Gregg's Baked Potato Soup

Warm, hearty, and packed with comforting flavors, Gregg's Baked Potato Soup is the ultimate bowl of coziness. This rich and creamy soup combines tender chunks of oven-baked russet potatoes with the velvety indulgence of cheddar cheese and sour cream, all brought together with a homemade roux for a luscious texture. Each spoonful is elevated with smoky bacon crumbles, fresh sliced green onions, and an optional sprinkle of extra cheese for the perfect garnish. Ready in just 45 minutes, this one-pot recipe is ideal for chilly evenings or when you’re craving a restaurant-style experience right at home. Pair it with crusty bread or a crisp side salad for a truly satisfying meal. Keywords: baked potato soup recipe, creamy potato soup, hearty comfort food, easy potato soup recipe, one-pot soup.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 4 large Russet potatoes
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 4 cups Whole milk
• 2 cups Chicken broth
• 1.5 teaspoons Salt
• 1 teaspoon Black pepper
• 2 cups Cheddar cheese (shredded)
• 6 slices Cooked bacon (crumbled)
• 3 stalks Green onions (sliced)
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pierce them several times with a fork, and place them directly on the oven rack. Bake for 45-60 minutes, or until tender. Let cool slightly.

Step 2

Peel the baked potatoes and cut them into small cubes, setting them aside. For a smoother soup, you can also partially mash the potatoes if desired.

Step 3

In a large pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 2-3 minutes, stirring constantly to create a roux.

Step 4

Gradually whisk in the whole milk and chicken broth. Continue stirring to prevent lumps and bring the mixture to a gentle simmer.

Step 5

Add the cubed (or partially mashed) potatoes to the pot. Stir well and let the soup simmer for 10 minutes, gently breaking up any larger potato pieces if needed.

Step 6

Season the soup with salt and black pepper. Taste and adjust seasoning as necessary.

Step 7

Add the shredded cheddar cheese to the soup, a handful at a time, stirring continuously until melted and fully incorporated.

Step 8

Stir in the sour cream until smooth and creamy. Be careful not to let the soup boil at this stage to avoid curdling.

Step 9

Ladle the soup into bowls and top with crumbled bacon, sliced green onions, and a sprinkle of additional shredded cheese if desired.

Step 10

Serve immediately with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(3157.8g)

Amount per serving	% Daily Value*
Calories	3564.4

Total Fat 182.4g	0%
Saturated Fat 109.1g	0%
Polyunsaturated Fat 1.1g
Cholesterol 549.6mg	0%
Sodium 7539.8mg	0%
Total Carbohydrate 348.2g	0%
Dietary Fiber 23.2g	0%
Total Sugars 70.6g
Protein 154.0g	0%

Vitamin D 477.4IU	0%
Calcium 3226.7mg	0%
Iron 19.7mg	0%
Potassium 9277.7mg	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: 45.0%

Protein: 16.9%

Carbs: 38.2%