Description
Creamy homemade baked potato soup combines rustic comfort with hearty ingredients from traditional American kitchens. Cheese, bacon, and green onions elevate this classic soup, making each spoonful a warm embrace you’ll savor until the last delicious bite.
Ingredients
Scale
Main Ingredients:
- 6 large russet potatoes, baked and peeled
- 4 cups (950 milliliters) chicken broth
- 2 cups (475 milliliters) milk
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 grams) shredded cheddar cheese
Protein and Toppings:
- 6 slices bacon, cooked and crumbled
Thickening and Seasoning Ingredients:
- 1/2 cup (115 grams) unsalted butter
- 1/4 cup (30 grams) all-purpose flour
- 1/2 cup (120 grams) sour cream
- 1/4 cup (25 grams) green onions, chopped
- Salt and pepper, to taste
Instructions
- Warm butter in a spacious cooking vessel over medium-high heat until completely melted and bubbling.
- Sprinkle flour into the melted butter, whisking vigorously to create a smooth, golden roux that develops a rich, nutty aroma.
- Pour chicken broth into the roux gradually, continuously stirring to eliminate any potential lumps and create a silky base.
- Allow the mixture to reach a gentle boil, then reduce temperature to a low simmer, maintaining a smooth consistency.
- Incorporate milk and heavy cream, stirring consistently until the liquid transforms into a velvety, thickened texture.
- Break down baked potatoes into rustic chunks, then fold them into the simmering liquid, ensuring even distribution throughout the soup.
- Introduce shredded cheddar cheese, stirring until completely melted and integrated, creating a luxurious, creamy foundation.
- Season with salt and pepper, adjusting to taste and stirring thoroughly to blend all flavors.
- Dollop sour cream into the soup, gently swirling to create a rich, tangy undertone.
- Garnish with crispy bacon bits, finely chopped green onions, and an additional sprinkle of cheese for a final flourish.
- Serve immediately while piping hot, ensuring maximum flavor and optimal creamy consistency.
Notes
- Swap regular flour with cornstarch or gluten-free flour blend to create a roux that’s safe for those with gluten sensitivities.
- Use starchy russet potatoes for the creamiest texture, ensuring they’re fully baked and tender before mashing into the soup.
- Roast garlic or add a dash of smoked paprika to elevate the soup’s depth and complexity without overwhelming the classic potato soup profile.
- Replace heavy cream with half-and-half or whole milk to reduce calories while maintaining a rich, satisfying consistency.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 313 kcal
- Sugar: 3 g
- Sodium: 370 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 65 mg