If you’re craving a rich and comforting dish that feels like a warm hug on a chilly day, you’re in for a treat! The Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe is everything you want in a bowl — silky smooth potatoes, savory bacon bits, and gooey cheddar all coming together to create a memorable meal. It’s a dish that’s easy to make but incredibly satisfying, earning a spot in your regular rotation of cozy favorites.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in building layers of flavor and texture, turning simple staples into a decadent soup. From the fluffy baked potatoes to the sharp cheddar cheese, each component adds its own magic.
- Russet potatoes: The perfect choice for baking because of their fluffy texture and ability to absorb flavors beautifully.
- Bacon slices: Cooked until crispy, they bring smoky crunch that contrasts the creaminess of the soup.
- Medium onion: Adds a subtle sweetness and depth when sautéed.
- Garlic cloves: Minced to infuse savory warmth and aromatic notes.
- Unsalted butter: Creates a rich base for sautéing and makes the soup silky smooth.
- All-purpose flour: Essential for making the roux that thickens the soup to the perfect consistency.
- Chicken broth: Adds savory depth and balances the richness.
- Whole milk or half-and-half: Brings creamy richness without overpowering the other flavors.
- Sour cream: Gives a tangy creaminess that brightens the soup.
- Shredded cheddar cheese: Sharp and melty, it blends beautifully into the soup for that iconic baked potato taste.
- Salt and black pepper: To season and enhance all the flavors perfectly.
- Green onions or chives: Fresh herbs that add a nice pop of color and freshness as garnish.
How to Make Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
Step 1: Prepare the Flavorful Base
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and garlic, sautéing until they turn translucent and release that mouthwatering aroma. This step builds the savory foundation that makes every spoonful so comforting.
Step 2: Create the Thickening Roux
Now sprinkle in the flour, stirring constantly to cook it out without browning. This quick roux is the hero that will thicken your soup to that luxurious, creamy texture. Keep stirring for about 1 to 2 minutes to ensure no raw flour taste remains.
Step 3: Add the Liquids and Simmer
Gradually whisk in your chicken broth, keeping the mixture smooth and lump-free. Then pour in the milk or half-and-half, bringing the whole pot to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally, so the soup thickens nicely and flavors get to know each other.
Step 4: Incorporate the Baked Potatoes, Sour Cream, and Cheese
Here comes the star of the show! Add the scooped-out baked potatoes directly into the pot and mash them a bit with your spoon to create a beautiful mix of creamy and chunky texture. Stir in the sour cream and shredded cheddar until the cheese melts into a velvety blanket of flavor that defines this Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe.
Step 5: Season to Taste
Don’t forget to taste your creation! Adjust with salt and freshly ground black pepper to bring every element into perfect balance. The seasoning enhances all those wonderful ingredients and ties the soup together beautifully.
Step 6: Serve and Garnish
Ladle the hot soup into bowls and get ready for the final touch — sprinkling crispy bacon crumbles, fresh chopped green onions, and a little extra shredded cheddar on top. These garnishes provide crunch, color, and a burst of flavor that make serving this soup as exciting as eating it.
How to Serve Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
Garnishes
The magic of this soup really shines with the right toppings. Crumbled crispy bacon adds irresistible texture, while chopped green onions or chives brighten up the rich flavors with a fresh, herbaceous note. Don’t hesitate to add a little more shredded cheddar for that extra melty cheesiness on top.
Side Dishes
This soup pairs beautifully with simple, hearty sides. Think crusty artisan bread for dipping, a crisp green salad to cut through the richness, or warm garlic knots for that extra indulgence. These sides round out the meal and make it feel truly satisfying.
Creative Ways to Present
Want to impress your guests? Serve the soup in hollowed-out mini bread bowls or alongside a build-your-own topping bar with extras like sour cream dollops, chives, bacon, and cheese. It turns a simple recipe into an interactive, cozy dining experience everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before reheating to bring everything back together perfectly.
Freezing
If you want to keep some soup for later, freeze it in meal-sized portions. Note that the sour cream and cheese may slightly separate upon thawing, so it’s best to reheat gently and stir well to restore creaminess.
Reheating
Warm your soup on the stovetop over low heat to prevent scorching. Stir frequently and add a splash of milk or broth if it feels too thick. This way, your Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe stays just as delightful as the first time.
FAQs
Can I use leftover baked potatoes for this soup?
Absolutely! Leftover baked potatoes work great and can save you time. Just make sure they’re soft and fully cooked before adding them to your soup.
Is it possible to make this soup vegetarian?
Yes! Simply skip the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian version. You can even add sautéed mushrooms or smoked paprika to mimic the smoky flavor.
Can I substitute the cheddar cheese with a different kind?
Of course! Sharp cheeses like Gruyère or Monterey Jack work wonderfully and bring their own unique twist. Just choose one that melts well for the best texture.
How thick should the soup be?
You’re aiming for a creamy yet slightly thick consistency that coats the back of a spoon but isn’t too dense. You can adjust this by adding more broth or milk if needed during cooking or reheating.
What’s the best way to cook the bacon for topping?
Frying bacon until crispy in a skillet gives the best texture, but baking it on a sheet pan is easier and mess-free. Either way, make sure to drain excess fat and crumble finely for an ideal topping.
Final Thoughts
This Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe is truly a crowd-pleaser that feels like pure comfort in every spoonful. Whether you’re cooking for family or cozying up on a weekend, this soup invites warmth and satisfaction to the table. Give it a try — I promise it’ll quickly become one of your favorite go-to recipes for chilly days and any time you need a little extra comfort food love.
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Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Baked Potato Soup is a creamy, cheesy delight packed with tender baked potatoes, savory bacon, and a flavorful blend of onions and garlic. Perfect for a cozy meal, it’s topped with shredded cheddar, crispy bacon, and fresh green onions for an irresistible finish.
Ingredients
Potatoes and Toppings
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
- Additional shredded cheddar cheese (optional, for garnish)
Soup Base
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly to form a roux that will thicken the soup.
- Add liquids: Gradually whisk in the chicken broth, ensuring no lumps remain. Then pour in the milk or half-and-half and bring the mixture to a gentle simmer. Continue cooking for about 10 minutes while stirring occasionally until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the soup pot. Use a spoon to mash some of the potatoes slightly for texture. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup reaches a creamy consistency.
- Season: Taste the soup and adjust the seasoning by adding salt and black pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions or chives, and extra shredded cheddar cheese if desired. Serve hot for best flavor.
Notes
- You can prepare the baked potatoes in advance to save time.
- Use half-and-half for a richer soup or whole milk for a lighter version.
- For a vegetarian option, substitute vegetable broth and omit bacon.
- Adjust thickness by adding more broth or milk as desired.
- Leftover soup stores well in the refrigerator for 3 days.
