Creamy and comforting, this restaurant-quality baked potato soup is perfect for chilly evenings.

This hearty baked potato soup is rich and creamy, packed with flavor, and topped with all your favorite toppings. It's the perfect comfort food for cold winter nights. This recipe is restaurant-quality, so you can indulge in a bowl of this delicious soup without leaving the comfort of your home.

Ingredients

• 4 large baking potatoes
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped green onions
• 1/2 cup cooked bacon, crumbled
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork. Place them on a baking sheet and bake for 45 minutes, or until they are fork-tender. Allow them to cool slightly before handling.
2. In a large pot, melt the butter over medium heat. Add flour and stir constantly for 1-2 minutes to form a roux. Slowly whisk in the milk and chicken broth, ensuring there are no lumps.
3. Continue cooking and stirring until the soup thickens. This should take about 5-7 minutes.
4. Cut the baked potatoes in half lengthwise. Scoop out the flesh and add it to the pot. Mash the potatoes with a fork or potato masher, leaving some small chunks for texture.
5. Stir in the sour cream, cheddar cheese, and chopped green onions. Season with salt and pepper to taste. Cook the soup for an additional 5 minutes, or until the cheese is melted and the flavors are well combined.
6. Serve the baked potato soup hot, garnished with crumbled bacon and additional shredded cheddar cheese. Enjoy!

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