Introduction
Baked Potato Soup brings together the warmth of a cozy blanket and the indulgence of a hearty meal. This soup is rich, creamy, and packed with the familiar flavors of a classic baked potato. Topped with crispy bacon, sharp cheddar, and fresh chives, it’s a comfort food lover’s dream. Dive into this recipe that’s perfect for chilly evenings or when you just need a touch of home-cooked solace.
Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes
Ingredients
- 4 large russet potatoes, baked and cubed
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- 2 tbsp fresh chives, chopped (for garnish)
Directions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon from the pot and set it aside on a paper towel to drain.
- In the bacon grease, sauté the diced onion until translucent and soft, about 3-4 minutes.
- Add the minced garlic to the pot and cook for an additional minute until fragrant.
- Pour in the chicken or vegetable broth, then add the cubed baked potatoes. Bring the mixture to a simmer.
- Stir in the heavy cream and allow the soup to simmer gently for 10 minutes.
- With an immersion blender (or in batches in a countertop blender), blend the soup until you achieve your desired consistency. Some prefer it completely smooth, while others like a few potato chunks for texture.
- Return the pot to the stove, and on low heat, stir in the shredded cheddar cheese and sour cream. Continue stirring until the cheese is melted and the soup is well combined.
- Season with salt and pepper to taste.
- Serve hot, garnished with the crispy bacon and fresh chives.
Notes
- You can add extras like chopped green onions, croutons, or even roasted broccoli for additional flavor and texture.
- For a lighter version, consider using milk or half-and-half instead of heavy cream.
FAQ
1. Can I prepare this soup ahead of time? Yes! The flavors meld beautifully when made a day in advance. Just refrigerate and reheat gently before serving.
2. Can this soup be frozen? Certainly! Cool the soup completely, transfer it to airtight containers, and freeze. Thaw in the refrigerator overnight and reheat on the stove.
3. Can I use store-bought baked potatoes or leftover potatoes? Absolutely. Store-bought or leftover baked potatoes work perfectly and can save preparation time.