Cozy Baked Potato Soup

A hearty bowl of thick and creamy baked potato soup really chases away the chill. I whip this up whenever someone in my family craves true comfort food—it’s like enjoying a loaded baked potato, only it’s easier to eat and cozier. Every bowl is laden with smooth potatoes, sharp cheddar, crispy bacon, a touch of garlic, and a dash of sour cream to add some tang. If you want something rich that tastes just as amazing the next day, this soup always delivers.

The first time I whipped up this soup, it was during a snowy day, and I needed to use a bag of potatoes along with some leftover bacon. My husband still insists it’s his favorite way to enjoy potatoes, and my kids always ask for extra cheese.

Ingredients

• Russet potatoes: Look for firm potatoes without soft spots for a creamy feel and mild flavor
• Salt: Ensures the potatoes cook evenly and adds flavor; kosher salt is best
• Thick cut bacon: Provides savory depth and a nice crunch; choose bacon with even fat distribution
• Yellow onion: Adds sweetness as it cooks; select onions with shiny skins
• Fresh garlic: Gives the soup a savory aroma; always use real cloves for great taste
• Butter: Adds richness and a silky foundation; use high-quality unsalted butter if possible
• All-purpose flour: Thickens the soup to the perfect texture; sift for a smoother result
• Chicken broth: Adds savory flavor; opt for low sodium to control seasoning
• Half and half: Creates a smooth and rich soup; use fresh cold half and half
• Sour cream: Balances richness with a tang; full fat is best
• Black pepper: Complements all the flavors; freshly ground is recommended
• Shredded cheddar cheese: Introduces sharpness and creamy consistency; shred your own from a block for optimal melting
• Chives: Provide a fresh finish and a touch of color; use firm green chives and finely chop

Instructions

Get the Ingredients Ready:

Shred the cheddar from a block to ensure it melts smoothly. Leave the cheese, sour cream, and half and half on the counter to warm up before you start cooking.

Fry the Bacon:

Cut the bacon into one-inch pieces with kitchen scissors. Place them in a heavy pot over low heat, cooking slowly until they’re crispy, flipping as needed. Take them out with a slotted spoon but leave some drippings for flavor.

Chop the Potatoes:

While the bacon cooks, peel and chop the potatoes into one-inch cubes. Put them in a large pot and cover with cold water and salt. Bring to a gentle boil and simmer for about twenty minutes or until they’re fork-tender. Drain and gently mash them; don’t overdo it.

Cook the Onions:

Add the diced onion to the pot with the bacon drippings. Cook over medium heat until they’re soft and golden, around five minutes. Stir frequently, then add the garlic and butter, cooking for another minute until fragrant.

Make the Roux:

Sprinkle the flour into the pot, stirring with a spatula, and cook it for a full minute to remove any raw flour taste—keep the heat moderate.

Add the Broth:

Pour in the chicken broth, using the spatula to scrape up any bits stuck at the bottom, which add extra flavor. Stir gently to mix.

Mix in the Dairy:

Slowly pour in the half and half while stirring, then bring to a gentle boil before immediately reducing the heat to a simmer.

Incorporate Potatoes and Seasonings:

Put the mashed potatoes back in the pot, stirring in the sour cream and pepper to create a thick soup base.

Blend for Smoothness:

Take the pot off the heat. If you want a silky texture, use an immersion blender or carefully transfer to a regular blender in batches, then return to the pot.

Gradually Add Cheese:

Sprinkle the cheddar in small amounts, stirring after each addition to melt completely. Ensure the soup isn’t boiling when you do this to prevent graininess.

Serve and Enjoy:

Serve the soup into bowls, topping each with crispy bacon, extra cheese, and chives. Enjoy it hot!

Cheddar cheese is secretly my favorite ingredient. Its sharpness makes the whole soup taste richer, and my kids love finding those melty tangy bits in their bowls. This soup reminds me of Sundays at my grandma’s, where one big pot always provided leftovers for Monday lunches.

Storage Tips

Store leftovers in a sealed container in the fridge for up to three days. The soup thickens when cold, so stir in a splash of milk or broth to loosen it up when reheating. For long-term storage, freeze in single portions for up to three months and thaw overnight in the fridge.

Substitutions for Ingredients

If you can’t find russet potatoes, Yukon Gold will give a buttery flavor. You can use smoked Gouda or Monterey Jack if you run out of cheddar. Greek yogurt is a great substitute for sour cream for a tangy, protein-rich spin. For a vegetarian option, swap in vegetable broth.

Serving Ideas

Add fresh chives and bacon on top of each bowl. A little hot sauce or smoked paprika can add some kick. Serve with crusty bread or even pour the soup over a hot baked potato for extra texture.

Cultural Background

Potato soups are a staple comfort food in American households, particularly during the colder months. This particular version is inspired by the loaded baked potatoes you find in diners and steakhouses throughout the Midwest. It brings together all those tasty toppings in one delicious bowl.

Seasonal Variations

In the spring, swap leeks in for onions. Add fresh dill for a summer twist. In fall and winter, blend in roasted garlic or root vegetables for extra warmth.

This soup never disappoints, whether you’re serving it up for family or saving it for later. It’s warm, hearty, and full of comfort all in just one bowl.

Common Recipe Questions

→ Can I use milk instead of half and half?

Sure, you can swap milk for half and half, but the soup won’t be as thick and creamy.

→ How do I make the soup extra smooth?

Use an immersion blender or blend in batches with a standard blender to get that silky feel.

→ What type of cheese melts best?

Block cheddar, like Cracker Barrel Sharp Yellow Cheese, melts perfectly for a smooth finish.

→ Can I prepare this soup ahead of time?

Yes, definitely. Keep it in an airtight container in the fridge for 3 days or freeze for up to 3 months.

→ How can I keep the cheese creamy when adding?

Let the soup cool a bit before adding the cheese—it’ll melt nice and creamy rather than clumping up.