Baked Potato Soup

There's something uniquely comforting about a warm bowl of soup on a chilly day. When the temperatures drop and the winds howl, nothing fills you with warmth and satisfaction quite like a hearty soup. Among the myriad of soup options, baked potato soup stands out as a delightful choice that embodies the essence of comfort food. This recipe, Creamy Comfort Baked Potato Soup, offers a lovely twist on the traditional baked potato, transforming it into a rich, creamy delight that warms both the body and soul.

Warm up your chilly days with this Creamy Comfort Baked Potato Soup! This rich, hearty dish blends fluffy russet potatoes with savory garlic, cream, and cheddar for an irresistible cozy meal. Perfect for family gatherings or a comforting solo dinner, it’s an experience that brings everyone together. Dive into deliciousness and customize it with your favorite toppings! #SoupRecipe #ComfortFood #BakedPotatoSoup #HomemadeSoup #CozyEats #Foodie

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Ingredients

4 large russet potatoes, scrubbed

1/2 cup butter

1 medium onion, diced

4 cloves garlic, minced

1/2 cup all-purpose flour

6 cups vegetable or chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese, plus more for garnish

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 cup green onions, sliced

Cooked bacon bits, for garnish

Instructions

Preheat your oven to 400°F (200°C). Place the scrubbed potatoes directly on the oven rack and bake for about 1 hour, or until tender. Once baked, let them cool slightly, then cut them in half and scoop out the insides into a large bowl, being careful to keep the skins intact.

In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.

Sprinkle the flour over the onion and garlic mixture, stirring to form a roux. Cook for 2-3 minutes to eliminate the raw flour taste.

Gradually whisk in the broth, ensuring there are no lumps. Bring to a simmer and let it cook for 10-15 minutes, stirring occasionally until slightly thickened.

Reduce the heat to low. Add the heavy cream, scooped potato flesh, shredded cheddar cheese, sour cream, salt, black pepper, and smoked paprika. Stir until the cheese is melted and the soup is creamy.

For a chunky texture, you can mash some of the potato flesh into the soup, or leave it as is for a smoother finish.

Ladle the soup into bowls and top with extra cheddar cheese, crispy bacon bits, sliced green onions, and a dollop of sour cream if desired.

Serve hot and enjoy your deliciously creamy baked potato soup!

Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6