Print

Baked Potato Soup: 7 Comforting Steps to Pure Deliciousness

Baked Potato Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Potato Soup is a warm and hearty dish perfect for cold days.

Ingredients

Scale
  • 4 large russet potatoes
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ½ cup sour cream
  • ½ cup cooked and crumbled bacon
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • Salt and pepper to taste
  • Chopped green onions or chives for garnish

Instructions

  1. Wash and peel the russet potatoes. Cut them into small cubes for quicker cooking.
  2. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
  3. Add the cubed potatoes to the pot, followed by the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
  4. Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
  5. Stir in the heavy cream and shredded cheddar cheese. Mix well until the cheese is melted and incorporated. Season with salt and pepper to taste.
  6. In a small bowl, combine the sour cream and crumbled bacon for topping.
  7. Ladle the soup into bowls and top with the sour cream mixture and chopped green onions or chives.

Notes

  • This soup can be stored in the refrigerator for up to 3 days.
  • Reheat on the stove or in the microwave before serving.

Nutrition

Find it online: https://keepityummy.com/baked-potato-soup/

×