Creamy Baked Potato Soup
This thick and creamy baked potato soup is loaded with crispy bacon, savory onions, and fresh chives, making it the ultimate comfort food for the whole family. The perfect balance of richness and heartiness, this soup is finished with melted cheese and crunchy toppings for a satisfying meal.
Equipment
- Large Dutch oven or soup pot
- Stockpot for boiling potatoes
- Whisk
- Silicone spatula
- Ladle
Ingredients
For the Soup Base:
- 8 slices lean bacon or prosciutto
- 2 medium yellow onions, diced
- 3 cloves garlic, minced
- 3 ½ cups chicken broth, divided
- ¼ cup flour
- 1 cup chives, finely diced (reserve some for garnish)
- 2 cups half and half
- ¾ cup sour cream (or substitute plain Greek yogurt)
- 6 medium potatoes, peeled and diced into 1-inch cubes
- Sea salt & black pepper, to taste
For Garnish (Optional):
- 1 cup shredded cheese of choice
- Reserved crispy bacon pieces
- Chopped chives
- Black sesame seeds
- Croutons or crackers
Instructions
Step 1: Cook the Bacon & Aromatics
- In a large Dutch oven or soup pot, cook the bacon or prosciutto over medium-high heat, stirring frequently, until crispy (about 3-4 minutes).Add the diced onions and minced garlic, sautéing until soft and golden.If there is excess grease, blot it with a paper towel.Remove 2-3 pieces of bacon and set aside for garnish.
Step 2: Build the Soup Base
- Pour ½ cup of chicken broth into the pot and stir.Whisk in the flour, stirring constantly for 1 minute to cook out the raw flour taste. Use a silicone spatula to loosen any flavorful bacon bits from the bottom of the pot.Stir in the chopped chives, reserving some for garnish.Slowly add the half and half and sour cream, whisking to combine.Bring to a gentle boil, then reduce heat to a simmer.
Step 3: Cook the Potatoes
- While the soup base is cooking, place the diced potatoes in a stockpot and cover with 1 inch of water.Bring to a boil over medium-high heat. Add salt to taste.Reduce heat and boil gently for 20 minutes, or until the potatoes are very fork-tender.Drain the potatoes and set aside.
Step 4: Finish & Serve
- Add the cooked potatoes to the soup base and gently mash some of them for a thicker consistency.Season with salt and black pepper to taste. Simmer for 5 more minutes to allow the flavors to meld.Ladle the soup into bowls and garnish with shredded cheese, crispy bacon pieces, chives, black sesame seeds, and croutons or crackers.Serve warm and enjoy!
Notes
Pro Tips & Variations
- For extra creaminess, blend half of the soup and return it to the pot before serving.
- Want a smoky twist? Add a pinch of smoked paprika for depth of flavor.
- Gluten-free version: Replace the flour with gluten-free flour or cornstarch for thickening.