Description
This hearty Baked Potato Soup recipe is a comforting and creamy dish featuring tender baked russet potatoes blended into a flavorful base of sautéed onions, garlic, chicken broth, milk, and cream. Topped with shredded cheddar, crispy bacon, sour cream, and green onions, this soup makes for a perfect warm meal on chilly days.
Ingredients
Potatoes
- 4 large russet potatoes
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
Liquids & Seasonings
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash, dry, and pierce the russet potatoes with a fork to allow steam to escape during baking. Place them directly on the oven rack and bake for 60 minutes, or until they are tender when pierced with a knife. Remove from oven, let cool, then peel off the skins and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant, making sure not to burn the garlic.
- Make the Soup Base: Sprinkle 1/4 cup of all-purpose flour over the sautéed onions and garlic. Stir continuously to coat the vegetables with flour, cooking for 1-2 minutes to remove the raw flour taste. Gradually whisk in 4 cups of chicken broth, blending smoothly, then bring the mixture to a simmer. Let it cook for 5 minutes until it slightly thickens.
- Add Dairy and Seasonings: Stir in 2 cups of milk, 1 cup heavy cream, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon smoked paprika. Bring the mixture to a gentle simmer and then add the chopped baked potatoes to the pot.
- Simmer the Soup: Continue cooking the soup for 10 to 15 minutes, stirring occasionally to prevent sticking. This allows the soup to thicken and the flavors to meld together.
- Finish the Soup: Remove the pot from heat and stir in 1 cup of shredded cheddar cheese and 1/2 cup sour cream until fully melted and well combined, resulting in a rich and creamy texture.
- Serve: Ladle the hot soup into bowls and garnish each serving with crispy crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately while warm.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
- You can prepare the baked potatoes a day ahead to save time when making the soup.
- Adjust the thickness of the soup by adding more broth or milk if it becomes too thick.
- Leftover soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For extra smoky flavor, use smoked cheddar cheese or add a dash of liquid smoke.
