Hearty Creamy Baked Potato Soup: A Comfort Bowl (Print Version)
Creamy Baked Potato Soup, rich and satisfying, brings back childhood memories. Learn my simple recipe for a comforting bowl, perfect for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Vegetarian (can be made gluten-free)
# Ingredients:
→ Base Ingredients
01 -
2 lbs Russet Potatoes, peeled and diced
02 -
4 tbsp Unsalted Butter
03 -
1/4 cup All-Purpose Flour
→ Creamy Goodness
04 -
4 cups Chicken Broth (or vegetable broth)
05 -
2 cups Whole Milk
06 -
1.5 cups Sharp Cheddar Cheese, shredded
07 -
1/2 cup Sour Cream
→ Flavor Boosters & Seasoning
08 -
Salt, to taste
09 -
Black Pepper, to taste
→ Garnish & Toppings
10 -
6 slices Bacon, cooked and crumbled (optional)
11 -
3 Green Onions, sliced
# Instructions:
01 -
First things first, get your potatoes ready for this soup! Peel and dice your russet potatoes into 1-inch cubes. Try to keep them roughly the same size so they cook evenly. I always end up with a few rogue larger chunks, but it's okay, adds character! Pop them into a large pot, cover them with cold water, and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer until they're fork-tender, about 15-20 minutes. You want them soft enough to mash easily, but not mushy. Drain them well and set aside.
02 -
In that same pot (because who needs extra dishes, honestly?), melt the unsalted butter over medium heat. Once it’s shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the thickening agent for your dish. It'll smell a little nutty, and that's a good sign! Don't let it brown too much, or your soup will have a different flavor. I once walked away for "just a second" and came back to a very dark, sad roux. Live and learn, right?
03 -
Slowly, and I mean slowly, pour in the chicken broth, whisking constantly to avoid lumps. This is where patience pays off! Once all the broth is in and smooth, gradually add the whole milk, still whisking. Bring the mixture to a gentle simmer, stirring occasionally. You'll notice it start to thicken. It should coat the back of a spoon. This liquid base for our soup is coming along beautifully, a really satisfying moment!
04 -
Now for the potatoes! Add the cooked and drained potatoes to the simmering liquid. Grab a potato masher and mash them directly in the pot. You can go as chunky or as smooth as you like. I prefer a few small potato bits for texture, but if you want it super silky, mash away! This step brings the hearty goodness to your soup. I've definitely gone overboard with mashing before and ended up with something closer to baby food, so find your sweet spot!
05 -
Reduce the heat to low, then stir in most of the shredded sharp cheddar cheese (save a little for garnish!) and the sour cream. Stir until the cheese is completely melted and the soup is wonderfully smooth and creamy. Taste it! This is crucial. Add salt and black pepper to your liking. Remember, the broth and cheese already have some salt, so add a little at a time. I'm notorious for adding a pinch, tasting, adding another pinch... it's a process!
06 -
Ladle your glorious soup into bowls. Now for the fun part: garnishes! Sprinkle with the reserved shredded cheddar, crumbled bacon (if using), and plenty of sliced green onions. A dollop of extra sour cream never hurt anyone, either. It should look rich, inviting, and smell absolutely divine. The perfect bowl for a chilly evening or just when you need a little comfort. Enjoy your creation!
# Notes:
01 -
Always shred your own cheese for the best melt; pre-shredded can get gummy.
02 -
Reheat leftovers gently on the stovetop to prevent the sauce from separating.
03 -
For a vegetarian version, swap chicken broth for vegetable broth and omit bacon.
04 -
Don't boil the soup once milk and cheese are added; keep it at a gentle simmer.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
potato masher (optional)
# Nutrition (Per Serving):
Calories: 450
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 15g