Description
This creamy baked potato soup is a comforting and flavorful dish featuring tender russet potatoes baked to perfection, smoky crispy bacon, and a rich, cheesy base. Enhanced with sautéed onions, a creamy roux, and garnished with green onions and extra cheddar, this soup is perfect for a hearty meal.
Ingredients
Scale
Potatoes and Base
- 4 large russet potatoes
- 1/4 cup butter
- 1 yellow onion, diced
- 1/4 cup all-purpose flour
- 4 cups whole milk
Add-ins and Garnishes
- 8 slices bacon
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Green onions, chopped (for garnish)
- Extra shredded cheddar (optional, for garnish)
- Dollop of sour cream (optional, for garnish)
Instructions
- Bake the Potatoes: Preheat your oven to 400°F. Scrub and dry 4 large russet potatoes. Prick each potato with a fork and place them directly on the oven rack. Bake for 50-60 minutes until they are tender when pierced with a fork. Remove from the oven, let them cool slightly, then peel and roughly mash them, setting them aside.
- Cook the Bacon: While the potatoes are baking, cook 8 slices of bacon in a large pot or Dutch oven over medium heat until they are crispy. Once cooked, remove the bacon and drain on paper towels. When cooled, crumble the bacon into small pieces and set aside for garnish.
- Make the Base: In the same pot with the bacon drippings, add 1/4 cup butter and diced yellow onion. Sauté over medium heat for about 5 minutes until the onion becomes translucent and soft. Sprinkle in 1/4 cup all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux, which will thicken the soup.
- Add Milk and Potatoes: Slowly whisk in 4 cups of whole milk, stirring continuously to avoid lumps. Add the roughly mashed potatoes into the pot and stir to combine. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the soup to thicken and the flavors to meld.
- Add Cheese and Sour Cream: Reduce the heat to low. Stir in 1 cup of sour cream and 1 1/2 cups shredded sharp cheddar cheese, mixing until the cheese has melted completely and the soup is smooth. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tasting and adjusting as needed.
- Garnish and Serve: Ladle the creamy baked potato soup into bowls. Top each serving with crumbled crispy bacon, extra shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve hot and enjoy a comforting meal.
Notes
- For a thicker soup, use less milk or add more flour when making the roux.
- Russet potatoes are preferred due to their starchy texture which blends smoothly into the soup.
- Feel free to substitute sharp cheddar with a different cheese like Monterey Jack or Gruyère for variation.
- Leftover soup thickens when chilled; reheat gently adding a little milk or broth to loosen the consistency.
- Omit bacon and use vegetable oil or butter for a vegetarian version.
