Description
This creamy, comforting baked potato soup is the perfect dish for chilly evenings. Packed with tender potatoes, crispy bacon, and a rich, creamy base, it’s the ultimate cozy meal. It’s just like having a baked potato in a bowl, topped with cheese, sour cream, and green onions.
Ingredients
6 large russet potatoes, peeled and cubed
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1 medium onion, chopped
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4 cloves garlic, minced
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4 cups chicken broth
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2 cups heavy cream
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1 cup milk
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4 oz cream cheese, softened
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1 cup shredded cheddar cheese
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1/2 cup sour cream
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1/2 teaspoon salt (to taste)
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1/2 teaspoon black pepper
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6 slices cooked bacon, crumbled
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2 tablespoons butter
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Green onions, chopped (for garnish)
Instructions
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In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4-5 minutes.
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Add the potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
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Once the potatoes are soft, use a potato masher or immersion blender to mash the soup to your desired consistency.
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Stir in the cream cheese, heavy cream, and milk. Continue cooking until the soup is creamy and heated through, about 5-7 minutes.
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Add the shredded cheddar cheese, sour cream, salt, and pepper. Stir until the cheese is melted and the soup is smooth.
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Stir in the crumbled bacon, reserving some for topping.
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Serve hot, garnished with additional bacon, green onions, and extra cheddar cheese, if desired.
Notes
For a thicker soup, mash more of the potatoes or reduce the amount of milk.
You can substitute turkey bacon for regular bacon for a lighter option.
If you prefer a smoother texture, you can blend the soup using an immersion blender or regular blender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American