Description
This creamy and comforting Baked Potato Soup features tender russet potatoes blended into a rich, cheesy broth. Enhanced with onions, garlic, and a velvety roux base, it’s a perfect meal for chilly days. Customize with toppings like green onions, bacon, or extra cheese for a hearty, satisfying dish.
Ingredients
Scale
Main Ingredients
- 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 and cooled russet potatoes, then set them aside for later use.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Make Roux: Add the unsalted butter to the pot and allow it to melt completely. Sprinkle the all-purpose flour over the melted butter and whisk constantly for 1 to 2 minutes to form a smooth roux without browning.
- Add Liquids: Slowly pour in the whole milk while whisking to avoid lumps. Then, whisk in the chicken or vegetable broth. Continue stirring until the mixture becomes smooth and starts to thicken slightly.
- Incorporate Potatoes and Mash: Add the chopped baked potatoes to the pot. Using a potato masher, break down the potatoes to your preferred soup consistency—whether chunky or smooth.
- Finish Soup: Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Cook the soup over low heat, stirring occasionally until it is heated through and the cheese is fully melted and incorporated.
- Serve with Toppings: Ladle the soup into bowls and add your favorite optional toppings such as chopped green onions, crumbled bacon, or extra cheese for an added burst of flavor.
Notes
- Make this soup vegetarian by using vegetable broth and omitting bacon toppings.
- For extra richness, substitute some of the milk with heavy cream.
- Leftover soup tends to thicken after refrigeration; thin it with a splash of broth or milk when reheating.
- This soup can be prepared ahead and refrigerated for up to 3 days or frozen for up to 2 months.
