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Baked Potato Soup

This rich and creamy Baked Potato Soup is a comforting classic filled with savory flavors, perfect for weeknight dinners or gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large baking potatoes Choose russets for their fluffy texture.
  • 2/3 cup all-purpose flour Helps to thicken the soup.
  • 6 cups milk Whole milk adds richness; low-fat is a healthier option.
  • 1 cup shredded extra-sharp cheddar cheese Sharp cheddar elevates the flavor.
  • 1 teaspoon salt Enhances the soup's flavor.
Toppings
  • sour cream For creaminess.
  • chopped green onions For garnish.
  • crumbled bacon Optional, for additional flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Poke holes in the potatoes with a fork and bake directly on the oven rack for 45-60 minutes until tender.
  2. While the potatoes bake, heat a large pot over medium heat. Whisk together the flour and a few cups of milk until smooth. Gradually add the rest of the milk, stirring continuously. Cook for 10 minutes until the mixture thickens slightly.
  3. Remove the baked potatoes from the oven, let them cool, peel and cube them. Add to the pot along with 3/4 cup of cheese. Stir until the cheese melts and everything is well combined.
  4. Stir in the sour cream and half of the chopped green onions. Mix until creamy.
  5. Ladle the soup into bowls and top with the remaining cheese, green onions, and crumbled bacon.

Notes

Store leftover Baked Potato Soup in an airtight container in the fridge for up to 4 days. It can also be frozen; just leave out the sour cream before freezing.