Baked Potato Soup
A comforting and hearty baked potato soup that brings warmth and satisfaction to any table. Perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking and simmering
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 large russet potatoes
- 1/2 cup butter
- 1 onion, chopped
- 1/2 cup flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for 45-60 minutes until tender. Allow to cool slightly, then scoop out the flesh into a bowl and set aside.
- Melt the butter in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the flour and cook for 1-2 minutes until it forms a roux.
- Gradually whisk in the chicken broth and milk, stirring continuously until thickened and smooth.
- Add the scooped potato flesh, shredded cheddar cheese, and sour cream. Stir until combined and heated through. Season with salt and pepper.
- Serve the soup hot, garnished with chopped green onions.
Notes
Choose russet potatoes for the best creamy texture. Adjust thickness by adding more broth or milk. Don’t rush the roux for optimal flavor.
Find it online: https://www.chickenclassic.com/baked-potato-soup/