Baked Potato Soup
Baked Potato Soup is the ultimate comfort food, perfect for chilly evenings. This creamy delight combines russet potatoes, savory bacon, and sharp cheddar cheese for a rich and satisfying flavor. With its warm, hearty texture topped with fresh chives, this soup feels like a cozy hug in a bowl. Plus, it's easy to whip up in under an hour, making it ideal for busy weeknights or gatherings with friends. Enjoy every spoonful of this soul-soothing dish!
Ingredients
- 4 mediumrusset potatoes (about 2 lbs), peeled and diced
- 4 tbspunsalted butter
- 1 mediumyellow onion, chopped
- 3 clovesgarlic, minced
- 4 cupslow-sodium chicken broth
- 1 cupheavy cream
- 6strips bacon, cooked and crumbled
- 1 cupsharp cheddar cheese, shredded
- 2 tbspchives or green onions, chopped (for garnish)
- salt and pepper to taste
Directions
- 1
In a large pot over medium heat, melt the butter. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for another minute.
- 2
Pour in the chicken broth and add diced potatoes. Bring to a boil then reduce heat to simmer until potatoes are fork-tender (approximately 15 minutes).
- 3
Mash the potatoes slightly in the pot for a creamy texture while leaving some chunks.
- 4
Stir in heavy cream gradually until fully combined. Season with salt and pepper to taste.
- 5
Mix in crumbled bacon and shredded cheddar until melted.
- 6
Serve hot, garnished with chives or green onions.