Easy Baked Potato Soup Recipe

This hearty blend of tender baked potatoes, crispy bacon, and melty cheddar creates a rich, comforting medley. The creamy texture and layered flavors make it a standout dish perfect for cool nights. Enjoy this Baked Potato And Bacon Soup as a delicious twist on classic comfort fare and a fine example of Loaded Cheddar Potato Soup.

I absolutely love making this Easy Baked Potato Soup because it brings a hearty, comforting vibe to any meal. I start with 4 large russet potatoes, baked until soft and then cubed for a satisfying texture.

I add flavor with 6 slices of bacon, cooked until crispy and crumbled, along with a diced yellow onion and 2 minced garlic cloves for a punch of zest. I then stir in 2 tablespoons of butter and 2 tablespoons of all-purpose flour so the soup thickens nicely.

Next, I pour in 4 cups of chicken broth, followed by 1 cup of heavy cream to create that rich, cozy feel, and 1/2 cup of sour cream for a tangy twist. Mixing in 2 cups of shredded cheddar cheese makes it a loaded cheddar potato soup that is both filling and nutritious.

I usually finish it off with a sprinkle of chopped chives, giving it that extra flavor kick.

Why I Like this Recipe

I love this loaded baked potato soup for a bunch of reasons. First, its creamy and comforting feel always makes me feel warm inside when I eat it. The mix of baked potato, cheddar cheese, and bacon is just super satisfying and makes every spoonful full of flavor.

Another thing its cool is how simple it is to make. Even when I’m not in the mood for complicated recipes, I can whip this up easily and still feel like I treated myself to a fancy meal. I really appreciate that home-cooked vibe without all the stress.

Also, the way all the ingredients come together just makes me feel nostalgic. It reminds me of family dinners and lazy weekends at home. There’s something about the hearty taste that makes me feel really cozy and happy every time I dig in.

Ingredients

• Russet potatoes: Rich in carbs and fiber, they bring hearty texture and natural earthiness.
• Bacon: Packed with proteins and savory fats, it hash great smoky flavor bursts.
• Yellow onions: They lend sweetness and depth with their natural sugars and subtle bite.
• Heavy cream: Provides rich creaminess, making the soup silky and indulgently smooth.
• Cheddar cheese: Offers bold, tangy flavor and gooey texture when melted into the mix.
• Sour cream: Adds a tangy creaminess that cuts through richness and brightens the dish.
• Garlic: Brings a punchy, aromatic kick that enhances and rounds out flavors in the soup.

Ingredient Quantities

• 4 large russet potatoes, baked and cubed
• 6 slices of bacon, cooked and crumbled
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream (or whole milk if you prefer)
• 1/2 cup sour cream
• 2 cups shredded cheddar cheese
• Salt and pepper to taste
• Optional: chopped chives for garnish

How to Make this

1. Start by heating a large pot over medium heat and melt the butter. Add the diced yellow onion and cook until its soft, about 3-4 minutes.

2. Toss in the minced garlic and let it cook for about one minute, stirring constantly so it don’t burn.

3. Sprinkle in the all-purpose flour and stir for another minute to form a roux.

4. Slowly pour in the chicken broth while stirring continuously until the mixture is smooth and starts to thicken.

5. Lower the heat and stir in the heavy cream and sour cream. Add salt and pepper to taste.

6. Gently fold in the baked and cubed russet potatoes letting them soak up most of the flavor as the soup simmers for about 5 minutes.

7. Mix in the shredded cheddar cheese until it’s melted and incorporated into the soup.

8. Add in the cooked and crumbled bacon, stirring it through evenly.

9. Let the soup simmer on low heat for a couple more minutes so all the flavors meld together.

10. Serve hot and if you like, garnish with extra chopped chives for that extra pop of color and flavor. Enjoy your cozy, loaded baked potato soup!

Equipment Needed

1. Large pot
2. Chef’s knife
3. Cutting board
4. Wooden spoon
5. Measuring cups and spoons
6. Whisk
7. Ladle
8. Stove

FAQ

Easy Baked Potato Soup Recipe Substitutions and Variations

• Instead of russet potatoes you can use Yukon Gold potatoes or even sweet potatoes if you’re feeling adventurous
• If bacon isn’t your thing, try using turkey bacon its a lighter alternative
• Rather than heavy cream you can swap in half & half or even coconut cream if you want a non-dairy twist
• You can replace sour cream with low fat Greek yogurt, though it might add a slightly tangy flavor
• Chicken broth can be switched out for vegetable broth to suit vegetarians or simply change up the taste

Pro Tips

1. Make sure you stir the broth in slowly when you add it to the roux so that you dont get lumps in your soup. This will keep the consistency smooth and creamy.
2. Try adding a little pinch of paprika or a few drops of hot sauce during simmering for extra flavor. It gives the soup a nice little kick without overpowering the other flavors.
3. If you like your soup extra creamy, you can blend just half of it and then mix it back in. This little trick helps balance the chunky potatoes with a smoother texture.
4. For the best bacon flavor, cook it until its super crispy and add it right at the end, so it stays crunchy and doesnt turn soggy in the soup.