Baked potato soup

Here’s a warm, hearty, and comforting Baked Potato Soup recipe — creamy, cheesy, and loaded with all your favorite baked potato toppings!

🥔 Baked Potato Soup

🕒 Ready in 35–45 minutes

Serves: 4–6

🧂 Ingredients:

• 4 large russet potatoes (baked, peeled, and roughly mashed)

• 4 slices bacon, chopped (optional, but delicious)

• 1 small onion, diced

• 2 cloves garlic, minced

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 3 cups milk (whole milk preferred for creaminess)

• 1 cup chicken broth (or veggie broth)

• 1/2 cup sour cream

• 1 ½ cups shredded cheddar cheese

• Salt & pepper, to taste

• Toppings (optional but recommended): more cheese, sour cream, green onions, bacon bits, chives

🥣 Instructions:

1. Bake the potatoes:

   • Scrub and pierce potatoes. Bake at 400°F (200°C) for 45–60 minutes or until soft.

   • Let cool slightly, then peel and roughly mash or cube them. Set aside.

2. Cook bacon (if using):

   • In a large pot, cook bacon until crispy.

   • Remove and drain on paper towels. Leave 1–2 tablespoons of bacon fat in the pot (or use butter if skipping bacon).

3. Sauté aromatics:

   • Add butter (if needed), then cook onions until soft (about 4–5 min).

   • Stir in garlic and cook another 30 seconds.

4. Make a roux:

   • Stir in flour and cook for 1 minute.

   • Slowly whisk in milk and broth, stirring constantly to prevent lumps.

5. Simmer:

   • Bring to a gentle simmer and cook for about 5–8 minutes, until thickened.

6. Add potatoes:

   • Stir in mashed or cubed baked potatoes.

   • Add cheese and sour cream, stirring until melted and smooth.

   • Season with salt and pepper to taste.

7. Blend (optional):

   • For a smoother soup, blend part of it with an immersion blender.

   • Or leave it chunky for a rustic feel.

8. Top & serve:

   • Ladle into bowls and top with crispy bacon, more cheese, green onions, sour cream, or whatever you like on a baked potato!

❄️ Storage:

• Keeps in the fridge for 3–4 days.

• Reheat gently — avoid boiling, especially after adding cheese and sour cream.

• Freezing isn’t recommended due to dairy content (can separate when thawed).

Let me know if you want a vegetarian version, slow cooker method, or low-carb alternative!