Creamy Baked Potato Soup

This Baked Potato Soup is the ultimate comfort food! A rich, creamy broth filled with tender potatoes, crispy bacon, cheddar cheese, and a dollop of sour cream. It’s the perfect bowl of warmth for chilly nights.

Ingredients

4 large russet potatoes (2 lbs), peeled and cubed
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons butter
¼ cup flour
3 ½ cups chicken broth
2 cups half-and-half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced

Directions

Cut bacon into 1-inch squares and cook over low heat in a large pot until crispy. Remove and set aside, leaving 2 tablespoons of bacon drippings in the pot.
Boil cubed potatoes with 1-inch of water and ¾ teaspoon salt for 20 minutes, until tender. Drain and mash gently. Set aside.
In the same pot with bacon drippings, sauté diced onion until softened, about 5 minutes. Add minced garlic and butter, cooking for another minute.
Whisk in flour, stirring for 1 minute to remove the raw flour taste. Add chicken broth and stir to loosen bacon remnants from the pot.
Slowly pour in half-and-half, bring to a boil, and reduce to a simmer.
Stir in mashed potatoes, sour cream, and pepper.
For a smoother texture, blend the soup using an immersion blender or regular blender.
Stir in shredded cheddar cheese until melted and smooth.
Garnish with crispy bacon and chives before serving.

Storage: Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Nutrition (per serving):