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There's something undeniably comforting about a steaming bowl of baked potato soup, especially as the weather turns chilly. This creamy baked potato soup is the epitome of comfort food, offering warmth and satisfaction in every spoonful. With its rich, velvety texture and hearty flavor, this soup has garnered a place in many kitchens as a go-to recipe for a cozy meal. It's not just the delightful creaminess that makes this soup so appealing; it's the blend of familiar ingredients that come together effortlessly to create a dish that feels both indulgent and homey.

Baked Potato Soup

Warm up with a delicious bowl of creamy baked potato soup! This comforting recipe blends russet potatoes, smoky bacon, and rich cream for a satisfying meal perfect for chilly days. With common pantry ingredients, even novice cooks can impress! Top it off with cheddar cheese, crispy bacon, and fresh herbs for an irresistible finish. Try this easy recipe and elevate your comfort food game! #BakedPotatoSoup #ComfortFood #SoupSeason #EasyRecipes #HomemadeGoodness #CozyEats #FoodieFavorites
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Ingredients
  

4 large russet potatoes, scrubbed clean

6 slices of bacon, diced

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 cup sour cream

1 cup shredded cheddar cheese, plus extra for topping

2 green onions, thinly sliced

Salt and freshly ground black pepper, to taste

1 teaspoon paprika

Fresh chives, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C). Pierce the russet potatoes with a fork several times and bake them on a baking sheet for about 45-60 minutes, or until tender.

    While the potatoes are baking, in a large pot over medium heat, cook the diced bacon until crispy. Remove the bacon from the pot and set aside, leaving the drippings in the pot.

      In the same pot, add the diced onion and sauté for about 5 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

        Once the potatoes are cooked and cool enough to handle, scoop the flesh into the pot, discarding the skins. Add the chicken broth and paprika, then bring to a simmer over medium heat.

          Using an immersion blender, blend the soup until smooth, or you can leave some chunks for texture, depending on your preference.

            Lower the heat and stir in the heavy cream, sour cream, and shredded cheddar cheese. Allow the soup to heat through while stirring occasionally, about 5-7 minutes. Adjust seasoning with salt and pepper to taste.

              Serve the soup hot, garnished with reserved bacon, additional cheddar cheese, green onions, and chives if desired.

                Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 6