Description
This creamy baked potato soup combines tender, fluffy baked potatoes with a flavorful blend of bacon, cheese, and sour cream for a comforting, hearty meal perfect for cozy dinners. The soup is enriched with sautéed onions and garlic, thickened with a roux, and simmered to perfection, delivering a rich texture and satisfying taste.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, baked and peeled
- 4 slices turkey bacon or regular bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
Optional Toppings
- Green onions, chopped
- Extra shredded cheddar cheese
- Additional crumbled bacon
Instructions
- Bake Potatoes: Preheat oven to 400°F (200°C). Bake the russet potatoes on a baking sheet for about 1 hour or until tender when pierced with a fork. Remove from oven and allow to cool slightly, then peel and roughly mash the potatoes and set aside.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Make Roux and Add Liquids: Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux, cooking for 1 to 2 minutes. Gradually whisk in the milk and chicken broth to avoid lumps. Bring the mixture to a gentle simmer, stirring frequently to thicken.
- Add Potatoes: Stir the mashed baked potatoes into the simmering liquid and continue cooking until the soup thickens, approximately 10 minutes, stirring occasionally to prevent sticking.
- Add Cheese and Sour Cream: Mix in the shredded cheddar cheese and sour cream until fully incorporated and creamy. Season with salt and pepper according to taste.
- Add Bacon and Simmer: Fold in the cooked and crumbled bacon gently. Let the soup simmer for another 2 to 3 minutes to blend flavors and heat through.
- Serve and Garnish: Ladle the hot soup into bowls. Top with optional additional cheese, green onions, and more bacon if desired. Serve immediately to enjoy the comforting warmth and flavors.
Notes
- You can substitute turkey bacon with regular bacon for a richer flavor.
- For a thicker soup, reduce the amount of milk or add a bit more flour when making the roux.
- Use low-fat or whole milk depending on your preference for creaminess and calorie content.
- To make the soup vegetarian, replace chicken broth with vegetable broth and omit bacon or use a smoky vegetarian bacon alternative.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
