Go Back

Baked Potato Soup

A velvety, creamy soup that embraces your taste buds with the rich flavors of baked potatoes, topped with melty cheese and green onions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large baking potatoes For best results, use large baking potatoes.
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 4 cups chicken broth Halal-certified chicken broth can be used.
  • 1 cup milk Preheat slightly to avoid clumping.
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Wash the potatoes, pierce them with a fork, and bake them for about 45 minutes, or until they are tender.
  2. In a large pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until bubbly and golden.
  3. Gradually whisk in the chicken broth and milk, continuing to stir until the mixture thickens.
  4. Once the potatoes are baked and cool enough to handle, scoop out the insides into the pot and discard the skins. Mash the potatoes slightly and stir until well combined.
  5. Add the sour cream, half of the shredded cheese, salt, and pepper. Stir until everything is well incorporated and the soup is warmed through.
  6. Top each serving with the remaining cheese and a generous sprinkle of chopped green onions.
  7. Ladle the hot soup into bowls and savor every delicious bite!

Notes

Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently over low heat, stirring occasionally, and consider adding a splash of milk to restore the creamy consistency if needed.