Description

This comforting and creamy Baked Potato Soup combines tender russet potatoes, crispy bacon, sharp cheddar cheese, and a rich half-and-half base to create a hearty meal perfect for chilly days. The soup is thickened with a roux made from butter and flour, with a smooth texture achieved by optional blending. Garnished with fresh chives and bacon, it’s an indulgent classic that’s easy to prepare.

Ingredients

Scale

Soup Base

4 large russet potatoes (about 2 lbs)
¾ teaspoon salt
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

Bacon and Garnish

6 slices thick cut bacon
2 cups shredded cheddar cheese (preferably sharp yellow cheese)
1/8 cup finely diced chives

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Instructions

Prep Ingredients: Shred the cheddar cheese from a block, measure out the sour cream and half and half, and let them sit at room temperature to ensure smooth melting during cooking.
Cook Bacon: Using kitchen shears, cut the bacon into 1-inch squares. Cook them over low heat in a large pot, stirring occasionally until crisp. Remove the bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot for flavor.
Cook Potatoes: Peel and cube the potatoes into 1-inch pieces. Place in a stock pot, cover with water by 1 inch, add ¾ teaspoon salt, and gently boil for about 20 minutes until very tender. Drain and gently mash the potatoes; set aside.
Sauté Aromatics: Add the diced onion to the pot with bacon drippings and sauté over medium heat until softened, about 5 minutes. Stir in the minced garlic and butter; cook for an additional minute until fragrant.
Make Roux and Broth: Whisk in the flour and stir continuously with a silicone spatula for 1 full minute to cook out the raw flour taste. Slowly pour in chicken broth while scraping the pot bottom to loosen bacon bits, adding rich flavor. Pour in the half and half gradually, then bring the mixture to a boil before lowering to a simmer.
Add Potatoes and Finish Soup: Stir in the mashed potatoes, sour cream, and pepper. Remove from heat. For a smoother consistency, blend the soup partially or fully using an immersion blender or in batches with a blender.
Add Cheese and Serve: Gradually sprinkle in shredded cheddar cheese, stirring gently until melted and combined. Ensure the soup is not too hot to prevent cheese from clumping. Garnish generously with diced chives and cooked bacon pieces before serving.

Notes

Use Cracker Barrel Sharp Yellow Cheese or another soft melting cheddar for best texture and flavor; avoid aged or crystalized cheese that won’t melt smoothly.
Avoid bagged shredded cheese as it contains cellulose which prevents proper melting.
You can substitute milk for half and half, but the soup will be thinner; warm the milk before adding to prevent curdling.
Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
This recipe yields about 2.5 quarts (10 cups) of soup, making approximately 8 servings.
The recipe is featured in The Cozy Cookbook on page 36.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 3g
Sodium: 720mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.3g
Carbohydrates: 21g
Fiber: 2g
Protein: 9g
Cholesterol: 55mg