Save to Pinterest There was this weekend in late October when the heating hadn't kicked in yet, and I wanted something that felt like a hug in a bowl. I had leftover baked potatoes sitting in the fridge and bacon that was about to expire. What started as a cleanup mission turned into the creamiest, most indulgent soup I'd made all year. My husband took one spoonful and asked if we could just have this every Sunday until spring.
I made this for a small dinner party once, and everyone went quiet after the first bite. One friend, who usually picks at soup, had two bowls and texted me the next morning asking for the recipe. It's become my go-to when I want to impress without spending hours in the kitchen. The smell of bacon and onions cooking together is enough to make people wander into the kitchen asking when dinner's ready.
Ingredients
- Russet potatoes: These are starchy and fluffy when baked, which helps thicken the soup naturally as they break down.
- Bacon: Use thick-cut if you can find it, the fat renders beautifully and the crispy pieces add the perfect salty crunch on top.
- Sharp cheddar cheese: Don't skimp here, the sharpness cuts through the cream and gives the soup its signature tang.
- Sour cream: This is what makes the soup taste like an actual loaded baked potato, not just potato soup with toppings.
- Whole milk and heavy cream: The combination keeps it rich but not too heavy, you want it creamy without feeling like you need a nap after.
- Chicken broth: Low-sodium is key so you can control the saltiness, especially with bacon and cheese in the mix.
- Smoked paprika: Just half a teaspoon adds a subtle smokiness that makes people wonder what your secret is.
- Yellow onion and garlic: These build the savory base, don't rush the onions or you'll lose that sweet depth.
- Green onions: Fresh and bright, they're the perfect contrast to all that richness.
Instructions
- Bake the potatoes:
- Pierce them all over with a fork so steam can escape, then bake at 400°F until a knife slides in easily, about 45 to 60 minutes. Let them cool just enough to handle, then peel off the skins and chop into chunky half-inch pieces.
- Cook the bacon:
- Lay the slices in a cold pot, then turn the heat to medium and let them slowly crisp up, which renders out more fat. Once they're golden and crunchy, pull them out, crumble them up, and leave about 2 tablespoons of that glorious bacon fat in the pot.
- Sauté the aromatics:
- Toss in the butter along with the diced onion and cook until the onion turns soft and translucent, about 3 to 4 minutes. Add the garlic and stir for just a minute until it smells amazing.
- Simmer the base:
- Pour in the chicken broth and bring it to a gentle simmer, then add your potato chunks, smoked paprika, salt, and pepper. Let it bubble away for 10 minutes, using a spoon to mash some of the potatoes against the side of the pot to thicken things up.
- Add the dairy:
- Turn the heat down to low and stir in the milk, heavy cream, and a cup of shredded cheddar until everything melts into a silky, cohesive soup. Fold in the sour cream and half the crumbled bacon, then taste and adjust your seasoning before serving.
- Serve and garnish:
- Ladle the soup into bowls and pile on the remaining cheddar, bacon, green onions, and an extra dollop of sour cream. This is the moment where it goes from soup to full-on comfort food.
Save to Pinterest One chilly evening, I served this to my mom, who's usually skeptical of anything I call easy. She scraped her bowl clean and asked if I'd written the recipe down yet. That's when I knew this wasn't just another weeknight dinner, it was something worth keeping. Now every time I make it, I think of her sitting at my kitchen table, bundled in a sweater, smiling over her second helping.
Make It Your Own
If you want a lighter version, swap Greek yogurt for the sour cream, it still tastes tangy and rich. I've also stirred in a pinch of cayenne when I wanted a little heat, and it worked beautifully against all that creaminess. For a vegetarian take, skip the bacon and use vegetable broth, then add smoked salt or a few drops of liquid smoke to bring back that depth.
Storing and Reheating
This soup keeps in the fridge for up to four days in an airtight container, and honestly, it tastes even better the next day once the flavors have melded. When you reheat it, do it gently over low heat and add a splash of milk or broth to loosen it up. I don't recommend freezing it because the dairy can separate and get weird, but if you must, leave out the sour cream and stir it in fresh after thawing.
Pairing Suggestions
I like serving this with a simple green salad dressed in lemon vinaigrette to cut through the richness. Crusty bread or buttery dinner rolls are perfect for dipping, and if you're feeling indulgent, garlic bread is never a bad idea. A crisp lager or a lightly oaked Chardonnay balances the creaminess beautifully.
- Serve with a handful of extra chives or parsley on top for a fresh pop of color.
- If you have leftover rotisserie chicken, shred some in for extra protein and heartiness.
- Don't forget to warm your bowls before serving, it keeps the soup hot longer and feels restaurant-quality.
Save to Pinterest This soup has become my cold-weather ritual, the kind of thing I make when I need to feel grounded and cared for. I hope it brings you the same kind of warmth it's brought to my kitchen.
Recipe FAQs
- → Can I prepare the potatoes ahead of time?
Yes, bake potatoes up to 24 hours in advance. Cool, peel, and store in the refrigerator. Add to the broth when ready to finish the soup.
- → How do I achieve the perfect creamy texture?
Gently break up some potato chunks while simmering to release starch, which naturally thickens the broth. For extra creaminess, blend a portion of the soup before adding final toppings.
- → What can I substitute for sour cream?
Greek yogurt works well for a lighter option, maintaining tanginess and creaminess. Use equal amounts as a one-to-one substitute.
- → Is this suitable for a gluten-free diet?
Yes, naturally gluten-free. Verify that chicken broth and shredded cheese carry certified gluten-free labels if strict avoidance is required.
- → Can I make this ahead and freeze it?
Cool completely before freezing in airtight containers for up to three months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally.
- → What garnish options enhance the flavor?
Green onions, crispy bacon bits, extra cheddar, and fresh sour cream are classic. Consider adding crispy fried shallots, fresh chives, or smoked paprika for variation.