Baked Potato Soup
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.
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
- 4 large potatoes
- 2/3 cup butter
- 2/3 cup flour
- 1 1/2 quarts of milk
- Salt and Pepper
- 4 green onions
- 1 cup sour cream
- 2 cups crisp-cooked, crumbled bacon
- 5 ounces of grated cheddar cheese
Directions
- 1 Preheat oven to 350 degrees F (175 degrees C). Bake potatoes until tender when pierced with a fork.
- 2
While potatoes bake, melt butter in a medium saucepan over medium heat.- 3
Slowly whisk in flour until thoroughly blended and smooth.- 4
Gradually add milk to the butter-flour mixture, whisking constantly to prevent lumps.- 5
Season with salt and pepper. Simmer over low heat, stirring constantly, until the mixture thickens.- 6
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.- 7
Once the milk mixture is very hot and thickened, stir in the scooped potato flesh until smooth.- 8
Add the chopped potato peels and sliced green onions to the soup.- 9
Stir in the sour cream and crumbled bacon. Heat thoroughly, but do not boil vigorously.- 10
Add grated cheddar cheese a little at a time, stirring until fully melted and incorporated.- 11
Serve hot with crusty French bread and fresh butter.NoteStorage: 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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