Description
This creamy baked potato soup is a comforting and hearty dish perfect for chilly days. Featuring tender russet potatoes baked to perfection, sautéed onions and garlic, and a rich blend of chicken broth, milk, and cream, this soup is thickened with flour and seasoned with smoked paprika, salt, and pepper. Finished with cheddar cheese, sour cream, crispy bacon, and fresh green onions, it makes a satisfying meal for six.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Sauté Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Dairy
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Seasonings
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Garnishes
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Thoroughly wash and dry the russet potatoes, then pierce each potato several times with a fork. Place the potatoes directly on the oven rack and bake for 60 minutes, or until they are tender when pierced with a knife. Once done, allow them to cool slightly, then 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 it until it becomes soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute to release its aroma without browning.
- Make the Soup Base: Sprinkle the all-purpose flour evenly over the cooked onions and garlic. Stir continuously to coat the mixture and cook out the raw flour taste. Gradually whisk in the chicken broth, ensuring no lumps form, and bring the mixture to a simmer. Let it cook for about 5 minutes until it thickens slightly.
- Add Dairy and Seasonings: Pour in the milk and heavy cream, then add salt, black pepper, and smoked paprika. Stir gently to combine all ingredients and bring the soup to a gentle simmer.
- Simmer the Soup: Stir in the chopped baked potatoes, and allow the soup to cook for another 10 to 15 minutes, stirring occasionally. This helps the flavors meld and the soup to thicken to your desired consistency.
- Finish the Soup: Remove the pot from heat and fold in the shredded cheddar cheese and sour cream, stirring until they are fully melted and incorporated, creating a creamy texture.
- Serve: Ladle the soup into bowls and garnish each serving with crumbled cooked bacon and chopped green onions. Add extra shredded cheddar cheese if desired. Serve hot for a delicious, comforting meal.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use vegetarian bacon alternatives.
- You can prepare the baked potatoes in advance to save time on cooking day.
- Adjust the thickness of the soup by adding more broth if too thick or cooking longer if too thin.
- Use sharp cheddar cheese for a more pronounced flavor.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
