Description
A rich and creamy baked potato soup, perfect for chilly nights.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese (plus extra for serving)
- ½ cup sour cream (optional)
- Salt and pepper to taste
- Green onions or chives for garnish
- Beef bacon bits (optional)
Instructions
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- Sauté the onions in the same pot until translucent, then add the minced garlic and cook for another minute.
- Blend the cooked potatoes back into the pot with the broth until creamy using an immersion blender.
- Finish by stirring in the heavy cream and shredded cheddar cheese. Season with salt and pepper to taste and simmer for about 5 minutes.
- Serve the soup into bowls and top with extra cheese, sour cream, green onions, and beef bacon bits if using.
Notes
For extra flavor, consider adding a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 80mg
Keywords: baked potato soup, comfort food, creamy soup, potato soup, easy recipes