Ingredients for Baked Potato Cheddar Soup
- 4 slices cooked and crumbled bacon
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups milk
- 1 cup sour cream
- 2 cups shredded sharp cheddar cheese
- green onions, for garnish (optional)
- 4 cloves garlic, minced
- 2 pounds russet potatoes, cubed
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon butter, melted (for garnish)
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How to Make Baked Potato Cheddar Soup
- Melt 2 tablespoons of butter in a large pot over medium heat. Whisk in 2 tablespoons of flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 4 cups of milk, ensuring no lumps form. Bring the mixture to a gentle boil, stirring continuously, until thickened.
- Add 2 pounds of cubed russet potatoes, 4 cloves of minced garlic, and 1 chopped medium onion to the pot.
- Reduce heat to low, cover, and simmer for 10-15 minutes, or until the potatoes are tender.
- Stir in 2 cups of shredded cheddar cheese, 1 cup of sour cream, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Old Bay seasoning (or your preferred spices).
- Continue to heat until the cheese is melted and the soup is heated through. Stir in 4 slices of cooked and crumbled bacon (optional).
- Serve immediately and enjoy your delicious Baked Potato Cheddar Soup!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
136g
Carbs
13g
