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This loaded baked potato soup is thick, creamy, and packed with crispy bacon, fresh chives, sharp cheddar, tangy sour cream, and smooth chunks of potato. It’s hearty comfort food that’s super simple to whip up!

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 black pepper
  • 2 cups shredded sharp cheddar cheese
  • 1/8 cup chives, finely chopped

Instructions

  1. Shred cheese from a block and measure sour cream and half and half; leave them at room temperature.
  2. Cut bacon into ~1-inch squares.
  3. Cook bacon low and slow in a large pot, turning occasionally, until crispy; remove bacon and reserve about 2 tablespoons drippings in the pot.
  4. Peel and dice potatoes into 1-inch cubes, place in a pot, cover with about 1 inch of water, add salt, and gently boil until fork-tender, about 20 minutes; drain and mash gently, then set aside.
  5. Add diced onion to the pot with the bacon drippings and cook over medium heat until softened, about 5 minutes.
  6. Stir in minced garlic and butter and cook for 1 minute.
  7. Whisk in the flour and stir continuously for 1 minute to cook out the raw flour taste.
  8. Pour in the chicken broth, scraping the bottom of the pot to loosen browned bits.
  9. Slowly add the half-and-half, bring to a gentle boil, then reduce heat and simmer.
  10. Stir in the mashed potatoes, then fold in the sour cream and black pepper.
  11. Remove the pot from heat and, if desired, blend until smooth with an immersion blender or in batches in a regular blender.
  12. Slowly add the shredded cheese a little at a time, stirring until melted and smooth.
  13. Top the soup with the reserved crispy bacon and chopped chives.

Notes

Avoid using bagged shredded cheese as it often contains additives that prevent smooth melting; shred cheese from a block for best results., Milk can be used instead of half and half, warmed briefly before adding to prevent curdling, though the soup will be thinner., Plain Greek yogurt can replace sour cream for a tangy flavor with less fat., Cook potatoes separately in water to avoid gumminess in soup., For vegetarian option, omit bacon and use smoked paprika or liquid smoke and replace chicken broth with vegetable broth., Gluten-free option: substitute flour with cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water) for thickening., Extra add-ins: corn kernels, cooked ham, or sautéed mushrooms for texture and flavor., Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.

Nutrition

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