Traditional Baked Potato Soup
A hearty and comforting baked potato soup that captures the essence of classic American flavors, perfect for chilly days and family gatherings.
Prep time: 20 minutesCook time: 1 hour 30 minutesServes: 6
Ingredients
4 large russet potatoes
1/2 cup unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1 cup sour cream
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1/2 cup bacon bits
Salt to taste
Pepper to taste
Instructions
1. Preheat your oven to 400°F (200°C).
2. Bake the potatoes for about 60 minutes until tender. Allow to cool slightly.
3. Peel and chop the cooled potatoes into bite-sized pieces.
4. In a large pot, melt the butter over medium heat. Stir in the flour to form a paste.
5. Gradually whisk in the milk, stirring constantly until the mixture thickens.
6. Add the chopped potatoes, sour cream, salt, and pepper to the pot. Stir well to combine.
7. Let the soup simmer for 10 minutes, stirring occasionally.
8. Stir in the cheddar cheese until melted and well incorporated.
9. Serve hot, garnished with green onions and bacon bits.
Storage
Allow soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
Reheating
Reheat the soup gently on the stove over low heat, stirring frequently until heated through. Avoid boiling.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
