Creamy Baked Potato Soup (Print Version)

A rich, creamy baked potato dish featuring crispy bacon, sharp cheddar, and fresh chives, perfect for chilly days.

# What You'll Need:

→ Potatoes

01 - 4 large russet potatoes, peeled and diced

→ Meats

02 - 6 slices bacon, chopped

→ Vegetables & Aromatics

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 3 tablespoons fresh chives, chopped

→ Soup Base

06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup chicken broth
09 - 1 cup sour cream

→ Cheese

10 - 1 1/2 cups sharp cheddar cheese, shredded

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add diced potatoes and cook for 12–15 minutes until fork-tender. Drain and set aside.
02 - In a large soup pot over medium heat, cook chopped bacon until crisp. Remove with a slotted spoon and drain on paper towels. Reserve 2 tablespoons of bacon grease in the pot.
03 - Add diced onion to the bacon grease and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle flour into the pot, stirring constantly to form a roux. Cook for 2 minutes.
05 - Gradually whisk in milk and chicken broth, stirring until smooth and slightly thickened.
06 - Add cooked potatoes, salt, and black pepper. Simmer for 10 minutes, gently mashing some potatoes in the pot for a chunkier texture.
07 - Lower heat and stir in sour cream and shredded cheddar cheese. Cook until cheese is fully melted and soup is creamy. Adjust seasoning to taste.
08 - Ladle soup into bowls. Top each serving with reserved bacon, extra cheddar, and fresh chives. Serve warm with crusty bread or toasted baguette slices.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, leaving plenty of time to set the table or pour a drink before serving.
  • The bacon adds just enough salt and smokiness that you won't feel like something's missing, even though it's relatively simple.
  • It's the kind of soup that tastes even better the next day, so it's perfect for meal prep or cooking for yourself midweek.
02 -
  • The sour cream must go in on low heat or it will break and separate into graininess—I learned this the hard way and had to strain and start over.
  • Don't be tempted to blend the entire batch smooth; those tender potato chunks are what makes this soup interesting and satisfying, not a fancy restaurant version.
03 -
  • Don't skip the step of rendering bacon properly; it's the foundation of the entire soup's flavor, and rushing it means missing out on what makes it special.
  • If you want a vegetarian version, omit the bacon, use vegetable broth instead of chicken, and add a pinch of smoked paprika for that missing smokiness—it's surprisingly effective.
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