Ultimate Baked Potato Soup
Indulge in the velvety richness of the Ultimate Baked Potato Soup, a comforting classic that redefines cozy dinners. This creamy soup is packed with hearty chunks of baked Russet potatoes, crispy crumbled bacon, and a luxurious blend of whole milk, heavy cream, and sharp cheddar cheese. A hint of sour cream adds tangy depth, while green onions provide a fresh finish. The base of this soup is crafted with a roux for a perfectly smooth texture, and mashing some of the potatoes directly in the pot creates natural thickness. With just 20 minutes of prep and a one-pot cooking process, this irresistible soup is the ultimate solution for chilly evenings. Garnish generously and serve it alongside crusty bread for an unforgettable meal that will keep your family coming back for more.
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Recipe Information
Ingredients
- 5 large Russet potatoes
- 8 slices Bacon
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 0.5 cup Green onions, chopped
- 0.5 cup Sour cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly, prick them a few times with a fork, and bake for 50-60 minutes until they are tender. Let them cool slightly, then peel and dice into bite-sized pieces. Set aside.
While the potatoes are baking, cook the bacon in a large pot over medium heat until crisp. Remove the bacon and crumble into pieces. Leave about 2 tablespoons of bacon grease in the pot.
Add butter to the pot with the bacon grease and melt it over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, forming a paste.
Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Cook the mixture for about 5 minutes until it begins to thicken.
Stir in the milk and heavy cream, and continue to cook over medium heat, allowing the soup to thicken slightly—this should take about 5-7 minutes.
Lower the heat and add the diced potatoes to the soup base. Use a potato masher to mash a few of them directly in the pot to help thicken the soup slightly, leaving most of the pieces intact for texture.
Stir in 1 1/2 cups of shredded cheddar cheese, sour cream, salt, and black pepper until the cheese is fully melted and the soup is creamy.
Serve warm, garnished with crumbled bacon, remaining cheddar cheese, and chopped green onions.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 1146 mg | 50% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 434 mg | 33% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 1576 mg | 34% | |
*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.
