Description
This creamy and comforting Baked Potato Soup combines tender baked russet potatoes with a savory base of sautéed onions, garlic, and a buttery roux. Enriched with chicken broth, milk, sour cream, and plenty of cheddar cheese, it’s finished with crispy bacon and fresh green onions for a deliciously hearty meal perfect for any occasion.
Ingredients
Scale
Soup Base
- 4 russet potatoes, baked and scooped
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
Toppings
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux which will help thicken the soup. Gradually whisk in the chicken broth, making sure the mixture remains smooth without lumps.
- Add liquids: Pour in the whole milk or half-and-half, then bring the soup to a gentle simmer. Continue cooking for about 10 minutes, stirring occasionally until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot and mash them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese has melted and the soup becomes creamy.
- Season: Taste the soup and season with salt and black pepper as needed, adjusting to your preference.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired.
Notes
- Use russet potatoes for best texture and flavor.
- Baking the potatoes ahead of time saves prep time when making the soup.
- For a richer soup, use half-and-half instead of whole milk.
- Adjust the thickness of the soup by adding more broth or milk to reach your preferred consistency.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
