Description
This creamy baked potato soup is a comforting and hearty dish made with tender russet potatoes, rich cheddar cheese, and a smooth blend of milk and broth. Ideal for chilly days, it combines the classic flavors of baked potato toppings into a warm, satisfying soup perfect for family dinners or casual gatherings.
Ingredients
Soup Base
- 4 large russet potatoes, baked and cooled
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 cup chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Toppings
- Chopped green onions
- Crumbled bacon
- Extra shredded cheddar cheese
Instructions
- Prepare Potatoes: Peel and roughly chop the baked russet potatoes, then set them aside for use in the soup.
- Sauté Onion and Garlic: Heat olive oil in a large pot over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Make Roux: Add unsalted butter to the pot and allow it to melt completely. Sprinkle in the all-purpose flour and whisk constantly for 1 to 2 minutes to create a roux, which will thicken the soup.
- Add Liquids: Slowly whisk in the whole milk followed by the chicken or vegetable broth, stirring continuously until the mixture is smooth and begins to slightly thicken.
- Incorporate Potatoes: Add the chopped baked potatoes to the pot and use a potato masher to break them down to your preferred soup consistency, leaving some chunks if desired.
- Finish Soup: Stir in shredded cheddar cheese, sour cream, salt, and black pepper. Cook the soup over low heat, stirring occasionally until everything is heated through and the soup is creamy and combined.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings such as chopped green onions, crumbled bacon, or extra cheese. Serve hot for a cozy meal.
Notes
- Make this soup vegetarian by using vegetable broth and omitting bacon toppings.
- For extra richness, substitute part of the milk with heavy cream.
- Leftovers tend to thicken in the refrigerator; thin with a splash of broth or milk when reheating.
