Description
A creamy and comforting baked potato soup that is perfect for chilly days.
Ingredients
- 4 large russet potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and bake the potatoes for about 1 hour until tender.
- Once baked, let the potatoes cool slightly, then peel and chop them into small pieces.
- In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
- Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens.
- Add the chopped potatoes, cheddar cheese, sour cream, and green onions. Stir until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste. Serve hot, garnished with additional green onions and cheese if desired.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add bacon bits for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Baking and Stovetop
- Cuisine: American