Print

Baked Potato Soup

Print Recipe

A creamy and comforting soup loaded with all the flavors of a baked potato.

Ingredients

Scale

For the Crust:

  • 4 large russet potatoes, baked and cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 green onions, sliced

Instructions

1. Prepare the Crust:

  1. In a large pot, melt butter over medium heat. Add diced onion and minced garlic, sauté until softened.
  2. Add cubed baked potatoes and chicken broth to the pot. Bring to a simmer and cook for 10 minutes.
  3. Using a potato masher, lightly mash some of the potatoes to thicken the soup.
  4. Stir in heavy cream, sour cream, salt, and black pepper. Simmer for another 5 minutes.
  5. Ladle soup into bowls and top with shredded cheddar cheese, crumbled bacon, and sliced green onions.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/best-baked-potato-soup/