Description

This baked potato soup is the ultimate comfort food—creamy, hearty, and loaded with tender potatoes, crispy bacon, cheddar cheese, and fresh chives. Perfect for chilly nights, it’s a cozy one-pot meal that’s rich, velvety, and deeply satisfying.

Ingredients

Scale

4 large russet potatoes (2 lbs.)
¾ tsp salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tbsp butter
¼ cup all-purpose flour
3½ cups chicken broth
2 cups half and half
¾ cup sour cream
½ tsp black pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced

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Instructions

Prepare ingredients: grate cheese, measure sour cream and half and half, and let sit at room temperature.
Cook bacon in a large pot until crispy. Remove bacon; leave 2 tbsp drippings in the pot.
Peel and cube potatoes; boil in salted water for 20 minutes until tender. Drain and mash lightly.
In the pot with drippings, sauté onion for 5 minutes. Add garlic and butter; cook 1 more minute.
Sprinkle flour in and whisk constantly for 1 minute.
Gradually pour in chicken broth, scraping up browned bits.
Add half and half; bring to a boil, then reduce to a simmer.
Stir in mashed potatoes, then add sour cream and pepper.
Blend with immersion blender for a smoother texture if desired.
Turn off the heat. Stir in cheddar cheese until melted.
Serve hot, garnished with crispy bacon and chives.

Notes

Avoid overheating when adding cheese to prevent clumping.

For a chunkier soup, skip blending.

Add smoked paprika or cayenne for extra flavor.

To freeze: leave out cheese and sour cream, then add after reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Soup / Dinner
Method: Stovetop
Cuisine: American