Bob Evan's Cheddar Baked Potato Soup
Cozy up with the ultimate comfort food: Bob Evan's Cheddar Baked Potato Soup! This rich and creamy soup is a satisfying blend of baked Russet potatoes, sharp cheddar cheese, and a velvety base made with whole milk and heavy cream. Infused with the savory flavors of sautéed onions and topped with crispy crumbled bacon and fresh green onions, every spoonful offers a perfect balance of indulgence and heartiness. The recipe’s simple steps, including an optional chunky texture achieved with a potato masher, make it both easy to prepare and irresistibly delicious. Ideal for weeknight dinners or chilly days, this hearty soup is sure to become a family favorite. Serve it with crusty bread for the perfect finishing touch!
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Ingredients
- 4 large Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 0.25 cup All-purpose flour
- 3 cups Chicken broth
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Cooked bacon, crumbled
- 0.25 cup Green onions, sliced
Directions
Step 1
Preheat the oven to 400°F (200°C). Wash the potatoes, pierce them several times with a fork, and bake them directly on the oven rack for 45-60 minutes, or until tender. Let cool slightly, then peel and dice the potatoes. Set aside.
Step 2
In a large pot over medium heat, melt the butter. Add the chopped onion and cook until softened, about 5-7 minutes, stirring occasionally.
Step 3
Sprinkle the flour over the sautéed onions and stir well. Cook for 1-2 minutes to remove the raw flour taste.
Step 4
Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to incorporate the flour mixture. Bring to a gentle simmer.
Step 5
Add the diced baked potatoes, milk, and cream. Stir well and allow the soup to heat through without boiling.
Step 6
Use a potato masher or immersion blender to slightly mash the potatoes, leaving some chunks for texture.
Step 7
Stir in the shredded cheddar cheese, a handful at a time, until melted and smooth. Season with salt and black pepper to taste.
Step 8
Ladle the soup into bowls and garnish with crumbled bacon, sliced green onions, and additional shredded cheese if desired. Serve warm and enjoy!
Nutrition Facts
| Serving size | (3110.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4078.9 |
| Total Fat 231.9g | 0% |
| Saturated Fat 127.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 694.6mg | 0% |
| Sodium 8610.6mg | 0% |
| Total Carbohydrate 335.3g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 44.5g | |
| Protein 170.9g | 0% |
| Vitamin D 262.7IU | 0% |
| Calcium 2528.5mg | 0% |
| Iron 21.6mg | 0% |
| Potassium 9354.5mg | 0% |
Source of Calories