Delicious Cheesy Baked Potato Bacon Soup
Indulge in comfort food at its finest with this delicious cheesy baked potato bacon soup—a rich, creamy blend of tender baked Russet potatoes, sharp cheddar cheese, and smoky, crispy bacon. Perfect for chilly evenings, this hearty soup features a velvety base made with a combination of chicken broth, whole milk, and a touch of heavy cream for ultimate creaminess. Infused with sautéed garlic and onion and topped with fresh chives and extra crumbled bacon, every spoonful is bursting with layers of flavor. Easy to prepare and irresistibly satisfying, this recipe is an upgraded take on classic potato soup that will quickly become a family favorite. Serve it warm with crusty bread or a side salad for a comforting meal! Keywords: cheesy baked potato soup, bacon soup recipe, creamy potato soup.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 minced Garlic cloves
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups (shredded) Sharp cheddar cheese
- 0.5 cup Sour cream
- 2 teaspoons (adjust to taste) Salt
- 1 teaspoon Ground black pepper
- 0.25 cup (chopped, for garnish) Chives
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes, prick them a few times with a fork, and place them on a baking sheet. Bake for 50-60 minutes or until tender. Once done, let them cool slightly, then peel and dice them into bite-sized cubes.
While the potatoes are baking, cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings in the pot.
Add the butter to the reserved bacon drippings in the pot. Once melted, sauté the diced onion for 4-5 minutes, or until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, and stir well to coat. Cook the flour mixture for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a boil, then reduce to a simmer. Cook for 5-7 minutes, allowing the soup to thicken slightly.
Stir in the milk, heavy cream, and diced baked potatoes. Simmer for another 10 minutes, stirring occasionally, until the soup is creamy and the potatoes are tender.
Reduce the heat to low and mix in the shredded cheddar cheese, sour cream, salt, and black pepper. Stir until the cheese is fully melted and combined.
Crumble the cooked bacon and stir half of it into the soup. Reserve the other half for garnish.
Once everything is heated through, taste and adjust seasoning as needed.
Ladle the soup into bowls and top with a sprinkle of crumbled bacon, chopped chives, and an extra pinch of shredded cheddar cheese for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.6 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1718 mg | 75% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 413 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1328 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
