Description
Indulge in the creamy, comforting goodness of this Baked Potato Soup. Loaded with tender baked potatoes, savory bacon, and gooey cheddar cheese, this soup is a satisfying meal on its own.
Ingredients
Scale
Baked Potatoes:
- 4 large russet potatoes, baked and peeled
Soup Base:
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions or chives
Instructions
- Bake the Potatoes: Preheat oven to 400°F (200°C). Bake potatoes for about 1 hour until tender. Peel and roughly mash or cube them.
- Prepare the Soup Base: In a large pot, sauté onions in olive oil until soft. Add garlic, cook for 30 seconds. Melt butter, whisk in flour to form a roux. Gradually add milk and chicken broth, whisk until slightly thickened. Stir in potatoes, sour cream, cheese, salt, pepper, and paprika. Simmer for 10-15 minutes.
- Serve: Adjust seasoning, serve hot topped with bacon, green onions, and extra cheese.
Notes
- You can blend part of the soup for a smoother texture or leave it chunky.
- Use Greek yogurt as a lighter alternative to sour cream.
- Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 65mg
