Jeans Baked Potato Soup
Indulge in the rich, comforting flavors of Jeans Baked Potato Soup, a homestyle favorite that transforms simple pantry staples into a creamy, decadent meal. Featuring oven-baked russet potatoes for a perfectly tender base, this soup is thickened with a velvety roux and enriched with milk, heavy cream, and melted cheddar cheese for an irresistibly smooth texture. Savory bites of crumbled bacon, tangy sour cream, and bright green onions elevate each spoonful, while the blend of garlic and gently sautéed onions infuses every drop with depth and warmth. Easy to prepare in just over an hour, this hearty soup is perfect for cool weather dinners or family gatherings. Serve it up with extra cheese and toppings for a dish that’s as customizable as it is satisfying.
Smart Nutrition Tracking with SnapCalorie
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 Milk
- 1 cup Heavy cream
- 2 cups Shredded cheddar cheese
- 6 slices, crumbled Cooked bacon
- 0.5 cup Sour cream
- 0.33 cup, 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 the potatoes thoroughly, pierce each with a fork, and bake them directly on the oven rack for 50-60 minutes until tender. Set aside to cool slightly.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour into the pot, stirring constantly for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually pour in the chicken broth while stirring to combine the roux. Bring the mixture to a gentle simmer.
Once the potatoes are cool enough to handle, scoop the flesh out of the skins and roughly mash it, leaving some chunks for texture. Add the mashed potatoes to the soup.
Stir in the milk, heavy cream, salt, and black pepper. Bring the soup to a simmer and cook for 10-15 minutes, stirring occasionally to avoid sticking.
Mix in the shredded cheddar cheese until it melts and fully combines with the soup.
Ladle the soup into bowls and garnish with crumbled bacon, a dollop of sour cream, green onions, and additional cheddar cheese if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 26.1 g | 130% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1145 mg | 50% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.7 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 438 mg | 34% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1320 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.
