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When the weather turns chilly, there’s nothing quite like a warm, creamy bowl of soup to bring comfort to your day. If you’re looking for the perfect recipe to satisfy your craving for something hearty and delicious, this Baked Potato Soup is just what you need.

Packed with the flavors of crispy bacon, sharp cheddar cheese, smooth potatoes, and tangy sour cream, this soup is the ultimate cozy dish to make at home. Plus, it’s surprisingly easy to prepare!

Let’s dive into how to make this comforting classic.

Why You’ll Love This Recipe

Rich and Creamy Texture: The combination of mashed potatoes, half and half, and sour cream creates a velvety base that’s irresistibly smooth.
Loaded with Flavor: Bacon, cheddar cheese, garlic, and chives add layers of savory goodness.
Simple Ingredients: Made with pantry staples and fresh ingredients you likely already have on hand.
Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it ideal for leftovers.

Ingredients You’ll Need

This recipe serves 8 people and makes about 2.5 quarts (10 cups) of soup. Here’s what you’ll need:

4 large russet potatoes (about 2 lbs.)
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
¼ cup all-purpose flour
3 ½ cups chicken broth
2 cups half and half (milk can be substituted for a lighter version)
¾ cup sour cream
½ teaspoon black pepper
2 cups shredded cheddar cheese (preferably freshly grated)
1/8 cup chives, finely diced

Step-by-Step Instructions

Prep Work

Shred the cheddar cheese from a block (avoid pre-shredded cheese for best results).
Measure out the sour cream and half and half. Let them sit at room temperature while you prepare the other ingredients.

Cooking Instructions

Cook the Bacon
Cut the bacon into 1-inch pieces using kitchen shears. In a large pot over low heat, cook the bacon until crispy, rotating occasionally. Remove the bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot for added flavor.
Prepare the Potatoes
While the bacon cooks, peel and cube the potatoes into 1-inch pieces. Place them in a stock pot and cover with water (about 1 inch above the potatoes). Add ¾ teaspoon salt and boil gently for about 20 minutes, or until fork-tender. Drain the water and gently mash the potatoes. Set aside.
Sauté the Onion and Garlic
Add the diced onion to the pot with the reserved bacon drippings. Cook over medium heat until softened (about 5 minutes). Add minced garlic and cook for an additional minute.
Make the Roux
Stir in 2 tablespoons of butter until melted. Whisk in ¼ cup of flour and cook for 1 minute to remove the raw flour taste.
Build the Soup Base
Slowly pour in 3 ½ cups of chicken broth while stirring. Use a silicone spatula to scrape up any browned bits from the bottom of the pot—this adds incredible flavor! Gradually stir in 2 cups of half and half, then bring the mixture to a gentle boil before reducing to a simmer.
Add Potatoes and Seasonings
Stir in the mashed potatoes until well combined. Mix in ¾ cup sour cream and ½ teaspoon black pepper.
Blend for Creaminess (Optional)
For an ultra-smooth consistency, blend the soup using an immersion blender directly in the pot or transfer it to a blender in batches.
Incorporate Cheese
Gradually sprinkle in 2 cups of shredded cheddar cheese while stirring until fully melted and creamy. Be sure not to overheat the soup at this stage, as high heat can cause the cheese to separate.
Garnish and Serve
Ladle the soup into bowls and garnish with crispy bacon pieces, diced chives, and extra shredded cheese if desired.

Pro Tips for Perfect Baked Potato Soup

Cheese Choice Matters: Use a high-quality cheddar like Cracker Barrel Sharp Yellow Cheese for smooth melting and bold flavor. Avoid pre-shredded cheese as it contains anti-caking agents that prevent it from melting properly.
Substitutions: If you don’t have half and half, you can use milk instead—just note that the soup may not be as thick. To prevent curdling, microwave the milk for about 45 seconds before adding it to the soup.
Blending Options: While blending is optional, it’s highly recommended if you prefer a creamy texture without potato chunks.
Thicker or Thinner Soup: Adjust the consistency by adding more chicken broth for a thinner soup or letting it simmer longer for a thicker texture.

Storage & Reheating

This Baked Potato Soup is perfect for leftovers! Here’s how to store it:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over low heat or microwave in short intervals, stirring occasionally.

Nutrition Information

Each serving (just over 1 cup) contains approximately:

Calories: 482 kcal
Carbohydrates: 28g
Protein: 16g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 89mg
Sodium: 968mg
Potassium: 729mg
Fiber: 2g
Sugar: 2g
Vitamin A: 756 IU
Vitamin C: 15mg
Calcium: 317mg
Iron: 2mg

Why This Recipe is a Must-Try

There’s something magical about transforming simple ingredients into a dish that feels luxurious with every bite. This Baked Potato Soup is more than just a meal—it’s an experience of warmth, comfort, and indulgence. Whether you’re serving it as a main course or alongside crusty bread or a fresh salad, it’s sure to be a hit with family and friends.

So grab your apron, gather your ingredients, and get ready to enjoy a bowl of creamy, cheesy perfection. Trust me—this recipe will quickly become a staple in your kitchen!

Happy cooking!

Baked Potato Soup

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Author: Noura
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 8 people 1x
Category: Soup
Method: Stovetop
Cuisine: American
Diet: Comfort Food

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Description

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!

Instructions

Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
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

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.

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.