If you're craving a comforting bowl of warmth, look no further than this Traditional Baked Potato Soup. With its creamy texture and savory flavors, it's the perfect dish to cozy up with on a chilly day. Let's dive into this timeless classic that brings comfort straight to your bowl.
Russet potatoes are the star of this dish, providing a hearty and satisfying base. Their starchy nature makes them perfect for a creamy soup.
Butter adds richness and helps create a smooth roux, which thickens the soup.
All-purpose flour works with the butter to form a roux, essential for thickening the soup to the perfect consistency.
Whole milk is used for its creamy body, contributing to the soup's luxurious texture.
Sour cream adds a tangy depth to the flavor profile, balancing the richness.
Green onions offer a fresh bite and a pop of color, enhancing both flavor and presentation.
Cheddar cheese, when melted into the soup, provides a sharp, savory note that complements the creamy base.
Bacon bits bring a smoky, salty crunch that elevates the soup's flavor complexity.
Salt and pepper are crucial for seasoning, allowing the other flavors to shine through.
This soup pairs wonderfully with a crusty loaf of sourdough bread or a simple green salad. For a heartier meal, serve alongside a grilled cheese sandwich. A crisp white wine like Chardonnay or a light beer makes a great accompaniment.
First, you'll want to get your oven preheating to 400°F (200°C). As it warms up, wash and dry your russet potatoes. Once the oven is ready, pop them in directly on the rack and let them bake for about 60 minutes until they're tender when pierced with a fork. After baking, set them aside to cool slightly. This little pause makes them easier to handle when it's time to peel and chop.
While the potatoes are cooling, grab a large pot and melt the butter over medium heat. Once melted, stir in the flour, creating a paste-like consistency. This is your roux, and it's essential for the soup's thickness. Gradually pour in the milk, whisking constantly. You'll notice the mixture starting to thicken — that's what you want!
Now, peel those slightly cooled potatoes and chop them into bite-sized pieces. Toss them into the pot, along with the sour cream, salt, and pepper. Stir everything together, ensuring the potatoes are well-coated and the sour cream is fully incorporated. Let the soup simmer gently for about 10 minutes, stirring occasionally to prevent sticking.
Finally, add the cheddar cheese, stirring until it's completely melted and the soup is smooth. When you're ready to serve, ladle the hot soup into bowls and top each with a sprinkle of green onions and bacon bits for that final touch of flavor and texture.
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