Description
A creamy and comforting baked potato soup that brings warmth and nostalgia, perfect for family gatherings.
Ingredients
Scale
- 4 large russet potatoes
- 4 cups chicken broth
- 1 cup milk
- 1 cup sharp cheddar cheese, grated
- 1/2 cup sour cream
- 1/2 cup crispy bacon, chopped
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
- Butter for sautéing
Instructions
- Preheat the oven to 400°F (200°C). Bake the potatoes for about 45 minutes or until tender. Let cool, then scoop out the insides.
- In a large pot, melt butter over medium heat. Add the potato scoops, chicken broth, and milk; mash the potato mixture until smooth.
- Stir in half of the cheddar cheese, sour cream, bacon, and chives. Season with salt and pepper.
- Heat the soup until warm, then serve topped with the remaining cheese, bacon, and chives.
Notes
Try adding a dash of cayenne or paprika for extra warmth. Warm the sour cream before mixing for a better texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: baked potato soup, creamy soup, comfort food
