Cheesy Baked Potato Soup
Warm, creamy, and irresistibly indulgent, Cheesy Baked Potato Soup is the ultimate comfort food for cozy nights. This recipe combines the hearty goodness of oven-baked russet potatoes with a velvety base made from butter, milk, and sharp cheddar cheese, creating a luxuriously rich soup that's loaded with flavor. Garnished with crispy bacon, tangy sour cream, and fresh green onions, every bowl is a perfect balance of creamy and savory. The mashed potato chunks add delightful texture, making this dish both satisfying and soul-soothing. With just 20 minutes of prep and simple ingredients, this one-pot wonder will quickly become a family favorite. Whether served as a main course or an appetizer, it's a crowd-pleaser that's perfect for weeknight meals or special gatherings.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 0.5 cup Sour cream
- 2 cups, shredded Sharp cheddar cheese
- 6 slices, crumbled Cooked bacon
- 3 stalks, sliced Green onions
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Bake the potatoes for 45-50 minutes or until tender. Let them cool slightly, then peel and cube them into bite-sized pieces.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat slightly and bring the mixture to a gentle simmer.
Lower the heat again and stir in the milk. Add the cubed potatoes to the pot and use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.
Mix the sour cream into the soup until well combined. Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.
Season the soup with salt and black pepper to taste. Let the soup simmer for 10-15 minutes, stirring occasionally, until thickened.
Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and additional shredded cheese if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
3460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 106.6 g | 533% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 7287 mg | 317% | |
| Total Carbohydrate | 345.4 g | 126% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 53.0 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 2717 mg | 209% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 8877 mg | 189% | |
*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.
