If you’re craving something that feels like a warm, comforting hug in a bowl, you absolutely must try this Creamy Baked Potato Soup with Bacon and Cheddar Recipe. It’s the perfect combination of velvety potatoes, crisp smoky bacon, and sharp cheddar cheese all blended into a rich, satisfying soup. Whether it’s a chilly evening or just a day when you want something hearty without a fuss, this recipe hits every note, delivering a creamy texture with bursts of flavor in every spoonful. Trust me, once you make it, you’ll keep coming back for more.
Ingredients You’ll Need
This soup is a celebration of simple, everyday ingredients that come together to create something truly special. Each component plays a key role in the taste, texture, and overall experience — from the tender baked potatoes forming a creamy base to the crunchy, savory bacon providing that irresistible punch.
- Russet potatoes: The starchy heart of the soup, baked and scooped for creamy richness.
- Bacon slices: Cooked and crumbled for salty, smoky crunch and depth of flavor.
- Medium onion: Finely chopped to add subtle sweetness and aromatic undertones.
- Garlic cloves: Minced to bring a gentle warmth that complements the other ingredients perfectly.
- Unsalted butter: Melts into the base, enriching the soup with silky smoothness.
- All-purpose flour: Creates a roux to thicken the soup to luscious perfection.
- Chicken broth: The savory liquid base that enhances every bite without overpowering.
- Whole milk or half-and-half: Adds creaminess and balances the flavors beautifully.
- Sour cream: Amplifies the creaminess with a slight tang, making the soup irresistible.
- Shredded cheddar cheese: Melts in luscious waves, imparting sharpness and depth.
- Salt and black pepper: Essential seasoning to bring all the flavors into harmony.
- Green onions or chives: Fresh and vibrant garnish that adds a pop of color and mild bite.
How to Make Creamy Baked Potato Soup with Bacon and Cheddar Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, letting them cook slowly until the onions become translucent and the garlic releases its irresistible fragrance, about 5 minutes. This step is crucial because it builds the flavorful foundation your soup will rest on.
Step 2: Create the Roux
Once your aromatics are perfectly softened, sprinkle the flour over them and stir continuously for 1 to 2 minutes. This cooks out the raw flour taste and forms a roux, which will give the soup its dreamy thickness. Make sure to keep stirring so it doesn’t brown — you want a light golden base.
Step 3: Add Liquids and Simmer
Slowly whisk in the chicken broth, ensuring the mixture stays smooth with no lumps. Then, pour in the whole milk or half-and-half, gradually bringing the soup to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, to allow the soup to thicken just right. Patience here rewards you with deeper flavor and silky texture.
Step 4: Incorporate the Potatoes and Dairy
Now for the star ingredient — fold in the scooped baked potatoes. Mash them slightly with your spoon to create a mixture that’s chunky yet creamy. Stir in the sour cream and shredded cheddar cheese, letting the cheese melt completely to make that stunningly smooth, rich texture you’re aiming for in your Creamy Baked Potato Soup with Bacon and Cheddar Recipe.
Step 5: Season to Perfection
Give your soup a good taste and season with salt and freshly cracked black pepper as needed. The right balance here makes all the difference, so adjust gradually to suit your palate.
Step 6: Serve Warm with Toppings
Ladle the hot soup into bowls and sprinkle each serving generously with crumbled bacon, chopped green onions or chives, and extra shredded cheddar if you dare. These garnishes add texture and bursts of flavor that elevate the whole experience.
How to Serve Creamy Baked Potato Soup with Bacon and Cheddar Recipe
Garnishes
The beauty of this soup lies not only in its creamy base but also in the toppings. Crispy bacon brings a savory crunch that contrasts the smoothness, while fresh green onions or chives offer a hint of brightness. A sprinkle of extra cheddar cheese on top can add a melty, indulgent finish that’s simply irresistible.
Side Dishes
Pair your soup with a fresh, crisp side salad or a crusty artisan bread to soak up every last bit of that creamy goodness. Garlic bread or a warm baguette make wonderful companions, enriching the meal without overpowering the delicate flavors of your soup.
Creative Ways to Present
For a crowd or a special occasion, serve this Creamy Baked Potato Soup with Bacon and Cheddar Recipe in mini bread bowls or individual ramekins for an eye-catching presentation. You can also layer your garnishes in clear glass mugs so everyone can see those beautiful textures and colors before they dive in.
Make Ahead and Storage
Storing Leftovers
Your soup will keep wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness and flavor. When it’s time to enjoy the leftovers, a gentle reheat on the stove will bring it back to that perfect creamy consistency.
Freezing
Creamy soups with dairy can be tricky to freeze, but this recipe holds up well if you follow a couple of tips. Freeze the soup before adding sour cream and cheese, then stir those in fresh when reheating after thawing overnight in the fridge. This keeps the texture silky rather than grainy.
Reheating
Reheat on low to medium heat in a saucepan, stirring often to prevent sticking and to evenly distribute heat. If the soup thickens too much, slowly stir in a splash of milk or broth to loosen it up while maintaining that creamy character you love in this Creamy Baked Potato Soup with Bacon and Cheddar Recipe.
FAQs
Can I use leftover baked potatoes for this soup?
Absolutely! Leftover baked potatoes work perfectly and actually save you some prep time. Just make sure they’re plain without any skin seasonings or toppings that might alter the final taste.
What can I substitute for bacon if I’m vegetarian?
For a vegetarian twist, try adding sautéed mushrooms or smoked paprika for that smoky depth. Crispy fried shallots can also provide a delightful crunch that mimics bacon texture.
Is it okay to use low-fat milk instead of whole milk or half-and-half?
You can, but expect the soup to be less creamy and rich. Whole milk or half-and-half deliver the luxurious mouthfeel this soup is famous for, but low-fat options work if you want a lighter meal.
Can I make this gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount and mix it with cold liquid before adding) to keep your soup thick and luscious without the gluten.
How do I prevent the soup from becoming grainy when reheated?
The key is slow reheating and adding a little fresh dairy like sour cream or milk once warmed. Stir gently and avoid boiling again, which can cause the dairy to separate and turn grainy.
Final Thoughts
Once you make this Creamy Baked Potato Soup with Bacon and Cheddar Recipe, you’ll understand why it’s a beloved classic. It’s simple yet indulgent, and the flavors always feel like home. I promise you, with these easy steps and wholesome ingredients, you’ll soon have a cozy favorite perfect for sharing with friends and family on any day.
Print
Creamy Baked Potato Soup with Bacon and Cheddar Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup features tender russet potatoes blended into a rich and cheesy base, enhanced with crispy bacon and fresh green onions for garnish. Perfect for a cozy meal, this soup combines sautéed onions and garlic, a smooth roux, and a blend of milk and sour cream to create a luscious texture and deep flavor, ready in just 45 minutes.
Ingredients
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux that will thicken the soup. Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly and flavors meld.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon or potato masher to create a creamy texture with some chunkiness. Stir in sour cream and shredded cheddar cheese until the cheese has melted and the soup becomes rich and creamy.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and texture.
Notes
- Baking the potatoes ahead of time can save preparation time.
- Use half-and-half instead of whole milk for a richer soup.
- For added texture, reserve some bacon to sprinkle on top as garnish.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
