Description

Baked Potato Soup is the ultimate comfort food that brings warmth and joy in every spoonful. This creamy, hearty dish combines tender russet potatoes, crispy bacon, and rich cheddar cheese, creating a perfect blend of flavors for chilly evenings or cozy gatherings. Easy to prepare and customizable with your favorite toppings, this soup is sure to become a family favorite.

Ingredients

Scale

2 large russet potatoes (about 1 pound), peeled and diced
4 tablespoons unsalted butter
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups low-sodium chicken broth
1 cup heavy cream
6 strips crispy bacon, crumbled (or turkey bacon)
1 cup sharp cheddar cheese, shredded
2 green onions, sliced for garnish
Salt and pepper to taste

Instructions

In a large pot, melt butter over medium heat. Add diced onion and sauté until soft (about 5 minutes). Stir in minced garlic and cook until fragrant (1 minute).
Add diced potatoes and chicken broth. Bring to a boil, then reduce heat to simmer for about 15 minutes or until potatoes are fork-tender.
Mash some of the potatoes in the pot to create a creamy base while leaving some chunks for texture.
Stir in heavy cream and let simmer on low heat for another 5 minutes.
Fold in crumbled bacon and shredded cheddar until melted throughout. Season with salt and pepper.
Serve hot, garnished with extra cheese and sliced green onions.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 380
Sugar: 2g
Sodium: 720mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 9g
Cholesterol: 65mg

Keywords: - For a vegetarian version, substitute chicken broth with vegetable broth and omit the bacon. - Add sautéed mushrooms or broccoli for an extra flavor twist. - Store leftovers in an airtight container for up to four days; reheat gently on the stovetop.