Description
A creamy, hearty baked potato soup that combines robust flavors for a comforting meal.
Ingredients
- 4 large russet potatoes
- 4 cups chicken or vegetable broth
- 1 cup sharp cheddar cheese, shredded
- 1 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup cooked bacon, crumbled
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Wash and peel the russet potatoes, then chop them into small cubes.
- In a large pot, combine the diced potatoes and broth. Bring to a boil, then lower the heat and let it simmer for about 15-20 minutes until the potatoes are tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream and half of the cheddar cheese. Let it cook for another 5 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with the remaining cheese, crumbled bacon, and freshly chopped chives.
Notes
For an extra layer of flavor, roast the potatoes instead of boiling them. Serve in rustic bread bowls for a fun twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American