Cheddar Baked Potato Soup Recipe

There are few things that bring comfort quite like a hearty bowl of soup, and when it’s as rich and creamy as Cheddar Baked Potato Soup, it’s nothing short of heavenly. This recipe takes everything we love about baked potatoes-crispy skin, creamy potato goodness, and sharp cheddar-and combines it into a smooth, flavorful soup that’s perfect for a cozy meal or a casual family dinner.

Baked potato soup is one of those dishes that has been around for years, yet it never loses its charm. The beauty of it lies in its simplicity-potatoes, cheese, and a creamy base, all brought together in a satisfying, soul-warming dish. If you’re a fan of loaded baked potatoes, then this soup is going to be your new favorite comfort food.

Not only is this recipe incredibly easy to make, but it’s also customizable to suit your tastes. Add some crispy bacon, throw in extra cheese, or get creative with toppings. The possibilities are endless, and the outcome is always delicious.

Cheddar Baked Potato Soup Recipe

Let’s dive into how to make this delightful soup. The combination of crispy bacon, tangy cheddar, and velvety potatoes is what gives this dish its signature richness. Whether you’re serving it on a chilly night or as a side at a gathering, you’re sure to impress.

Ingredients Needed

For this indulgent, creamy cheddar baked potato soup, you’ll need:

• 6 medium russet potatoes (peeled and diced)
• 1 medium onion (diced)
• 4 cloves of garlic (minced)
• 4 cups of chicken broth (or vegetable broth for a vegetarian version)
• 2 cups of whole milk (you can also use half-and-half for a richer flavor)
• 2 cups of shredded sharp cheddar cheese
• 1/2 cup sour cream (for added creaminess and tang)
• 4 slices of bacon (cooked and crumbled, optional but highly recommended)
• 2 tablespoons of unsalted butter
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Chopped green onions (for garnish)
• Chives or parsley (optional garnish)

Cooking Instructions

Here’s a step-by-step guide to bring this delicious soup to life:

1. Prepare the Ingredients: Start by peeling and dicing the potatoes into bite-sized cubes. Set them aside in a bowl. Dice the onion and mince the garlic as well.
2. Cook the Bacon (if using): In a large soup pot or Dutch oven, heat the bacon over medium heat until crispy. Once cooked, remove the bacon and set it aside on a paper towel to drain excess fat. Crumble the bacon once cooled.
3. Sauté the Aromatics: In the same pot, add the butter and olive oil. Once the butter is melted, sauté the diced onions until they’re soft and translucent-this should take about 5 minutes. Add the garlic and cook for another minute until fragrant.
4. Cook the Potatoes: Add the diced potatoes to the pot, and pour in the chicken broth. Bring everything to a simmer and cook until the potatoes are tender-around 10-15 minutes. The potatoes should be soft and easily pierced with a fork.
5. Blend the Soup (Optional): If you prefer a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, you can transfer about half of the soup to a blender, puree it, and then return it to the pot.
6. Add Dairy and Cheese: Lower the heat, and stir in the milk (or half-and-half) and sour cream. Continue stirring until the soup is smooth and creamy. Slowly add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is velvety.
7. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper. Remember, the cheese and bacon add saltiness, so be mindful when seasoning.
8. Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and extra cheese if desired.
9. Enjoy: Serve hot, ideally with a slice of crusty bread for dipping!

Ingredient Insights

• Russet Potatoes: The backbone of this soup. Russets are ideal because they break down and become creamy when cooked, creating a rich base for the soup. Their starchy nature gives the soup that thick, comforting texture.
• Sharp Cheddar Cheese: This cheese is what brings the signature sharp and tangy flavor to the soup. It melts beautifully, creating a smooth texture without being overly greasy. You can also experiment with different types of cheddar, like extra sharp or even white cheddar, to suit your taste.
• Sour Cream: Sour cream adds a slight tanginess that balances the richness of the cheese and milk. It’s the secret ingredient that makes the soup extra creamy and luxurious.
• Bacon: Bacon is an optional but highly recommended ingredient. It adds a salty, smoky crunch that complements the creamy soup perfectly. You could also use pancetta or prosciutto for a different twist.

Expert Tips

1. For a Thicker Soup: If you prefer a thicker soup, after cooking the potatoes, you can mash some of them directly in the pot with a potato masher. This will thicken the base without the need for extra flour or cornstarch.
2. Use an Immersion Blender: If you don’t mind a smoother soup, an immersion blender works wonders here. You don’t have to blend it completely, just enough to create a creamy consistency without losing all the texture from the potatoes.
3. Make it a Meal: For a more filling soup, add in some shredded rotisserie chicken or a handful of cooked vegetables like broccoli or corn. These additions will make it even heartier, turning it into a one-pot meal.
4. Low-Fat Version: You can reduce the calories by using lower-fat cheese, milk, or even Greek yogurt instead of sour cream. Just be aware that it might not be as rich as the original version.

Recipe Variations

This Cheddar Baked Potato Soup is incredibly versatile, and you can make it your own with some creative swaps or additions:

• Loaded Baked Potato Soup: Add extras like sautéed mushrooms, crumbled sausage, or shredded chicken. You can also throw in some steamed broccoli for a vegetable-packed version.
• Spicy Kick: If you like a bit of heat, try adding some diced jalapeños or a pinch of cayenne pepper to the mix. You could even drizzle some hot sauce over the top for an extra zing.
• Vegan Version: For a plant-based soup, use a non-dairy milk (like coconut milk or almond milk), nutritional yeast instead of cheese, and skip the bacon. You can still use vegan sour cream to add that creamy texture.
• Cheesy Bacon and Chive Biscuits: Pair your soup with some homemade or store-bought cheesy biscuits. The savory flavor of cheese and bacon will complement the soup perfectly.

Final Words

There’s something so satisfying about digging into a bowl of creamy, cheesy cheddar baked potato soup. It’s comforting, filling, and offers a perfect balance of flavors. Whether you’re cooking for a family dinner, hosting friends, or simply treating yourself to a bowl of something indulgent, this recipe will surely become a go-to in your cooking repertoire.