Baked Potato Soup With Cheddar & Bacon

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


  • 2 medium russet potatoes
  • (about 1/2 lb. each)
  • 4 tablespoons unsalted butter
  • 2 medium leeks (white and light green parts), sliced and rinsed well
  • 2 medium cloves garlic, minced
  • Kosher salt and freshly ground
  • black pepper
  • 2 s homemade or low-salt canned
  • chicken broth
  • 4 thick slices bacon, cut into 1/2-inch dice
  • 1/2 milk
  • 1/2 sour cream
  • 1 (about 1/4 lb.) grated sharp Cheddar (see Note)
  • 2 tablespoons thinly sliced scallion greens or chives


Heat oven to 375°. Scrub potatoes, pat dry, and pierce several times with fork. Set them directly on oven rack and bake until very tender, about 1 hour. Let cool completely on cooling rack. Melt butter in soup pot over medium-low heat. Add leeks and garlic, season with salt, and cook, stirring occasionally, until softened, about 10 minutes. Add chicken broth and 2 cups water. Simmer until leeks are very tender, about 20 minutes. Meanwhile, cook bacon over medium heat, stirring occasionally, until browned and crisp. Transfer to paper-towel lined plate to drain. Cut one of cooled potatoes in half lengthwise and scoop flesh out in one piece from each half. Cut flesh into 1/2-inch cubes and set aside. Coarsely chop potato skin and entire remaining potato and add to pot with leeks. Puree contents of pot in batches in a blender until very smooth. Return soup to a clean pot and reheat over medium low. Whisk together milk and sour cream and then whisk this into soup, along with 1/2 cup of the Cheddar cheese. Stir in diced potato. Season with salt and pepper. Serve garnished with remaining Cheddar cheese, bacon bits, and the scallions or chives. Makes 4-1 1/2 cup servings.
Note: Sharp cheese works well in this soup because it melts smoothly. Extra sharp will give you a more pronounced flavor but because of the lower moisture content, the soup will be less smooth.
Creamy soup that tastes like a loaded baked potato. Scrub potatoes well since They’re used skin and all.

Pin This Recipe on Pinterest Share on Facebook Tweet Recipe


Get our Top Stories in Your Inbox

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories