Baked Potato Soup

Course: Main Course

Cuisine: North American

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

Calories: 474kcal

Author: Lord Byron's Kitchen

Creamy and smooth, this Baked Potato Soup is prepared with onion and garlic in a simple roux which is what makes the soup thick and lucious. Add cheese and crumbled cooked bacon for even more texture and flavour! Serve with warm, crusty bread for a complete, hearty meal!

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Ingredients

1 tablespoon olive oil
3 tablespoons butter
1 large onion, finely chopped
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teapoon ground nutmeg
1/4 cup all-purpose flour
4 cups low-sodium vegetable broth
2 cups whole milk
2 cups cheddar cheese, shredded
4 large potatoes, baked, skin removed, and lightly mashed with a fork

Instructions

In a heavy-bottomed soup pot or Dutch oven, add the olive oil, butter, and onions. Over medium heat, stir and cook the onions until golden brown.
Add the salt, ground black pepper, ground nutmeg, and minced garlic. Stir well and cook for 3 minutes.
Next, stir in the flour until well absorbed. Once no trace of the flour remains, continue to cook the flour with the onions and garlic mixture for 3 minutes.
Pour in the vegetable broth half a cup at a time, whisking it well into the flour mixture after each addition.
Next, pour in the milk half a cup at a time, continuing to whisk well after each addition.
Continue to cook for 3-5 minutes until the sauce mixture thickens.
Add the cooked, mashed potatoes and shredded cheese. Stir well to incorporate.
Once the cheese is melted, cook for an additional 3-5 minutes or until the soup is fully heated through.
Serve and garnish with more shredded cheese, green onions, crumbled cooked bacon, and sour cream. (All of these are optional, of course!)

Notes

Nutrition