Description
A comforting and hearty loaded baked potato soup perfect for winter.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced potatoes and cook for about 5 minutes.
- Stir in the flour and cook for another 2 minutes.
- Gradually add the broth, stirring constantly until the mixture thickens.
- Pour in the milk and bring to a simmer.
- Add the cheddar cheese, sour cream, and season with salt and pepper.
- Cook until the cheese is melted and the soup is heated through.
- Serve hot, topped with crumbled bacon and green onions.
Notes
- For a vegetarian version, use vegetable broth and omit the bacon.
- Feel free to add other toppings like additional cheese or sour cream.
- This soup can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg