Baked Potato Soup

5 from 4 votes

Baked potato soup combines Russet potatoes, sour cream, and cheddar in a creamy soup that's topped with chives, crumbled bacon, and more cheese and sour cream.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings:

Author: James Delmage and Tara

Ingredients

4 large Russet potatoes peeled and cubed
6 slices thick cut bacon cut into 1-inch squares
3 tablespoons butter
1 large onion diced
4 cloves garlic minced
1/2 cup dry white wine
1/4 cup flour
4 cups low-sodium chicken stock
1 cup heavy cream
2 cups medium cheddar cheese shredded, divided
1 1/4 cups sour cream plus more for topping
salt and pepper to taste
1 ounce chives minced

Instructions

Add the potatoes to a large pot and cover with water. Mix in 1 tablespoon of salt and bring to a boil. Once potatoes are fork tender, drain and set aside.
Meanwhile, heat a large Dutch oven to medium heat and cook the bacon until crisp (about 7-10 minutes) then remove to a plate with a slotted spoon. Leave 3 tablespoons of bacon fat in the pot.
Next, turn the heat to medium-low and add the butter and onions to the pot and cook until soft (about 5-7 minutes). Add the garlic and cook until fragrant (about 1 minute).
Add the wine and bring to a boil for 1 minute while scraping the bottom of the pot to remove any brown bits. Then reduce the heat to medium and add the flour. Cook the flour for 1 minute stirring to thoroughly incorporate.
Next, add the low-sodium chicken stock and the potatoes and again bring to a boil. Once boiling, lower the heat to a simmer. Simmer until the potatoes are very soft (about 10-12 minutes).
Next, add the cream. Stir and simmer until well incorporated (about 3 minutes).
Turn off the heat and add the sour cream, and 1 1/2 cups of cheddar cheese. Taste test and adjust salt and pepper to taste. For a soup with more texture, use a potato masher or leave it as is. For a creamier soup use an immersion blender.
Top each bowl of soup with the chives, the remaining cheddar cheese, crumbled bacon, and additional sour cream. Enjoy!

Notes

Makes 6 large bowls or about 8 cups.
If the soup is too thick just add water or low-sodium chicken stock to thin it out.
Leftovers can be saved for up to 3 days and can be reheated in the microwave or on the stovetop.

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