Description
A warm and comforting Baked Potato Soup with creamy textures and savory toppings, perfect for chilly evenings and quick weeknight dinners.
Ingredients
- 4 large potatoes
- 4 slices of bacon
- 1 cup cheddar cheese, grated
- 1 cup sour cream
- 4 cups chicken broth
- 1 cup chives, chopped
- Salt and pepper to taste
- 2 tablespoons butter
Instructions
- Preheat your oven to 400°F (200°C). Bake the potatoes for about 1 hour or until tender.
- Cook the bacon in a skillet until crispy. Once done, crumble it and set it aside.
- In a large pot, melt the butter over medium heat. Add the cooked potatoes and chicken broth, then bring to a simmer.
- Mash the potatoes slightly with a potato masher to keep some texture in the soup.
- Stir in the sour cream, cheddar cheese, and season with salt and pepper to your liking.
- Serve hot, garnishing with crumbled bacon and chopped chives on top.
Notes
For a vegetarian version, swap out the bacon for turkey bacon or use plant-based cheese. Serve in a rustic bread bowl for added comfort.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Baking
- Cuisine: American