Baked Potato Soup
A creamy and hearty soup made with baked potatoes, cheddar cheese, and crispy bacon, perfect for any occasion.
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 large russet potatoes baked and peeled
- 1/2 cup butter
- 1 onion chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon
- Salt and pepper to taste
- Chives for garnish
- Optional: sour cream
Instructions
- Bake the russet potatoes at 400°F (200°C) for about 1 hour until tender.
- Once cooled, peel and dice the potatoes into small chunks.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the diced potatoes and chicken broth, bringing to a simmer.
- Use a potato masher to mash some of the potatoes for a creamy texture.
- Pour in the heavy cream and stir until well combined.
- Add the shredded cheddar cheese, stirring until melted and smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled bacon and chives.
Nutrition
Calories: 350kcal | Carbohydrates: 30g | Protein: 10g | Fat: 24g | Fiber: 3g