Description
This creamy and comforting Baked Potato Soup features tender russet potatoes blended into a rich and cheesy base, enhanced with crispy bacon and fresh green onions for garnish. Perfect for a cozy meal, this soup combines sautéed onions and garlic, a smooth roux, and a blend of milk and sour cream to create a luscious texture and deep flavor, ready in just 45 minutes.
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 butter over medium heat. Add chopped onion and minced garlic, sautéing until translucent and fragrant, about 5 minutes.
- Make the roux: Stir in the flour, cooking for 1-2 minutes to form a roux that will thicken the soup. Gradually whisk in the chicken broth, ensuring the mixture is smooth and lump-free.
- Add liquids: Pour in the milk or half-and-half, bringing the soup to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly and flavors meld.
- Incorporate potatoes: Add the scooped baked potatoes to the pot. Mash them slightly with a spoon or potato masher to create a creamy texture with some chunkiness. Stir in sour cream and shredded cheddar cheese until the cheese has melted and the soup becomes rich and creamy.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as needed to enhance the flavors.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and texture.
Notes
- Baking the potatoes ahead of time can save preparation time.
- Use half-and-half instead of whole milk for a richer soup.
- For added texture, reserve some bacon to sprinkle on top as garnish.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently.
- For a vegetarian version, substitute vegetable broth and omit bacon or use vegetarian bacon alternatives.
