Description
This creamy and comforting Baked Potato Soup combines tender baked potatoes, rich cheddar cheese, crispy bacon, and a flavorful blend of onions and garlic for a hearty meal. Perfect for chilly days, this soup offers a deliciously smooth base thickened with a homemade roux and enriched with sour cream and milk.
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. Sauté them until the onions are translucent and the garlic is fragrant, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for 1-2 minutes to form a roux, which will thicken the soup. Gradually whisk in the chicken broth, ensuring a smooth mixture without lumps.
- Add liquids: Pour in the whole milk or half-and-half. Bring the soup to a gentle simmer and cook for about 10 minutes, stirring occasionally, until the soup slightly thickens.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon to create texture. Stir in the sour cream and shredded cheddar cheese until the cheese melts and the soup becomes creamy.
- Season: Taste the soup and adjust seasoning with salt and black pepper as needed.
- Serve: Ladle the soup into bowls. Garnish with the crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and presentation.
Notes
- Use russet potatoes for the best texture and starch content.
- Baking the potatoes ahead of time is recommended to streamline preparation.
- For a thicker soup, use slightly less milk or simmer a little longer to reduce.
- Substitute chicken broth with vegetable broth for a vegetarian adaptation (omit bacon as well).
- Leftover soup can be refrigerated for 3-4 days and reheated gently on the stovetop.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
