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Baked Potato Soup

Baked Potato Soup is a comforting and hearty dish that captures the warmth of a baked potato in a creamy form, perfect for cold weather and filling for both kids and adults.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large baking potatoes Use Russets for better texture.
  • 1/2 cup crispy bacon, chopped Optional for vegetarian version.
  • 1 cup sharp cheddar cheese, grated Add more for topping if desired.
  • 1/2 cup sour cream
  • 2 pieces green onions or chives, chopped For garnish.
  • 4 cups chicken broth Use vegetable broth for vegetarian version.
  • 1 cup milk Adjust thickness as preferred.
  • to taste Salt and pepper
  • to taste Butter (optional)

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Prick the potatoes with a fork, rub them with oil, and bake for about 45-60 minutes until tender.
  2. Let the potatoes cool slightly, then scoop out the insides into a large pot.
Cooking
  1. Add chicken broth, milk, salt, and pepper to the pot.
  2. Using an immersion blender or a regular blender, blend until smooth or until your desired consistency is reached.
  3. Stir in cheese, bacon, and sour cream, and heat gently.
  4. Serve topped with chives or green onions, and extra cheese and bacon if desired.

Notes

If you have leftovers, let the soup cool down to room temperature. Transfer it to an airtight container and refrigerate. The soup can be stored in the fridge for up to 3-4 days. If you want to keep it longer, consider freezing it, which can last for up to 3 months.