Description
Creamy, comforting, and loaded with goodness—this potato soup is pure warmth.
Ingredients
Scale
4 large potatoes, scrubbed
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 cup sour cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 green onions, chopped
Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Place the scrubbed potatoes on a baking sheet and bake for about 1 hour or until they are tender when pierced with a fork. Let them cool slightly.
- In a large pot, melt the butter over medium heat. Stir in the flour to make a roux, cook for 1-2 minutes.
- Gradually whisk in the milk until smooth. Bring to a simmer and cook until the mixture thickens.
- Cut the baked potatoes in half and scoop out the flesh. Mash the potato flesh and add it to the pot. Stir well.
- Add sour cream, cheddar cheese, bacon, green onions, salt, and pepper.
- Stir until the cheese is melted and the soup is heated through.
- Serve hot, garnished with additional shredded cheese, bacon, and green onions if desired.
Notes
This Baked Potato Soup is the ultimate comfort food, perfect for a cozy night in or a gathering with friends.
You can customize this soup by adding toppings like diced ham, broccoli florets, or even jalapenos for a spicy kick.
Make a larger batch and store leftovers in the fridge for up to 3 days, the flavors will continue to develop. Just reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Cuisine: American
Nutrition
- Serving Size: 4