Baked potato soup with cheddar cheese
Indulge in a warm, comforting bowl of Baked Potato Soup with Cheddar Cheese! Made with creamy sour cream, rich cheddar cheese, tender potatoes, and a hint of chicken broth, this hearty soup is perfect for cozy nights at home. Easy to prepare and filled with wholesome ingredients, it’s the ultimate comfort food for the whole family.
- 06 Apr 2025
- Cook time 15 min
- Prep time 10 min
- 6 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 380kcal | 19% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.57g | 12% |
| Sugar 3.69g | 4% |
| Fat | |
| Fat 22g | 25% |
| Saturated 12g | 39% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 180ug | 20% |
| Choline 40mg | 7% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.20mg | 15% |
| Vitamin B3 2.93mg | 18% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 36mg | 41% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.27mg | 30% |
| Iron, Fe 2.01mg | 18% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 220mg | 18% |
| Potassium, K 950mg | 28% |
| Selenium, Se 6ug | 12% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 270g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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