Creamy Baked Potato Soup

This hearty baked potato soup has been my ultimate cold-weather comfort meal for years. Creamy, packed with flavor, and satisfying to the last spoonful, it's like enjoying a loaded baked potato in the form of a warming bowl of soup.

I first discovered this recipe during a particularly harsh winter when we were snowed in for days. My family enjoyed it so much that it quickly became our Sunday dinner tradition throughout the colder months.

Ingredients

• Russet potatoes: The starchy foundation that gives this soup its hearty texture and flavor
• Bacon: Provides that irresistible smoky flavor that defines a loaded baked potato
• Yellow onion: Creates a savory base that enhances all other flavors in the soup
• Garlic: Adds depth and aromatic complexity to the broth
• Butter: Combines with flour to create a roux that thickens the soup beautifully
• Flour: Works as the thickening agent for that perfect creamy consistency
• Chicken broth: Provides rich flavor while thinning the soup to the ideal texture
• Half and half: Creates luxurious creaminess without being too heavy
• Sour cream: Adds tanginess and velvety texture characteristic of a loaded baked potato
• Cheddar cheese: Select a quality block cheese for the smoothest melt and best flavor
• Chives: Fresh green onion flavor that brightens the rich soup

Step-by-Step Instructions

Prep the Add-ins:

Allow your shredded cheese, sour cream, and half and half to come to room temperature while you prepare the other ingredients. This ensures they incorporate smoothly into the hot soup without curdling or clumping.

Cook the Bacon:

Cut bacon into one inch squares and cook in a large pot over low heat until perfectly crisp. The bacon will shrink as it cooks, creating those delicious browned bits that flavor the entire soup. Reserve two tablespoons of drippings in the pot for sautéing the vegetables.

Prepare the Potatoes:

While the bacon cooks, peel and cube potatoes into one inch pieces. Boil them with salt until very fork tender, about 20 minutes. Drain thoroughly and mash gently to create a rustic texture that will give the soup its characteristic body.

Build the Flavor Base:

Sauté the diced onion in the reserved bacon drippings until translucent and softened, about 5 minutes. Add garlic and butter, cooking until fragrant but not browned. This aromatic foundation infuses the entire soup with savory depth.

Create the Roux:

Whisk flour into the onion mixture and cook for a full minute to eliminate any raw flour taste. This crucial step creates the thickening agent that gives the soup its hearty body. Keep stirring constantly to prevent burning.

Develop the Broth:

Pour in chicken broth gradually, using a spatula to scrape up any browned bits from the bottom of the pot. These caramelized particles contain concentrated flavor that enriches the entire soup. Add half and half slowly while bringing to a gentle boil.

Combine and Finish:

Stir in the mashed potatoes, sour cream, and pepper. For an ultra smooth consistency, blend with an immersion blender. Remove from heat before adding cheese to ensure it melts smoothly without becoming stringy or grainy. The soup will continue thickening as it stands.

Garnish and Serve:

Top each bowl with crispy bacon pieces and fresh chives for that classic loaded baked potato presentation and contrasting textures.

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The russet potatoes are truly the star of this recipe. I discovered through much testing that waxy potatoes like red or gold varieties simply don't break down enough to create that creamy, thick texture that makes this soup so comforting. The first time I served this at a family gathering, my nephew who notoriously avoided vegetables had three full bowls and asked for the recipe to take to college.

Cheese Selection Matters

The quality of cheese you choose dramatically impacts the final result of your baked potato soup. I learned through disappointing trial and error that pre-shredded bagged cheese contains anti-caking agents that prevent it from melting properly, leaving you with a grainy texture. Block cheese freshly grated just before using melts into silky ribbons that integrate perfectly into the soup. For best results, choose a medium or sharp cheddar that's relatively soft rather than an aged variety that tends to separate when heated.

Perfect Consistency Tricks

Achieving the ideal thickness in potato soup requires balancing several factors. The flour roux provides initial thickening, while the starchy potatoes continue developing body as they integrate into the broth. For a fully loaded baked potato experience, I prefer leaving some potato chunks intact while blending about half the mixture for a soup that's simultaneously creamy and hearty. Always remember to remove the pot from heat before adding cheese, as too much heat will cause the proteins to seize rather than incorporate smoothly. If your soup becomes too thick upon standing, simply thin with additional warm broth until it reaches your desired consistency.

Topping Bar Ideas

Transform your soup into an interactive meal by creating a topping bar that allows everyone to customize their bowl. Beyond the classic bacon and chives, consider offering diced avocado, thinly sliced green onions, crispy fried onions, additional shredded cheese varieties, hot sauce, or even seasoned croutons. My family particularly enjoys setting out small dishes of roasted broccoli florets, crumbled feta, and diced bell peppers to add color, texture and nutrition. This approach turns a simple soup into a memorable dining experience and ensures everyone gets exactly what they love.

Frequently Asked Questions

→ How do I make the soup creamier?

Blend the soup with an immersion blender or regular blender in batches for a smoother consistency.

→ Can I use milk instead of half and half?

Yes, you can substitute milk, but the soup will be slightly less thick. Warm the milk slightly before adding to prevent curdling.

→ What type of cheese works best?

Sharp cheddar is ideal, preferably grated fresh from a block for smooth melting. Avoid pre-shredded cheese as it contains anti-caking agents.

→ How do I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

→ Can I make this soup vegetarian?

Yes, substitute the bacon with plant-based alternatives and use vegetable broth instead of chicken broth.