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Creamy Bacon Cheddar Baked Potato Soup

Ultimate comfort food bowl of creamy, cheesy baked potato soup loaded with crispy bacon and melted cheddar.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6-8 large baking potatoes peeled and cubed
  • 1 container sour cream
  • 1 box Velveeta cheese cut into chunks
  • 2 cubes chicken bouillon
  • 1/2 cup cheddar cheese finely shredded
  • 1/4 pound bacon cooked and broken into bits
  • as needed water just enough to cover potatoes
  • to taste salt and pepper

Equipment

  • Large stock pot
  • Ladle

Method
 

  1. Peel and cube 6-8 large baking potatoes, then place them in a large stock pot. Add chicken bouillon cubes and enough water to cover the potatoes.
  2. Bring to a boil and cook until fork-tender, about 30-40 minutes. Do not drain the water.
  3. Add Velveeta cheese in chunks and stir until completely melted.
  4. Fold in sour cream, season with salt and pepper, and gently heat until warmed through without boiling.
  5. Ladle soup into bowls and top each serving with finely shredded cheddar cheese and crispy bacon bits.

Notes

The starchy potato water adds creaminess—don't drain it!