Indulge in the rich and velvety flavors of this creamy Baked Potato Soup. Made with tender potatoes, crispy bacon, and melted cheese, this hearty soup will warm you up on chilly days. Perfectly seasoned and topped with your favorite garnishes, it is guaranteed to become a family favorite.
Ingredients
- 6 large baking potatoes
- 1 cup diced onions
- 6 slices bacon
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 green onions, chopped
- Salt and pepper to taste
Directions
- Preheat the oven to 400°F (200°C).
- Wash and dry the baking potatoes. Pierce each potato with a fork a few times.
- Place the potatoes directly on the oven rack and bake for about 1 hour or until they are tender and can be easily pierced with a knife. Remove from the oven and let them cool.
- While the potatoes are cooling, cook the bacon in a large pot over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving the bacon drippings in the pot.
- In the same pot with bacon drippings, add the diced onions and minced garlic. Sauté until the onions are translucent.
- Peel the cooled baked potatoes and roughly chop them into chunks.
- Add the chopped potatoes to the pot with onions and garlic. Stir well to combine.
- Pour in the chicken broth, milk, and heavy cream. Season with salt and pepper to taste.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 15-20 minutes, allowing the flavors to meld together.
- Using an immersion blender or working in batches in a regular blender, puree the soup until smooth and creamy.
- Return the soup to the pot and heat it over low heat.
- Stir in the shredded cheddar cheese until melted and fully incorporated.
- Crumble the reserved bacon and sprinkle it over the soup.
- Serve the baked potato soup hot, topped with a dollop of sour cream, chopped green onions, and additional shredded cheddar cheese.
- Enjoy this comforting bowl of goodness!
