Description
This hearty Baked Potato Soup combines tender baked russet potatoes with a creamy broth made from chicken stock, milk, and heavy cream. Enhanced with sautéed onions and garlic, thickened with flour, and seasoned with smoked paprika, salt, and pepper, this comforting soup is finished with sharp cheddar cheese, sour cream, and crispy bacon toppings for the perfect warming meal.
Ingredients
Scale
Vegetables & Dairy
- 4 large russet potatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
Broth & Seasonings
- 1 tablespoon olive oil
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Protein & Toppings
- 6 slices bacon, cooked and crumbled
Instructions
- Bake Potatoes: Preheat the oven to 400°F (200°C). Wash, dry, and pierce the potatoes with a fork. Place them directly on the oven rack and bake for 60 minutes until tender. Allow to cool slightly, then peel and chop the potatoes into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Create Roux and Add Broth: Sprinkle the flour over the onions and garlic, stirring well to coat. Gradually whisk in the chicken broth, bringing the mixture to a simmer. Continue cooking for 5 minutes until the soup base thickens slightly.
- Add Dairy and Seasonings: Stir in milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer before adding the chopped baked potatoes.
- Simmer the Soup: Cook the soup for 10-15 minutes, stirring occasionally, until it thickens to your desired consistency and the flavors meld together.
- Finish Soup with Cheese and Sour Cream: Remove the pot from heat and stir in shredded cheddar cheese and sour cream until melted and fully combined, creating a creamy texture.
- Serve and Garnish: Ladle the soup into bowls and top with crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve hot for a cozy meal.
Notes
- To make this soup vegetarian, substitute vegetable broth for chicken broth and omit the bacon or use a vegetarian alternative.
- Baking the potatoes ahead of time and refrigerating them can save prep time on the day of cooking.
- Adjust thickness by adding more milk or broth if the soup becomes too thick during simmering.
- For a smoother texture, blend a portion of the soup before adding cheese and sour cream.
- To reduce fat, substitute half-and-half for heavy cream or use reduced-fat cheese and sour cream options.
