This Creamy Baked Potato Soup is the ultimate comfort food — creamy and luscious, it’s made with tender potatoes and a broth enhanced with crispy bacon, sharp cheddar cheese and sharp sour cream. It’s perfect for cool nights or whenever you want a warming, hearty plate. Top each bowl with bacon and fresh chives for extra flavor and texture. Served as a main dish — or with a crisp salad alongside — each bite of this soup will warm your heart.
Why You’ll Love This Recipe:
Rich and Creamy: Potatoes, butter, sour cream and cheddar contribute to that heavenly velvety mouthfeel.
Bacon Infused: Crispy bacon bits for a creamy base for texture.
Happy Crowd: Hearty enough to be a main, but equally good as an appetizer or side.
Simple Ingredients: This soup uses pantry staples, so it’s a cheap meal that is also packed with flavor.
Key Ingredients:
Potatoes: This is best made with russet potatoes, which are high in starch, yielding a creamy texture. If you would rather have a chunkier soup, you can use Yukon Gold potatoes, which retain their shape better.
Bacon: For a slightly smokier flavor, use smoked bacon or pancetta. If you’re doing a vegetarian version, omit the bacon and use vegetable broth.
Half-and-Half: Replace with heavy cream, if you prefer a richer soup, or whole milk if want to lighten it up some. Plant-based milks like almond or oat milk are fine, but still unsweetened ones.
Cheddar Cheese: Go with sharp cheddar for a more robust flavor or blend the cheddar with Gruyère for a touch of gourmet. Be sure to grate your cheese from a block; preshredded cheese often has anti-caking agents that keep it from melting into a silky sauce.
