Description
A comforting and hearty dish bringing the flavors of loaded baked potatoes into a creamy soup, perfect for chilly evenings.
Ingredients
Scale
- 4 large potatoes, baked
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- Salt and pepper to taste
Instructions
- Preparation: Scoop the insides of the baked potatoes into a bowl. Mash them until smooth, and then set the skins aside for later use.
- Mixing: In a large pot, melt butter over medium heat. Stir in the all-purpose flour and cook for 1-2 minutes, allowing it to form a roux.
- Cooking: Gradually whisk in the chicken broth and then the milk. Bring this mixture to a simmer, stirring frequently. Once simmering, stir in the mashed potatoes, sour cream, and half of the shredded cheese. Heat until warmed through.
- Finishing: Season with salt and pepper to taste. Serve in bowls topped with remaining cheese and a sprinkle of green onions.
Notes
Consider adding crispy bacon bits or sautéed garlic for enhanced flavor. For a vegetarian version, use vegetable broth and non-dairy milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg