Why Make This Recipe
Baked Potato Soup is a comforting and creamy dish that warms you up on chilly days. It’s simple to make and uses common ingredients, making it an excellent choice for a cozy meal at home. This soup combines the delicious flavors of baked potatoes with rich cream and cheese, creating a satisfying dish that everyone will enjoy.
How to Make Baked Potato Soup
Ingredients:
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup crispy bacon, chopped
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Directions:
- Preheat the oven to 400°F (200°C). Bake the potatoes for about 45 minutes, or until tender. Allow them to cool, then peel and cube.
- In a large pot, combine the chicken broth and the cubed potatoes. Bring to a simmer and cook for about 10 minutes.
- Use a potato masher to mash some of the potatoes for a thicker consistency.
- Stir in the heavy cream and cook for another 5 minutes.
- Add the cheddar cheese, sour cream, and half of the bacon, mixing until the cheese is melted.
- Season with salt and pepper.
- Serve hot, topped with the remaining bacon and fresh chives.
How to Serve Baked Potato Soup
Serve Baked Potato Soup hot in bowls. You can top it with extra cheese, crispy bacon, or more chives for added flavor. This soup pairs perfectly with crusty bread or a fresh side salad.
How to Store Baked Potato Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It should last for about 3-4 days. To reheat, simply warm the soup on the stove or in the microwave until hot. You may need to add a little more broth or cream if it thickens while stored.
Tips to Make Baked Potato Soup
- For extra flavor, add garlic or onions while cooking the potatoes.
- Use vegetable broth for a vegetarian version.
- Make it gluten-free by ensuring your chicken broth is gluten-free.
Variation
Feel free to add other vegetables like green onions, broccoli, or corn for more texture and taste. You can also substitute the russet potatoes with sweet potatoes for a different flavor.
FAQs
Can I use leftovers from baked potatoes?
Yes, you can use leftover baked potatoes to make this soup. Just skip the baking step!
Is it possible to make this soup in advance?
Absolutely! You can make it a day ahead of time. Just reheat it on the stove when you’re ready to serve.
Can I freeze Baked Potato Soup?
Yes, you can freeze it. However, keep in mind that dairy-based soups may change texture when thawed. Reheat slowly and add a bit of cream if needed.
Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Description
A comforting and creamy baked potato soup that’s simple to make with common ingredients, perfect for chilly days.
Ingredients
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup sour cream
- 1/2 cup crispy bacon, chopped
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for about 45 minutes, until tender. Allow to cool, then peel and cube.
- In a large pot, combine the chicken broth and cubed potatoes. Bring to a simmer and cook for 10 minutes.
- Use a potato masher to mash some of the potatoes for a thicker consistency.
- Stir in the heavy cream and cook for another 5 minutes.
- Add the cheddar cheese, sour cream, and half of the bacon, mixing until the cheese is melted.
- Season with salt and pepper.
- Serve hot, topped with the remaining bacon and fresh chives.
Notes
For extra flavor, add garlic or onions while cooking the potatoes. Use vegetable broth for a vegetarian version. Make it gluten-free by ensuring your chicken broth is gluten-free.