Description
This baked potato soup is the ultimate comfort food—rich, creamy, and loaded withbeef cheddar, sour cream, and buttery mashed potatoes. It’s everything you love about a loaded baked potato turned into a cosy, soul-warming soup. Perfect for chilly evenings or when you just need a bowl of something that feels like a hug.
Ingredients
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4 large russet potatoes (about 900 g)
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¾ teaspoon salt (3.75 g)
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6 slices thick-cut beef (about 180 g)
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1 large yellow onion (about 200 g)
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3 cloves garlic, minced (about 9 g)
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2 tablespoons butter (28 g)
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¼ cup all-purpose flour (30 g)
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3½ cups chicken broth (830 ml)
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2 cups half and half (480 ml)
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¾ cup sour cream (180 g)
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½ teaspoon black pepper (1 g)
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2 cups shredded cheddar cheese (200 g)
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⅛ cup chives, finely diced (about 5 g)
Instructions
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Bring cheddar, sour cream, and half and half to room temperature.
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Cut bacon into pieces and cook in a large pot until crispy. Set aside and reserve 2 tbsp bacon fat.
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Peel and cube potatoes. Boil in salted water until fork-tender, drain, and mash gently.
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In the bacon fat, sauté onion until softened. Add garlic and butter, cook 1 minute.
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Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, scraping the pot.
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Slowly add half and half. Simmer, then stir in mashed potatoes.
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Add sour cream and black pepper. Blend if a smoother texture is preferred.
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Stir in cheese slowly until melted and smooth.
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Serve topped with chives and crispy beef
Notes
Room temp dairy blends better and prevents curdling.
For ultra-smooth texture, blend before adding cheese.
Leftovers thicken in the fridge—add milk or broth when reheating.
Freeze with caution—the texture may change due to dairy.
Vegetarian? Use veggie broth and skip bacon (try smoked paprika for flavor)
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American