Restaurant Style Baked Potato Soup
Indulge in the creamy perfection of Restaurant Style Baked Potato Soup, a comforting classic that brings the flavors of your favorite eatery to your kitchen. This rich and hearty soup is made with fluffy baked Russet potatoes, a velvety roux, and a luscious blend of whole milk, heavy cream, and shredded cheddar cheese. Seasoned to perfection with garlic powder, salt, and black pepper, every spoonful offers the perfect balance of decadence and savory goodness. Topped with crispy crumbled bacon, a dollop of sour cream, and fresh chopped scallions, it’s the ultimate crowd-pleaser for chilly nights or cozy gatherings. With just 20 minutes of prep and plenty of customizable toppings, this baked potato soup recipe is a restaurant-quality dish you’ll want to make again and again.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Shredded cheddar cheese
- 6 slices Cooked bacon, crumbled
- 4 stalks Scallions, chopped
- 0.5 cup Sour cream
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 400°F (204°C). Wash the potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet and bake for 50-60 minutes, or until tender when pierced with a knife.
Once the potatoes are cool enough to handle, peel off the skins and mash the insides roughly with a fork. Set the mashed potatoes aside.
In a large pot over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux. Do not let it brown.
Slowly whisk in the chicken broth and cook until slightly thickened, about 2-3 minutes.
Stir in the milk and heavy cream, and continue to cook over medium-low heat, stirring occasionally, until the mixture is smooth and heated through.
Add the mashed potatoes to the pot, stirring to combine. Then, add the salt, black pepper, and garlic powder. Simmer the soup for 10-15 minutes, stirring occasionally.
Carefully stir in the shredded cheddar cheese and half of the cooked bacon. Continue cooking until the cheese is fully melted and integrated into the soup.
Taste and adjust seasoning as needed. If the soup is too thick, you can add more chicken broth or milk to reach your desired consistency.
Serve the soup hot in bowls. Top each serving with a dollop of sour cream, a sprinkle of the remaining bacon, chopped scallions, and extra shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.4 g | 286% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 6802 mg | 296% | |
| Total Carbohydrate | 331.3 g | 120% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 48.8 g | ||
| Protein | 118.2 g | 236% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1919 mg | 148% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 8767 mg | 187% | |
*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.
