Description
A creamy and comforting baked potato soup perfect for family dinners or casual gatherings.
Ingredients
Scale
- 2 pounds russet potatoes, scrubbed and diced
- 4 tablespoons unsalted butter (or 2 tablespoons olive oil for a lighter version)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 cup whole milk or half-and-half (or almond milk/oat milk for dairy-free)
- 1 cup grated sharp cheddar (optional; use nutritional yeast for vegan)
- 4 slices bacon, cooked and crumbled (omit for vegetarian)
- Salt and freshly ground black pepper to taste
- Chopped chives or parsley for garnish
- Sour cream or plain Greek yogurt to dollop (use dairy-free yogurt if needed)
Instructions
- Warm your pot. In a heavy-bottomed Dutch oven, melt the butter over medium heat until foaming.
- Sauté the chopped onion and a pinch of salt until translucent and starting to caramelize, about 8 minutes. Add garlic and cook for another 30 seconds.
- Stir in the diced potatoes and pour the broth over them. Bring to a simmer, then reduce heat and gently bubble until the potatoes are tender, about 12–15 minutes.
- Use a potato masher or an immersion blender to mash some—or most—of the potatoes to your desired texture.
- Add the milk or half-and-half and heat gently until warmed through.
- Stir in grated cheddar a little at a time until melted and season with salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon, a dollop of sour cream, and a scattering of chives.
Notes
This soup can be made vegetarian by swapping chicken broth for vegetable broth and omitting bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: baked potato soup, comfort food, soup recipe, creamy soup