If you’re craving comfort food that wraps you up like a cozy blanket, then let me introduce you to my absolutely fan-freaking-tastic Cheddar Bacon Baked Potato Baked Soup Recipe. It’s rich, cheesy, loaded with crispy bacon, and oh-so-satisfying. When I first tried this, I couldn’t believe how easy it was to make something so indulgently delicious right at home. Stick with me—once you make this soup, it’ll be your go-to for chilly nights and family dinners alike!
Why You’ll Love This Recipe
- Comfort Food at Its Best: Creamy, cheesy, and loaded with bacon—this soup hits all the cozy cravings you didn’t know you had.
- Made from Scratch with Love: No cans or shortcuts here—fresh potatoes and real ingredients make all the difference.
- Family Favorite: My loved ones go crazy for this one and always ask for seconds (and sometimes thirds!).
- Simple Technique: I’ll share my best tips so you nail this soup perfectly every time, even if you’re new to cooking.
Ingredients You’ll Need
Each ingredient works in perfect harmony to create that lush texture and bold taste. Here’s what you’ll gather to bring this Cheddar Bacon Baked Potato Soup Recipe to life—with some tips I’ve discovered along the way to boost flavor and texture.
- Russet potatoes: These are the starchy types that give the soup a creamy body when mashed—don’t substitute with waxy potatoes or the texture will be off.
- Salt: Just a pinch helps bring out the flavors while you boil the potatoes and more later balances everything.
- Thick cut bacon: Crisp and smoky bacon adds crunch and deep flavor; don’t skimp on quality or thickness!
- Yellow onion: This sweet onion softens and forms part of the savory base that rounds out the flavors.
- Garlic: Minced fresh garlic wakes up the dish with just a subtle punch—too much and it overpowers.
- Butter: Essential for sautéing and creating the roux that thickens the soup to perfection.
- Flour: Used to create that silky base; cook it a full minute to avoid any raw taste.
- Chicken broth: Adds savory depth; homemade is fantastic but good quality store-bought works well too.
- Half and half: Gives richness that’s not too heavy; I let it come to room temp first so it blends smoothly.
- Sour cream: Adds creaminess and a subtle tang that cuts through the richness just right.
- Pepper: Freshly ground if possible for a little heat and complexity.
- Shredded cheddar cheese: Sharp and melty, this is the star cheese; I swear by freshly shredded for the best melt!
- Chives: A tiny pop of fresh onion flavor and color to brighten every bowl.
Variations
I love to experiment with this Cheddar Bacon Baked Potato Soup Recipe depending on what’s on hand or our mood. Don’t hesitate to make it your own—there’s plenty of room for personalization!
- Variation: For a vegetarian twist, you can skip the bacon and add smoked paprika or liquid smoke for that smoky edge—I did this once when out of bacon and it still hit all the right notes.
- Dairy swap: Use whole milk instead of half and half if you want it lighter, but I recommend warming it before adding to prevent curdling (yes, I learned that one the hard way!).
- Cheese choice: Try mixing in some Monterey Jack or Gruyère for a different flavor profile that’s just as creamy.
- Add-ins: Toss in steamed broccoli or corn for some texture contrast and extra veggies.
How to Make Cheddar Bacon Baked Potato Soup Recipe
Step 1: Crisp Your Bacon and Prep Potatoes
Start by cutting your bacon into about 1-inch pieces (kitchen shears make this so easy!) and cook it low and slow in a large pot. It might look like a crowded mess when you first add it, but trust me, the bacon will shrink and crisp beautifully if you be patient. Once crisp, set the bacon aside but leave about 2 tablespoons of that flavorful bacon fat in the pot—it’s liquid gold for the base of your soup. While that’s happening, peel and cube your russet potatoes into roughly 1-inch pieces. Boil them gently with salt for about 20 minutes until fork-tender.
Step 2: Build Your Soup Base
Drain and gently mash the potatoes—don’t worry about perfect smoothness; a bit of texture is perfect here. In the same pot with the bacon drippings, sauté diced yellow onion until soft and translucent, about 5 minutes. Add in the minced garlic and butter, cooking for just a minute more to release those wonderful aromas. Next, whisk in the flour and make sure to stir for a full minute so the raw taste cooks out—this is key to a smooth, tasty soup.
Step 3: Add Liquids and Potatoes
Pour in the chicken broth, scraping the bottom of the pot with a silicone spatula to loosen all those crispy bacon bits—that’s where the flavor hides! Slowly stir in the half and half, warming the mixture gently. Bring the soup up to a boil, then reduce to a simmer. Stir in your mashed potatoes, followed by the sour cream and pepper. At this point, if you want a velvety smooth soup like I do, use an immersion blender right in the pot or carefully transfer in batches to a blender. This step really takes the soup to the next level.
Step 4: Melt in the Cheese and Finish Strong
Here’s where patience pays off: sprinkle in your shredded cheddar cheese a little at a time, stirring gently until melted fully. If the soup is too hot, the cheese won’t melt nicely and could clump, so let it cool a bit if needed before adding cheese. Remember, this soup thickens as it sits, so don’t worry if it looks a bit loose at first. Finish by stirring in some freshly chopped chives and topping with crispy bacon bits for that perfect balance of creamy, sharp, and crunchy textures. Serve immediately and watch everyone swoon!
Pro Tips for Making Cheddar Bacon Baked Potato Soup Recipe
- Use Freshly Shredded Cheese: Bagged cheese has additives that stop smooth melting—shred from a block for the best creamy texture.
- Warm Dairy Before Adding: Let your half and half and sour cream come to room temperature to avoid curdling when mixing into hot liquids.
- Slow and Low for Bacon: Cooking bacon over low heat ensures perfect crispness without burning, releasing rich flavor into your soup.
- Blend for Creaminess: Using an immersion blender creates a luxuriously smooth soup that simply feels like a hug in a bowl.
How to Serve Cheddar Bacon Baked Potato Soup Recipe
Garnishes
I absolutely love topping this soup with extra crispy bacon pieces and a generous sprinkle of fresh chives. Sometimes I add a little dollop of sour cream on top for tang and creaminess. The garnishes add texture, flavor, and a beautiful pop of color—making each bowl feel special and inviting.
Side Dishes
Pair this hearty soup with a simple green salad dressed with a light vinaigrette to balance the richness. Crusty bread or homemade garlic knots are perfect for dipping and soaking up every last bit of your delicious Cheddar Bacon Baked Potato Soup Recipe.
Creative Ways to Present
For dinner parties, I like to serve this soup in hollowed-out mini baked potatoes or sourdough bread bowls—talk about a wow factor! You can also layer the soup in clear glass mugs or jars and serve with a mini cheese and bacon skewer on the side for a playful presentation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and they stay fresh for up to 3 days. Just give the soup a good stir before reheating because it can thicken a bit as it chills. I love having this ready for a cozy lunch the next day!
Freezing
Freezing this soup works well if you leave out the cheese and sour cream initially. I freeze the soup base in portioned containers, then add cheese and sour cream once thawed and reheated. It keeps in the freezer for up to 3 months and is fantastic for busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If it’s too thick, stir in a splash of broth or milk. Add cheese and sour cream near the end to maintain that fresh, creamy texture.
FAQs
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Can I make this Cheddar Bacon Baked Potato Soup Recipe dairy-free?
Absolutely! Swap the half and half and sour cream for coconut milk or cashew cream, and opt for dairy-free cheese alternatives. While the texture will be slightly different, you’ll still get a rich and comforting soup.
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What’s the best way to get crispy bacon for the soup?
Cook bacon slowly over low heat in the pot you’ll use for the soup—spread out and don’t rush. Turning occasionally helps it cook evenly without burning. Once it’s crisp, drain on paper towels for best texture.
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Can I use leftover baked potatoes to speed up the recipe?
Yes! If you have leftover baked potatoes, you can dice and add them during the simmering step. Just reduce the boiling time since the potatoes are already cooked, and mash as needed for texture.
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How do I avoid the soup becoming grainy when reheating?
Reheat slowly on low heat and add a splash of broth or milk if it gets too thick. Stir often to encourage smooth texture. Avoid boiling during reheating as high heat can cause separation.
Final Thoughts
This Cheddar Bacon Baked Potato Soup Recipe holds a special place in my kitchen and heart. It’s the kind of meal that makes you slow down, savor every bite, and feel instantly comforted. I can’t recommend it enough to friends and family—once you try it, you’ll see why it’s become a beloved classic in my repertoire. So go ahead, gather your ingredients, put on your apron, and enjoy this warm, cheesy hug in a bowl. You deserve it!
Print
Cheddar Bacon Baked Potato Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Baked Potato Soup recipe is perfect for chilly days. Featuring tender russet potatoes, crispy bacon, sharp cheddar cheese, and a smooth, velvety broth made with half and half and chicken broth, this soup is a hearty and satisfying meal. It’s easy to prepare using simple stovetop cooking techniques and offers a delicious homemade alternative to canned soups. Garnished with chives and more bacon for added texture and flavor, this soup is a classic favorite that warms both the body and soul.
Ingredients
Soup Base
- 4 large russet potatoes (about 2 lbs), peeled and cut into 1-inch cubes
- ¾ teaspoon salt
- 3 cloves garlic, minced
- 1 large yellow onion, diced
- 2 tablespoons butter
- ¼ cup flour
- 3 ½ cups chicken broth
- 2 cups half and half, room temperature
- ¾ cup sour cream, room temperature
- ½ teaspoon pepper
Toppings and Mix-ins
- 6 slices thick-cut bacon, cut into 1-inch squares
- 2 cups shredded cheddar cheese (preferably Cracker Barrel Sharp Yellow Cheese), shredded and at room temperature
- 1/8 cup finely diced chives
Instructions
- Prepare Ingredients: Shred the cheddar cheese from a block and measure out the sour cream and half and half. Let them sit out at room temperature to ensure smooth melting and blending.
- Cook the Bacon: Using kitchen shears, cut bacon into 1-inch squares. Cook over low heat in a large pot, stirring occasionally to avoid sticking together. Cook until bacon is crispy, then remove and set aside. Leave 2 tablespoons of bacon drippings in the pot for flavor.
- Cook the Potatoes: Peel the potatoes and cut into 1-inch cubes. Place in a stock pot and cover with water by about 1 inch. Add ¾ teaspoon salt and boil gently for about 20 minutes until potatoes are very fork-tender. Drain and gently mash the potatoes. Set aside.
- Sauté Onion and Garlic: Add diced onion to the pot with the bacon drippings and cook over medium heat until softened, approximately 5 minutes. Add minced garlic and butter, cooking for an additional 1 minute until fragrant.
- Make the Roux: Whisk in the flour to the onion mixture and cook for 1 full minute, stirring with a silicone spatula to remove any raw flour taste and create a light roux.
- Add Liquids: Slowly pour in the chicken broth, using the spatula to deglaze and scrape up any browned bacon bits from the bottom of the pot for enhanced flavor. Gradually add the half and half, stirring continuously. Bring the mixture to a boil, then reduce to a simmer.
- Combine Potatoes: Stir the mashed potatoes into the simmering broth mixture. Then mix in the sour cream and pepper, blending well to incorporate.
- Blend (Optional): Remove the pot from heat. For a creamier, smoother texture, use an immersion blender to blend directly in the pot or transfer the soup in batches to a blender. This step is optional depending on desired consistency.
- Add Cheese: Gradually sprinkle in the shredded cheddar cheese, stirring gently until fully melted and combined. Ensure the soup base is not too hot to prevent cheese from clumping or becoming grainy. The soup will thicken as it cools slightly.
- Garnish and Serve: Ladle soup into bowls and garnish with finely diced chives and reserved crispy bacon bits. Serve hot and enjoy!
Notes
- Cheese Selection: Use a sharp yellow cheddar like Cracker Barrel for excellent flavor and smooth melting. Avoid aged or crystallized cheeses which do not melt as well.
- Shredded Cheese: Avoid pre-shredded bagged cheese containing cellulose as it hinders melting consistency.
- Milk Substitute: You may substitute milk for half and half, but expect a thinner broth. Warm milk in the microwave for 45 seconds before adding to help prevent curdling.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Yield: This recipe makes approximately 2.5 quarts (10 cups) of soup, enough for about 8 servings.
- Recipe Source: This recipe is featured in The Cozy Cookbook on page 36.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0.3g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 55mg
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