Baked Potato Soup
Baked Potato Soup is the ultimate comfort food that warms both body and soul. This creamy, rich soup features tender russet potatoes combined with crispy bacon and sharp cheddar cheese, creating a velvety texture that’s perfect for chilly evenings or cozy gatherings. With each spoonful, indulge in the nostalgia of family dinners and game nights. Customize your bowl with toppings like chives or sour cream for an extra touch of indulgence. This heartwarming dish is sure to become a beloved staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Boiling
- Cuisine: American
Ingredients
- 3 large russet potatoes
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream (or milk)
- 1 tbsp butter
- 4 strips bacon, cooked and crumbled
- 1 cup shredded sharp cheddar cheese
- Chives or green onions for garnish
Instructions
- Peel and dice the russet potatoes into small cubes.
- In a large pot over medium heat, melt butter and sauté the diced onion until translucent (about 5 minutes).
- Add minced garlic and cook for an additional minute.
- Pour in chicken broth until it covers the potatoes; bring to a gentle boil.
- Reduce heat and simmer until potatoes are tender (about 15 minutes).
- Blend the mixture using an immersion blender until smooth.
- Stir in heavy cream until well combined; season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, cheddar cheese, and chives.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 40mg
Keywords: - For a lighter version, substitute heavy cream with low-fat milk. - Add spices such as smoked paprika or cayenne pepper for extra flavor. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.