Cheddar Cheese is my model of decision because it has fantastic flavor and melts smoothly.

Avoid using bagged shredded cheese, since it includes cellulose which stops the cheese from melting efficiently.

Milk could be used as an alternative to 50 % and 50 percent, just notice the broth won’t be fairly as thick. Microwave the milk for forty-five seconds prior to adding it in order to avoid curdling.

Simple Greek Yogurt could be employed instead of the sour product.

Unsalted butter and lowered sodium hen broth could possibly be used for lower sodium articles.

Prepare dinner the potatoes individually in drinking water instead of inside the soup. It is not just a time saver as they can cook even though the bacon cooks, but it also eliminates a little extra starch which helps prevent the soup from getting to be gluey.

If desired, you need to use an immersion blender to more mix the soup. It will show up thinner initially but will carry on to thicken on standing.


Store in an airtight container and refrigerate for up to three times or freeze for around three months.

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