Pin Creamy Baked Potato Soup is a rich, velvety soup loaded with tender russet potatoes, crispy bacon, sharp cheddar, and fresh chives—perfect for chilly days and cozy dinners. This dish brings all the comfort of a loaded baked potato into a single, satisfying bowl.
Pin There is nothing quite like a steaming bowl of soup to warm the soul. This recipe uses simple pantry staples like russet potatoes, milk, and flour to create a luxury dining experience right at your kitchen table.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh chives (plus more for serving)
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese (plus more for serving)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prep the Potatoes
- Bring a large pot of salted water to a boil. Add diced potatoes and cook for 12–15 minutes, until fork-tender. Drain and set aside.
- Step 2: Crisp the Bacon
- In a large soup pot over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of bacon grease in the pot.
- Step 3: Sauté Aromatics
- Add diced onion to the bacon grease and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
- Step 4: Create the Roux
- Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
- Step 5: Build the Base
- Gradually whisk in milk and chicken broth, stirring until smooth and slightly thickened.
- Step 6: Simmer and Mash
- Add cooked potatoes, salt, and black pepper. Simmer for 10 minutes, gently mashing some potatoes in the pot for a chunkier texture.
- Step 7: Add Dairy and Finish
- Lower heat and stir in sour cream and shredded cheddar cheese. Cook until cheese is fully melted and soup is creamy. Adjust seasoning to taste.
- Step 8: Garnish and Serve
- Ladle soup into bowls. Top each serving with reserved bacon, extra cheddar, and fresh chives. Serve warm with crusty bread or toasted baguette slices.
Zusatztipps für die Zubereitung
For extra creaminess, blend part of the soup with an immersion blender before adding the cheese, then stir in the remaining potato chunks for a variety of textures. Always use sharp cheddar for the best flavor profile.
Varianten und Anpassungen
For a vegetarian version, omit the bacon and use vegetable broth; add a pinch of smoked paprika for a smoky flavor. If you need a gluten-free option, substitute the all-purpose flour with your favorite gluten-free flour blend.
Serviervorschläge
Serve this hearty soup alongside a crisp green salad or warm, toasted garlic bread. For an extra indulgent touch, serve it inside a hollowed-out sourdough bread bowl.
Pin This Creamy Baked Potato Soup is the ultimate crowd-pleaser that brings warmth and flavor to any dinner table. Enjoy the perfect balance of smoky bacon, sharp cheese, and tender potatoes in every delicious bite.
Recipe Questions
- → How do I make the soup creamier?
Blend a portion of the soup with an immersion blender, then stir back in remaining potato chunks to add smoothness and texture.
- → Can bacon be substituted for a vegetarian option?
Yes, omit bacon and use vegetable broth instead. Adding smoked paprika enhances the smoky flavor without meat.
- → What potatoes work best for this soup?
Russet potatoes are ideal as they become tender and help thicken the soup, providing a desirable texture.
- → How should leftover soup be stored?
Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently, adding milk if needed.
- → What garnishes complement this dish?
Top with reserved crispy bacon, extra shredded cheddar, and freshly chopped chives for added flavor and visual appeal.