Description
Comfort food at its finest, this creamy baked potato soup is perfect for chilly evenings and family gatherings.
Ingredients
- 4 large russet potatoes, peeled and diced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup green onions, chopped
- 4 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- In a large pot, combine the diced potatoes and chicken broth. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potatoes are tender.
- Once the potatoes are soft, use a potato masher or immersion blender to blend the soup until smooth and creamy.
- Stir in the heavy cream, milk, sour cream, and season generously with salt and pepper.
- Heat through over low, taking care not to let it boil.
- Serve hot, garnished with shredded cheddar cheese, chopped green onions, and crispy crumbled bacon.
Notes
For a lighter version, use half-and-half instead of heavy cream. For a vegetarian option, substitute vegetable broth for chicken broth.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American