Creamy Baked Potato Soup
A rich and creamy baked potato soup, loaded with flavor and topped with all your favorite baked potato fixings.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 pounds Russet potatoes peeled and diced
- 0.5 cup butter
- 1 cup yellow onion chopped
- 0.5 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk whole milk recommended
- 1.5 cups shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Optional Toppings
- cooked bacon bits
- chopped chives
- extra shredded cheddar cheese
- sour cream dollop
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the milk, shredded cheddar cheese, and sour cream. Cook, stirring, until the cheese is melted and the soup is heated through. Do not boil.
- Season with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot with your favorite toppings.
Notes
This soup is best served immediately. For a smoother texture, you can use an immersion blender to partially blend the soup before adding the cheese and milk.