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Welcome to a delightful journey into the world of comfort food! If there's one dish that embodies warmth and nostalgia, it’s baked potato soup. This creamy, rich concoction has the unique ability to transport you back to cozy evenings spent around the dinner table, perhaps with loved ones gathered around, sharing stories and laughter. On chilly days, when the cold nips at your toes and the skies are gray, a steaming bowl of baked potato soup offers not just sustenance but also a sense of comfort and security.

Baked Potato Soup

Warm up with this comforting Baked Potato Soup, a perfect blend of creamy flavors and hearty russet potatoes! This easy recipe combines baked potatoes, a rich roux, and sharp cheddar, making it a delightful dish for any occasion. Just bake, blend, and simmer to create a bowl of happiness topped with sour cream, green onions, and optional bacon bits. Serve it alongside crusty bread for the ultimate cozy experience! Ideal for chilly nights!
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Ingredients
  

4 large russet potatoes, scrubbed and pierced with a fork

1/2 cup unsalted butter

1/2 cup all-purpose flour

6 cups chicken or vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

4 green onions, sliced (divided)

Salt and pepper to taste

1/4 teaspoon smoked paprika (optional)

1/4 cup cooked bacon bits (optional, for garnish)

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the cleaned russet potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork. Let them cool slightly, then peel and roughly mash the flesh. Set aside.

    Make the Roux: In a large pot, melt the butter over medium heat. Add the flour, whisking constantly for about 2-3 minutes until golden and bubbly to create a roux.

      Add Broth: Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Continue cooking, stirring frequently, until the mixture thickens and begins to simmer, about 5-7 minutes.

        Incorporate Cream and Cheese: Stir in the heavy cream, followed by the mashed potatoes. Mix until well combined. Add in the shredded cheddar cheese and half of the green onions (reserve the other half for garnish). Season with salt, pepper, and smoked paprika (if using). Simmer for an additional 5-10 minutes, stirring occasionally.

          Serve: Ladle the soup into bowls and top with a dollop of sour cream, remaining green onions, and bacon bits if desired.

            Enjoy: Serve hot with crusty bread or crackers for a complete meal!

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6