Description
Learn how to make a delicious Baked Potato Soup with Cheddar and Bacon recipe. This hearty and flavorful dish is perfect for cozy nights at home!
Ingredients
- 2 pounds (907 g) russet potatoes (about 900 grams)
- 1 tablespoon olive oil (15 ml)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth (about 950 ml)
- 1 cup heavy cream (240 ml)
- 1 cup (240 ml) shredded cheddar cheese (about 100 grams)
- 1/2 teaspoon (3 ml) salt (or to taste)
- 1/4 teaspoon (1 ml) black pepper
- 6 slices beef bacon, cooked and crumbled
- 1/4 cup (60 ml) chopped green onions (about 25 grams)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce the potatoes with a fork.
- Bake the potatoes directly on the oven rack for 1 hour or until tender.
- Remove potatoes from oven and let them cool slightly.
- Peel and roughly chop the potatoes.
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for 1 minute.
- Add chopped potatoes to the pot.
- Pour in chicken or vegetable broth and bring to a boil.
- Reduce heat to low and simmer for 10 minutes.
- Use an immersion blender to blend the soup until smooth.
- Stir in heavy cream and shredded cheddar cheese.
- Season with salt and black pepper.
- Cook, stirring occasionally, until cheese is melted and soup is heated through.
- Serve hot, garnished with crumbled bacon and chopped green onions.
Notes
- For a lighter option, substitute low-fat milk for heavy cream.
- Feel free to increase the amount of shredded cheddar for a richer taste.
- To make it vegetarian-friendly, use vegetable broth and skip the beef bacon.