Creamy Baked Potato Soup
Indulge in this creamy, hearty baked potato soup that's perfect for winter nights.
Equipment
- 1 Large pot for cooking the soup
- 1 Ladle for serving
- 1 immersion blender optional, for blending
Ingredients
Soup Base
- 4 large russet potatoes peeled and diced
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
Seasonings
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Toppings
- 1/4 cup green onions chopped
- 1/4 cup bacon bits
- 1/4 cup sour cream
Instructions
Preparation
- Peel and dice the potatoes into 1-inch cubes. Chop the onion and mince the garlic.
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent. Stir in potatoes and chicken broth. Bring to a boil.
- Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes. Use an immersion blender to blend part of the soup for a creamy texture.
- Stir in heavy cream and cheddar cheese. Cook until cheese is melted and the soup is thickened. Season with salt, pepper, and paprika.
Serving
- Ladle soup into bowls. Top with bacon bits, green onions, and a dollop of sour cream.
Storage
- Allow soup to cool completely before transferring to airtight containers. Refrigerate for up to 3 days. Reheat gently on the stovetop.
Notes
Pro Tips: Use russet potatoes for their starchy texture. Blend only part of the soup for creaminess with texture. Ingredient Substitutions: Substitute chicken broth with vegetable broth for a vegetarian option. How to Serve: Serve with crusty bread for a complete meal. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare the soup base in advance, add cream and cheese when reheating.