Baked Potato Cheddar Soup
Warm, cozy, and irresistibly creamy, this Baked Potato Cheddar Soup is the ultimate comfort food for chilly days. Featuring tender, oven-baked russet potatoes blended with sharp cheddar cheese, a touch of sour cream, and aromatic sautéed onions and garlic, this recipe delivers rich, velvety goodness in every spoonful. A quick homemade roux adds thickness, while chunky potato bits offer delightful texture. Perfectly seasoned and topped with crispy bacon, fresh green onions, and extra cheese, this hearty soup is sure to satisfy. Ready in just over an hour and packed with comforting flavors, this dish makes an ideal dinner served with crusty bread or a crisp side salad. Whether you're looking for a cozy family meal or a satisfying cold-weather treat, this easy baked potato soup recipe is guaranteed to please.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 4 large russet potatoes
- 4 tablespoons unsalted butter
- 1 medium, diced onion
- 2 minced garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cup sour cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, sliced green onions
- 4 slices, cooked and crumbled bacon
Directions
Step 1
Preheat the oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and wrap them in foil. Bake for 1 hour or until tender. Let the potatoes cool, then peel and cut them into bite-sized cubes.
Step 2
In a large pot over medium heat, melt the butter. Add the diced onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Step 3
Sprinkle the flour over the onions and garlic, stirring constantly to make a roux. Cook for 2 minutes to remove the raw flour taste.
Step 4
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Add the milk and bring the mixture to a gentle simmer, stirring frequently.
Step 5
Add the cubed baked potatoes to the pot. Use a potato masher to mash some of the potatoes, leaving others chunky for texture.
Step 6
Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Continue heating until the cheese is fully melted and the soup is creamy and smooth. Do not bring to a boil, as it may cause the dairy to separate.
Step 7
Taste and adjust seasonings as needed. Ladle the soup into bowls and garnish with sliced green onions, crumbled bacon, and extra shredded cheddar cheese, if desired.
Step 8
Serve immediately with crusty bread or a side salad for a complete meal. Enjoy!
Nutrition Facts
| Serving size | 3292.7 grams (3292.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3368 |
| Total Fat 173.00g | 222% |
| Saturated Fat 105.10g | 526% |
| Polyunsaturated Fat 2.50g | |
| Cholesterol 514mg | 171% |
| Sodium 8239mg | 358% |
| Total Carbohydrate 344.20g | 125% |
| Dietary Fiber 24.80g | 89% |
| Total Sugars 54.90g | |
| Protein 133.60g | 267% |
| Vitamin D 220IU | 1099% |
| Calcium 2676mg | 206% |
| Iron 17mg | 94% |
| Potassium 8180mg | 174% |
Source of Calories