Description

Creamy and comforting baked potato soup loaded with tender potato chunks, bacon, cheddar cheese, and topped with green onions and sour cream, perfect for a cozy meal.

Ingredients

4 large russet potatoes (about 2 pounds), baked, peeled, and cubed
6 slices bacon, diced
1 medium onion, finely chopped
2 cloves garlic, minced
4 cups chicken broth (or vegetable broth for vegetarian)
1 cup half-and-half or heavy cream
1 cup shredded sharp cheddar cheese
1/4 cup sour cream
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh chives or green onions, plus extra for garnish

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Instructions

Preheat oven to 400°F (200°C). Bake potatoes directly on the oven rack for 45–60 minutes until tender. Let cool slightly, peel and cube, set aside.
In a large pot or Dutch oven over medium heat, cook diced bacon until crispy, about 5–7 minutes. Remove bacon pieces with a slotted spoon and drain on paper towels, leaving bacon fat in the pot.
Add chopped onion to the pot and sauté in bacon fat until translucent, about 4–5 minutes. Stir in garlic and cook another 1 minute until fragrant.
Stir in butter to melt, then sprinkle flour over onions and garlic. Cook, stirring constantly, for about 2 minutes to form a roux.
Slowly whisk in chicken broth, ensuring no lumps remain. Bring to a simmer and cook until slightly thickened, about 5 minutes.
Add cubed baked potatoes and simmer for 10 minutes until potatoes are heated through and beginning to break down, thickening the soup.
Reduce heat to low. Stir in half-and-half, cheddar cheese, sour cream, and chopped chives until the cheese melts and the soup is creamy. Season with salt and pepper to taste.
Optional: use an immersion blender to blend a portion of the soup for a thicker consistency, leaving some potato chunks for texture.
Ladle soup into bowls and garnish with reserved crispy bacon, extra shredded cheddar, chopped chives or green onions, and a dollop of sour cream. Serve warm.

Notes

For a vegetarian version, omit bacon and use vegetable broth; consider sautéing mushrooms or smoked paprika for added flavor.
Make-ahead friendly: prepare soup up to cheese step, refrigerate, then gently reheat and finish with cheese and cream before serving.
Leftovers store well in the fridge for up to 3 days; reheat gently and add extra broth or cream as needed.
Stir in cooked broccoli or ham cubes for a heartier meal.
Garnish suggestions: crumbled bacon, scallions, extra cheddar, sour cream drizzle, or even diced avocado.