Creamy Baked Potato Soup (Printable Format)

Smooth, comforting potato soup enriched with cheddar, bacon, and fresh chives.

# What's Needed:

→ 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 12–15 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 reaches a creamy consistency. 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.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together in less time than ordering delivery.
  • The bacon and cheddar work together like old friends, making everything taste richer than it actually is.
  • One pot becomes a complete dinner when you serve it with bread, no sides required.
02 -
  • Never skip whisking the liquid in gradually—I learned this by spending ten minutes fishing out flour lumps with a slotted spoon, a frustration I wouldn't wish on anyone.
  • If sour cream goes in over high heat, it curdles into flecks that ruin the silky texture, so lower the heat before stirring it in, even if you're in a hurry.
  • Taste the soup before serving because potatoes vary in how much salt they absorb, and seasoning at the end prevents the bland-soup-let-down.
03 -
  • Use a potato ricer or masher to break up the potatoes after cooking if you want extra creaminess without blending the whole pot into soup-paste.
  • Let diced potatoes sit in salted water for 10 minutes before boiling so they don't absorb excess water that dilutes flavor.
  • Reserve some soup before adding the cheese and cream so you can ladle yourself a plain bowl to taste salt levels accurately before the dairy goes in.
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