A rich and creamy baked potato soup loaded with bacon and cheddar cheese. This one-pot recipe is perfect for a cozy fall or winter meal.
Author:purejoyalex
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 cup chopped yellow onion (about 1 medium)
2 cloves garlic, minced
4 cups chicken broth
4 cups peeled and cubed russet potatoes (about 2 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1/2 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup cooked, crumbled bacon
2 tablespoons chopped fresh chives, for garnish
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
Pour in chicken broth and add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer soup to a regular blender in batches and blend until smooth. Return soup to the pot.
Stir in milk and heavy cream. Heat gently over low heat until warmed through, but do not boil.
Stir in shredded cheddar cheese until melted and smooth.
Ladle soup into bowls. Garnish with crumbled bacon and fresh chives.
Notes
For a thicker soup, use fewer potatoes or simmer uncovered for a few extra minutes to allow some liquid to evaporate.
You can make this soup ahead of time and reheat it gently on the stovetop. Add the cheese just before serving.
This soup freezes well. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently.
Serve with your favorite toppings like sour cream, extra cheese, or green onions.
Consider this soup as part of a meal plan for easy weeknight dinners.