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baked-potato-soup-recipe

Baked Potato Soup

A hearty and comforting soup perfect for cold days.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 4 large Russet Potatoes peeled and cubed
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 cup Cheddar Cheese shredded
  • 4 slices Bacon cooked and crumbled
  • to taste Salt and Pepper
  • 2 tablespoon Butter
  • 2 tablespoon All-purpose Flour
  • 2 tablespoon Chives chopped, for garnish

Instructions 

  1. 1. In a large pot, melt butter over medium heat. Add diced onion and cook until translucent.
  2. 2. Add minced garlic and cook for another minute.
  3. 3. Stir in flour and cook for 2 minutes, stirring constantly.
  4. 4. Gradually add chicken broth, whisking to combine. Bring to a boil.
  5. 5. Add cubed potatoes, reduce heat, and simmer until potatoes are tender, about 20 minutes.
  6. 6. Use an immersion blender to blend the soup to your desired consistency.
  7. 7. Stir in heavy cream and shredded cheddar cheese. Cook until cheese is melted and soup is heated through.
  8. 8. Season with salt and pepper to taste. Serve hot, garnished with crumbled bacon and chopped chives.

Nutritional Value

Calories: 450kcal | Carbohydrates: 45g | Protein: 15g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 1000mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg

Keywords

Comfort Food, Soup
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