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baked-potato-soup-recipe

Baked Potato Soup Recipe

Hearty and creamy baked potato soup perfect for cold days.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Ladle

Ingredients:  

Main Ingredients

  • 4 large Russet Potatoes baked
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese shredded
  • to taste Salt
  • to taste Black Pepper
  • 4 slices Bacon cooked and crumbled
  • 2 tbsp Chives chopped

Instructions: 

  • 1. Bake the potatoes at 400°F for 45 minutes or until tender. Let them cool, then peel and dice.
  • 2. In a large pot, sauté the diced onion and minced garlic until translucent.
  • 3. Add the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
  • 4. Stir in the diced potatoes and heavy cream. Simmer for another 10 minutes.
  • 5. Add shredded cheddar cheese, salt, and black pepper to taste. Stir until the cheese is melted.
  • 6. Serve hot, topped with crumbled bacon and chopped chives.

Notes:

This soup is best served fresh but can be stored in the fridge for up to 3 days.

Nutrition value:

Calories: 450kcalCarbohydrates: 45gProtein: 12gFat: 25gSaturated Fat: 15gCholesterol: 75mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Keywords:

Keyword Comfort Food
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