Creamy Baked Potato Soup (Print Version)

Velvety blend of tender potatoes, crispy bacon, cheddar, and chives, perfect for warming meals.

# What You’ll Need:

→ Potatoes

01 - 4 large russet potatoes, peeled and diced

→ Meats

02 - 6 slices bacon, chopped

→ Vegetables & Aromatics

03 - 1 medium onion, diced
04 - 2 cloves garlic, minced
05 - 3 tablespoons chopped fresh chives, plus more for serving

→ Soup Base

06 - 1/4 cup all-purpose flour
07 - 3 cups whole milk
08 - 1 cup chicken broth
09 - 1 cup sour cream

→ Cheese

10 - 1 1/2 cups shredded sharp cheddar cheese, plus more for serving

→ Seasonings

11 - 1/2 teaspoon salt
12 - 1/2 teaspoon black pepper

# How to Make It:

01 - Bring a large pot of salted water to a boil. Add diced potatoes and cook for 12 to 15 minutes until fork-tender. Drain and set aside.
02 - In a large soup pot over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Reserve approximately 2 tablespoons of bacon grease in the pot.
03 - Add diced onion to the bacon grease and sauté for 5 minutes until translucent. Stir in minced garlic and cook for 1 minute more.
04 - Sprinkle in the flour, stirring constantly to form a roux. Cook for 2 minutes.
05 - Gradually whisk in milk and chicken broth, stirring until smooth and slightly thickened.
06 - Add cooked potatoes, salt, and black pepper. Simmer for 10 minutes, gently mashing some potatoes in the pot for a chunkier texture.
07 - Lower heat and stir in sour cream and shredded cheddar cheese. Cook until cheese is fully melted and soup is creamy. Adjust seasoning to taste.
08 - Ladle soup into bowls. Top each serving with reserved bacon, extra cheddar, and fresh chives. Serve warm with crusty bread or toasted baguette slices.

# Additional Tips::

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • The texture strikes that perfect balance between creamy and chunky without requiring any fancy technique.
  • Bacon and sharp cheddar do the heavy lifting flavor-wise, so you don't need a list of complicated seasonings.
02 -
  • Never add sour cream to boiling soup—it will curdle into sad little flecks; wait until the heat is low and you're ready to finish.
  • The roux step looks silly and small, but it's what prevents your soup from tasting thin and watery; don't rush it or skip it.
  • If your soup breaks or looks separated, whisk in a splash of cold milk off the heat and it will usually come back together.
03 -
  • Save your bacon grease in a container in the fridge—it's pure flavor and will upgrade scrambled eggs, roasted vegetables, and so much more.
  • If you don't have sharp cheddar, don't use mild as a substitute; it won't have enough personality; use a combination of cheddar and gruyere instead for complexity.
  • The potato is your thickening agent here, so don't peel them too aggressively; leaving a little skin adds texture and nutrition.
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