Description
A cozy, creamy soup that brings the comforting flavors of a classic baked potato right to your bowl.
Ingredients
Scale
- 4 large russet potatoes, scrubbed and diced
- 4 cups chicken broth 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
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 2-3 minutes.
- Add the diced potatoes, chicken or vegetable broth, dried thyme, smoked paprika, salt, and pepper to the pot. Bring to a boil, reduce heat, and let simmer until potatoes are tender, about 15-20 minutes.
- Using an immersion blender, partially blend the soup to achieve your desired creamy texture while leaving some potato chunks. If no immersion blender is available, transfer portions to a regular blender in batches.
- Stir in the heavy cream, shredded cheddar cheese, and sour cream, ensuring they are fully incorporated for a creamy consistency.
- Ladle into bowls and top with crumbled bacon and chopped green onions. Serve warm and enjoy!
Notes
Use fresh ingredients for the best flavor, and consider omitting bacon for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 65mg