Description
A warm and creamy soup reminiscent of a classic baked potato, perfect for chilly nights or busy weeknights.
Ingredients
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken or vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 4 slices bacon, cooked and crumbled
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, sauté for 5 to 7 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant.
- Add the diced potatoes and broth along with dried thyme, smoked paprika, salt, and pepper. Bring to a boil and then reduce to a simmer. Cook for about 15 to 20 minutes until the potatoes are fork-tender.
- Blend the soup using an immersion blender to achieve your desired consistency.
- Stir in the heavy cream, cheddar cheese, and sour cream. Heat over low for about 5 minutes until the cheese melts and the soup is warm.
- Ladle the soup into bowls and top with crumbled bacon, additional cheese, and chopped green onions.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. To freeze, omit dairy until reheating.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American