Description
All the flavors of a steakhouse baked potato—now in a spoonable, creamy soup. Bacon, chives, cheddar, and sour cream turn fluffy russets into the ultimate cozy dinner.
Ingredients
- 6 medium russet potatoes (about 3 lb), scrubbed
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth (plus more to thin)
- 1 1/2 cups whole milk
- 1 cup heavy cream (or half-and-half)
- 1 cup sharp cheddar, freshly grated (plus more to serve)
- 1/2 cup sour cream (or plain Greek yogurt)
- 3 tbsp unsalted butter
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- 1/4 tsp garlic powder (optional)
- Chives/green onions, extra bacon, cheddar, sour cream for topping
Instructions
1. Bake potatoes at 425°F for 45–60 minutes, until very tender. Cool slightly, split, and scoop flesh into a bowl (reserve a few crisp skins for garnish, optional).
2. Cook bacon in a Dutch oven over medium until crisp; remove to a paper towel-lined plate. Leave 2 tbsp drippings in pot.
3. Add onion; cook 5–6 minutes until translucent. Stir in garlic 30 seconds.
4. Pour in broth and bring to a simmer. Add baked potato flesh, butter, salt, pepper, and optional spices. Simmer 10 minutes, breaking up potatoes.
5. Blend with immersion blender until smooth (or mash for rustic texture).
6. Stir in milk and cream; warm gently without boiling. Off heat, fold in cheddar and sour cream until silky. Adjust seasoning and thin with broth as needed.
7. Serve with bacon, cheddar, chives, and a dollop of sour cream. Add hot sauce if desired.
Notes
Make ahead: Soup thickens in the fridge—loosen with broth or milk when reheating.
Freeze the base before adding dairy for best texture; add cheese and sour cream after reheating.
Use freshly grated cheddar for the smoothest finish.
For extra protein, stir in shredded rotisserie chicken at the end.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 75mg