If you’re craving the ultimate comfort food that warms your soul and delights your taste buds, you have to try this Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe. It’s everything you want in a cozy bowl: velvety smooth potatoes blended into a rich, cheesy soup, topped with irresistibly crispy bacon and sharp cheddar that melts perfectly. This dish takes the humble baked potato to a whole new level, making it a perfect meal for chilly evenings or anytime comfort calls your name.
Ingredients You’ll Need
Gathering simple, foundational ingredients is key to creating this hearty soup. Each item plays a special role, from the creamy base created by the potatoes and milk to the smoky crunch of bacon, and the sharp depth the cheddar brings. These ingredients come together beautifully without any fuss.
- Russet Potatoes: The perfect starchy potato that bakes and mashes into the creamiest base for your soup.
- Bacon: Cook until extra crispy to add a satisfying smoky crunch that contrasts the smooth soup.
- Butter: Used to sauté onions and help create the important roux, enriching the texture.
- Yellow Onion: Brings a gentle sweetness and aromatic depth, balancing savory flavors.
- Flour: Essential for thickening your soup to that creamy, hearty consistency everyone loves.
- Milk: Whole milk adds richness, making the soup luxuriously smooth and comforting.
- Sour Cream: Adds a tangy creaminess that brightens up the overall flavor with a lovely velvety finish.
- Sharp Cheddar Cheese: Melts right into the soup, providing bold, cheesy goodness that makes each spoonful sing.
- Salt & Pepper: Simple seasonings that bring everything together, enhancing each flavor layer.
- Green Onions: Fresh and crisp, they add a pop of color and a mild bite as a garnish.
How to Make Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
Step 1: Bake the Potatoes
Start by preheating your oven to 400 degrees Fahrenheit. Scrub your russet potatoes clean and dry them well. Prick each one a few times with a fork to allow steam to escape. Pop them directly on the oven rack to bake for about 50 to 60 minutes, until they’re tender when pierced. Once done, let them cool just enough to handle. Then, peel off the skins and roughly mash the fluffy insides—this is the soul of your creamy soup.
Step 2: Cook the Bacon
While the potatoes are baking, get your bacon sizzling in a large pot or Dutch oven over medium heat. Cook those slices until they reach perfect crispiness—this will add an amazing smoky crunch to your soup. Once cooked, transfer them to paper towels to drain excess fat, then crumble the bacon into bite-sized pieces once it’s cool enough to handle.
Step 3: Make the Base
In the same pot that holds all those delicious bacon drippings, melt the butter and add your diced yellow onion. Let it cook gently for about five minutes until the onions turn translucent and sweet smelling. Stir in the flour to create a roux, cooking it for one to two minutes. This roux is the magic that thickens your soup and gives it that luscious creaminess we’re aiming for in the Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe.
Step 4: Add Milk and Potatoes
Slowly whisk in the milk, stirring constantly to prevent lumps and make sure the mixture stays silky smooth. Then fold in your mashed potatoes and let everything simmer together on low heat for about 10 minutes. This step blends the flavors and thickens the soup beautifully without any heaviness.
Step 5: Add Cheese and Sour Cream
Turn your heat down to low, then stir in the sour cream and shredded sharp cheddar cheese. Watch as the cheese melts seamlessly into the soup, enriching it with bold, tangy flavor and creamy texture. Season with salt and pepper to taste, balancing the richness perfectly.
Step 6: Garnish and Serve
Scoop your soup into bowls and arrange crumbled bacon, extra cheddar cheese, and chopped green onions on top. If you love a little extra creaminess, add a dollop of sour cream. Every bite is a warm hug of flavors from this incredible Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe.
How to Serve Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
Garnishes
Garnishes elevate this soup from delicious to spectacular. Crumbled crispy bacon adds texture, shredded sharp cheddar brings extra melty cheese heaven, and chopped green onions offer a fresh, mildly sharp bite. A spoonful of sour cream on top really completes the cozy experience and makes each bowl feel special.
Side Dishes
This soup is a showstopper on its own but pairing it with crusty bread or a fresh green salad rounds out the meal beautifully. Garlic breadsticks or warm dinner rolls are fantastic for dipping, while a crisp spinach or arugula salad adds a refreshing contrast to the rich soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out mini baked potatoes or rustic bread bowls—presentation that impresses at any dinner gathering. You can also layer the soup with toppings in clear glass mugs to showcase all the colorful ingredients, turning every spoonful into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers of this hearty Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe, store them in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days, making it easy to enjoy again with minimal effort.
Freezing
This soup freezes well, though it’s best to freeze without the garnishes to maintain texture. Pour into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. When thawing, do so overnight in the fridge for best results.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. You might need to add a splash of milk to bring the soup back to that perfect creamy consistency. Add fresh garnishes just before serving to keep that crispy bacon crunch.
FAQs
Can I use a different type of cheese?
Absolutely! While sharp cheddar is classic, you can experiment with cheeses like Gruyère or Monterey Jack for a different flavor profile. Just make sure it melts well to maintain that creamy texture.
Is there a way to make this soup vegetarian?
Yes! Simply skip the bacon or use a vegetarian bacon alternative. You can also add roasted vegetables or smoked paprika to enhance the smoky flavor without meat.
Can I make this soup dairy-free?
To make a dairy-free version, substitute the milk and sour cream with plant-based alternatives like oat milk and coconut yogurt. Use a dairy-free cheese or nutritional yeast for that cheesy flavor.
What if my soup is too thick?
No worries—just stir in a bit more milk or broth while reheating until you reach your desired consistency. The soup should be creamy but easy to ladle.
How long does it take to prepare this soup?
From start to finish, including baking the potatoes, expect about 1 hour and 15 minutes. Most of that time is hands-off while the potatoes bake, making this recipe perfect for multitasking.
Final Thoughts
This Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe is a beautiful celebration of simple ingredients coming together to create magic. Its cozy, comforting nature makes it a winner any day of the week, whether for a weeknight supper or a special occasion. Give this recipe a try—you might just find your new favorite bowl of joy.
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Creamy Baked Potato Soup with Crispy Bacon and Cheddar Recipe
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Description
This creamy baked potato soup is a comforting and flavorful dish featuring tender russet potatoes baked to perfection, smoky crispy bacon, and a rich, cheesy base. Enhanced with sautéed onions, a creamy roux, and garnished with green onions and extra cheddar, this soup is perfect for a hearty meal.
Ingredients
Potatoes and Base
- 4 large russet potatoes
- 1/4 cup butter
- 1 yellow onion, diced
- 1/4 cup all-purpose flour
- 4 cups whole milk
Add-ins and Garnishes
- 8 slices bacon
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Green onions, chopped (for garnish)
- Extra shredded cheddar (optional, for garnish)
- Dollop of sour cream (optional, for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F. Scrub and dry 4 large russet potatoes. Prick each potato with a fork and place them directly on the oven rack. Bake for 50-60 minutes until they are tender when pierced with a fork. Remove from the oven, let them cool slightly, then peel and roughly mash them, setting them aside.
- Cook the Bacon: While the potatoes are baking, cook 8 slices of bacon in a large pot or Dutch oven over medium heat until they are crispy. Once cooked, remove the bacon and drain on paper towels. When cooled, crumble the bacon into small pieces and set aside for garnish.
- Make the Base: In the same pot with the bacon drippings, add 1/4 cup butter and diced yellow onion. Sauté over medium heat for about 5 minutes until the onion becomes translucent and soft. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux, which will thicken the soup.
- Add Milk and Potatoes: Slowly whisk in 4 cups of whole milk, stirring continuously to avoid lumps. Add the roughly mashed potatoes into the pot and stir to combine. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken and the flavors to meld.
- Add Cheese and Sour Cream: Reduce the heat to low. Stir in 1 cup of sour cream and 1 1/2 cups shredded sharp cheddar cheese, mixing until the cheese has melted completely and the soup is smooth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tasting and adjusting as needed.
- Garnish and Serve: Ladle the creamy baked potato soup into bowls. Top each serving with crumbled crispy bacon, extra shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve hot and enjoy a comforting meal.
Notes
- For a thicker soup, use less milk or add more flour when making the roux.
- Russet potatoes are preferred due to their starchy texture which blends smoothly into the soup.
- Feel free to substitute sharp cheddar with a different cheese like Monterey Jack or Gruyère for variation.
- Leftover soup thickens when chilled; reheat gently adding a little milk or broth to loosen the consistency.
- Omit bacon and use vegetable oil or butter for a vegetarian version.
