Description
This creamy baked potato soup is the ultimate comfort food, packed with rich flavors and a velvety texture. Made with hearty russet potatoes, savory beef, cheddar cheese, and sour cream, this easy potato soup recipe is perfect for chilly nights. Whether you want a hearty weeknight dinner or a cozy winter soup, this dish is sure to become a family favorite.
Ingredients
- 4 large russet potatoes
- 3 tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ cup sour cream
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika
- 1 cup cooked, crumbled beef
- ¼ cup chopped green onions (for garnish)
Instructions
- Bake the Potatoes – Preheat oven to 400°F (200°C). Bake the potatoes for 45-50 minutes until fork-tender. Let them cool slightly, then peel and mash.
- Sauté the Aromatics – In a large pot, melt butter over medium heat. Add onions and garlic, sautéing until soft and fragrant.
- Make the Soup Base – Stir in flour to form a roux, then slowly whisk in broth, milk, and heavy cream until smooth.
- Add Potatoes – Stir in the mashed potatoes and let the soup simmer for 10-15 minutes until thick and creamy.
- Incorporate Cheese & Sour Cream – Stir in cheddar cheese and sour cream until fully melted and smooth.
- Finish with Beef – Add cooked, crumbled beef and season with salt, pepper, and paprika. Stir well.
- Serve & Garnish – Ladle into bowls and top with extra cheese, green onions, and crumbled beef.
Notes
- For a thicker soup, mash more potatoes or add a cornstarch slurry.
- For a spicy kick, mix in jalapeños or cayenne pepper.
- To make it vegetarian, omit beef and use vegetable broth.
- For extra richness, add a splash of heavy cream before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
