Description
A warm, creamy soup made from baked potatoes, bacon, and cheese, perfect for chilly evenings.
Ingredients
- 4 large russet potatoes
- 6 slices of bacon
- 1 onion, chopped
- 3 cloves of garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chives for garnish
Instructions
- Preheat your oven to 400°F (200°C). Bake the potatoes for about 1 hour until tender. Let them cool slightly, then scoop out the insides while keeping the skins intact.
- In a large pot, cook the bacon strips over medium heat until crispy. Remove the bacon and crumble it once it’s cool. Set aside for topping later.
- In the same pot with bacon fat, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3-4 minutes.
- Pour in the chicken broth and the scooped potato flesh, stirring to combine. Bring the mixture to a gentle simmer.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer.
- Stir in heavy cream, shredded cheddar cheese, and sour cream. Season with salt and pepper to taste.
- Serve the soup hot, garnished with crumbled bacon and fresh chives.
Notes
For a vegetarian version, use vegetable broth and omit bacon. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Baking, Stovetop
- Cuisine: American