Cheesy Baked Potato Soup

Warm, creamy, and irresistibly indulgent, Cheesy Baked Potato Soup is the ultimate comfort food for cozy nights. This recipe combines the hearty goodness of oven-baked russet potatoes with a velvety base made from butter, milk, and sharp cheddar cheese, creating a luxuriously rich soup that's loaded with flavor. Garnished with crispy bacon, tangy sour cream, and fresh green onions, every bowl is a perfect balance of creamy and savory. The mashed potato chunks add delightful texture, making this dish both satisfying and soul-soothing. With just 20 minutes of prep and simple ingredients, this one-pot wonder will quickly become a family favorite. Whether served as a main course or an appetizer, it's a crowd-pleaser that's perfect for weeknight meals or special gatherings.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 4 tablespoons Unsalted butter
• 1 medium, diced Yellow onion
• 2 cloves, minced Garlic
• 0.25 cup All-purpose flour
• 4 cups Chicken broth
• 2 cups Whole milk
• 0.5 cup Sour cream
• 2 cups, shredded Sharp cheddar cheese
• 6 slices, crumbled Cooked bacon
• 3 stalks, sliced Green onions
• 1 teaspoon (or to taste) Salt
• 0.5 teaspoon (or to taste) Black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes, then pierce them several times with a fork. Bake the potatoes for 45-50 minutes or until tender. Let them cool slightly, then peel and cube them into bite-sized pieces.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3

Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 4

Gradually whisk in the chicken broth, ensuring there are no lumps. Increase the heat slightly and bring the mixture to a gentle simmer.

Step 5

Lower the heat again and stir in the milk. Add the cubed potatoes to the pot and use a potato masher to gently mash some of the potatoes, leaving some chunks for texture.

Step 6

Mix the sour cream into the soup until well combined. Stir in the shredded cheddar cheese a handful at a time, allowing it to melt completely before adding more.

Step 7

Season the soup with salt and black pepper to taste. Let the soup simmer for 10-15 minutes, stirring occasionally, until thickened.

Step 8

Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and additional shredded cheese if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	(3291.2g)

Amount per serving	% Daily Value*
Calories	3459.8

Total Fat 176.6g	0%
Saturated Fat 106.6g	0%
Polyunsaturated Fat 3.5g
Cholesterol 529.7mg	0%
Sodium 7287.0mg	0%
Total Carbohydrate 345.4g	0%
Dietary Fiber 25.1g	0%
Total Sugars 53.0g
Protein 146.3g	0%

Vitamin D 222.4IU	0%
Calcium 2717.3mg	0%
Iron 19.5mg	0%
Potassium 8876.8mg	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: 44.7%

Protein: 16.5%

Carbs: 38.9%