Description
This comforting Baked Potato Soup features creamy mashed russet potatoes blended with savory onion, garlic, and a cheesy broth base. Topped with crispy bacon and fresh green onions, this warm and hearty soup is perfect for chilly days or whenever you crave a rich, flavorful bowl of comfort food.
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. Sauté for about 5 minutes until the onions become translucent and fragrant, forming a flavorful foundation for the soup.
- Make the roux: Stir in the all-purpose flour, cooking for 1 to 2 minutes to form a roux. This step helps thicken the soup. Gradually whisk in the chicken broth, ensuring the mixture is smooth with no lumps.
- Add liquids: Pour in the whole milk or half-and-half and bring the soup to a gentle simmer. Allow it to cook for 10 minutes, stirring occasionally, so the soup thickens slightly and the flavors meld.
- Incorporate potatoes: Add the scooped baked russet potatoes to the pot. Mash them slightly with a spoon to create a creamy yet textured consistency. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup is rich and creamy.
- Season: Taste the soup and adjust the seasoning with salt and black pepper as needed to balance the flavors.
- Serve: Ladle the soup into bowls and garnish each serving with the crumbled crispy bacon, chopped green onions or chives, and additional shredded cheddar cheese if desired for extra flavor and presentation.
Notes
- For a thicker soup, use less milk or let the soup simmer a bit longer to reduce.
- To make it vegetarian, substitute chicken broth with vegetable broth and omit bacon or use a vegetarian bacon alternative.
- This soup can be made in advance and reheated gently on the stovetop; add extra milk if it thickens too much when stored.
- Use freshly baked potatoes rather than boiled for the best flavor and texture.
- For a dairy-free version, substitute milk and sour cream with plant-based alternatives.
