Ingredients
Scale
- 4 large russet potatoes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives and parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork, place on a baking sheet, and bake for 45-50 minutes until tender.
- In a large pot, melt butter over medium heat. Add chopped onion and garlic, sauté until fragrant and translucent.
- Remove baked potatoes from oven, allow to cool slightly, then peel and cube them. Add to the pot with onions and garlic.
- Pour in broth, bring to a boil, then reduce heat and simmer for 10 minutes. Use a potato masher to partially mash the potatoes for a creamy texture.
- Stir in heavy cream, shredded cheese, salt, and pepper. Cook until heated through and cheese melts.
- Serve hot, topped with crumbled bacon, chopped chives, and parsley.
Notes
- For a vegan version, substitute heavy cream with coconut milk and omit bacon.
- Use sharp cheddar for a more flavorful soup.
- Ensure potatoes are thoroughly baked for maximum creaminess.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Baking, simmering
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg