Description
A creamy and comforting baked potato soup that is perfect for chilly days.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork, then bake for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then scoop out the insides into a bowl.
- In a large pot, melt the butter over medium heat, then whisk in the flour to create a roux.
- Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the potato flesh, cheddar cheese, sour cream, and season with salt and pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with green onions and additional cheese if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Baked Potato Soup, Creamy Soup, Comfort Food