Our creamy baked potato soup is perfect for an easy snowy day dinner, especially if you need warming up after spending time outside in the cold. With a loaf of hearty brown bread alongside, it’s one of our go-to meals for our winter cabin stays in the mountains.

Adapted from a recipe we came across in Cooking Light, we use the 2% reduced fat milk and light sour cream they recommend with great results. The recipe makes 4 large bowls, but you can easily double it to feed a larger crowd.

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Baked Potato Soup

Ingredients

• 2 1/2 lbs russet potatoes (about 3 large)
• 1 tablespoon unsalted butter
• 1 onion, chopped
• 1/4 cup flour
• 3 cups milk
• 3 cups vegetable broth
• 6 tablespoons sour cream
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 4 oz cheddar cheese, shredded
• 2 green onions, thinly sliced

Instructions

• Preheat oven to 350◦.  Thoroughly scrub the potatoes and pierce each several times with a fork.  Place on a baking sheet and bake until the insides are tender, 1 1/2 – 2 hours.  Let the potatoes cool until you can safely handle them, then peel and coarsely mash.  
• Melt the butter in a large pot over medium heat.  Add the onion and cook, stirring occasionally, until softened, 8 – 10 minutes.  Add the flour and stir to combine.
• Whisk in the milk a little at a time, whisking between each addition until fully incorporated.  Whisk in the broth, then increase the heat to medium high to bring to a boil.  Reduce the heat to maintain a gentle simmer, and cook, whisking occasionally, until slightly thickened, 10 – 15 minutes.
• Remove the pot from the heat and whisk in the sour cream, salt, and pepper.  Gently stir in the mashed potatoes.  
• Serve the soup with the cheese and green onions.