Baked Potato Soup
A comforting and creamy Baked Potato Soup that captures the essence of home-cooked goodness, perfect for chilly days.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian Friendly (with substitutions)
Ingredients
- 4 large potatoes, peeled and diced
- 6 slices of bacon, cooked and crumbled
- 1 cup cheddar cheese, shredded
- 1/2 cup sour cream
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/4 cup chives, chopped
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Cook the bacon in a large pot over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
- Add the butter to the drippings in the pot and melt it over medium heat. Once melted, add the diced potatoes and stir for about 3 minutes.
- Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15-20 minutes.
- Mash the potatoes slightly in the pot using a potato masher or fork to create a creamy texture.
- Add the milk, sour cream, and half of the shredded cheddar cheese to the pot, stirring until everything is combined.
- Taste the soup and season it with salt and pepper as desired. Serve hot, garnished with the remaining bacon, cheese, and chives for a delightful finish.
Notes
Consider using Russet potatoes for a fluffy texture, and feel free to customize with your favorite toppings.