Description
A creamy and comforting baked potato soup perfect for chilly nights and busy weeknights.
Ingredients
Scale
- 4 large potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cooked turkey bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Start by peeling and dicing the potatoes into small cubes. Add them to a large pot filled with chicken broth. Cook over medium heat until the potatoes are tender and full of flavor.
- Once the potatoes are cooked, use a potato masher to mash some of the potatoes right in the pot. This gives the soup a thicker, creamier consistency while still leaving some chunks for texture.
- Stir in the heavy cream, shredded cheddar cheese, crumbled turkey bacon, and sour cream. Mix everything together thoroughly until the cheese melts and the soup warms through.
- Season your soup with salt and pepper to taste. Remember, you can always add but not take it away!
- Serve the soup hot, garnished with a sprinkle of chopped green onions and an extra handful of cheese if you desire. Enjoy!
Notes
You can prepare the soup in advance. Refrigerate for up to three days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg