Fancy Baked Potato Soup
Indulge in the creamy, comforting flavors of Fancy Baked Potato Soup, the ultimate bowl of warmth and indulgence. This hearty recipe transforms oven-baked Russet potatoes into a velvety soup, enriched with a roux-based base of butter, sautéed onions, garlic, and chicken broth. A luxurious blend of whole milk, heavy cream, and melted cheddar cheese creates a rich, creamy texture, while a dollop of sour cream adds a tangy depth. Garnished with crispy crumbled bacon, fresh chives, and an extra sprinkle of cheese, this soup feels like a fully loaded baked potato in every spoonful. Perfect for cozy evenings, this one-pot meal pairs comfort and elegance, making it ideal for family dinners or entertaining guests. Whether you're craving classic potato soup or looking for a rich twist, this recipe is your go-to for comfort food with flair. Keywords: Fancy Baked Potato Soup, creamy potato soup, loaded potato soup recipe, one-pot meal, comfort food.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 3 cloves (minced) Garlic
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 1.5 cups (shredded) Cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup (crumbled) Cooked bacon
- 2 tablespoons (chopped) Chives
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Wash the Russet potatoes thoroughly, pierce them with a fork a few times, and place them directly on the oven rack. Bake for 50-60 minutes until tender. Allow them to cool enough to handle.
While the potatoes bake, heat a large pot or Dutch oven over medium heat and melt the butter. Add the diced onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and sauté for another 1 minute.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually pour in the chicken broth while whisking to prevent lumps. Bring the mixture to a gentle simmer.
Once the potatoes are cool, cut them in half and scoop the flesh into a bowl, discarding the skins. Mash the potato flesh roughly so it remains slightly chunky.
Add the mashed potatoes, milk, and heavy cream to the pot. Stir well to combine and bring the mixture back to a simmer. Allow it to cook for 10 minutes, stirring occasionally.
Stir in the shredded cheddar cheese and sour cream until melted and fully incorporated. Taste the soup and season with salt and black pepper to your liking.
Ladle the soup into bowls and top with crumbled bacon, chopped chives, and extra shredded cheese, if desired. Serve warm and enjoy your Fancy Baked Potato Soup!
Nutrition Facts
Calories |
4139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 238.6 g | 306% | |
| Saturated Fat | 136.3 g | 682% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 7565 mg | 329% | |
| Total Carbohydrate | 356.6 g | 130% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 52.1 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1790 mg | 138% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 9350 mg | 199% | |
*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.
