Description

Warm up with this creamy Baked Potato Soup, a perfect blend of buttery potatoes, crispy bacon, and sharp cheddar cheese. This comforting dish is easy to prepare, making it an ideal choice for busy weeknights or cozy gatherings. With each spoonful, you’ll experience a medley of flavors that feels like a warm hug. Whether served as a main course or paired with crusty bread, this soup is sure to become a family favorite.

Ingredients

Scale

4 medium russet potatoes
4 tbsp unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium chicken broth
1 cup heavy cream
1 cup cooked bacon bits
1 cup sharp cheddar cheese, shredded
¼ cup chives or green onions, chopped

Instructions

Preheat your oven to 400°F (200°C). Pierce each potato multiple times and bake directly on the oven rack for 45-60 minutes until tender.
In a large pot over medium heat, melt butter. Sauté chopped onion until translucent (about 5 minutes), then add minced garlic until fragrant.
Pour in chicken broth and bring to a gentle simmer. Stir in heavy cream.
Scoop baked potato flesh into the pot, discarding skins. Use an immersion blender to blend until smooth but leave some chunks for texture.
Serve hot, garnished with crispy bacon bits, shredded cheese, and fresh chives.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 2g
Sodium: 650mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 9g
Cholesterol: 50mg

Keywords: For added flavor, sauté the onions and garlic longer for caramelization. Swap regular potatoes for sweet potatoes for a sweeter version. Store leftovers in an airtight container for up to four days; reheat gently on the stove.