Cozy Up with This Loaded Baked Potato Soup

Okay, so who doesn’t love a warm, creamy bowl of soup on a chilly night? Seriously, it’s like a hug in a bowl, right?

Main dish photo — *The finished dish — looks amazing, right?*

Anyway, let’s talk about this Baked Potato Soup! It’s like all your favorite baked potato toppings went to a party and said, “Let’s make a soup!” And trust me, it’s just as comforting as it sounds.

Okay, Let’s Talk Ingredients

Alright, if we were in the grocery store together, I’d drag you down the produce aisle first. You’ll need 4 big ol’ russet potatoes—like, the size of your fist, seriously! Then grab 6 slices of thick-cut bacon—because bacon makes everything better, amiright?

We’re also snagging a yellow onion, some garlic (3 cloves, minced, please!), and don’t forget the butter (2 tablespoons—go for the real stuff, none of that fake spread).

Next, you’ll want flour—a quarter cup should do it—then hit up the soup aisle for 3½ cups of chicken broth and grab 2 cups of half-and-half. Oh, and some sour cream (¾ cup) for that creamy goodness. Sprinkle in some pepper (½ teaspoon) and a hefty 2 cups of shredded cheddar cheese because we’re living our best cheesy lives. Last but not least, you’ll need chives—just a smidge (⅛ cup, finely diced).

Got all that? Cool. Let’s get cooking!

So Here’s Why I Make This Constantly

Okay, let me tell you—this soup is a game changer! I first made it on a rainy day when I was craving something cozy. Seriously, the sky was all gray and gloomy, and I thought, “What can fix this?” Enter Baked Potato Soup.

I remember I had a few friends over for a movie marathon (because that’s basically my version of a party), and I whipped this up on a whim. I was freaking out, like, “What if it’s too thick?” or “What if it’s bland?” But then I took a sip and, oh my gosh, my face lit up! Everyone was raving, and by the end of the night, the pot was EMPTY. I mean, who doesn’t want to be the hero of their own dinner party?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up! The key to that dreamy, creamy texture? Blending! I know, I know, sounds simple, right? But I’ve messed this up before—trust me. If you blend it too soon or when it’s too hot, you’re gonna end up with a lumpy disaster. So, just let it cool a bit before you whip out the immersion blender.

Don’t Mess This Up (My Top Tips)

1. Bacon drippings are GOLD. Don’t skimp on saving ‘em in the pot! They hold all that flavor you want.
2. When you’re mashing the potatoes, don’t go overboard! Just a gentle mash. We want some chunks for texture, not baby food.
3. Don’t rush the cheese! If the soup’s too hot, it’ll just clump together. That’s no fun.
4. Taste as you go! I’m the queen of seasoning, so I always sneak a little extra salt or pepper at the end.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if there’s any left (which, let’s be real, there probably won’t be), just let it cool and stash it in an airtight container. It’ll hang out in the fridge for about 3-4 days. You can always reheat it on the stove, add a splash more broth if it thickened up too much, and voila—like new!

If You Liked This, You’ll Probably Like These Too

You’re gonna love these recipes if you dig the cozy vibes of this soup:
– Creamy Tomato Basil Soup for that classic combo with grilled cheese.
– Cheesy Broccoli Soup because, um, cheese.
– And maybe some Chicken Noodle Soup—it’s a staple for a reason!

So, what do you think? Are you ready to whip this up and get all snug with a bowl? Let me know how it goes! ❤️

Baked Potato Soup

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Baked Potato Soup is the ultimate comfort food, combining a creamy, rich broth with crispy bacon, sharp cheddar cheese, and fresh chives. This hearty soup is easy to prepare and perfect for cozy nights at home or gatherings with friends and family. With its velvety texture and savory flavors, this dish will warm you from the inside out.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: Serves 8
Category: Soup
Method: Cooking
Cuisine: American

Ingredients

Scale

4 large russet potatoes (2 lbs.)
¾ tsp salt
6 slices thick-cut bacon
1 large yellow onion
3 cloves garlic (minced)
2 tbsp butter
¼ cup flour
3 ½ cups chicken broth
2 cups half-and-half
¾ cup sour cream
½ tsp pepper
2 cups shredded cheddar cheese
⅛ cup chives (finely diced)

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Instructions

Prepare cheese, sour cream, and half-and-half at room temperature.
Cut bacon into 1-inch squares; cook in a large pot over low heat until crisp. Remove bacon and leave drippings.
Peel and cube potatoes; boil in salted water for about 20 minutes until fork-tender. Drain and mash gently.
In the same pot, sauté onion in bacon drippings until softened (about 5 minutes). Add garlic and butter; cook for an additional minute.
Whisk in flour for one minute to eliminate raw taste.
Gradually add chicken broth, scraping the pot for flavor. Slowly stir in half-and-half; bring to a boil before reducing to a simmer.
Stir in potatoes, then add sour cream and pepper.
Optionally blend for a smoother texture.
Mix in shredded cheese until melted smoothly; garnish with chives and reserved bacon.