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Baked Potato Soup

A creamy and comforting soup that captures the essence of baked potatoes, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium-sized baking potatoes Russet or Yukon Gold varieties recommended.
  • 1/2 cup butter For sautéing onions.
  • 1 large onion Diced.
  • 1/3 cup all-purpose flour For thickening the soup.
  • 4 cups chicken broth Can use vegetable broth for a vegetarian option.
  • 1 cup milk or cream Use cream for richer flavor.
  • to taste Salt Adjust based on preference.
  • to taste Pepper Adjust based on preference.
Optional Toppings
  • to taste shredded cheese Cheddar cheese is popular.
  • to taste sour cream For added creaminess.
  • to taste green onions Chopped.
  • to taste chives Chopped.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and bake the potatoes for about 45 minutes, or until tender.
  2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until it’s translucent and fragrant, about 4-5 minutes.
  3. Sprinkle the flour over the onions and stir continuously for about 2 minutes to create a roux.
  4. Gradually whisk in the chicken broth, ensuring no lumps of flour remain. Bring the mixture to a gentle simmer.
  5. Stir in the milk or cream.
  6. Once the potatoes are done baking, scoop out their insides and add them to the soup. Use a potato masher for a chunky texture or blend for a smoother consistency.
  7. Taste and season the soup with salt and pepper to your preference.
  8. Ladle the soup into bowls and offer toppings like cheese and sour cream for a delightful finish.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days, or frozen for up to 3 months. Reheat gently on the stove.