Description
Baked Potato Soup is the ultimate comfort food, perfect for chilly nights, combining rich flavors of baked potatoes with creamy textures and savory toppings.
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 cheese (cheddar is common)
- 1 cup sour cream
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for about 1 hour or until tender. Let them cool slightly before scooping out the insides.
- In a large pot, melt the butter over medium heat. Stir in the flour, cooking for about 1 minute until it forms a paste.
- Gradually whisk in the chicken broth and milk until smooth. Add the scooped potato insides and stir until well incorporated.
- Mix in the cheese, sour cream, and half of the green onions. Season with salt and pepper. Let the soup simmer for about 10-15 minutes, until heated through. Serve hot, garnished with the remaining green onions and extra cheese if desired.
Notes
For added flavor, consider roasting garlic or adding herbs. For a lighter version, substitute whole milk with half-and-half or low-fat milk.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 40mg