Baked Potato Soup
A creamy, comforting baked potato soup with chunky potato bites, cheddar, sour cream, and optional bacon. Easy to make on weeknights and perfect for chilly evenings.
Ingredients
Main
- 2 lb russet potatoes peeled and cut into 1-inch cubes
- 4 tbsp unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 3 stalks celery diced (optional)
- 4 cups chicken broth or vegetable broth
- 1 cup whole milk
- 1 cup half-and-half
- 3 tbsp all-purpose flour
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream or plain Greek yogurt
- Salt and freshly ground black pepper
Toppings (optional)
- 6 slices bacon cooked and crumbled
- 3 green onions thinly sliced
- Chopped chives or parsley
- Extra shredded cheddar
Instructions
- Place cubed potatoes in a pot, cover with cold salted water, bring to a boil, and simmer until fork-tender, 12–15 minutes. Drain and set aside.
- Melt butter in a large pot over medium heat. Add onion and celery and cook until softened, about 5–7 minutes. Stir in garlic and cook 30 seconds.
- Sprinkle flour over vegetables and stir for 1–2 minutes. Slowly whisk in the broth until smooth and bring to a gentle simmer.
- Add cooked potatoes and simmer 5–8 minutes. Mash about half the potatoes with a potato masher to thicken while leaving some chunks for texture.
- Lower heat and stir in milk, half-and-half, and sour cream. Add shredded cheddar and stir until melted. Season with salt and pepper, and thin with extra milk or broth if needed.
- Ladle into bowls and top with crumbled bacon, green onions, chives, and extra cheddar as desired.
Notes
- For a deeper flavor, roast the potato cubes at 425°F for 20 minutes before boiling.
- To make vegetarian, use vegetable stock and skip the bacon; consider adding sautéed mushrooms for texture.
- If freezing, omit sour cream and heavy dairy, and add them when reheating to prevent separation.
Nutrition
Calories: 420kcalCarbohydrates: 30gProtein: 15gFat: 28gSaturated Fat: 14gSodium: 800mgSugar: 5g
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