Description
A comforting and creamy baked potato soup made with tender baked russet potatoes, sautéed onions and garlic, rich chicken broth, sour cream, and cheddar cheese. This easy stovetop recipe is perfect for a cozy meal and topped with crispy bacon and fresh chives for extra flavor.
Ingredients
Scale
Soup Base
- 4 large russet potatoes, baked and peeled
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup sour cream
Toppings
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1 minute to release the flavors.
- Prepare the potatoes: Scoop the flesh from the baked and peeled russet potatoes and roughly mash or chop them. Add the potatoes to the pot with the sautéed onions and garlic.
- Add broth and simmer: Pour in the low-sodium chicken broth and stir to combine. Bring the mixture to a gentle simmer over medium heat.
- Incorporate dairy: Stir in the whole milk and then add the sour cream, mixing until the soup is smooth. Allow it to cook for 10 to 15 minutes, stirring occasionally, to blend the flavors.
- Blend the soup: Using an immersion blender, blend the soup to your preferred consistency—smooth or slightly chunky according to your taste.
- Finish with cheese and bacon: Stir in half of the shredded cheddar cheese and half of the crumbled bacon. Season with salt and black pepper to taste.
- Serve: Ladle the hot soup into bowls and top each serving with the remaining bacon, cheddar cheese, and chopped fresh chives for a tasty garnish.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- You can bake the potatoes a day in advance to save time when preparing the soup.
- Adjust the thickness of the soup by blending more or less, or adding extra milk if desired.
- Use low-sodium broth to control the salt level and customize seasoning at the end.
