Chive topped baked potato soup captures everything people love about a loaded baked potato in a bowl, with mashed russets, crisp bacon, sharp cheddar, sour cream, and fresh chives. It takes fifteen minutes to prepare, simmers for thirty, and serves six.
Bacon drippings flavor the onion and garlic, a quick flour roux thickens the broth and milk, and half of the potatoes are crushed right in the pot to make the soup thick and rustic. Cream, sour cream, and cheese finish it, and chives bring a fresh, mild onion bite.
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Why This Chive Topped Baked Potato Soup Recipe Works
Crushing only half of the potatoes gives a creamy base with plenty of tender chunks left to bite into.
Cooking the onion in bacon drippings builds a smoky foundation that tastes like a real baked potato with toppings.
Heavy cream and sour cream together make the soup rich without being heavy, and chives add a fresh finish.
Ingredients for Chive Topped Baked Potato Soup
- The soup uses six slices of thick cut bacon, three tablespoons of unsalted butter, one finely diced yellow onion, three minced garlic cloves, and a third of a cup of flour.
- Add three pounds of peeled russet potatoes cut into half inch pieces, four cups of chicken broth, two cups of whole milk, half a cup of heavy cream, one cup of sour cream, two cups of shredded sharp cheddar, and a quarter cup of sliced chives.
Russet potatoes. Their starch turns soft and creamy and thickens the soup.
Bacon. It adds smoke, salt, and crunch.
Flour roux. It thickens the broth and milk into a smooth base.
Cream and sour cream. They add richness and gentle tang.
Chives. They bring a fresh, mild onion flavor.
How to Make Chive Topped Baked Potato Soup
1. Cook the bacon. Cook the diced bacon in a large pot over medium heat until crisp, move it to a paper towel, and keep two tablespoons of drippings in the pot.
2. Soften the onion. Add the butter and onion and cook for four minutes until translucent, then add the garlic for one minute.
3. Make the roux. Whisk in the flour and cook for two minutes to remove the raw taste.
4. Add the liquid. Pour in the broth and milk slowly, whisking constantly to prevent lumps.
5. Simmer. Add the potatoes, bring to a gentle boil, and simmer for fifteen to twenty minutes until fork tender, then crush about half of them with a masher.
6. Finish. Stir in the cream, sour cream, and one and a half cups of cheddar until melted, season with salt and pepper, and top with bacon, cheddar, and chives.
Peel the potatoes and cut them evenly so they cook at the same pace. Smaller pieces break down faster and thicken the soup, while larger ones keep their shape. Half inch pieces strike a good balance, giving some pieces that mash easily and others that stay intact.
Add the sour cream and cheese off the heat or on very low heat. Dairy that boils can curdle and turn grainy. Stir in the cheddar a handful at a time so each addition melts before the next one goes in, and hold back some for sprinkling over the finished bowls.
How to Serve Chive Topped Baked Potato Soup
Serve the soup in warm bowls with extra bacon, cheddar, and chives on top, plus crusty bread or a simple salad. For more potato soup ideas, try cheddar gruyere potato soup, hash brown potato cheese soup, corn chowder with bacon, or creamy slow cooked broccoli soup.
How to Store and Reheat Chive Topped Baked Potato Soup
Refrigerate leftovers in an airtight container for up to four days, keeping the toppings separate. Reheat on the stove over medium low heat, stirring and adding a splash of milk or broth as needed. The soup can be frozen for up to three months, though the texture is smoothest if you freeze it before adding the sour cream.
Tips and Variations for Chive Topped Baked Potato Soup
Flag the allergens. This soup contains milk, wheat, and pork, and bacon or broth can carry added allergens, so check every label.
Do not taste a hot spoonful. Let each spoonful cool before you taste it, since thick potato soup holds heat and can burn.
Check the temperature. Reheated soup should reach 165 degrees F before serving.
Use russets. Their starch thickens the soup.
Crush less. Mash fewer potatoes for a chunkier soup.
Add heat. A dash of hot sauce goes well.
Save toppings. Add them at the table for crunch.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of soups.
For a lighter soup, replace the heavy cream with more milk and use reduced fat sour cream. The soup will be slightly thinner but still creamy, and the potatoes provide most of the body. Check the salt before adding more, because the bacon, broth, and cheese already bring plenty.
If you want a smoother soup, blend part of it with an immersion blender before adding the dairy, leaving some chunks for texture. You can also bake a few extra potatoes, scoop out the flesh, and stir it in for a true baked potato flavor that tastes slightly roasted.
Frequently Asked Questions About Chive Topped Baked Potato Soup
How do you thicken chive topped baked potato soup?
Crush more of the potatoes or simmer a few minutes longer before adding the dairy.
Can you make chive topped baked potato soup ahead of time?
Yes. Make it a day early and add fresh toppings when serving.
Can you freeze chive topped baked potato soup?
Yes, for up to three months, preferably before adding the sour cream.
Can I use red potatoes?
Yes, but the soup will be less thick than with russets.
What can I use instead of bacon?
Smoked sausage or sauteed mushrooms work well.
Chive Topped Baked Potato Soup
Equipment
- Large pot
- Potato Masher
- Whisk
Ingredients
- 6 slices thick cut bacon diced
- 3 tbsp unsalted butter
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- ⅓ cup all purpose flour
- 3 lb russet potatoes peeled and cut into 1/2 inch pieces
- 4 cups chicken broth
- 2 cups whole milk
- ½ cup heavy cream
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese divided
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup sliced fresh chives
Instructions
- Cook. Cook 6 slices diced bacon until crisp and keep 2 tablespoons of drippings.
- Soften. Cook 1 diced onion in 3 tablespoons butter, add 3 minced garlic cloves, and whisk in 1/3 cup flour.
- Simmer. Whisk in 4 cups broth and 2 cups milk, add 3 pounds potatoes, and simmer 15 to 20 minutes.
- Crush. Crush about half of the potatoes with a masher.
- Finish. Stir in 1/2 cup cream, 1 cup sour cream, 1 1/2 cups of the 2 cups cheddar, 1/2 teaspoon salt, and 1/2 teaspoon pepper and top with the bacon, 1/4 cup chives, and the remaining 1/2 cup cheddar.
