Baked Potato Cheddar Soup
Warm, cozy, and irresistibly creamy, this Baked Potato Cheddar Soup is the ultimate comfort food for chilly days. Featuring tender, oven-baked russet potatoes blended with sharp cheddar cheese, a touch of sour cream, and aromatic sautéed onions and garlic, this recipe delivers rich, velvety goodness in every spoonful. A quick homemade roux adds thickness, while chunky potato bits offer delightful texture. Perfectly seasoned and topped with crispy bacon, fresh green onions, and extra cheese, this hearty soup is sure to satisfy. Ready in just over an hour and packed with comforting flavors, this dish makes an ideal dinner served with crusty bread or a crisp side salad. Whether you're looking for a cozy family meal or a satisfying cold-weather treat, this easy baked potato soup recipe is guaranteed to please.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, sliced green onions
- 4 slices, cooked and crumbled bacon
Instructions
Preheat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and wrap them in foil. Bake for 1 hour or until tender. Let the potatoes cool, then peel and cut them into bite-sized cubes.
In a large pot over medium heat, melt the butter. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2 minutes to remove the raw flour taste.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the milk and bring the mixture to a gentle simmer, stirring frequently.
Add the cubed baked potatoes to the pot. Use a potato masher to mash some of the potatoes, leaving others chunky for texture.
Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Continue heating until the cheese is fully melted and the soup is creamy and smooth. Do not bring to a boil, as it may cause the dairy to separate.
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with sliced green onions, crumbled bacon, and extra shredded cheddar cheese, if desired.
Serve immediately with crusty bread or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
3368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 105.1 g | 526% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 8239 mg | 358% | |
| Total Carbohydrate | 344.2 g | 125% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 54.9 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 2676 mg | 206% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 8180 mg | 174% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
