Description
A straightforward recipe for creamy baked potato soup.
Ingredients
Scale
- 4 large russet potatoes
- 4 tablespoons butter
- 1 medium onion, chopped
- 4 cups chicken broth
- 2 cups milk
- 1/2 cup all-purpose flour
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled (optional topping)
- 2 tablespoons chopped chives (optional topping)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Pierce the potatoes several times with a fork. Bake for 50 to 60 minutes, or until tender. Let the potatoes cool slightly, then scoop out the flesh and set aside.
- In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Whisk the flour into the melted butter and onion mixture. Cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring until it thickens slightly.
- Stir in the milk and the reserved potato flesh. Heat through, but do not boil.
- Reduce the heat to low. Stir in the cheddar cheese until melted and the soup is smooth.
- Season with salt and pepper.
- Ladle the soup into bowls. Top with crumbled bacon and chopped chives, if desired.
Notes
- For a smoother soup, you can use an immersion blender to partially blend the mixture before adding the cheese.
- Use vegetable broth instead of chicken broth for a vegetarian option.
- Prep Time: 20 min
- Cook Time: 70 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 45
- Fiber: 5
- Protein: 15
- Cholesterol: 45
Keywords: baked potato soup, potato soup, cheddar soup, comfort food, easy soup