Velvety smooth, loaded with cheddar and crispy bacon, this classic baked potato soup is comfort food at its coziest.

Scale

4 medium Russet potatoes, baked and peeled

6 slices bacon, chopped

3 tbsp unsalted butter

¼ cup all-purpose flour

2 ½ cups chicken broth (low-sodium)

2 cups whole milk

½ cup heavy cream

1 ½ cups sharp cheddar cheese, shredded

Salt and black pepper, to taste

Optional: ½ tsp garlic powder, ½ tsp onion powder

Toppings: extra cheese, green onions, bacon bits, sour cream

Bake the Potatoes

Preheat oven to 400°F (200°C). Bake potatoes for 50–60 minutes until fork-tender. Let cool, then peel and mash or cube.

Cook the Bacon

In a large pot, cook bacon until crispy. Remove with a slotted spoon and set aside. Leave 1–2 tbsp bacon fat in the pot.

Make the Roux

Add butter to the pot. Once melted, whisk in flour and cook for 1–2 minutes until bubbly and golden.

Add Liquids

Slowly whisk in chicken broth and milk, stirring constantly. Simmer until thickened, about 5–7 minutes.

Add Potatoes & Cream

Stir in mashed or cubed potatoes and heavy cream. Use an immersion blender for a smooth texture or leave it chunky.

Finish with Cheese

Turn off heat and stir in cheddar cheese until melted. Season with salt, pepper, and optional garlic/onion powder.

Serve & Garnish

Ladle into bowls and top with extra bacon, cheese, green onions, or sour cream as desired.

Make-Ahead Tip: Bake potatoes up to 2 days in advance and store them in the fridge to cut down prep time.