This Baked Potato Soup II recipe is a creamy and comforting soup that will warm you up on a chilly day. Made with baked potatoes, bacon, and cheddar cheese, this soup is the perfect combination of flavors. The prep time is minimal, making it a quick and easy recipe to whip up for a weeknight dinner. Serve it with some crusty bread or a side salad for a complete and satisfying meal.
Ingredients
- 5 medium-sized baking potatoes
- 6 slices of bacon
- 1/2 cup chopped onion
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions and additional shredded cheddar cheese for garnish
Directions
- Preheat your oven to 400°F (200°C). Wash the baking potatoes and prick them with a fork a few times. Place them directly on the oven rack and bake for about 45 minutes, or until they are tender.
- While the potatoes are baking, cook the bacon in a large soup pot over medium heat until crispy. Remove the bacon from the pot and drain on paper towels. Crumble the bacon and set it aside.
- In the same pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent and the garlic is fragrant.
- Once the baked potatoes are done, let them cool slightly before peeling off the skins. Cut the potatoes into bite-sized chunks.
- Add the chicken broth to the pot with the onions and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Add the potato chunks to the pot and simmer for an additional 10 minutes.
- Using a potato masher or immersion blender, partially blend the soup to thicken it while leaving some chunks of potato.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream until well combined. Season with salt and pepper to taste.
- Simmer the soup for another 5 minutes, until heated through.
- Serve the Baked Potato Soup hot, garnished with crumbled bacon, chopped green onions, and additional shredded cheddar cheese.
