Description
A rich and creamy baked potato soup loaded with toppings, perfect for a comforting meal.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup chopped green onions
- Salt and pepper to taste
- Cooked bacon bits for topping
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced potatoes and cook until slightly tender.
- Stir in the flour and cook for 1-2 minutes.
- Gradually add the broth, stirring constantly until the mixture thickens.
- Stir in the heavy cream and bring to a simmer.
- Add the cheddar cheese, sour cream, and season with salt and pepper.
- Simmer for an additional 10 minutes, stirring occasionally.
- Serve hot, topped with green onions and bacon bits.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Feel free to add other toppings like diced tomatoes or jalapeños.
- This soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 80mg