Baked Potato Soup Comfort

This baked potato soup is everything I crave when I want comfort in a bowl. Thick creamy broth wraps around chunks of soft potato with crispy bacon bits sharp cheddar and bright chives on top. It is pure satisfaction after a long day and perfect for slow cozy weekends or a quick family dinner if everyone is hungry now.

I remember the first chill of autumn and pulling this soup together with sleepy music in the kitchen. Now I make it by request on those nights when everyone wants something hearty and familiar on the table.

Ingredients

• Russet potatoes: give that creamy texture and starchy body they hold up well to simmering
• Thick cut bacon: provides savory smoky richness and crispy topping try to get high-quality uncured bacon if possible
• Yellow onion: brings underlying sweetness and depth to the broth look for firm heavy onions with papery skins
• Garlic: adds fragrance and warmth fresh cloves are best for real flavor lift
• Unsalted butter: helps combine the aromatics and builds richness choose a quality real butter
• All purpose flour: creates the thick and velvety consistency use fresh flour for better flavor
• Chicken broth: builds a flavorful base go for low sodium if you want more control over the seasoning
• Half and half: offers a creamy finish with less heaviness than cream check dates and shake to ensure freshness
• Sour cream: gives signature tang and silkiness choose a full fat brand for best mouthfeel
• Black pepper: rounds out flavors and adds a subtle kick grind a few twists fresh if you can
• Shredded cheddar cheese: melts into creamy pools and boosts flavor freshly shredded cheese works best for easy melting and no clumps
• Chives: give fresh green color and a mild onion note snip them just before serving for brightest flavor

Step-by-Step Instructions

Prep the Dairy and Cheese:

Let cheese half and half and sour cream sit at room temperature before using for best blending they combine more smoothly when not cold from the fridge

Cook the Bacon:

Cut bacon with kitchen shears into pieces about an inch big Set over low heat in a large pot let the fat render as the bacon crisps up Stir and rearrange a few times Once the bacon is fully crisp and golden scoop it out and keep a small layer of drippings in the pot

Prepare the Potatoes:

Peel potatoes then cut into even cubes about an inch big Add them to a pot and cover with cold water about an inch above the potatoes Add the measured salt Bring to a gentle boil and cook for around twenty minutes until the potatoes are on the verge of falling apart Drain well and give them a gentle mash so there are a mix of smooth and textured bits

Sauté the Aromatics:

Add diced onion into the pot with leftover bacon fat Sauté over medium until translucent and just starting to turn golden about five minutes Toss in the minced garlic and butter Stir for one more minute to let the aroma bloom

Make the Roux:

Sprinkle flour into the pot Use a silicone spatula to mix constantly letting it get foamy and golden for about a minute This step takes away any raw flour taste and keeps the soup base velvety

Build the Broth:

Pour in chicken broth slowly scraping up any browned bits from the pot bottom These add big flavor Now add the half and half gently Increase the heat until just boiling then reduce immediately to a steady simmer

Combine and Whisk Smooth:

Add the mashed potatoes into the pot Stir to combine fully Next add sour cream and black pepper Whisk until the soup is creamy and homogenous

Blend It Smooth:

Remove from heat If you want a super creamy finish blend the soup with an immersion blender right in the pot or carefully puree it in a traditional blender in batches I like to leave a few tender potato chunks

Melt in the Cheese:

With the heat off sprinkle shredded cheddar over the soup and stir gently until the cheese just melts through Make sure the soup is not boiling hot when adding cheese this avoids grainy bits and keeps it gloriously smooth

Garnish and Enjoy:

Ladle into bowls Top with reserved crispy bacon extra cheddar and a sprinkle of chives Dig in while the soup is steamy and fragrant

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I always look forward to adding a little extra sharp cheddar on top Sometimes I catch my kids sneaking more cheese from the fridge because everyone loves that melt-in finish This is also the soup my sister asks for when she visits each fall and it has become one of my favorite food traditions

Storage Tips

Let the soup cool completely before storing Transfer to airtight containers and store in the refrigerator for up to four days This soup reheats easily on the stove over low heat stir often and add a splash of milk or broth if it thickens too much It also freezes surprisingly well for about two months Thaw overnight in the fridge and reheat gently

Ingredient Substitutions

Swap out russet potatoes for Yukon gold if you want a naturally buttery flavor or a slightly richer texture Turkey bacon is great if you want a lighter take Whole milk can work instead of half and half in a pinch and Greek yogurt can switch in for sour cream if you like a bit more tang For sharpness try using a mix of aged cheddar and gouda

Serving Suggestions

Pile the toppings high with extra chives cooked bacon and lots more cheddar Add a grind of pepper right before serving Some toasted sourdough or garlic bread really rounds out the meal For a party try serving in small cups with a toppings bar Guests will love customizing their bowls

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Cultural and Historical Context

Potato soup has deep roots in American home cooking passed down in many families as a way to turn pantry basics into nourishing comfort food The loaded baked potato flavors are a classic diner combo reinvented here as a cozy soup This recipe is a nod to both hearty Midwest kitchens and Southern comfort traditions

Recipe FAQs

→ How do I make the soup extra creamy?

Blending part or all of the cooked potatoes with an immersion blender will create a smoother, silkier texture. Be sure to add the cheese after blending and stir gently for best results.

→ Can I use different types of potatoes?

Russet potatoes are ideal for their fluffy texture, but Yukon Golds can also be used for a slightly richer flavor and creamier consistency.

→ What’s the best way to garnish?

Top each bowl with crispy bacon, extra shredded cheddar, and freshly diced chives for color and flavor. A dollop of sour cream is also a great addition.

→ Is it possible to make this dish ahead?

Yes, prepare and cool completely before refrigerating. Gently reheat on low, adding a splash of broth or milk if needed to retain creaminess.

→ How can I thicken the broth further?

Simmer a bit longer after adding the potatoes, or mash more of the potatoes directly into the soup. Avoid adding more flour after the initial roux step.