Creamy Baked Potato Soup
This Creamy Baked Potato Soup combines baked potatoes with creamy goodness, making it a hearty dish perfect for cold days.
Ingredients
Main Ingredients
- 4 large large russet potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 2 tablespoons butter
- Salt and pepper to taste
- Chives or green onions for garnish
Instructions
Preparation
- In a large pot, melt butter over medium heat. Add onions and garlic, sauté until translucent.
- Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and shredded cheese, stirring until cheese is melted.
- Season with salt and pepper.
Serving
- Serve the soup hot in bowls. Top with extra shredded cheese, crispy bacon bits, or more chives for added flavor. Pair with crusty bread or a fresh salad.
Notes
To store leftovers, let the soup cool to room temperature and pour it into airtight containers. Keep in the refrigerator for up to 3 days. For freezing, use freezer-safe containers to last up to 3 months. You can also enhance the flavor with a mixture of broth and experiment with different cheeses.