Description
Baked Potato Soup is the ultimate comfort food, perfect for chilly days. This creamy, rich soup features velvety russet potatoes paired with crispy bacon and fresh green onions, creating a delightful flavor explosion in every spoonful. Easy to prepare and versatile for any occasion, this soup can be topped with your favorite ingredients for a personalized touch. Enjoy a warm bowl of nostalgia that brings family and friends together.
Ingredients
Scale
- 4 medium Russet potatoes (about 2 lbs)
- 6 slices bacon
- 1 medium onion
- 3 cloves garlic
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
Instructions
- Peel and dice the russet potatoes into bite-sized chunks and rinse under cold water.
- In a large pot over medium heat, cook the bacon until crispy (5-7 minutes). Remove bacon and drain on paper towels, reserving some grease in the pot.
- Sauté diced onion in the remaining grease until translucent (3-4 minutes), then add minced garlic and cook for another minute.
- Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer uncovered until potatoes are fork-tender (15-20 minutes).
- Blend the soup until smooth but slightly chunky using an immersion blender. Return to low heat.
- Stir in heavy cream and half of the shredded cheese until melted. Taste and adjust seasoning as needed.
- Serve hot, garnished with crumbled bacon, remaining cheese, chopped green onions, or sour cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg