Description
This comforting Baked Potato Soup combines creamy potatoes with savory bacon and cheddar cheese for a rich and flavorful meal. With a smooth base made from a buttery roux and chicken broth, enriched by milk and sour cream, this hearty soup is perfect for chilly days or anytime you crave a classic, homestyle dish.
Ingredients
Scale
Main Ingredients
- 4 russet potatoes, baked and scooped
- 6 slices bacon, cooked and crumbled
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 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
- 2 green onions or chives, chopped (for garnish)
Instructions
- Prepare the base: In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion is 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 to ensure the mixture remains smooth without lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Use a spoon to mash them slightly, creating texture in the soup. Stir in the sour cream and shredded cheddar cheese, mixing well until the cheese is melted and the soup becomes creamy.
- Season: Taste the soup and season with salt and black pepper according to your preference.
- Serve: Ladle the soup into individual bowls. Garnish each serving with crumbled cooked bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra richness.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- Baking the potatoes ahead of time saves preparation time when making the soup.
- Use half-and-half instead of whole milk for a richer soup, or substitute with a dairy-free alternative for lactose intolerance.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- To make the soup thicker, use less liquid or add an extra tablespoon of flour when making the roux.
