Butera's Baked Potato Soup
Cozy up with the ultimate comfort food: Butera's Baked Potato Soup, a creamy, hearty delight that brings the flavors of a loaded baked potato straight to your bowl. Made with tender oven-baked Russet potatoes, crispy bacon, and sharp cheddar cheese, this rich and velvety soup is the perfect balance of indulgence and warmth. A base of buttery roux, thickened with milk and chicken broth, creates the ideal canvas for the robust potato chunks and a touch of tangy sour cream. Topped with crumbled bacon and fresh green onions, this one-pot wonder is easy to prepare and ready in under an hour, making it a crowd-pleasing option for weeknight dinners or cozy gatherings. Serve it with crusty bread or a side salad for a complete, satisfying meal!
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Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 4 tablespoons Unsalted butter
- 0.25 cup All-purpose flour
- 4 cups Milk
- 2 cups Chicken broth
- 2 cups Cheddar cheese, shredded
- 0.5 cup Sour cream
- 2 stalks Green onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and use a fork to pierce each potato several times. Bake the potatoes directly on the oven rack for 50 to 60 minutes, or until tender. Allow the potatoes to cool, then peel and dice them into bite-sized chunks.
Step 2
While the potatoes are baking, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and transfer to a paper towel-lined plate. Once cooled, crumble the bacon into small pieces and set aside.
Step 3
In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux. Slowly whisk in the milk and chicken broth, ensuring there are no lumps. Continue stirring until the mixture begins to thicken slightly, about 5-7 minutes.
Step 4
Add the diced baked potatoes to the pot and stir gently. Use a potato masher to lightly mash some of the potatoes in the soup to help thicken it while still leaving chunks.
Step 5
Stir in the shredded cheddar cheese, sour cream, salt, and black pepper. Continue to cook while stirring until the cheese melts and the soup is heated through, about 5 minutes.
Step 6
Taste the soup and adjust the seasoning if needed. Ladle the soup into bowls and garnish with the crumbled bacon and chopped green onions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (3166.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3570.8 |
| Total Fat 181.1g | 0% |
| Saturated Fat 109.3g | 0% |
| Polyunsaturated Fat 3.6g | |
| Cholesterol 556.9mg | 0% |
| Sodium 6353.1mg | 0% |
| Total Carbohydrate 354.9g | 0% |
| Dietary Fiber 22.7g | 0% |
| Total Sugars 71.0g | |
| Protein 154.0g | 0% |
| Vitamin D 485.1IU | 0% |
| Calcium 3239.7mg | 0% |
| Iron 19.3mg | 0% |
| Potassium 9272.9mg | 0% |
Source of Calories