🥔 Baked Potato Soup
Ingredients (serves 4–6)
4 large russet potatoes 4 tbsp butter 1 small onion, finely diced 2 cloves garlic, minced ¼ cup all-purpose flour 3 cups chicken broth (or vegetable broth) 2 cups whole milk (or half-and-half for richer soup) 1 cup shredded cheddar cheese ½ cup sour cream Salt & black pepper, to taste
Optional toppings
Crumbled bacon Chopped green onions or chives Extra shredded cheese Extra sour cream
Instructions
Bake the potatoes Preheat oven to 400°F (205°C). Scrub potatoes, poke a few holes with a fork, and bake directly on the rack for 50–60 minutes until tender. Let cool slightly, then peel and roughly mash (leave some chunks). Make the soup base In a large pot, melt butter over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 30 seconds. Thicken Sprinkle in flour and stir constantly for 1–2 minutes (don’t brown). Slowly whisk in broth, then milk. Simmer until slightly thickened. Add potatoes & cheese Stir in mashed potatoes. Add cheese and stir until melted and smooth. Finish Lower heat and stir in sour cream. Season with salt and pepper to taste.
Serve
Ladle into bowls and top with bacon, green onions, cheese, or a dollop of sour cream. Serve with crusty bread or a side salad.
🔧 Easy Variations
Extra creamy: Use heavy cream or blend half the soup. Loaded style: Add bacon bits directly into the pot. Spicy: Stir in diced jalapeños or a pinch of cayenne. Lighter: Swap milk for unsweetened almond milk and reduce cheese.