Name: Baked Potato Soup
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb russet potatoes; 6 oz bacon; 1 medium yellow onion; 2 clove garlic; 4 cup low-sodium chicken broth; 1 cup heavy cream; 1.5 cup sharp cheddar cheese; 1 tbsp unsalted butter; 2 tbsp fresh chives; 1 tsp salt; 0.5 tsp black pepper

← Recipes · Comfort Food · Baked Potato Soup

485 cal18g protein32g carbs32g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Baked Potato Soup

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Comfort Food35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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russet potatoescut into 1/2-inch cubes1.5 lb

baconchopped6 oz

yellow oniondiced1 medium

garlicminced2 cloves

low-sodium chicken broth4 cups

heavy cream1 cup

sharp cheddar cheeseshredded1.5 cups

unsalted butter1 tbsp

fresh chiveschopped2 tbsp

salt1 tsp

black pepper0.5 tsp

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Cook bacon in a large pot over medium heat until crispy, about 7 minutes. Remove and set aside, leaving 1 tbsp fat in the pot.

2Add butter and diced onion to the pot. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.

3Add cubed potatoes and broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12 minutes.

4Pour in heavy cream and bring back to a gentle simmer. Stir in shredded cheddar until fully melted, about 2 minutes.

5Season with salt and pepper. Stir in cooked bacon and top with fresh chives before serving.