Baked Potato Soup Recipe
A hearty and comforting soup made with baked potatoes, perfect for a cozy meal.
Print Recipe
Main Ingredients
- 4 large Russet Potatoes baked
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- to taste Salt
- to taste Black Pepper
- 1 cup Cheddar Cheese shredded, for garnish
- 4 slices Bacon cooked and crumbled, for garnish
- 2 tablespoon Chives chopped, for garnish
1. Bake the potatoes at 400°F (200°C) for about 45 minutes or until tender. Let them cool, then peel and chop.
2. In a large pot, sauté the chopped onion and minced garlic until translucent.
3. Add the chopped potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. Use a blender to puree the soup until smooth. Return to the pot.
5. Stir in the heavy cream, and season with salt and black pepper to taste. Heat through but do not boil.
6. Serve hot, garnished with shredded cheddar cheese, crumbled bacon, and chopped chives.
Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 800mg | Potassium: 1000mg | Fiber: 5g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg