Baked Potato Soup Recipe
This creamy baked potato soup is the ultimate comfort food, packed with cheddar cheese, crispy bacon, and tangy sour cream. Perfect for a cozy meal, this hearty soup is easy to make and sure to satisfy. Serve it with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 6 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 1/4 cup chopped chives
- 1/2 cup cooked and crumbled bacon
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Bake potatoes for 1 hour until tender. Let them cool, then peel and mash.
- In a large pot, melt butter over medium heat. Stir in flour to create a roux, cooking for 1 minute.
- Gradually whisk in milk, continuing to stir until the mixture thickens.
- Add mashed potatoes to the pot and stir to combine.
- Mix in cheddar cheese, sour cream, salt, and pepper. Cook until cheese is melted and soup is heated through.
- Serve hot, garnished with chives and bacon.
Notes
- For extra creaminess, substitute half of the milk with heavy cream.
- Add a pinch of cayenne pepper for a slight kick.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
Find it online: https://sandyrecipes.com/baked-potato-soup-recipe/