Description
A warm and comforting baked potato soup perfect for fall, easy to make and deliciously creamy.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then scoop out the insides and set aside.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, stirring until the mixture is smooth and thickened.
- Add the scooped potato insides, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Mix in the cheddar cheese and sour cream until melted and creamy.
- Serve hot, garnished with chopped green onions.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 50mg