Description
Baked Potato Soup is a creamy, comforting dish perfect for chilly evenings. This warm bowl of goodness combines the rich flavors of russet potatoes, savory bacon, and melted cheddar cheese, all topped with fresh chives for a burst of brightness. Easy to make and adaptable, this soup is ideal for family dinners or gatherings with friends, leaving everyone asking for seconds.
Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs)
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 4 tbsp unsalted butter
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for topping)
- 6 strips of crispy bacon bits
- 2 green onions or chives (chopped)
Instructions
- Wash and peel the russet potatoes, then chop them into uniform cubes.
- In a large pot over medium heat, melt the butter. Add diced onions and minced garlic; sauté until fragrant (about 3 minutes).
- Add chopped potatoes and chicken broth; bring to a gentle boil. Reduce heat and simmer until potatoes are fork-tender (about 15 minutes).
- Blend the mixture using an immersion blender or in batches until smooth.
- Stir in heavy cream gradually while heating through; season with salt and pepper to taste.
- Ladle into bowls and top with shredded cheddar cheese, crispy bacon bits, and chopped green onions or chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
Keywords: - For added richness, consider using half-and-half instead of heavy cream. - Customize by adding broccoli or spinach for extra nutrition.