Scrumptious Baked Potato Soup
Warm, hearty, and irresistibly creamy, this Scrumptious Baked Potato Soup is the ultimate comfort food for any season. Made with perfectly baked Russet potatoes, melted cheddar cheese, and a velvety blend of whole milk and heavy cream, this soup is a rich and satisfying meal in a bowl. The addition of crumbled bacon and fresh green onion adds a savory crunch and vibrant flavor, while simple ingredients like minced garlic and diced onion create an aromatic base. Easy to prepare in just over an hour, this recipe is perfect for weeknight dinners or cozy gatherings. Serve it with a side of crusty bread for dipping and savor the ultimate potato soup experience. Keywords: baked potato soup, creamy soup recipe, comfort food, loaded potato soup, family dinner ideas, easy soup recipes.
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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 Heavy cream
- 1.5 cups (shredded) Cheddar cheese
- 0.5 cup Sour cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 6 slices (crumbled) Cooked bacon
- 3 stalks (sliced) Green onions
Instructions
Preheat your oven to 400°F (200°C). Wash the potatoes thoroughly and pierce each one several times with a fork. Place them directly on the oven rack and bake for 50-60 minutes, or until soft. Allow them to cool slightly, then peel and cut them into bite-sized chunks.
In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Stir in the milk and heavy cream, and add the peeled, cubed potatoes to the pot. Use a potato masher to break some of the potato chunks, leaving some pieces for texture.
Add the shredded cheddar cheese, sour cream, salt, and black pepper to the soup. Stir until the cheese melts completely and the soup is creamy and smooth.
Adjust the seasoning to taste. Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, and extra shredded cheese if desired.
Serve immediately and enjoy your Scrumptious Baked Potato Soup!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1071 mg | 47% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 8.8 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 368 mg | 28% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1344 mg | 29% | |
*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.
