Imagine a creamy, indulgent soup that captures the essence of comfort food in every single spoonful. This Hard Rock Cafe-inspired Baked Potato Soup is not just a recipe—it's a culinary experience that transforms simple ingredients into a hearty, soul-warming dish that will have your family and friends begging for seconds. Whether you're looking to chase away the winter chills or craving a luxurious comfort meal, this recipe promises to deliver restaurant-quality flavor right in your own kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 large baked potatoes
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 400°F (200°C) if you haven't already baked the potatoes. If you have leftover baked potatoes, you can skip this step.
- Wash the large potatoes thoroughly under cold running water to remove any dirt. Pat them dry with a paper towel.
- Pierce each potato several times with a fork to allow steam to escape during baking. This will prevent them from bursting in the oven.
- Place the potatoes directly on the oven rack or on a baking sheet and bake for about 45-60 minutes, or until they are tender when pierced with a fork. If you are using pre-baked potatoes, skip to the next step.
- Once the potatoes are baked and cool enough to handle, carefully scoop out the flesh into a mixing bowl, leaving a thin layer of potato inside the skin. Set the skins aside for later use if desired.
- In a large pot, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2 minutes to create a roux. This will help thicken your soup.
- Gradually pour in the chicken broth while whisking to avoid lumps. Continue to cook, stirring frequently, until the mixture thickens and comes to a gentle boil.
- Add the milk to the pot and stir well. Allow the mixture to heat through, but do not let it boil.
- Stir in the scooped potato flesh, shredded cheddar cheese, and sour cream. Mix until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
- If you prefer a smoother soup, you can use an immersion blender to blend the soup to your desired consistency. Alternatively, leave it chunky for a heartier texture.
- Once the soup is heated through and well combined, remove it from the heat. Ladle the soup into bowls and garnish with chopped green onions and additional shredded cheese if desired.
- Serve the baked potato soup hot, and enjoy this delicious American comfort food!
Tips
- Choose the right potatoes: Use starchy potatoes like Russet for the creamiest texture and best flavor.
- Don't rush the roux: Take your time whisking the butter and flour to create a smooth base that will thicken your soup perfectly.
- Temperature matters: Keep the soup at a gentle simmer after adding milk to prevent curdling.
- Customize your toppings: Consider adding crispy bacon bits, extra cheese, or a dollop of sour cream for added richness.
- Make ahead friendly: This soup can be stored in the refrigerator for 3-4 days and reheats beautifully.
- For a lighter version, you can substitute half-and-half or whole milk with lower-fat alternatives.
- If the soup becomes too thick, simply thin it out with a little extra chicken broth or milk.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 12g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 75mg
