Baked Potato Soup
Warm, hearty, and irresistibly creamy, this Baked Potato Soup is the ultimate comfort food that transforms a classic loaded baked potato into a spoon-worthy delight. Perfect for cozy evenings, this recipe features tender Russet potatoes blended with a rich roux of unsalted butter, chicken broth, and whole milk for a luxuriously smooth base. The addition of sharp cheddar cheese, tangy sour cream, and crispy bacon crumbles delivers indulgent flavor in every bite, while chopped green onions add a fresh, vibrant finish. Ready in just over an hour, this one-pot wonder is as simple as it is satisfying. It’s perfect for serving a crowd or enjoying as leftovers the next day. Garnish with your favorite baked potato toppings and savor the ultimate soup experience.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Sour cream
- 2 cups Sharp cheddar cheese, shredded
- 6 slices Cooked bacon, chopped
- 4 stalks Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, pierce them a few times with a fork, and bake them directly on the oven rack for 45-60 minutes, or until tender. Let the potatoes cool enough to handle.
Once cooled, scoop the flesh from the baked potatoes into a bowl and set it aside. Discard the skins or save them for another use.
In a large pot over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until smooth. Bring the mixture to a gentle simmer, allowing it to thicken slightly, about 5-7 minutes.
Stir in the potato flesh, mashing it lightly with the back of a spoon to break up larger chunks. This will create a creamy texture with small bits of potato throughout the soup.
Mix in the sour cream, shredded cheddar cheese, salt, and black pepper. Stir until the cheese is melted and the soup is evenly heated, about 3-5 minutes.
Taste and adjust seasonings, adding more salt or pepper if needed. If the soup is too thick, add a little more chicken broth or milk to reach your desired consistency.
To serve, ladle the soup into bowls and top with chopped bacon, green onions, and additional shredded cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 9.2 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 455 mg | 35% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1326 mg | 28% | |
*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.
