Description
This comforting Baked Potato Soup is a creamy, cheesy delight packed with tender baked potatoes, savory bacon, and a flavorful blend of onions and garlic. Perfect for a cozy meal, it’s topped with shredded cheddar, crispy bacon, and fresh green onions for an irresistible finish.
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
- 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
Instructions
- Prepare the base: In a large pot, melt the 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 to 2 minutes, stirring constantly to form a roux that will thicken the soup.
- Add liquids: Gradually whisk in the chicken broth, ensuring no lumps remain. Then pour in the milk or half-and-half and bring the mixture to a gentle simmer. Continue cooking for about 10 minutes while stirring occasionally until the soup thickens slightly.
- Incorporate potatoes: Add the scooped baked potatoes to the soup pot. Use a spoon to mash some of the potatoes slightly for texture. Stir in the sour cream and shredded cheddar cheese until the cheese is fully melted and the soup reaches a creamy consistency.
- Season: Taste the soup and adjust the seasoning by adding salt and black pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with crumbled bacon, chopped green onions or chives, and extra shredded cheddar cheese if desired. Serve hot for best flavor.
Notes
- You can prepare the baked potatoes in advance to save time.
- Use half-and-half for a richer soup or whole milk for a lighter version.
- For a vegetarian option, substitute vegetable broth and omit bacon.
- Adjust thickness by adding more broth or milk as desired.
- Leftover soup stores well in the refrigerator for 3 days.
