Welcome to a comforting bowl of nostalgia with our Baked Potato Soup. Imagine the warmth of a cozy kitchen on a brisk autumn day, where the air is filled with the aroma of sizzling bacon and the gentle simmer of hearty soup. This recipe is a tribute to my grandmother, whose kitchen was always a sanctuary of flavors and comfort. She taught me the art of transforming simple ingredients into soul-soothing meals, and this Baked Potato Soup is no exception. It’s perfect for when you crave something warm, creamy, and satisfying, yet easy to prepare. Whether you’re a seasoned home cook or a kitchen novice, this recipe is designed to bring joy and confidence to your cooking experience.

Why This Recipe Works

Comforting Flavor: The combination of cheddar cheese, bacon, and mashed potatoes creates a rich, satisfying taste that warms you from the inside out.

Simple Ingredients: Common pantry staples come together to make a gourmet-tasting soup.

Ease of Preparation: Despite its luxurious taste, this recipe is straightforward and quick, perfect for busy weeknights.

Customizable Texture: Blend the soup for a velvety finish or leave it chunky for a rustic feel.

One-Pot Wonder: Minimize cleanup by using just one pot for the entire cooking process.

Nutrient-Packed: Potatoes provide potassium and fiber, making the soup not just delicious but also nourishing.

Ingredients

4 large russet potatoes (2 lbs): Ideal for their starchy texture, which creates a creamy consistency.
¾ teaspoon salt: Enhances the natural flavors of the ingredients.
6 slices thick-cut bacon: Adds smoky richness and depth.
1 large yellow onion: Provides a sweet, savory base.
3 cloves garlic, minced: Infuses the soup with aromatic undertones.
2 tablespoons butter: Contributes to a smooth, rich flavor.
¼ cup flour: Helps thicken the soup to the perfect consistency.
3 ½ cups chicken broth: Forms the flavorful liquid foundation.
2 cups half and half: Ensures creaminess without being too heavy.
¾ cup sour cream: Adds tanginess and extra creaminess.
½ teaspoon pepper: Balances the flavors with a hint of spice.
2 cups shredded cheddar cheese: Melts into the soup for added richness.
1/8 cup chives, finely diced: Freshens and brightens the final dish.

Step-by-Step Instructions

Prepare the Bacon: Cut the bacon into 1-inch squares using kitchen shears. In a large pot over low heat, cook the bacon until it’s crisp. Remove the bacon and set aside, leaving 2 tablespoons of drippings in the pot.
Prepare the Potatoes: Peel the russet potatoes and cut them into 1-inch cubes. Place them in a stockpot with salt and enough water to cover. Boil until they are fork-tender, then drain and mash gently. Set aside.
Cook the Onion: In the pot with bacon drippings, cook the diced yellow onion over medium heat until it becomes translucent and softened.
Add Garlic and Butter: Stir in the minced garlic and butter, cooking until the garlic is fragrant. This step enhances the overall aroma and flavor of the soup.
Create a Roux: Whisk in the flour, cooking for about 1 minute. This forms the roux, which will thicken the soup.
Add Chicken Broth: Gradually pour in the chicken broth, stirring to loosen and incorporate any bacon remnants for an extra depth of flavor.
Incorporate Half and Half: Slowly add the half and half, bringing the mixture to a boil before reducing it to a simmer. This step ensures a smooth, creamy base for the soup.
Combine Potatoes and Seasoning: Stir in the mashed potatoes, sour cream, and pepper. Remove from heat. If a smoother consistency is desired, blend the soup using an immersion blender or traditional blender.
Add Cheese: Gradually stir in the shredded cheddar cheese until it is fully melted and integrated. Ensure the soup base isn’t too hot, as excessive heat can cause the cheese to become stringy or separate.
Garnish and Serve: Ladle the soup into bowls and garnish with reserved bacon pieces and finely diced chives. Enjoy the creamy, flavorful Baked Potato Soup!

Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Yield: 8 Servings

Table: Calorie Breakdown for a Typical Serving

Nutrient	Amount
Calories	350
Carbs	35g
Protein	12g
Fat	18g
Sugar	3g

Patricia’s Tips for Success

Potato Selection: Use russet potatoes for their starchy quality, which contributes to the soup’s creamy texture.
Bacon Drippings: Don’t skip the step of using bacon drippings; they provide a smoky depth of flavor that’s hard to replicate.
Cheese Temperature: Allow the soup to cool slightly before adding the cheese to prevent it from becoming stringy.
Blending Options: For a chunkier soup, simply mash the potatoes less thoroughly; for a smoother soup, blend until velvety.
Sour Cream Substitute: If you prefer a lighter option, Greek yogurt can be used in place of sour cream without sacrificing creaminess.
Storing Leftovers: This soup keeps well in the fridge for up to 3 days. Reheat gently to maintain texture.
Freezing Advice: Freeze portions in airtight containers for up to one month. Thaw overnight in the fridge before reheating.

Cooking Variations

Vegetarian Version: Omit bacon and use vegetable broth instead of chicken broth. Add a teaspoon of smoked paprika for a similar smoky flavor.
Spicy Twist: Add diced jalapeños or a pinch of cayenne pepper to the onion step for added heat.
Herb Infusion: Incorporate herbs like thyme or rosemary for an earthy, aromatic depth.

Serving Suggestions

Bread Bowl: Serve the soup in a hollowed-out bread bowl for a fun and rustic presentation.
Side Salad: Pair with a crisp green salad with a citrus vinaigrette to contrast the soup’s richness.
Crusty Bread: A slice of crusty sourdough or baguette is perfect for dipping, enhancing the soup’s hearty nature.

Additional Thoughts

The allure of Baked Potato Soup lies not just in its taste but in its ability to evoke memories of warmth and comfort. As you cook, imagine the crackling of a fireplace and the soft hum of conversation around a dining table. This dish is a testament to the power of food to bring people together, to create memories, and to offer comfort on the chilliest of days. The creamy texture and rich flavors are reminiscent of my childhood, where my grandmother would serve this soup on Sunday afternoons. It’s more than just a meal; it’s a shared experience, a reminder of home, and a celebration of simple, honest ingredients. Cooking this soup is an invitation to slow down, to savor the process, and to enjoy the present moment. Each spoonful is a hug in a bowl, a promise that even the simplest ingredients can create something extraordinary. Share this soup with loved ones, and let it be a conversation starter, a memory maker, and a source of joy in your culinary journey.

Join the Conversation

I love hearing from you! What does Baked Potato Soup mean to you? Do you have a special memory or a unique twist on the recipe? Share your thoughts, tips, and photos in the comments below. Let’s create a community of home cooks who are passionate about sharing good food and good stories. Your feedback not only enriches this blog but also inspires others to explore the joy of cooking. Whether you’re a seasoned chef or just starting out, your voice matters. Join the Taste Buds Approved family, where every story, every meal, and every shared moment brings us closer together.

Conclusion

Embrace the art of comfort cooking with this Baked Potato Soup, a dish that’s as heartwarming as it is delicious. With minimal ingredients and maximum flavor, this recipe is a testament to the beauty of simplicity in the kitchen. Whether you’re cooking for yourself or a crowd, this soup is sure to become a staple in your culinary repertoire. Remember, cooking is not just about following a recipe; it’s about creating moments and memories that last a lifetime. Let this soup be your invitation to slow down, savor the process, and enjoy the fruits of your labor. So, roll up your sleeves, gather your ingredients, and dive into a bowl of pure comfort. Happy cooking!

Frequently Asked Questions

Q: Can I make this soup ahead of time?
A: Yes, it can be made a day in advance and reheated gently before serving.

Q: Can I use another type of potato?
A: While russets are ideal, Yukon golds can be used for a slightly different texture.

Q: How can I make this soup gluten-free?
A: Substitute the flour with a gluten-free flour blend or cornstarch.

Q: Is there a dairy-free option?
A: Use coconut milk instead of half and half and omit the cheese for a dairy-free version.

Q: How do I add more protein?
A: Add cooked chicken or turkey to boost the protein content.

Q: Can I freeze the soup?
A: Yes, freeze in portions and thaw overnight in the fridge before reheating.

Q: What if I don’t have chives?
A: Green onions or parsley can be used as a garnish instead.

Baked Potato Soup

Recipe by PatriciaCourse: SoupCuisine: AmericanDifficulty: Easy

Indulge in the ultimate comfort food with this thick and creamy Baked Potato Soup. Loaded with crispy bacon, chives, cheddar cheese, sour cream, and tender potatoes, this soup is a delicious and easy-to-make dish that will warm you up from the inside out.

Ingredients

4 large russet potatoes, equal to 2 lbs
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion
3 cloves garlic, minced
2 tablespoons butter
¼ cup flour
3 ½ cups chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced

Directions

Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.
Peel the potatoes and cut them into 1-inch cubes. Boil them in a stock pot with salt until fork-tender. Drain and mash gently. Set aside.
In the same pot with bacon drippings, cook diced onion until softened. Add garlic and butter, then whisk in flour and cook for 1 minute.
Add chicken broth, loosening any bacon remnants from the pot for added flavor. Slowly pour in half and half, bring to a boil, then simmer.
Stir in the mashed potatoes, sour cream, and pepper. Remove from heat and blend for a smoother consistency if desired.
Gradually add shredded cheese and stir until combined. Ensure the soup base isn’t too hot to melt the cheese smoothly.
Garnish with chives and bacon before serving.
Enjoy the creamy and flavorful Baked Potato Soup!