This is the BEST baked potato soup recipe I’ve ever made. A comforting, hearty soup with tender potatoes, crispy bacon, and shredded cheddar cheese, finished with classic baked potato toppings.
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside. Carefully soak up the excess bacon grease with a paper towel (or save for later) leaving about 2 tbsp behind in the pot.
2. Add the butter and diced onion to the pot, sautéing for about 5 minutes or until the onion softens. Stir in the minced garlic and cook for about 30 seconds, or until fragrant.
3. Add the flour and stir. Cook for about 1-2 minutes.
4. Slowly whisk in the heavy cream and milk in batches (about 1/3 at a time), followed by the chicken broth.
5. Season with salt, pepper, chicken bouillon, and cayenne. Stir well to combine.
6. Add the potatoes to the pot and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 15 minutes.
7. Reduce the heat to medium-low. Stir in the shredded cheddar cheese and cooked bacon (reserving a few tablespoons of each for topping) until the cheese has melted.
8. Mash the potatoes using a potato masher, whisk, or wooden spoon until you reach your desired consistency.
9. Serve immediately and top with additional cheddar cheese, sour cream, bacon, and green onions. Enjoy!
