Creamy Baked Potato Soup with Bacon Recipe

If you’re craving a cozy, comforting meal that feels like a warm hug on a chilly day, you’re going to absolutely love this Creamy Baked Potato Soup with Bacon Recipe. It’s rich, hearty, and packed with flavors that just dance on your taste buds. The creamy base, tender potatoes, and crispy bacon combine to make a bowl you’ll want to go back to again and again. Stick with me, and I’ll walk you through everything you need to nail this recipe every time.

this Recipe

Ingredients You’ll Need

Getting the right ingredients makes all the difference here. I love to use classic russet potatoes because they mash beautifully and give the soup that creamy consistency. And don’t skip the thick-cut bacon—it crisps just right without turning too greasy.

• Russet potatoes: Perfect for mashing—fluffy and starchy, making the base silky smooth.
• Salt: Enhances the natural flavors of the potatoes and broth.
• Thick-cut bacon: Adds that crispy, smoky goodness I’m obsessed with.
• Yellow onion: Gives a subtle sweetness when softened, balancing the richness.
• Garlic: Just a few cloves to add warmth and depth without overpowering.
• Butter: Essential for that silky flavor base and helps cook the flour.
• Flour: Acts as a thickening agent, giving the soup its perfect body.
• Chicken broth: Provides a sturdy flavorful foundation for the soup’s liquid.
• Half and half: The secret to creamy richness without heaviness.
• Sour cream: Adds a slight tang that lifts the soup wonderfully.
• Black pepper: Simple seasoning for a mild kick.
• Cheddar cheese: Sharp, shredded cheese melts to give delicious gooey pockets of flavor.
• Chives: Freshly chopped—a final green pop and mild onion flavor that brightens the bowl.

Variations

I love experimenting with this Creamy Baked Potato Soup with Bacon Recipe, and you’ll find it’s super forgiving for small tweaks. Feel free to customize it the way that best suits your family or mood.

• Extra Veggies: One time, I tossed in some sautéed mushrooms and celery for more texture and earthy flavor—my family gobbled it up without complaints!
• Cheese Swaps: If sharp cheddar isn’t your thing, try a mild cheddar or even smoked gouda for a unique twist.
• Make it Vegetarian: Swap chicken broth for veggie broth and use plant-based bacon or mushrooms for that smoky element.
• Kick Up the Heat: Toss in a pinch of cayenne or chipotle powder if you want a subtle smoky heat.

How to Make Creamy Baked Potato Soup with Bacon Recipe

Step 1: Cook the Bacon Till Crispy and Save the Drippings

Start by cutting your bacon into 1-inch squares using kitchen shears—it’s a quick and safe method. Then, cook the bacon in a large pot over low heat, stirring and turning occasionally. Be patient here; the bacon will shrink and crisp. Once you’ve got those crispy bits, remove them with a slotted spoon and set them aside, leaving about 2 tablespoons of the flavorful bacon fat in the pot. This drippings base will carry so much smoky flavor through the entire soup.

Step 2: Boil and Mash the Potatoes

While your bacon crisps, peel and cube your russet potatoes into roughly 1-inch pieces. Cover them with water in a stock pot, season the water with salt, and bring it up to a gentle boil. Cook for about 20 minutes, or until the potatoes are fork-tender—that means they should easily break apart when tested with a fork. Drain and then gently mash them; I like leaving a few small chunks here for texture. Setting the potatoes aside at this point keeps everything moving smoothly.

Step 3: Build Your Flavor Base with Onions and Garlic

In the same pot with the bacon drippings, add diced yellow onion and cook gently until they soften, about 5 minutes. The aroma is heavenly and really starts layering flavor. Add your minced garlic and butter, cooking for an additional minute to release that beautiful garlicky aroma without burning it. These simple steps make such a difference—you’ll thank me once you taste the soup!

Step 4: Thicken It Up with Flour and Broth

Next, whisk in the flour right into the butter and onion mix. Use a silicone spatula to stir constantly for a solid minute—this cooks out the raw flour taste that can spoil the soup’s smoothness. Slowly pour in the chicken broth, scraping the bottom of the pot with your spatula to free up those delicious browned bits from the bacon. These little bits are flavor gold, and they’ll deepen your soup’s taste in ways you won’t want to miss.

Step 5: Add Creaminess and Potatoes Then Simmer

Stir in the half and half gradually, heat the mixture until it just comes to a boil, then reduce it to a gentle simmer. Add your mashed potatoes, followed by sour cream and pepper. Stir gently to combine everything. At this point, you can remove it from heat or—if you prefer that ultra-creamy texture—give it a whirl with an immersion blender, or work in batches with a traditional blender. I discovered this smoother version just by accident one night, and it quickly became my favorite way to enjoy the soup.

Step 6: Melt the Cheese and Garnish with Bacon and Chives

Gradually sprinkle in shredded cheddar cheese, stirring until melted and silky smooth. Make sure your soup base isn’t too hot here, or the cheese can get clumpy instead of melting beautifully. The soup will thicken further as it cools. Finally, top it off with crispy bacon pieces and freshly diced chives for that perfect final pop of flavor and color.

How to Serve Creamy Baked Potato Soup with Bacon Recipe

Garnishes

For me, garnishes make the difference between a good bowl and a “wow” bowl. Crispy bacon crumbles on top add that signature crunch and salty punch that I just can’t live without. Freshly chopped chives bring a subtle onion flavor that cuts through the richness and adds a pretty burst of color. Sometimes, I’ll toss on a dollop of sour cream or a sprinkling of extra sharp cheddar for that extra indulgence.

Side Dishes

This soup stands well on its own, but if you want to round out your meal, I swear by simple side salads with crisp greens and tangy vinaigrette to balance the creaminess. Crusty bread or classic garlic toast works perfectly for dipping and soaking up every last spoonful.

Creative Ways to Present

For a dinner party or special occasion, I’ve served this soup in mini bread bowls which adds a fun, rustic touch. You can also layer the soup with your garnishes arranged like a colorful mosaic on top to impress your guests visually before they even take a bite.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! I store my leftover soup in airtight containers in the refrigerator, where it stays fresh for up to 3 days. When reheating, I prefer warming it gently on the stovetop over medium-low heat, stirring often to keep the texture just right.

Freezing

This Creamy Baked Potato Soup with Bacon Recipe actually freezes really well. I let the soup cool completely, then freeze it in portion-sized containers for up to 3 months. When ready, thaw overnight in the fridge and reheat slowly—just know the texture might be a touch less creamy, but tastes just as delicious.

Reheating

To keep it creamy and prevent separation, reheat the soup gently on low to medium heat, stirring frequently. Adding a splash of half and half or broth while reheating can help loosen it up if it thickens too much in the fridge.

FAQs

Final Thoughts

This Creamy Baked Potato Soup with Bacon Recipe has genuinely become a staple in my kitchen, especially on chilly evenings when I want something comforting but fuss-free. It’s the kind of meal that feels special without needing hours in the kitchen. If you want to impress your family or just savor a warm bowl of homemade goodness, give this recipe a try—you’ll find it’s worth every spoonful.

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