Description
This creamy baked potato soup is a comforting and hearty meal perfect for chilly days. Featuring tender baked russet potatoes simmered in a rich broth with sautéed onions and garlic, and finished with creamy milk, heavy cream, sharp cheddar cheese, and smoky bacon, it’s a classic crowd-pleaser that’s easy to make and full of flavor.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Dairy and Seasonings
- 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 and dry the russet potatoes, then pierce each one several times with a fork to allow steam to escape during baking. Place the potatoes directly on the oven rack and bake for 60 minutes or until tender when pierced with a fork. Once baked, let them cool slightly, peel off the skins, and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, making sure not to let the garlic burn.
- Make the Soup Base: Sprinkle the all-purpose flour over the cooked onions and garlic, stirring constantly to evenly coat them. Gradually pour in the chicken broth while whisking to prevent lumps. Bring this mixture to a simmer and cook for about 5 minutes until it thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the liquid back to a gentle simmer, then add the chopped baked potatoes to the pot.
- Simmer the Soup: Let the soup cook for 10 to 15 minutes, stirring occasionally, allowing the flavors to meld and the soup to thicken to your preferred consistency.
- Finish the Soup: Remove the pot from the heat and stir in the shredded cheddar cheese and sour cream. Mix until the cheese melts completely and the soup is creamy and well combined.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled cooked bacon, chopped green onions, and extra shredded cheddar cheese if desired. Serve immediately while warm and enjoy.
Notes
- For a vegetarian option, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon.
- If you prefer a thicker soup, mash some of the potatoes in the soup while simmering.
- To make this soup gluten free, replace all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk if needed to loosen the soup.
