Creamy Baked Potato Soup With Bacon and Cheddar

This baked potato soup takes everything on a loaded baked potato and turns it into a thick, spoonable soup: oven-baked russets, crisp bacon, sharp cheddar, sour cream and chives. Baking the potatoes instead of boiling them keeps them dry and fluffy, so they thicken the soup with their own starch rather than watering it down.

The recipe makes 8 servings. The card allows 20 minutes of prep and 40 minutes of cooking, 1 hour 10 minutes in all; the potatoes spend most of that time in the oven, so cook the bacon and build the soup base while they bake.

Ingredients

Quantities are in the recipe card. Notes on the ones that matter most:

• Russet potatoes (2–2.5 lbs): starchy and fluffy once baked, which is what gives the soup body. Yukon Golds give a smoother, more buttery soup that is slightly less thick.
• Bacon (6–8 slices, thick-cut preferred): cooked first; the rendered fat starts the soup base and the crumbled bacon goes on top.
• Butter (4 tbsp) and flour (1/4 cup): together with the bacon fat they make the roux that thickens the broth.
• Yellow onion and garlic: one medium onion, finely diced, and 3 cloves of garlic.
• Low-sodium chicken broth (4 cups): low-sodium matters here, because bacon and cheddar both add salt. Vegetable broth works too.
• Milk (2 cups) and heavy cream (1 cup): whole milk gives the richest result; 2% makes a slightly lighter soup.
• Sharp cheddar (1.5 cups) and sour cream (1/2 cup): shred the cheddar from a block. Pre-shredded cheese carries anti-caking starch and can melt grainy.
• Salt and pepper: to taste. Start with about 1 teaspoon salt and 1/2 teaspoon pepper, then adjust at the end once the cheese is in.
• Toppings: extra bacon, cheddar, chives, sour cream and sliced green onions.

How to Make Baked Potato Soup

1. Bake the potatoes. Heat the oven to 400°F (200°C). Prick each potato several times with a fork, rub with a little oil and salt, and bake for 45–60 minutes, until they give easily when squeezed. Cool until you can handle them, halve them and scoop the flesh into a bowl. Mash lightly with a fork. Chop some of the skin and stir it in later if you want a more rustic soup.
2. Cook the bacon. While the potatoes bake, cook the bacon in a large Dutch oven over medium heat until crisp. Drain it on paper towels and crumble it. Pour off all but about 2 tablespoons of fat.
3. Soften the aromatics. Add the butter to the bacon fat. When it melts, cook the onion for 5–7 minutes until soft and translucent, then add the garlic for about 1 minute, just until fragrant.
4. Make the roux. Sprinkle in the flour and stir constantly for 1–2 minutes to cook off the raw flour taste.
5. Add the broth. Whisk in the broth a little at a time so no lumps form, then bring it to a gentle simmer. It will thicken slightly.
6. Add the dairy and potatoes. Turn the heat to low. Slowly stir in the milk and cream, then add the mashed potato. Break up large pieces with a potato masher or sturdy whisk until the soup is as chunky or smooth as you like.
7. Simmer gently. Cook for 10–15 minutes, stirring often, without letting it boil. Season with salt and pepper.
8. Finish off the heat. Take the pot off the burner, stir in the cheddar until melted, then whisk in the sour cream. Adding both off the heat is what keeps the soup smooth.
9. Serve. Ladle into bowls and top with bacon, extra cheddar, chives or green onions, and a spoonful of sour cream.

Why Potato Soup Turns Grainy, Gluey or Thin

• Grainy or curdled: the soup boiled after the dairy went in, or cold milk and cream hit a very hot base. Keep it at a bare simmer once the dairy is added, pour it in slowly, and add the cheese off the heat. If it has already separated, take it off the heat and whisk hard with a splash of warm milk; the texture improves but rarely returns fully.
• Gritty cheese: pre-shredded cheddar, or cheese added over high heat. Shred your own and stir it in off the burner.
• Gluey texture: the potatoes were over-blended. A few seconds with an immersion blender is fine; a full minute turns russet starch to paste. Mash by hand if you are unsure.
• Too thin: simmer a few minutes longer; the potatoes keep releasing starch. If it is still thin, whisk 1 tablespoon flour or cornstarch into 2 tablespoons cold water and stir it into the simmering soup.
• Too thick: potato soup keeps thickening as it stands. Whisk in broth or milk a splash at a time.
• Hard lumps of potato: the potatoes were underbaked. They should be completely soft in the center before you scoop them.
• Bland: add salt in small steps at the end, since the bacon and cheese change the balance. A pinch of cayenne or a few drops of cider vinegar sharpens the flavor without making it taste sour.
• Greasy surface: too much bacon fat was left in the pot. Skim it off with a wide spoon.

Lighter Versions and Swaps

• Yukon Gold potatoes: a creamier, more buttery soup that needs less cream to feel rich. Red or new potatoes hold their shape and give a thinner soup.
• Half-and-half for the heavy cream: noticeably lighter, and slightly more likely to curdle, so keep the heat low.
• Plain Greek yogurt for the sour cream: tangier and thicker. Whisk it in off the heat.
• Cauliflower: replace part of the potato with about 1 cup cooked, puréed cauliflower. Expect a lighter soup with a milder potato flavor.
• Vegetarian: use vegetable broth, skip the bacon and start with butter alone. A pinch of smoked paprika gives some of the smoky flavor back.
• Other potato methods: boiled or steamed potatoes work if you have no oven. Drain them very well; the soup will be a little looser and taste less like a baked potato.

What to Serve With Potato Soup

The soup is filling on its own, so the best sides are crisp or fresh. An easy grilled cheese sandwich is the classic pairing for dipping. Crusty sourdough, cornbread or a green salad with a sharp vinaigrette also cut through the richness. If you are cooking for a crowd, serve it next to a lighter soup such as this creamy broccoli cheese soup so people can have a cup of each.

How to Store, Reheat and Freeze Potato Soup

• Refrigerate: cool the soup and refrigerate it within 2 hours in airtight containers. Eat it within 3–4 days.
• Reheat: warm it gently on the stove over low heat, stirring often, until it reaches 165°F. Add milk or broth to loosen it, because it thickens a lot in the fridge. In the microwave, heat in short bursts and stir between them.
• Freeze with care: dairy-heavy soups can separate after freezing. For best results, freeze the soup before adding the cheese and sour cream, for up to 2–3 months. Thaw overnight in the fridge, reheat, then stir in fresh cheddar and sour cream.
• Toppings: store the bacon, cheese and chives separately and add them after reheating so the bacon stays crisp.
• Make ahead: bake the potatoes up to a day early. Cool them fully, refrigerate, and scoop them cold; the soup then takes about 30 minutes.

The USDA’s leftovers and food safety guide covers cooling and reheating times in more detail.

FAQ

Can I make it in a slow cooker or Instant Pot?

You can cook the potatoes that way: about 15 minutes at high pressure in an Instant Pot, or 4–6 hours on high in a slow cooker. Build the roux, broth and dairy on the stove as written, since cream and cheese curdle during long, unattended cooking.

Why does the soup separate when I reheat it?

Reheating too fast. The dairy breaks when it boils. Reheat over low heat and stir often, and whisk in a splash of milk if it starts to look oily.

Can I make the soup creamier without more cream?

Blend a cup or two of the soup briefly with an immersion blender before adding the cheese, then stir it back in. The puréed potato thickens the rest without extra fat.

Is there a vegetarian soup like this?

Follow the vegetarian swap above, or try this creamy mushroom soup, which is thickened the same way with a butter-and-flour roux.

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