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Baked Potato Soup

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Rich, hearty, and utterly comforting baked potato soup, perfect for chilly evenings.

Ingredients

Scale
  • 4 large potatoes, peeled and diced
  • 1 cup onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1/2 cup milk
  • 1/2 cup shredded cheddar cheese
  • 3 slices bacon, cooked and crumbled
  • Salt and pepper to taste
  • Chopped chives for garnish

Instructions

  1. In a large pot, combine the diced potatoes, chopped onion, and broth. Bring to a boil over medium-high heat.
  2. Once boiling, reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes are tender.
  3. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer it to a blender.
  4. Stir in the heavy cream and milk, seasoning the soup with salt and pepper to taste.
  5. Add the shredded cheddar cheese and stir until melted and fully incorporated.
  6. Serve hot, garnished with crumbled bacon and chopped chives.

Notes

For a vegetarian option, substitute vegetable broth and omit the bacon. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/rich-baked-potato-soup/