Cheddar’s Baked Potato Soup Recipe: Creamy Comfort in a Bowl

I’ve perfected a creamy baked potato soup recipe that captures the comforting essence of Cheddar’s famous dish. This rich and velvety soup is loaded with tender potatoes, savory bacon, and a blend of cheeses that will become your new favorite comfort food.

Ready in under an hour, this comforting soup delivers a restaurant-quality experience at home. With simple ingredients and straightforward instructions, you’ll achieve a creamy texture and deep flavor that rivals your favorite restaurant versions.

Ingredients for Cheddars Baked Potato Soup

Simple ingredients come together to create this rich, velvety baked potato soup.

For the best flavor, use high-quality ingredients like sharp cheddar and thick-cut bacon. Russet potatoes work best for their starchy texture. You can find them at most grocery stores like Walmart or Whole Foods.

No heavy cream? Half-and-half is a good substitute, or mix milk with a tablespoon of flour to thicken. For a lighter version, use less cheese or a combination of cheddar and Monterey Jack. The bacon can be cooked ahead and stored in the fridge for up to 3 days.

This soup stores well in the fridge for up to 5 days and freezes nicely for 3 months. Reheat gently on the stovetop, adding a splash of cream if needed to restore creaminess. Freezing tips: portion into individual servings for easy reheating.

Step-by-Step Instructions for Creamy Baked Potato Soup

Let’s create this comforting soup together – rich, creamy, and full of flavor.

Step 1: Bake the Russet Potatoes Until Tender

Preheat your oven to 400°F. Scrub the 2.5 lb Russet Potatoes clean and dry them thoroughly. Poke a few holes in each potato with a fork to allow steam to escape. Rub them lightly with a small amount of the 4 tbsp Unsalted Butter and place them directly on the middle rack. Bake for 45-60 minutes until they’re tender when pierced with a fork. The baking time may vary depending on the size of your potatoes, so start checking at 45 minutes.

Once the potatoes are done, remove them from the oven and let them cool until they’re easy to handle. This step is crucial as it allows the potatoes to release their moisture, making the soup creamy.

Step 2: Cook the Bacon and Sauté the Aromatics

While the potatoes are baking, cook the 6 slices Bacon Slices in a large pot over medium heat until crispy. Flip the bacon halfway through cooking to ensure even crispiness. Once crispy, remove the bacon from the pot and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot as it adds a rich flavor to the soup.

Add the remaining 4 tbsp Unsalted Butter to the pot with the bacon fat. Once melted, add the 1 whole Yellow Onion, diced, and cook until it’s soft and translucent, stirring occasionally. This should take about 5-7 minutes. Then, add the 4 cloves Garlic Cloves, minced, and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Step 3: Create the Roux and Add the Broth

Sprinkle the 2 tbsp All-Purpose Flour over the onion and garlic mixture in the pot. Stir constantly for 1-2 minutes to cook the flour, creating a roux that will thicken the soup. The mixture should be lightly golden and have a nutty aroma.

Gradually pour in the 2 cups Chicken Broth, whisking continuously to avoid lumps. Bring the mixture to a simmer and let it cook for 2-3 minutes until it thickens. The soup should coat the back of a spoon.

Step 4: Finish with Cream and Cheese

Peel the baked potatoes and add them to the pot. Mash them slightly with a potato masher to break them down into the soup. Pour in the 1 cup Heavy Cream and stir to combine. Let the soup simmer gently for 5-7 minutes until heated through.

Stir in the 2 cups Cheddar Cheese until melted and smooth. Season the soup with the 1 tsp Salt and 0.5 tsp Black Pepper. Taste and adjust the seasoning as needed.

Step 5: Serve with Toppings

Ladle the soup into bowls and top with crumbled bacon, chopped 0.25 cup Green Onions, and additional shredded cheese if desired. Serve hot and enjoy the creamy, comforting goodness.

Dietary Considerations for cheddars baked potato soup

Making It Gluten-Free

This baked potato soup is naturally gluten-free if you use a gluten-free chicken broth and ensure your bacon is free from gluten-containing ingredients. I always check the labels on my chicken broth and bacon to be sure.

Keto and Low-Carb Adaptations

To make this soup keto-friendly, replace the all-purpose flour with almond flour or another low-carb thickener. Use full-fat coconut milk instead of heavy cream for a dairy-free keto option. Be mindful of the potatoes – while they’re a key ingredient, they’re high in carbs, so consider reducing the amount or using a lower-carb potato variety. 🌱

Dairy-Free Modifications

For a dairy-free version, substitute the butter with a non-dairy alternative like vegan butter or coconut oil. Replace the heavy cream with a non-dairy creamer or coconut cream. Use a dairy-free cheese alternative to maintain the cheesy flavor without the dairy. You can also experiment with nutritional yeast for a cheesy flavor.

Other Dietary Considerations

If you’re watching your sodium intake, use low-sodium chicken broth and be cautious with the amount of salt you add. For a vegetarian version, omit the bacon or replace it with a vegetarian alternative like tempeh bacon or mushroom bacon. You can also add more vegetables like diced carrots or celery for added nutrition.

Storage and Reheating Tips

This soup stores well in the fridge for up to 5 days and can be frozen for 3 months. When reheating, do so gently on the stovetop and add a splash of cream or milk if needed to restore the creamy texture. If frozen, thaw overnight in the fridge before reheating. ❄️

Frequently Asked Questions