Baked Potato Soup
This Baked Potato Soup is everything you love about a loaded baked potato — in a warm, silky bowl of comfort. Made with tender russet potatoes, crispy bacon, melty cheddar cheese, and a touch of sour cream, it’s hearty, rich, and incredibly satisfying. Best of all, it comes together in under an hour with simple ingredients you likely already have!
Ingredients
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4 large russet potatoes (about 2 lbs), peeled & cubed
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¾ teaspoon salt
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6 slices thick-cut bacon, chopped
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1 large yellow onion, diced
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3 cloves garlic, minced
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2 tablespoons butter
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¼ cup flour
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3 ½ cups chicken broth
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2 cups half-and-half
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¾ cup sour cream
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½ teaspoon black pepper
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2 cups shredded cheddar cheese
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⅛ cup finely diced chives
Instructions
Cut bacon into 1-inch pieces and cook over low heat in a large pot until crispy.
Remove and set aside. Leave 2 tablespoons of drippings in the pot.
Place peeled, cubed potatoes in a separate pot. Cover with water by 1 inch and add salt.
Boil 20 minutes, until fork-tender. Drain and gently mash; set aside.
Add onion to the bacon drippings and cook 5 minutes, until softened.
Add garlic and butter; cook 1 minute.
Whisk in flour and cook 1 full minute to remove raw flour taste.
Pour in chicken broth while scraping up flavorful bits from the bottom of the pot.
Slowly add half-and-half. Bring to a gentle boil, then lower to a simmer.
Stir in potatoes, sour cream, and pepper.
Remove from heat and blend with an immersion blender if you want a smoother consistency.
Gradually add shredded cheddar, stirring until melted and creamy.
→ If soup is too hot, cheese may become grainy, so add slowly.
Top with crispy bacon and fresh chives. Enjoy immediately!
Notes
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Shred your own cheese — pre-shredded contains anti-caking agents that prevent melting.
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Soup too thick? Add a splash of broth or milk to loosen.
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Soup too thin? Simmer uncovered for a few extra minutes.
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Add a pinch of smoked paprika for a subtle smoky note!
Find it online: https://chocotune.com/baked-potato-soup/