Baked potato soup with cheddar cheese
Baked potato soup with cheddar cheese offers a rich, creamy texture and comforting flavors. It's prepared by baking potatoes, creating a roux, and combining simple ingredients for a satisfying dish.
Cook time 15 min
Prep time 10 min
Ingredients:
1/3 cups butter1/3 cups whole-grain wheat flour
1 cup sour cream
4 tbsp milk (2% fat)
3 potatoes
2 cups chicken broth
1/2 cup cheddar cheese
Baked potato soup with cheddar cheese is a warm, comforting dish perfect for chilly days. With its rich and creamy texture, it's sure to satisfy any comfort food craving. Made with simple ingredients like butter, whole-grain wheat flour, sour cream, and cheddar cheese, this soup is both delicious and easy to prepare.
Instructions:
- Preheat the oven to 400°F (200°C).
- Pierce the potatoes with a fork several times and place them directly on the oven rack.
- Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
- Once baked, let the potatoes cool slightly, then peel and dice them into small cubes. Set aside.
- In a large pot, melt the butter over medium heat.
- Once the butter is melted, add the whole-grain wheat flour.
- Continuously whisk the mixture until it forms a smooth paste and becomes light golden brown. This should take about 2-3 minutes.
- Gradually add the chicken broth to the roux, whisking continuously to prevent lumps from forming.
- Add the sour cream and milk to the pot, stirring until well combined.
- Continue to cook over medium heat, stirring frequently until the mixture is smooth and thickened.
- Stir in the diced, baked potatoes.
- Reduce heat to low and let the soup simmer for an additional 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- Add the shredded cheddar cheese to the soup.
- Stir continuously until the cheese is fully melted and the soup is creamy and smooth.
- Taste the soup and adjust the seasoning with salt and pepper if needed.
- Serve the baked potato soup hot, garnished with extra shredded cheddar cheese, a dollop of sour cream, or chopped chives, if desired.
With just a few simple steps and ingredients, you can create a delicious and hearty baked potato soup with cheddar cheese. This comforting dish is perfect for a family dinner or when you need a warm, satisfying meal. Enjoy your homemade bowl of comfort!
Baked potato soup with cheddar cheese FAQ:
Bake the potatoes for 45-60 minutes at 400°F (200°C) until they are tender when pierced with a fork.
You can substitute all-purpose flour for whole-grain wheat flour in equal amounts, but note that it may slightly alter the flavor and texture.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave.
Vegetable broth can be used as a substitute for chicken broth to make the soup vegetarian-friendly without altering the consistency significantly.
The soup is done when it is smooth, thickened, and the cheddar cheese is completely melted, typically after simmering for 10-15 minutes after adding the potatoes.
Tips:
- Use russet potatoes for a fluffier texture and richer flavor.
- For a thicker soup, add more flour or reduce the amount of chicken broth.
- Make sure to grate the cheddar cheese yourself for a smoother melt.
- Add some cooked bacon bits or green onions for extra flavor and texture.
- If you prefer a smoother soup, use an immersion blender to blend the potatoes after they are cooked.
- For a lighter version, use reduced-fat sour cream and cheese.
Nutrition per serving
6 ServingsCalories 380kcal
Protein 9g
Carbohydrates 40g
Fiber 4.57g
Sugar 3.69g
Fat 22g
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