Baked Tater Soup for Mystergirl and the Sa's

Indulge in the ultimate comfort food with "Baked Tater Soup for Mystergirl and the Sa’s," a creamy, rich potato soup that brings a homestyle classic to your table with a gourmet twist. This hearty soup features tender baked russet potatoes, a velvety roux made with whole milk and chicken broth, and tangy sour cream for a luscious texture. Finished with sharp cheddar cheese, crispy crumbled bacon, and fresh green onions, every spoonful is packed with cozy flavors and satisfying textures. Perfect for a chilly evening, this one-pot recipe is easy to prepare in under an hour and serves up to six, making it a crowd-pleaser for family dinners or casual get-togethers. Pair it with warm crusty bread for the ultimate comfort meal!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 pieces large russet potatoes
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 6 slices cooked bacon, crumbled
• 3 stalks green onions, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 400°F (200°C). Scrub the russet potatoes, prick them with a fork, and wrap them in foil. Place them directly on the oven rack and bake for 1 hour or until tender. Let the potatoes cool slightly before handling.

Step 2

Once cool, cut the baked potatoes in half and scoop out the insides into a bowl. Roughly mash the potatoes with a fork, leaving some texture. Set aside. Chop the potato skins finely if you'd like to mix them into the soup, or save them for another use.

Step 3

In a large pot or Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. The mixture should be smooth and golden.

Step 4

Gradually whisk in the milk and chicken broth, continuing to whisk to prevent any lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly. This will take about 3-5 minutes.

Step 5

Add the mashed baked potatoes, salt, black pepper, and garlic powder to the pot. Stir well to combine and heat everything evenly. Simmer the soup, stirring occasionally, for about 10-12 minutes.

Step 6

Stir in the sour cream and shredded cheddar cheese until melted and fully incorporated into the soup, creating a creamy and rich texture.

Step 7

Taste the soup and adjust the seasoning, adding more salt or pepper if needed.

Step 8

To serve, ladle the soup into bowls and garnish with crumbled bacon, chopped green onions, and an additional sprinkle of shredded cheddar cheese. Serve immediately with warm crusty bread or crackers for dipping.

Nutrition Facts

Serving size	(2465.7g)

Amount per serving	% Daily Value*
Calories	3404.4

Total Fat 218.9g	0%
Saturated Fat 132.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 652.3mg	0%
Sodium 5377.8mg	0%
Total Carbohydrate 245.5g	0%
Dietary Fiber 20.7g	0%
Total Sugars 68.5g
Protein 136.4g	0%

Vitamin D 429.4IU	0%
Calcium 3252.0mg	0%
Iron 9.5mg	0%
Potassium 5611.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 15.6%

Carbs: 28.1%