Description
This creamy and comforting Baked Potato Soup features tender potatoes blended into a smooth base, enriched with cheddar cheese, bacon, and a touch of sour cream. Perfect for a cozy meal, this hearty soup is garnished with crispy bacon, shredded cheese, green onions, and fresh parsley, making it a delicious and satisfying dish for any occasion.
Ingredients
Scale
Soup Ingredients
- 4 large russet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese, plus more for garnish
- 4 slices cooked bacon, crumbled, plus more for garnish
- 2 green onions, chopped, for garnish
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the potatoes: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for 2-3 minutes until softened. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the soup: Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until smooth and return it to the pot.
- Add the cream: Stir in the heavy cream, sour cream, salt, pepper, and garlic powder. Heat the soup over low heat until it’s warmed through.
- Stir in the cheese and bacon: Add the shredded cheddar cheese and crumbled bacon to the soup, stirring until the cheese is melted and the soup is creamy.
- Serve: Ladle the soup into bowls and garnish with extra cheese, bacon, green onions, and fresh parsley (if using). Serve warm and enjoy!
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For a vegetarian option, use vegetable broth and omit bacon or use vegetarian bacon alternatives.
- If you prefer a chunkier texture, blend only half of the soup and stir in the rest of the potato chunks.
- Garnishes are flexible: feel free to add sour cream dollops or chopped chives.
- Be cautious when blending hot soup; let it cool slightly or vent the blender lid for safety.
