Description
This comforting Baked Potato Soup features tender chunks of oven-baked russet potatoes simmered in a creamy, flavorful broth enriched with cheddar cheese, sour cream, and a hint of smoked paprika. Topped with crispy bacon and fresh green onions, this hearty soup is perfect for a cozy meal.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Sauté Base and Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1/4 cup chopped green onions
Instructions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce each several times with a fork to allow steam to escape. Place directly on the oven rack and bake for 60 minutes or until they are tender when pierced with a knife. Once baked, allow to cool slightly, peel off the skins, and chop the potatoes into bite-sized pieces.
- Cook the Onions and Garlic: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant, being careful not to let it burn.
- Make the Soup Base: Sprinkle the all-purpose flour evenly over the cooked onions and garlic in the pot, stirring thoroughly to coat them. Gradually whisk in the chicken broth to prevent lumps from forming. Bring the mixture to a simmer and cook for 5 minutes until the soup base thickens slightly.
- Add Dairy and Seasonings: Stir in the milk, heavy cream, salt, black pepper, and smoked paprika. Bring the soup to a gentle simmer again, then add the chopped baked potatoes into the pot.
- Simmer the Soup: Let the soup cook for another 10-15 minutes, stirring occasionally, until it thickens to your preferred consistency and the flavors meld together.
- Finish the Soup: Remove the pot from heat. Stir in the shredded cheddar cheese and sour cream until fully melted and combined for a creamy, rich texture.
- Serve: Ladle the hot soup into bowls. Top each serving with crumbled bacon, chopped green onions, and additional shredded cheddar cheese if desired. Serve immediately to enjoy warm and comforting flavors.
Notes
- Baking the potatoes directly on the oven rack allows heat to circulate evenly for perfectly tender potatoes.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup before adding cheese and sour cream.
- For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon garnish.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat to avoid curdling the dairy.
