Description
A warm, creamy bowl of baked potato soup that is perfect for cozy evenings and easy weeknight dinners.
Ingredients
Scale
- 4 large potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup cooked turkey bacon, crumbled
- 1/2 cup sour cream
- 1/4 cup green onions, chopped
- Salt and pepper to taste
Instructions
- Prepare the potatoes: Peel and dice the potatoes. Add them to a large pot with the chicken broth. Cook until the potatoes are tender, about 15-20 minutes.
- Mash it up: Using a potato masher, mash some of the potatoes directly in the pot for a thicker consistency.
- Add the creaminess: Stir in the heavy cream, shredded cheddar cheese, crumbled turkey bacon, and sour cream. Mix well and heat through.
- Season to taste: Add salt and pepper according to your preference.
- Serve and enjoy: Dish out the hot soup into bowls and garnish with chopped green onions and extra cheese.
Notes
This soup can be stored in the fridge for up to three days. Can be frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg