Description
A straightforward recipe for creamy, hearty baked potato soup loaded with classic toppings.
Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream, plus more for topping
- Salt and black pepper to taste
- Chopped green onions, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork. Bake for 45 to 60 minutes, or until tender. Let cool slightly, then scoop out the potato flesh, leaving the skins behind. Set the flesh aside.
- In a large pot, cook the bacon over medium heat until crisp. Remove the bacon and set aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add the chopped onion to the pot and cook in the grease until soft, about 5 minutes.
- Add the butter to the pot. Once melted, whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer.
- Stir in the milk and heavy cream. Heat through, but do not boil.
- Add the reserved potato flesh to the soup. Mash the potatoes slightly with a potato masher or the back of a spoon until you reach your desired consistency.
- Stir in the cheddar cheese and 1/2 cup of sour cream until the cheese melts and the soup is smooth.
- Season with salt and pepper.
- Serve the soup hot, topped with crumbled bacon, extra sour cream, and chopped green onions.
Notes
- You can bake the potato skins until crisp and crumble them for an extra topping.
- For a thicker soup, let it simmer uncovered for a few extra minutes after adding the potatoes.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 8
- Sodium: 650
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 75
Keywords: baked potato soup, potato soup, loaded soup, cheddar soup, creamy soup, comfort food