Description
Indulge in the rich, velvety goodness of this homemade baked potato soup. Perfectly creamy and loaded with flavor, this comforting dish is ready in just 30 minutes.
Ingredients
– 3 lbs Russet potatoes, peeled and diced
– 4 cups chicken or vegetable broth
– 1 cup heavy cream
– 1 cup shredded cheddar cheese, plus more for serving
– 6 slices bacon, cooked and crumbled
– 1 onion, diced
– 3 cloves garlic, minced
– 2 tbsp butter
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped chives, plus more for serving
Instructions
1. – In a large pot, cook the diced potatoes in the broth over medium heat until tender, about 15-20 minutes.
2. – In a separate skillet, sauté the onion in butter until translucent, about 5 minutes. Add the garlic and cook for 1 minute more.
3. – Transfer the cooked onion and garlic to the pot with the potatoes and broth. Use an immersion blender to puree the soup until smooth and creamy.
4. – Stir in the heavy cream, 1 cup of cheddar cheese, salt, and pepper. Taste and adjust seasoning as needed.
5. – Ladle the soup into bowls and top with crumbled bacon, additional cheddar cheese, and chopped chives.
Notes
For a thicker soup, mash some of the potatoes against the side of the pot before blending. You can also add diced cooked ham or sautéed mushrooms for extra flavor.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Stovetop
- Cuisine: American