Baked Potato Soup

This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!


  • 4 large russet potatoes, equal to 2 lbs.
  • ¾ teaspoon salt
  • 6 slices thick cut bacon
  • 1 large yellow onion
  • 3 cloves garlic, minced
  • 2 Tablespoon butter
  • ¼ cup flour
  • 3 ½ cups Chicken broth
  • 2 cups half and half
  • ¾ cup sour cream
  • ½ teaspoon pepper
  • 2 cups shredded cheddar cheese
  • 1/8 cup chives, finely diced

How to Make

  • Prep Ingredients 
  • Dice bacon and Potatoes into squares. 
  • Saute bacon in a pot
  • Boil potatoes until fork tender
  • Leave 1 tablespoons of bacon drippings in the pot. Add the onions and cook over medium heat for 5 minutes. Add the butter and  garlic and cook for 1 more minute. 
  • Stir in flour, mix and cook for 1 full minute to cook off the raw flour taste.
  • Add the chicken broth, then the half and half. Bring to a boil, reduce to a simmer. Add the potatoes. Mix in the sour cream and some pepper.
  • Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. This creates a creamier and smoother consistency.
  • Gradually sprinkle in the shredded cheese. Stir until combined. Add the bacon and chives and serve! Note that the soup will continue to thicken as it stands.

Pro Tips

  • Cheese: Aged/crystalized cheese won’t melt well, aim for a soft consistency!
  • Avoid using bagged shredded cheese, as it contains cellulose which prevents the cheese from melting smoothly.
  • Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
  • Plain Greek Yogurt can be used instead of sour cream.
  • Cook the potatoes separately in water instead of in the soup. It’s not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Find more delicious soup recipes at the

EJ Products that Compliment Potato Soup
Sale Off
Pepper Garlic Blend
Sale Off
Blue Flower Stamped Bowls
Sale Off
Kitchen Strainer
Sale Off
Brass and Wood Serving Utensils
Sale Off
Rustic Blue Oven Mitt
Sale Off
gingham set of four napkins
Sale Off
The Complete Soup Cookbook