Baked Potato Soup
A creamy and comforting bowl of goodness that captures the essence of a baked potato, complete with all your favorite toppings.
Ingredients
Main ingredients
- 4 medium russet potatoes, peeled and diced Choose firm potatoes for the best texture.
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream For a rich texture.
- 1 cup shredded sharp cheddar cheese
- ½ cup cooked turkey bacon, crumbled
- ¼ cup chopped fresh chives For garnish.
- Salt and pepper To taste.
- 2 tablespoons olive oil For sautéing.
- Sour cream, for serving (optional)
- Extra cheddar cheese for garnish (optional)
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it softens and turns translucent.
- Add the minced garlic and cook for another minute, stirring constantly until fragrant, but be careful not to let it burn.
- Add the diced potatoes to the pot, followed by the chicken or vegetable broth. Stir to combine and bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15-20 minutes, until the potatoes are tender.
- Once the potatoes are cooked, use a potato masher or an immersion blender to mash or blend the soup to your desired consistency.
- Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and incorporated. Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon, chives, and additional cheese if desired.
Notes
Consider roasting the potatoes for added flavor. Let soup cool completely before storing in an airtight container for up to 3 days. This soup can be frozen; just leave out the cream and cheese until reheating.