Baked potato soup

Here’s a hearty, creamy Baked Potato Soup recipe — rich, comforting, and loaded with all the classic baked potato flavors. 🥔🥣

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🥄 Ingredients (serves 4–6)

• 4 large baking potatoes (russet works best), peeled and diced

• 4 tablespoons butter

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1/4 cup all-purpose flour

• 4 cups chicken or vegetable broth

• 1 cup milk (or heavy cream for extra creaminess)

• Salt and black pepper, to taste

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream

• 4–6 slices cooked bacon, crumbled

• 2 green onions or chives, chopped

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🍲 Instructions

1. Cook potatoes:

   • In a large pot, add diced potatoes and enough water to cover.

   • Bring to a boil, reduce heat, and simmer 10–12 minutes until tender. Drain and set aside.

2. Prepare soup base:

   • In the same pot, melt butter over medium heat.

   • Sauté onion and garlic until soft and fragrant (about 3–4 minutes).

   • Sprinkle in flour and cook 1–2 minutes, stirring constantly to make a roux.

3. Add liquids:

   • Gradually whisk in broth and milk until smooth.

   • Bring to a simmer and cook until slightly thickened (about 5 minutes).

4. Add potatoes:

   • Stir in the cooked potatoes.

   • Use a potato masher or immersion blender to mash some potatoes for a thicker, creamy texture, leaving some chunks for bite.

5. Finish soup:

   • Stir in shredded cheddar cheese and sour cream until melted and smooth.

   • Season with salt and pepper to taste.

6. Serve:

   • Ladle into bowls and top with crumbled bacon, chopped green onions, and extra cheese if desired.

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✅ Tips:

• For a lighter version, use half-and-half instead of heavy cream.

• Add a pinch of smoked paprika or a dash of hot sauce for extra flavor.

• This soup reheats well and often tastes even better the next day.

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I can also give you a slow cooker version that lets the potatoes cook right in the creamy broth for an ultra-easy, hands-off meal. Do you want that version?