Creamy Potato Soup

A Loaded Baked Potato in Every Spoonful

If you have ever looked at a loaded baked potato -- piled high with bacon, cheese, sour cream, and chives -- and thought, "I wish I could eat this with a spoon," then this soup is for you. It is thick, velvety, and loaded with all the toppings that make baked potatoes irresistible. On a cold evening, there is honestly nothing I would rather eat.

I make this soup at least once a month from October through March, and it never gets old.

Cooking the Bacon Base

Chop six slices of bacon and cook them in a large pot or Dutch oven over medium heat until they are perfectly crispy -- about 6 to 8 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel. Leave that gorgeous rendered bacon fat in the pot because it is going to be the flavor foundation of your soup.

Cook a diced onion and three cloves of minced garlic in the bacon fat for 3 to 4 minutes until softened and fragrant.

Building the Soup

Sprinkle three tablespoons of flour over the onions and stir for one minute to create a roux. This thickens the soup and gives it that creamy, full body. Gradually whisk in four cups of chicken broth, making sure there are no lumps. Add three pounds of peeled and diced Yukon Gold potatoes. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 18 minutes until the potatoes are fork-tender.

Creating That Perfect Texture

Using a potato masher, roughly mash about half the potatoes directly in the pot. This creates a thick, creamy base while leaving plenty of chunks for texture. Stir in one cup of heavy cream and half of the shredded cheddar until the cheese melts smoothly into the soup. Season generously with salt and pepper.

Loading Every Bowl

Ladle the soup into bowls and pile on the toppings: crispy bacon, more shredded cheddar, a generous dollop of sour cream, and a snowfall of fresh chives. For extra crunch, crumble some crispy fried onion strings on top.

Tina's Tips

• Yukon Golds are the best potato for this soup. They are naturally buttery and creamy, and they hold their shape better than russets when you want chunky texture.
• Mash only half the potatoes. This gives you the best of both worlds: a creamy base with satisfying chunks. Do not use an immersion blender unless you want baby food.
• Add the cheese off the heat. High heat makes cheese seize up and turn grainy. Pull the pot off the burner, then stir in the cheese until it melts smoothly.
• Garnish generously. The toppings are not optional -- they are half the experience. Be generous with the bacon, cheese, sour cream, and chives.
• Thin with broth when reheating. Potato soup thickens considerably as it cools. Add a splash of broth when reheating to bring back the perfect consistency.