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.