Description
This creamy baked potato soup recipe features perfectly roasted russet potatoes blended into a rich and velvety base, enriched with savory bacon, sautéed onions, garlic, and cheddar cheese. It is comfort food at its best—easy to make and ideal for cozy family dinners or cold weather meals.
Ingredients
Scale
Soup Base
- 3 pounds russet potatoes
- 3 tablespoons butter (salted or unsalted is fine)
- 1 medium onion, finely diced
- 1 tablespoon minced garlic
- 2½ cups chicken broth
- 1½ teaspoons kosher salt
- ¾ teaspoon ground black pepper
- 1½ cups milk (2% recommended)
- ½ cup sour cream
- ½ cup shredded cheddar cheese, plus more for garnish
Toppings
- 5 ounces bacon, diced
- Chopped fresh chives
- Chopped green onions
- Sour cream (for garnish)
Instructions
- Preheat and Bake Potatoes: Preheat your oven to 400°F. Clean and dry the russet potatoes, then prick them all over with a fork. Place them directly on the oven rack and bake for 1 hour, or until the potatoes are easily pierced with a sharp knife. Let them cool slightly before handling.
- Cook Bacon: About 20 minutes before the potatoes finish baking, heat a dutch oven over medium-low heat. Add the diced bacon and cook, stirring occasionally, until the fat renders out and the bacon pieces are crispy, about 20 minutes. Remove the bacon with a slotted spoon and drain on paper towels. Set aside.
- Sauté Onion and Garlic: Increase the heat to medium and melt the butter in the same pot. Add the finely diced onion and sauté for 5 to 7 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Prepare Potato Soup Base: Cut the baked potatoes in half and carefully scoop out the potato flesh, discarding the skins. Add the potato flesh to the pot with the sautéed onions and garlic. Pour in the chicken broth and season with kosher salt and ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 minutes, stirring occasionally.
- Blend Soup: Use an immersion blender to puree the soup to your preferred consistency. Alternatively, you may transfer the soup in batches to a blender. Avoid overblending to prevent the soup from becoming overly thick and starchy.
- Finish Soup: Stir in the milk, sour cream, and shredded cheddar cheese. Cook over low heat until the cheese melts and the soup is heated through. Taste and adjust seasoning as needed.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon bits, chopped chives, chopped green onions, extra shredded cheddar cheese, and a dollop of sour cream for a perfect finishing touch.
Notes
- Russet potatoes work best for a creamy texture, but Yukon Gold can be substituted.
- If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- The soup can be made ahead and refrigerated for up to 3 days; reheat gently on the stovetop.
- For thicker soup, reduce the amount of broth slightly, or for thinner soup, add more broth or milk as needed.
- Use an immersion blender for easier cleanup, but a regular blender works fine—just blend in batches and be careful of hot liquids.
- Adjust salt and pepper according to your taste preferences.
