SaveLoaded Baked Potato Soup
Thick, creamy potato soup topped with bacon, cheddar, sour cream, and chives. A baked potato in soup form.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $10.00 · $1.67/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 5 large russet potatoes (peeled and cubed)
- 6 slices bacon (chopped)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 1/2 cup sharp cheddar cheese (shredded)
- 2 tbsp unsalted butter
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp fresh chives (chopped)
Instructions
- 1
Cook chopped bacon in a large pot over medium heat until crispy, about 6-7 minutes. Remove bacon with a slotted spoon and set aside on paper towels. Leave 2 tbsp bacon fat in the pot.
6 slices bacon - 2
Add butter to bacon fat. Cook onion 4 minutes until soft. Add garlic, cook 30 seconds. Add cubed potatoes and chicken broth. Bring to a boil, then reduce to a simmer. Cook 15-18 minutes until potatoes are fork-tender.
2 tbsp unsalted butter1 medium yellow onion3 cloves garlic5 large russet potatoes4 cup chicken broth - 3
Mash about half the potatoes with a potato masher for a thick, chunky texture. Stir in heavy cream, sour cream, 1 cup cheddar, salt, and pepper. Heat through 3-4 minutes — do not boil.
1 cup heavy cream1/2 cup sour cream1 cup sharp cheddar cheese1 tsp salt1/2 tsp black pepper - 4
Ladle into bowls. Top each with remaining cheddar, crumbled bacon, a dollop of sour cream, and chives.
1/2 cup sharp cheddar cheese3 tbsp fresh chives
Pairs With
Oaked California Chardonnay
Buttery richness matches the creamy soup
Dry Irish stout like Guinness
Roasty and creamy, classic winter comfort pairing
Coffee, Irish whiskey, cream
Warm, boozy, and creamy — winter comfort in a glass
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Easy-going rock, country, and the kind of music that pairs with burgers and cold beer.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Mash only half the potatoes for the best texture — some chunks, some creaminess.
- •Russet potatoes break down better than waxy potatoes like Yukon Gold.
Substitutions
- heavy cream → whole milk + 2 tbsp butter
- bacon → turkey bacon
- sour cream → Greek yogurt
Leftovers
Refrigerate up to 4 days. Reheat on stovetop over low heat, adding a splash of broth if too thick.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
