This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!
Be sure to try my Cream of Broccoli and Sausage Potato Soup recipes next!
Baked Potato Soup
Welp, this should have been the first recipe that I ever made on the blog. It’s the ultimate comfort food, and quite possibly my new all-time favorite soup recipe. (And I’m critical when it comes to my soups.)
I love that it encompasses everything that I love about a loaded baked potato. Bacon, chives, cheese, butter, the works.
I have some handy PRO Tips that you’ll want to check out too, but first take a look at how easy it is to make:
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Cut the bacon into squares and cook low and slow until crisp. Meanwhile, submerge diced russet potatoes in 1 inch of water. Add salt and boil gently for about 20 minutes or until fork tender.
Drain the potatoes. Gently mash and set aside.
Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and garlic and cook for 1 more minute.
Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.
Pro Tips
- Cheese: Cracker Barrel Sharp Yellow Cheese is my brand of choice as it has great flavor and melts smoothly. Aged/crystalized cheese won’t melt well, aim for a soft consistency!
- Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
- Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
- Plain Greek Yogurt can be used instead of sour cream..
- Cook the potatoes separately in water instead of in the soup. It’s not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.
- If preferred, you can use an immersion blender to further blend the soup. It will appear thinner at first, but will continue to thicken upon standing. (Get one on Amazon here.)
- This recipe is in The Cozy Cookbook on page 36!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 4-Quart Dutch Oven– This is the perfect size for this soup. This one is high quality and you’ll have it forever. (I use one almost every time I cook!)
- Box cheese grater – I always shred cheese from a block in my recipes. It melts and tastes better than packaged shredded cheese.
- Garlic Twister– it’s much more flavorful to mince fresh garlic. This twister does it in seconds and is easy to clean and store.
- Soup Bowls –(I love these!)
- 16 oz. storage containers – I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
Try These Next
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Tried This Recipe?
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Baked Potato Soup
Ingredients
- 4 large russet potatoes, equal to 2 lbs.
- ¾ teaspoon salt
- 6 slices thick cut bacon
- 1 large yellow onion
- 3 cloves garlic, minced
- 2 Tablespoon butter
- ¼ cup flour
- 3 ½ cups Chicken broth
- 2 cups half and half
- ¾ cup sour cream
- ½ teaspoon pepper
- 2 cups shredded cheddar cheese
- 1/8 cup chives, finely diced
Instructions
Prep Work
- Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cooking Instructions
- Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
- While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
- Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
- Add garlic and butter and cook 1 more minute.
- Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
- Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
- Slowly add the half and half. Bring to a boil, then reduce to a simmer.
- Stir in the potatoes, then mix in the sour cream, and pepper.
- Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
- Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
- Garnish with chives and bacon, serve!
Notes
- Cheese: Cracker Barrel Sharp Yellow Cheese is my brand of choice as it has great flavor and melts smoothly. Aged/crystalized cheese won't melt well, aim for a soft consistency!
- Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
- Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
- This recipe is in The Cozy Cookbook on page 36!
Storage:
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.
Heavenly comfort food!
I chose to leave my unpeeled potatoes in small cubes instead of mashed, for more texture
I’m so happy you liked the Baked Potato Soup Shelley! Thanks so much for taking the time to comment and leave a review!❤️
Just made this for the family, and it was very good. I did substitute the potatoes for frozen Ore Ida’s diced potatoes just to skip a step and make it easier. Just cooked diced potatoes in about 1/2 cup to cup of water for 10 minutes and then gently mashed. It still tasted just as good. Thank you for the recipe.
You’re very welcome Felisha! Happy to hear you enjoyed. Thanks for the review 😃
I tried this today, and it is so good! My 4 year old loved it!
I’m so happy your 4 year old son loved this Jillian! Nothing better than seeing your 4 year old eat a meal you prepared!💖
Hi! This recipe looks delicious!!! Just wondering, can I use vegetable broth instead of chicken?
Excited to make this!
Yes, I think that substitution would be just fine! Enjoy!!
Can this be made in a crockpot?
Hi Kari, I haven’t tested this recipe in the Crock Pot yet, but if you wanted to try it, you could melt the butter in the crock pot and add the diced onions/garlic, and toss to coat. Add the chicken broth and diced potatoes. Make sure the potatoes are fully submerged in the broth.
Cook on low for 8 hours or on high for 4. When the potatoes are very fork tender, use an immersion blender to blend until smooth. (Alternatively, you can transfer the soup to a blender in batches, or mash them with a potato masher.) Reduce heat to warm and mix in the half and half, sour cream, and the cheese. Garnish with bacon, chives and serve.
Great Recipe Stephanie and fabulous for potato lovers! I skipped the bacon and used olive oil and vegetable broth. I used creme fraiche instead of sour cream and then added 12 ounces of halibut cubed to bite size and simmered for 6 minutes before taking it off the heat and adding the cheese etc. Hearty and delicious and the added protein melts in your mouth.
I’m so happy you liked this one Rick!😍 I love how you customized this one, thanks for sharing!
My family begged for this today – July 5 – 90 degrees outside! I’d say that’s a winner!
WOW that is amazing Jamie! I have to say, this might be my all-time favorite soup recipe, I’d eat it in 90 degree weather too! 🙂 Thank you so much for taking the time to leave this review, I really appreciate it! -Stephanie
Excellent and very easy to make. I used whipping cream vs half n half and left out the butter & flour. I kept my potato skins on as I like to eat them. It was delicious!
I’m so happy you enjoyed the Baked Potato Soup Christine! Sounds like your adjustments worked out. Thanks so much for commenting and leaving a review!❤️
Delicious!!!
I’m so happy you liked it Sandy! Thanks so much for the review!😃
I made the recipe almost as stated, except I used unsalted butter and did not put in blender; LOVE chunky soup. The soup was a lot more tedious than a quick weeknight meal, but ohhhhh soooo very good. My family also loved the soup and will for sure make again…
Hi Stephanie! I’m happy to hear you liked the Baked Potato Soup!😃 I totally understand your love for chunky soup!😋 Thanks so much for leaving a review!