Baked Potato Soup
Description
This Baked Potato Soup is the ultimate comfort food for chilly evenings. It captures all the essence of a loaded baked potato in a warm, spoonable bowl. The base is a rich, velvety roux-thickened milk sauce, blended with fluffy mashed potato flesh for a hearty texture. Generous amounts of crisp-cooked bacon provide a smoky crunch, while sharp cheddar cheese adds a savory depth that cuts through the creaminess. Fresh green onions offer a bright, mild bite that balances the richness perfectly. This dish is ideal for family dinners, potlucks, or as a cozy side to roast beef. It’s indulgent, satisfying, and brings everyone to the table with its aroma alone.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C). Bake potatoes until tender when pierced with a fork.
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While potatoes bake, melt butter in a medium saucepan over medium heat.
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Slowly whisk in flour until thoroughly blended and smooth.
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Gradually add milk to the butter-flour mixture, whisking constantly to prevent lumps.
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Season with salt and pepper. Simmer over low heat, stirring constantly, until the mixture thickens.
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Cut baked potatoes in half and scoop out the flesh into a bowl; set aside. Chop half of the potato peels and discard the rest.
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Once the milk mixture is very hot and thickened, stir in the scooped potato flesh until smooth.
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Add the chopped potato peels and sliced green onions to the soup.
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Stir in the sour cream and crumbled bacon. Heat thoroughly, but do not boil vigorously.
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Add grated cheddar cheese a little at a time, stirring until fully melted and incorporated.
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Serve hot with crusty French bread and fresh butter.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk if the soup has thickened too much.
Substitutions: You can use leftover baked potatoes or mashed potatoes to save time. For a lighter version, substitute half-and-half for the milk.
Tip: For extra creaminess, use a potato masher to partially mash the potato flesh before adding it to the soup, leaving some chunks for texture.
Variation: Add cooked diced ham or chicken for additional protein.
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