Description
A rich and creamy baked potato soup packed with flavor and topped with classic baked potato toppings.
Ingredients
Scale
- 4 large russet potatoes, baked and diced
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tbsp chopped green onions
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Instructions
- In a large pot, combine diced baked potatoes and chicken broth. Simmer for 10 minutes.
- Use a potato masher to slightly crush some potatoes for thickness.
- Stir in heavy cream, salt, pepper, and garlic powder. Simmer for 5 more minutes.
- Ladle soup into bowls and top with shredded cheese, crumbled bacon, sour cream, and green onions.
- Serve hot.
Notes
- For thicker soup, mash more potatoes.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently to prevent curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 80mg
Keywords: baked potato soup, creamy soup, comfort food