Baked Potato Bacon Cheddar Soup

This baked potato soup is the kind of meal that transforms a dreary day into something cozy and inviting. Creamy potatoes meet rich broth swirled with sharp cheddar and crisp bacon bringing all the best flavors of a loaded baked potato into one comforting pot. When cold weather rolls in this is what my family always wants simmering away on the stove.

I started making this soup after a winter trip left us snowed in and now every time the weather turns chilly my kids beg for it and the leftovers never last long.

Ingredients

• Russet potatoes: give the soup a classic creamy texture and sturdy body Choose ones that feel firm and smooth
• Salt: brings out all the flavors and helps season the potatoes while boiling
• Thick cut bacon: adds a smoky depth and crisp texture Use high quality bacon with a nice balance of fat and meat
• Yellow onion: creates a savory base for the soup Choose onions that are heavy for their size and have taut skin
• Garlic: builds warm flavor Choose fresh heads with tight cloves
• Butter: adds richness and helps brown the aromatics Use real unsalted butter for best flavor
• All purpose flour: thickens the soup and gives it a velvety finish Make sure the flour is fresh to avoid any off flavors
• Chicken broth: forms the backbone of the soup Opt for low sodium and rich golden color
• Half and half: is the secret for a creamy but not heavy base Look for brands without additives for the smoothest result
• Sour cream: lifts the flavors with a tangy note Use full fat sour cream for best texture
• Black pepper: adds gentle warmth Use freshly ground for more complexity
• Shredded cheddar cheese: gives that classic baked potato finish Grate from a block for best melting Avoid prebagged which can be grainy
• Chives: offer a fresh mild oniony pop Bright green chives indicate freshness and better flavor

Step-by-Step Instructions

Prep the Dairy and Cheese:

Set out the shredded cheese measure the sour cream and half and half and let them warm to room temperature for ultimate meltability

Cook the Bacon:

Cut bacon into small squares with kitchen scissors Cook the pieces slowly in a big soup pot over low heat allowing the fat to render fully so the bacon gets crispy and the drippings flavor the soup Reserve two tablespoons of bacon fat in the pot for maximum depth

Boil and Mash the Potatoes:

Peel your potatoes and cut them into cubes Boil in salted water until fork tender then drain and gently mash Set the potatoes aside so they are ready to blend into the soup later

Sauté the Aromatics:

In the pot with bacon drippings cook diced onion gently until it softens and turns translucent This base gives your soup sweet undertones and flavor depth Add garlic and butter stirring just until fragrant

Build the Soup Base:

Sprinkle in flour whisking constantly Stir with a heat resistant spatula and cook the flour for at least sixty seconds so the soup ends up silky and loses any raw flour taste

Deglaze and Simmer:

Pour in chicken broth use your spatula to scrape every bacon bit off the bottom as this builds flavor Slowly stir in half and half allowing it to warm gently Bring to a boil then lower to simmer so everything melds together

Combine Everything:

Gently stir in the cooked potatoes followed by sour cream and pepper making sure everything is smooth Take off the heat and use an immersion blender for a creamy dreamy consistency or leave it chunky if you prefer

Add Cheese and Finish:

Gradually add shredded cheddar cheese stirring so it melts evenly into the finished soup Wait until the soup cools ever so slightly before adding cheese as this prevents clumping and gritty texture The soup will thicken as it sits

Garnish and Serve:

Top with extra crisply cooked bacon and fresh chives for a vibrant finish

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My favorite ingredient here is definitely the sharp cheddar cheese I always use extra because nothing beats that smooth melt and bold flavor My youngest loves crumbling more crispy bacon on top than soup which always makes us laugh around the dinner table

Storage Tips

Baked potato soup keeps best in a sealed container in the refrigerator for up to three days Reheat gently over the stove stirring often to prevent scorching This soup also freezes well for up to three months Just let it thaw overnight and reheat with a splash of milk or broth for perfect texture

Ingredient Substitutions

If you are out of half and half whole milk works well just know the soup will be a touch thinner Turkey or vegetarian bacon can stand in for pork and vegetable broth can swap in for chicken for a meatless version I sometimes add a dash of smoked paprika for a twist and it is always delicious

Serving Suggestions

A warm bowl of this soup pairs perfectly with a simple green salad or slices of toasted sourdough For an extra cozy dinner I will set out extra toppings grated cheese chives hot sauce and everyone customizes their own bowl Leftovers make a hearty lunch

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Cultural Context

Loaded potato soups like this one have roots in American comfort cooking and are popular at diners and family tables from coast to coast They capture all the best flavors of a classic baked potato while being a little more shareable and soothing during cold months

Frequently Asked Questions About the Recipe

→ How can I achieve a creamy consistency?

Mash the boiled potatoes well and use an immersion blender for an even smoother finish. Gradually melting good quality block cheddar into a warm—not hot—base helps create a perfectly creamy texture.

→ Can I use milk instead of half and half?

Yes, you can substitute milk for half and half, but the result will be slightly thinner. Microwave the milk briefly to prevent curdling when adding to the hot pot.

→ What toppings work well for serving?

Classic garnishes include extra crisp bacon, diced chives, and additional shredded cheddar. A dollop of sour cream also adds a tangy finish.

→ Is it possible to make this ahead?

Absolutely. Store cooled soup in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Warm gently, stirring in more liquid if too thick.

→ How should I select potatoes for best texture?

Choose large russet potatoes for their starchy flesh, which breaks down easily and helps thicken the broth to a perfect consistency.

→ Why use block cheese instead of pre-shredded?

Block cheese melts more smoothly since bagged shredded cheese contains additives that can cause clumping or graininess in hot liquids.