Description
A warm and filling soup combining the hearty flavors of baked potatoes with creamy cheese and savory bacon, perfect for chilly days.
Ingredients
- 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
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 to 7 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the diced potatoes to the pot along with chicken or vegetable broth. Stir in dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are fork-tender.
- Once the potatoes are tender, use an immersion blender to achieve a smooth or slightly chunky texture as preferred. Alternatively, carefully transfer the soup in batches to a stand blender and blend until smooth.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Continue cooking over low heat until the cheese fully melts and the soup is heated through, around 5 minutes. Taste and adjust seasoning if necessary.
- Ladle the soup into serving bowls. Top each portion with crumbled bacon, additional shredded cheese, and chopped green onions before serving.
Notes
Make sure to scrub the potatoes well before dicing them. Use freshly cooked bacon for the best flavor, or turkey bacon for a healthier option. Consider adding a splash of white wine for richer flavor when sautéing onions and garlic.