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Baked Potato Soup Recipe: Rich, Creamy, and Perfectly Comforting
Mitchell Grace

Baked Potato Soup Recipe

A creamy, hearty baked potato soup loaded with tender potatoes, savory bacon, cheddar cheese, and chives—perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Main Course, Soup, Starter
Cuisine: American
Calories: 500
Ingredients Equipment Method

Ingredients
  

  • 4 large russet potatoes ≈ 2 lb
  • 6 bacon slices chopped
  • 2 tbsp unsalted butter
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 3½ cups chicken broth
  • 2 cups half-and-half
  • ¾ cup sour cream
  • 2 cups shredded cheddar cheese plus extra for topping
  • ½ tsp black pepper
  • Salt to taste
  • Chives chopped (for garnish)

Equipment

  • Soup pot or Dutch oven
  • Baking sheet (for potato prep)
  • Knife & cutting board
  • Measuring tools
  • Wooden spoon or ladle

Method
 

  1. Bake potatoes at 350 °F until tender; cool, peel, and dice.
  2. Cook bacon in soup pot until crisp; remove and reserve fat.
  3. Sauté onion and garlic in bacon fat + butter until soft.
  4. Stir in flour to form roux; cook briefly, then whisk in broth and half-and-half until thickened.
  5. Add diced potatoes; heat through (~3–5 min).
  6. Remove from heat; stir in sour cream and ½ of cheese. Reserve rest for garnish.
  7. Serve topped with remaining cheese, crumbled bacon, and chives.