If there’s one comforting bowl to cozy up with on a chilly evening, it has to be this Creamy Baked Potato Soup with Bacon and Cheddar Recipe. Imagine velvety, rich soup made from tender baked potatoes, brought together with sharp cheddar cheese and crispy bacon bits that add just the right amount of smoky crunch. This soup isn’t just hearty; it’s the kind of meal that warms your soul, with every spoonful bursting with flavor and creamy goodness. Whether you’re cooking for family or craving a soul-soothing lunch, this recipe hits all the marks for comfort food perfection.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that come together to create a luscious texture and deep, satisfying flavor. Each element plays a vital role, from the creamy dairy to the savory bacon and the aromatic onions and garlic.
- Russet potatoes: The stars of the dish, providing creamy texture and a subtle, earthy taste once baked and scooped.
- Bacon slices: Crumbled for that irresistible smoky crunch and added richness.
- Medium onion: Adds sweetness and depth when sautéed until translucent.
- Garlic cloves: Minced to infuse a fragrant, savory aroma that boosts the flavor profile.
- Unsalted butter: The perfect fat for sautéing and building a silky base.
- All-purpose flour: Creates a roux to thicken the soup beautifully.
- Chicken broth: Adds savory body and helps keep the soup flavorful without overpowering.
- Whole milk or half-and-half: Brings creaminess and smoothness for that indulgent mouthfeel.
- Sour cream: Introduces a subtle tang and extra creaminess to elevate the texture.
- Shredded cheddar cheese: Melts into the soup adding sharp, savory notes and richness.
- Salt and black pepper: Essential for balancing and enhancing all the flavors.
- Green onions or chives: Fresh garnish that adds a mild oniony bite and vibrant color.
How to Make Creamy Baked Potato Soup with Bacon and Cheddar Recipe
Step 1: Prepare the Flavorful Base
Start by melting unsalted butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, cooking them gently until the onions become translucent and the garlic is fragrant. This step is crucial because it lays down the aromatic foundation that makes your soup so irresistible later.
Step 2: Create the Perfect Roux
Next, stir in the all-purpose flour to coat the onions and garlic, cooking for 1 to 2 minutes. This roux will thicken the soup, giving it that lovely velvety consistency. Make sure your flour is well incorporated and slightly toasted to develop flavor without browning it too much.
Step 3: Add Liquids and Simmer
Gradually whisk in the chicken broth to keep everything smooth, then pour in your choice of whole milk or half-and-half. Bring the mixture to a gentle simmer, stirring occasionally so it thickens just right over about 10 minutes. This careful cooking lets the flavors meld and the texture become creamy without boiling it harshly.
Step 4: Incorporate the Potatoes and Creaminess
Now, add your scooped baked potatoes into the pot and gently mash them with a spoon to create a perfect balance of chunky and smooth. Stir in the sour cream and shredded cheddar cheese until the cheese fully melts. This combination brings indulgence and luscious texture to the heart of this Creamy Baked Potato Soup with Bacon and Cheddar Recipe.
Step 5: Season to Perfection
Taste your creation and season it generously with salt and freshly ground black pepper. These simple seasonings enhance every ingredient’s natural flavor and tie the entire dish together beautifully.
Step 6: Finish with Toppings
Ladle the soup into warm bowls and top each serving with crumbled bacon, chopped green onions or chives for freshness, and extra cheddar cheese if you’re feeling extra cheesy. These final touches add texture, color, and that irresistible bacon-cheddar combination.
How to Serve Creamy Baked Potato Soup with Bacon and Cheddar Recipe
Garnishes
To elevate the eating experience, garnishes are key. The crispy crumbled bacon provides a smoky contrast to the creamy soup, while fresh green onions or chives add a pop of color and a fresh bite that refreshes your palate after every spoonful.
Side Dishes
This soup pairs beautifully with simple sides like warm crusty bread, buttery dinner rolls, or a crisp green salad. These add texture contrast and rounds out the meal perfectly without overpowering the rich soup.
Creative Ways to Present
For a fun twist, serve the soup in small bread bowls or hollowed-out baked potatoes for an interactive presentation. You can also sprinkle some extra crispy bacon and cheddar on top before popping the bowls under the broiler for a melted, bubbly finish that guests will adore.
Make Ahead and Storage
Storing Leftovers
Your Creamy Baked Potato Soup with Bacon and Cheddar Recipe keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stove, stirring occasionally to maintain its creamy consistency.
Freezing
While this soup is absolutely delicious fresh, it can be frozen for up to 2 months. Freeze it in a freezer-safe container but remember that dairy-based soups can sometimes separate after thawing, so refrigeration overnight before reheating is best.
Reheating
Reheat your soup slowly over low to medium heat, stirring frequently to prevent scorching and encourage even warming. You might want to add a splash of milk or broth to loosen it up if it thickened too much in the fridge.
FAQs
Can I use different types of cheese in this soup?
Absolutely! While cheddar is classic, feel free to experiment with Monterey Jack, Gouda, or even a sharp Parmesan to bring your own flavor twist to the Creamy Baked Potato Soup with Bacon and Cheddar Recipe.
Is there a vegetarian version of this recipe?
Yes, you can omit the bacon and use vegetable broth instead of chicken broth. Adding smoked paprika or liquid smoke can help replicate that smoky flavor you’d miss from bacon.
Can I make this soup dairy-free?
You can substitute the milk and sour cream with coconut milk or other plant-based options, and choose a dairy-free cheese alternative. The soup will still be creamy, though the flavor will differ slightly.
What’s the best way to bake the potatoes?
Baking them directly on the oven rack at 400°F until tender ensures the perfect texture for scooping into your soup. Wrapping them in foil can steam them, which works too but may soften the skins more than you want.
Can I use leftover mashed potatoes in this soup?
Yes, leftover mashed potatoes can be used, but the soup may be thicker and less chunky. You might need to add extra broth or milk to achieve the right consistency.
Final Thoughts
This Creamy Baked Potato Soup with Bacon and Cheddar Recipe is more than just a meal — it’s a cozy, comforting hug in a bowl that’s perfect for any day you need a little extra warmth and deliciousness. I encourage you to dive in and make it for your loved ones; it’s sure to become a fast favorite in your recipe rotation just like it is in mine!
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Creamy Baked Potato Soup with Bacon and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Baked Potato Soup combines creamy potatoes with savory bacon and cheddar cheese for a rich and flavorful meal. With a smooth base made from a buttery roux and chicken broth, enriched by milk and sour cream, this hearty soup is perfect for chilly days or anytime you crave a classic, homestyle dish.
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 the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux which will help thicken the soup. Gradually whisk in the chicken broth to ensure the mixture remains smooth without lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Use a spoon to mash them slightly, creating texture in the soup. Stir in the sour cream and shredded cheddar cheese, mixing well until the cheese is melted and the soup becomes creamy.
- Season: Taste the soup and season with salt and black pepper according to your preference.
- Serve: Ladle the soup into individual bowls. Garnish each serving with crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra richness.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- Baking the potatoes ahead of time saves preparation time when making the soup.
- Use half-and-half instead of whole milk for a richer soup, or substitute with a dairy-free alternative for lactose intolerance.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- To make the soup thicker, use less liquid or add an extra tablespoon of flour when making the roux.
