Description
This creamy and comforting Baked Potato Soup combines tender baked potatoes with a rich blend of cheese, sour cream, and savory seasonings. Perfectly suited for chilly fall days, this hearty soup offers a velvety texture and customizable toppings that make it a cozy meal to enjoy with family and friends.
Ingredients
Scale
Main Ingredients
- 4 large russet potatoes, baked and peeled
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups whole milk or half-and-half
- 1 cup sour cream
- 1 ½ cups shredded sharp cheddar cheese
- Salt and pepper, to taste
Optional Toppings
- Cooked bacon
- Green onions
- Extra shredded cheddar cheese
- Chives
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Pierce the russet potatoes with a fork several times, place them directly on the oven rack, and bake for 45 to 50 minutes until tender. Let them cool, then peel and roughly mash the potatoes.
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely diced yellow onion and sauté for about 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently to avoid burning.
- Make the Roux: Sprinkle the all-purpose flour over the butter and onion mixture. Stir constantly for 1 to 2 minutes until the flour is golden and fully combined, forming a roux that will thicken the soup.
- Add Liquids and Potatoes: Slowly whisk in the chicken broth, ensuring no lumps form. Stir in the milk (or half-and-half) and the mashed potatoes. Allow the soup to simmer gently, stirring occasionally to prevent sticking and promote even cooking.
- Add Cheese and Sour Cream: Reduce the heat to low, then stir in the shredded sharp cheddar cheese and sour cream. Mix until the cheese has melted completely and the soup is smooth and creamy. Season to taste with salt and freshly ground black pepper.
- Serve and Garnish: Ladle the hot soup into bowls. Top with your favorite optional toppings such as cooked bacon, extra shredded cheese, chopped green onions, or fresh chives. Serve immediately for a warm, comforting meal.
Notes
- Bake the potatoes the day before to save time; store peeled mashed potatoes in the refrigerator until ready to use.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the thickness of the soup by adding more broth or milk if desired.
- Use sharp cheddar cheese for maximum flavor impact; mild cheddar can be substituted for a gentler taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid curdling.
