Description
This Rich Creamy Baked Potato Soup is a comforting and hearty dish made with roasted russet potatoes, sautéed onions, and garlic, blended into a smooth, creamy soup with the addition of heavy cream and sour cream. Enhanced with crispy bacon and sharp cheddar cheese, it’s perfect for a cozy meal and garnished with fresh chives or green onions for a burst of color and flavor.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and diced
- 2 tablespoons olive oil
Sauté Base
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
Soup Liquid & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
Toppings and Seasoning
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped chives or green onions, for garnish
Instructions
- Roast the Potatoes: Preheat the oven to 375°F (190°C). Place the diced potatoes in a large baking dish, drizzle with olive oil, and toss to coat evenly. Bake for 25-30 minutes, or until potatoes are tender and golden brown.
- Sauté Onion and Garlic: In a large pot over medium heat, melt the butter. Add the diced onion and minced garlic, sauté until the onion is translucent and fragrant, about 5 minutes.
- Combine Potatoes and Broth: Add the baked potatoes to the pot and pour in the chicken broth. Increase the heat to bring to a gentle boil. Reduce heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
- Blend the Soup: Using an immersion blender, puree the soup to your desired consistency. For a chunkier texture, blend only a portion of the soup.
- Add Creams and Season: Stir in the heavy cream and sour cream, mix until well combined. Season with salt and pepper, adjusting to taste.
- Incorporate Bacon and Cheese: Add half of the crumbled bacon and half of the cheddar cheese to the soup. Stir until the cheese is melted and soup is smooth and creamy.
- Serve: Serve hot, garnished with the remaining bacon, cheddar cheese, and chopped chives or green onions.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or replace with vegetarian bacon.
- Use an immersion blender carefully to avoid splattering hot soup.
- Customizable toppings can include sour cream, extra cheese, or crispy onions.
- This soup can be made a day ahead; flavors deepen after refrigeration.
