Baked Potato Soup Recipe
Indulge in this rich and creamy baked potato soup, made with wholesome ingredients for a hearty meal. Perfect for family dinners or cozy nights in, this easy recipe is a must-try!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 6 medium russet potatoes, baked
- 4 slices of bacon, cooked and crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 tbsp all-purpose flour
- 3 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- Salt and pepper to taste
- Optional toppings: green onions, extra cheese, or croutons
Instructions
- Scoop the insides of the baked potatoes and set aside. Discard skins or save for another use.
- In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
- In the same pot, sauté onion and garlic until fragrant. Stir in flour to create a roux.
- Gradually add chicken broth and milk, stirring constantly to prevent lumps.
- Add the potato insides to the pot. Simmer for 10-15 minutes, breaking up large chunks.
- Stir in cheddar cheese, sour cream, salt, and pepper. Cook until cheese melts and soup thickens.
- Serve hot with crumbled bacon, green onions, or your favorite toppings.
Notes
- For a smoother soup, use an immersion blender before adding the cheese and sour cream.
- Adjust the consistency by adding more broth or milk if the soup is too thick.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
Find it online: https://elianarecipes.com/baked-potato-soup-recipe/