Description
Hearty Baked Potato Soup delivers comfort in a bowl, blending creamy richness with classic potato goodness. Topped with crispy bacon and green onions, this soul-warming dish promises a delightful culinary journey you’ll savor down to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 4 large russet potatoes
- 4 slices bacon
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1 ½ cups milk
Vegetable Base:
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon butter
Seasonings and Finishing Ingredients:
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- chopped green onions
- sour cream
Instructions
- Roast russet potatoes at 425°F for 60-75 minutes until tender and skin is crispy.
- Allow potatoes to cool slightly, then carefully remove and discard skins, roughly chopping the soft interior.
- Melt butter in a large stockpot over medium-low heat, creating a golden base.
- Sauté diced onions and minced garlic until they release a fragrant aroma and become translucent.
- Pour chicken broth into the pot, increasing heat to bring the liquid to a gentle boil.
- Reduce heat and slowly incorporate milk and cream, stirring continuously to maintain smooth consistency.
- Season the liquid mixture with salt and black pepper, adjusting to personal taste preferences.
- Fold chopped potato pieces into the simmering broth, allowing them to break down and thicken the soup.
- Simmer the soup for 12-15 minutes, stirring occasionally to prevent scorching.
- Sprinkle crumbled bacon and shredded cheddar cheese into the soup, stirring until completely melted.
- Ladle hot soup into serving bowls, garnishing with fresh chopped green onions.
- Optional: Top with a dollop of sour cream for extra richness and serve immediately.
Notes
- Enhance potato texture by thoroughly baking until soft and fluffy, ensuring smooth soup consistency.
- Sauté onions and garlic slowly to develop deeper, richer flavor without burning.
- Use full-fat dairy for creamiest results, but can substitute with low-fat alternatives for lighter version.
- Make soup vegetarian by replacing chicken broth with vegetable broth and omitting bacon.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 285 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg