Baked Potato Soup
A comforting, creamy baked potato soup that embodies the flavors of a loaded baked potato, perfect for chilly evenings.
Ingredients
Base Ingredients
- 4 large russet potatoes High-starch potatoes give a creamy texture when pureed.
- 4 cups chicken or vegetable broth Use low-sodium for better control over salt.
- 1 cup heavy cream For richness; substitute half-and-half for a lighter soup.
- 1 cup shredded sharp cheddar cheese Grate your own for better melt and flavor.
- ½ cup sour cream For tang in the topper.
- ½ cup cooked and crumbled bacon Reserve some for garnish.
Aromatics
- 1 medium onion, diced Yellow or sweet onion work well.
- 2 cloves garlic, minced Don’t overcook or it will turn bitter.
- 3 tablespoons butter For sautéing the aromatics.
Seasoning and Garnish
- to taste salt
- to taste pepper
- as needed chopped green onions or chives For garnish.
Instructions
Preparation
- Wash, peel, and cube the russet potatoes into roughly 1-inch pieces for even, quick cooking.
- In a large pot over medium heat, melt 3 tablespoons of butter. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for another 30–60 seconds, stirring.
Cooking
- Add the cubed potatoes and pour in 4 cups of broth. Increase heat to bring the pot to a boil, then reduce to a gentle simmer. Cook until potatoes are tender when pierced, about 12–15 minutes.
- Remove from heat and use an immersion blender to puree until smooth. For a chunkier texture, blend only half the soup and stir the rest back in.
- Return the pot to low heat. Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar. Cook, stirring, until the cheese melts and the soup is heated through. Season with salt and black pepper to taste.
Serving
- In a small bowl, combine ½ cup sour cream with the crumbled bacon. Ladle soup into bowls and top each with the sour cream-bacon mixture and finish with chopped green onions or chives.
Notes
Use vegetable broth to keep it vegetarian (omit bacon or use smoked mushrooms). For dairy-free, replace cream with a cashew cream and use dairy-free cheddar. Cool the soup to room temperature within 2 hours, then refrigerate for up to 3–4 days or freeze for 3 months.