Creamy Baked Potato Soup
This creamy baked potato soup is rich, cozy, and full of classic steakhouse flavor. A holiday favorite in our house, perfect for Christmas Day or cold winter nights.
Ingredients
- 4 large russet potatoes
- 6 slices bacon cooked and crumbled
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 cups chicken broth
- 1 ½ cups whole milk
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup sour cream
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- Optional: pinch of smoked paprika or white pepper
Optional Toppings:
- Extra shredded cheddar cheese
- Bacon crumbles
- Green onions
- Sour cream
Let's Make It
- In a large pot, cook bacon until crisp. Remove and set aside. Leave ~1 tbsp bacon fat in the pot.
- Add butter to the bacon fat. Sauté onion 3–4 minutes until very soft. Add garlic, cook 30 seconds.
- Sprinkle flour over the onion mixture. Stir constantly for 1–2 minutes.
- Stir in diced potatoes and chicken broth (just enough to cover). Bring to a boil, then reduce to a simmer.
- Simmer 12–15 minutes, until potatoes are fork-tender.
- Use a potato masher or the back of a spoon to mash about ⅓–½ of the potatoes right in the pot.
- Stir in milk, heavy cream, cheddar, sour cream, salt & pepper. Add most of the bacon.
- Simmer gently 5–10 minutes until thick and creamy.
- Top with extra cheese, bacon, green onions, and sour cream.