Description
This creamy and comforting Baked Potato Soup recipe combines tender potatoes, savory bacon, and rich cheeses into a hearty dish perfect for chilly days. With simple ingredients like chicken broth, cream cheese, and cheddar, this soup delivers delicious flavor and a velvety texture that’s sure to satisfy 6 servings in about 45 minutes.
Ingredients
Scale
Main Ingredients
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup milk
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 teaspoon salt (to taste)
- 1/2 teaspoon black pepper
- 6 slices cooked bacon, crumbled
- 2 tablespoons butter
For Garnish
- Green onions, chopped (for garnish)
- Extra shredded cheddar cheese (optional)
- Additional crumbled bacon (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 4-5 minutes.
- Cook Potatoes: Add the potatoes and chicken broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, approximately 15-20 minutes.
- Mash Potatoes: Using a potato masher or immersion blender, mash the potatoes in the pot to your preferred soup consistency, ensuring a creamy texture without large chunks.
- Add Dairy Ingredients: Stir in the softened cream cheese, heavy cream, and milk. Continue cooking and stirring gently until the soup is creamy, smooth, and heated through, about 5-7 minutes.
- Incorporate Cheese and Seasoning: Add shredded cheddar cheese, sour cream, salt, and black pepper. Stir continuously until the cheese fully melts, creating a smooth and flavorful soup base.
- Add Bacon: Mix in the crumbled cooked bacon, reserving some to garnish the final dish.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with additional crumbled bacon, chopped green onions, and extra shredded cheddar cheese if desired. Serve immediately for best taste.
Notes
- For a thicker soup, use less broth or simmer longer after mashing the potatoes.
- To make this soup vegetarian, replace chicken broth with vegetable broth and omit bacon or use vegetarian bacon substitutes.
- Use an immersion blender for a smoother texture or potato masher for a chunkier consistency.
- Heavy cream can be substituted with half-and-half for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop.
