Baked Potato Soup
This rich and creamy soup transforms the beloved baked potato into a hearty dish, perfect for chilly nights.
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (with modifications)
Ingredients
- 4 large russet potatoes
- 4 slices of bacon
- 1/2 cup chopped chives
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 cups chicken broth
- 1 cup milk
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Bake the potatoes for about 1 hour until tender.
- Cook the bacon in a large pot until crispy, then crumble it and set aside.
- Prepare the soup base by adding diced cooked potatoes, chicken broth, milk, salt, and pepper to the pot.
- Simmer the mixture for about 10 minutes.
- Blend the soup until smooth or slightly chunky based on preference.
- Stir in sour cream, cheddar cheese, and chives until well combined.
- Serve the soup topped with extra cheese, chives, and crumbled bacon.
Notes
For a vegetarian option, substitute the bacon with olive oil and use vegetable broth.