Baked Potato Soup
Creamy, hearty baked potato soup with all the toppings! Note: The cooking time assumes your potatoes are already baked.
Servings servings
Equipment
Ingredients
- 4 tablespoons butter
- 2-3 cloves garlic minced
- ½ cup all purpose flour
- 4 ½ cups milk
- 1 14-ounce can chicken broth I like to have 2 cans on hand, more in notes
- 4 baking potatoes, medium about 2 ½ pounds baked*
- 1 ½ cups cheddar cheese, grated plus extra for topping
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¾ cups sour cream plus extra for topping, if desired
- ¼ cup sliced green onions plus extra for topping
- 4-6 slices bacon cooked and crumbled for soup, plus extra for topping. *I always cook a full pound of bacon because we like to have lots for topping!
Instructions
- Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds until fragrant.
- Add flour to pan and whisk to combine. It will be a somewhat crumbly paste. Slowly add milk a little at a time while immediately whisking constantly to eliminate lumps. Whisk until smooth. NOTE: At this point, if you find yourself with lumps- take the time to whisk vigorously, or use an immersion blender to smooth mixture. If all else fails, you could also place the mixture in a blender. Better to use one of these steps than to have a lumpy soup!
- Add chicken broth. Bring soup just to a low simmer and cook until thickened, stirring often, about 5 minutes. Because of the milk, this mixture can burn on the bottom of the pot if you aren't stirring pretty regularly.
- Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh. I like to do this right onto a cutting board so I can lightly smash them up.
- Add 1 ½ cups grated cheese to soup, along with salt and pepper and stir until cheese is melted.
- Remove pan from heat and stir in ¾ cup sour cream, ¼ cup green onions, and 4-6 strips of the crumbled bacon. Add additional salt and pepper to taste.
- Ladle into bowls and top with each serving with extra sour cream, onions, cheese, and bacon.
Notes
- Store cooled soup in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- I mention in the ingredient notes above that I like to have extra chicken broth on hand. This is a thick and hearty soup- if I need to stretch it, or if it's going to sit for a bit, I like to add extra broth. It's very flexible that way!
- Don’t have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 400℉ for 45-60 minutes, until a knife or fork easily pierces potatoes.
Nutrition
Serving: 1.5cups, Calories: 527kcal, Carbohydrates: 45g, Protein: 19g, Fat: 31g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 93mg, Sodium: 1003mg, Potassium: 982mg, Fiber: 2g, Sugar: 11g, Vitamin A: 1038IU, Vitamin C: 9mg, Calcium: 483mg, Iron: 2mg
Calories: 527kcal
Cost: $8
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