A warm and comforting soup made with baked potatoes, cream, and topped with favorite potato toppings.
Ingredients
- 4 baking potatoes medium-sized
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 4 slices bacon cooked and crumbled
- 1 onion diced
- 2 cloves garlic minced
- to taste salt
- to taste black pepper
- 2 tablespoons chives chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Bake the potatoes for 45 minutes, until tender.
- While the potatoes are baking, in a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside. Leave about 1 tablespoon of bacon drippings in the pot.
- Add the diced onion to the pot and sauté until translucent. Add minced garlic and cook for another 1-2 minutes.
- When the potatoes are done baking, let them cool slightly, then peel and cube them.
- Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes.
- Remove pot from heat and use an immersion blender to blend the soup to your desired consistency.
- Stir in the heavy cream, sour cream, and shredded cheddar cheese. Add salt and black pepper to taste.
- Serve the soup hot, garnished with the crumbled bacon and chopped chives.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 65mgSodium: 1000mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 15IUVitamin C: 35mgCalcium: 20mgIron: 10mg