Print

Print Recipe

A rich and creamy loaded baked potato soup with crispy bacon, cheddar cheese, sour cream, and fresh chives. Comfort in a bowl that’s easy to make and customizable.

Ingredients

Scale
  • 4 large russet potatoes (about 2 lbs.)
  • 3/4 teaspoon salt
  • 6 slices thick-cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1/4 cup flour
  • 3 1/2 cups chicken broth
  • 2 cups half and half
  • 3/4 cup sour cream
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup finely chopped chives

Instructions

  1. Shred cheese from a block and measure sour cream and half-and-half; let them sit at room temperature.
  2. Cut bacon into 1-inch pieces.
  3. Cook bacon in a large pot over low heat, stirring occasionally, until crisp; remove bacon and reserve 2 tablespoons drippings in the pot.
  4. Peel potatoes and cut into 1-inch cubes.
  5. Place potatoes in a stockpot, cover with about 1 inch of water, add salt, and boil gently about 20 minutes until very tender; drain and gently mash them; set aside.
  6. Add chopped onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
  7. Add minced garlic and butter to the onions and cook 1 minute until fragrant.
  8. Whisk in the flour and cook for 1 full minute to remove the raw flour taste.
  9. Add the chicken broth, scraping up any browned bits from the bottom of the pot.
  10. Slowly stir in the half-and-half, bring to a boil, then reduce heat and simmer.
  11. Stir in the mashed potatoes, then add the sour cream and cracked pepper.
  12. Remove the pot from the heat and, if desired, blend the soup with an immersion blender or in batches until as smooth as you like.
  13. Slowly add the shredded cheese, stirring until fully melted and combined.
  14. Fold in the cooked bacon and chopped chives.

Notes

Use Cracker Barrel Sharp Yellow Cheese for best melting and flavor., Avoid pre-shredded cheese to prevent grainy texture caused by anti-caking agents., Substitute milk for half-and-half for a lighter soup, warming milk beforehand to avoid curdling., Use plain Greek yogurt instead of sour cream for a lighter version., Cooking potatoes separately prevents gluey texture., Blend soup off heat for silky smooth texture; it will thicken as it cools., Vegetarian option: omit bacon and add smoked paprika or liquid smoke; use vegetable broth., Gluten-free option: substitute flour with gluten-free flour or cornstarch slurry., Try different cheeses like Gruyère or Monterey Jack for flavor variation., Add proteins such as diced ham or shredded chicken for a heartier soup., Dairy-free version can be made with coconut milk and dairy-free cheese (texture/ flavor will differ)., Soup stores in the refrigerator up to 3 days and freezes up to 3 months., Slow cooker method: cook potatoes, onions, and broth until tender, then add dairy, cheese, and bacon towards the end and keep warm.

Nutrition

Find it online: https://livacooks.com/baked-potato-soup/