Description
A warm and creamy baked potato soup that is perfect for chilly weather and a guaranteed crowd-pleaser.
Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for a veggie option)
- 1 cup heavy cream (or milk for a lighter version)
- 1 cup shredded cheddar cheese, plus more for serving
- 4 tablespoons butter
- Salt and pepper to taste
- Green onions, chopped, for garnish
- Sour cream, for serving (optional)
- Crispy bacon alternatives (Turkey bacon or Chicken bacon), cooked and crumbled (optional)
- 1 teaspoon dried thyme (optional)
Instructions
- Start by washing and peeling the russet potatoes. Cut them into small cubes, ensuring they’re all about the same size for even cooking. In a large pot, melt the butter over medium heat and add the chopped onions. Sauté until the onions are translucent, around 5 minutes. Then, toss in the minced garlic and sauté it for another minute until fragrant.
- Pour in the chicken or vegetable broth and bring it to a gentle boil. Once boiling, carefully add the cubed potatoes. Lower the heat to a simmer, covering the pot and letting the potatoes cook for about 20 minutes or until fork-tender.
- When the potatoes are cooked, use a potato masher or fork to gently mash some of the potatoes in the pot. This creates a creamy texture without pureeing the soup completely, giving it that unexpected heartiness.
- Stir in the heavy cream, along with salt, pepper, and dried thyme if you’re using it. Simmer for another 5-10 minutes, allowing the flavors to meld together beautifully. If you’d like a thicker consistency, simmer a little longer.
- Finally, remove the pot from the heat and stir in the cheese until it melts beautifully into the soup. Taste it for seasoning and adjust according to your preference.
Notes
Leftover baked potato soup can be stored in the refrigerator for 3-4 days. It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 40mg