Baked Potato Soup
This creamy baked potato soup is a cozy and comforting classic. It's loaded with the flavors of baked potatoes, cheese, and a touch of bacon. Perfect for a chilly evening!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 3 pounds Russet potatoes, scrubbed
- 0.5 cup Butter
- 0.5 cup Onion, chopped
- 2 cloves Garlic, minced
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Cheddar cheese, shredded
- 0.5 cup Bacon, cooked and crumbled
- 0.25 cup Chives, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Bake the potatoes at 400°F (200°C) for 1 hour, or until tender. Let cool, then scoop out the flesh and discard the skins.
- In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Add the potato flesh and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Remove from heat and use an immersion blender to blend until smooth. Alternatively, carefully transfer to a regular blender and blend until smooth.
- Stir in heavy cream, most of the cheddar cheese (reserving some for topping), bacon, salt, and pepper. Heat through.
- Serve hot, garnished with remaining cheddar cheese and chives.
Notes
For a vegetarian version, substitute vegetable broth for the chicken broth and omit the bacon.