Description
This hearty Baked Potato Soup is a creamy, comforting dish perfect for chilly days. Made with baked russet potatoes, crispy bacon, sautéed onions, and melted cheddar cheese, this soup combines rich flavors and smooth textures in every spoonful. A perfect meal for gatherings or cozy family dinners, it’s easy to prepare and sure to satisfy.
Ingredients
Scale
Potatoes and Toppings
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 2 green onions or chives, chopped (for garnish)
- Additional shredded cheddar cheese (optional, for garnish)
Soup Base
- 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
Instructions
- Prepare the base: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing them until they become translucent and fragrant, about 5 minutes. This step builds the flavorful foundation for the soup.
- Make the roux: Stir in the flour and cook for 1-2 minutes to form a roux. This helps thicken the soup later on. Be sure to whisk continuously to avoid lumps.
- Add liquids: Gradually whisk in the chicken broth to keep the mixture smooth. Then pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for around 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon to create a creamy texture with some chunks remaining. Then stir in the sour cream and shredded cheddar cheese until the cheese fully melts and the soup is creamy and rich.
- Season: Taste the soup and adjust the seasoning with salt and black pepper to your preference.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled bacon, chopped green onions or chives, and extra shredded cheddar cheese if desired for added flavor and texture.
Notes
- For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
- Use half-and-half instead of whole milk for a richer texture.
- Ensure the potatoes are fully baked before scooping to get the best texture and flavor.
- Adjust the thickness of the soup by adding more broth or milk if needed.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
