The Best Baked Potato Soup Ever
Cozy up with a bowl of rich and creamy indulgence with "The Best Baked Potato Soup Ever"—a comfort food favorite that’s as hearty as it is delicious. This recipe transforms perfectly baked Russet potatoes into a velvety, stick-to-your-ribs soup, layered with savory flavors from sautéed onions, minced garlic, and a roux-based chicken broth. A luscious blend of whole milk, sour cream, and melted cheddar cheese creates the ultimate creamy texture, while smoky crumbled bacon and fresh chives add the perfect finishing touch. Ready in just an hour and loaded with pantry staples, this soul-warming dish is ideal for chilly nights or as a satisfying family dinner. Get ready to savor the perfect balance of creaminess, texture, and bold flavors in every spoonful!
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic, minced
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 6 slices Cooked bacon, crumbled
- 0.25 cup Chives, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika
Instructions
Preheat your oven to 400°F (200°C). Scrub and pierce the potatoes with a fork several times. Place them on a baking sheet and bake for 60 minutes, or until fork-tender. Let them cool slightly, then peel and roughly mash them, leaving some small chunks for texture.
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the onions and garlic, stirring constantly, to create a roux. Cook for 1 minute.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Stir in the mashed potatoes and gradually add the milk. Cook the soup over medium heat, stirring occasionally, for about 10 minutes, until warmed through.
Reduce the heat to low, then stir in the sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook just until the cheese is melted and the soup is creamy. Do not let it boil.
Ladle the soup into bowls and top with crumbled bacon, more shredded cheddar cheese, and chopped chives. Serve hot and enjoy!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 20.5 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 1196 mg | 52% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.3 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 470 mg | 36% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 1563 mg | 33% | |
*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.
