Description
This comforting baked potato soup features tender russet potatoes baked to perfection, then combined with a rich and creamy base made from chicken broth, milk, and cream. Enhanced with sautéed onions and garlic, finished with cheddar cheese, sour cream, and crispy bacon toppings, this hearty soup is perfect for a cozy meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat the oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes until tender. Once cooled, peel and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Make the Soup Base: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly to coat evenly. Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer and cook for 5 minutes until it thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer, then add the chopped baked potatoes to the pot.
- Simmer the Soup: Cook the soup for 10 to 15 minutes, stirring occasionally, allowing it to thicken to your preferred consistency and for the flavors to meld.
- Finish the Soup: Remove the pot from heat. Stir in the shredded cheddar cheese and sour cream until fully melted and combined, creating a creamy and smooth texture.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled cooked bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately while warm.
Notes
- Russet potatoes are ideal for baking and provide a fluffy texture perfect for soups.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon.
- To make this soup gluten-free, use a gluten-free flour blend instead of all-purpose flour.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on stovetop.
- Add a splash of hot sauce or cooked jalapeños for a spicier twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
