Description
Baked Potato Soup is the epitome of comfort food, combining creamy russet potatoes with savory broth and rich toppings. Perfect for chilly evenings, this heartwarming soup features crispy bacon and fresh chives, providing a deliciously satisfying experience in every bowl. Quick to make in under an hour, it’s ideal for busy weeknights or cozy gatherings, making it a family favorite that everyone will love.
Ingredients
Scale
- 4 medium Russet potatoes (about 1.5 lbs)
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 strips bacon, cooked and crumbled
- ¼ cup freshly chopped chives
Instructions
- Wash and poke holes in the potatoes; microwave on high for about 10 minutes until tender.
- In a large pot over medium heat, sauté the diced onion and minced garlic until soft, about 5 minutes.
- Peel and chop the cooked potatoes into bite-sized pieces. Add them to the pot along with chicken broth; simmer for 15 minutes.
- Blend half of the soup until smooth using an immersion blender, then return to the pot.
- Stir in heavy cream, season with salt and pepper, adding optional smoked paprika if desired.
- Serve hot, garnished with crumbled bacon and chopped chives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 50mg