Description

Cheesy Baked Potato Soup is the ultimate comfort food, perfect for chilly days or cozy gatherings. This rich and creamy soup features tender potatoes, melted cheddar cheese, and crispy bacon bits, creating a delightful blend of flavors and textures in every spoonful. Ready in under an hour, it’s simple enough for a weeknight dinner yet impressive enough to serve at parties. Garnish with green onions for an added pop of freshness and enjoy this soul-warming dish that brings everyone together.

Ingredients

Scale

3 large Russet potatoes (about 1.5 lbs), peeled and diced
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups low-sodium vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese (sharp or mild)
1 cup crispy bacon bits (or turkey bacon for a lighter option)
2 green onions, sliced for garnish

Instructions

Peel and dice the potatoes into bite-sized cubes.
In a large pot over medium heat, melt butter and sauté the chopped onions until translucent. Add minced garlic and cook until fragrant.
Add diced potatoes and vegetable broth to the pot. Bring to a boil, then simmer until potatoes are tender (about 15 minutes).
Use an immersion blender to puree the soup until smooth but leave some chunks for texture.
Stir in heavy cream, then gradually add shredded cheese while stirring until melted.
Season with salt, pepper, and stir in crispy bacon bits. Serve hot with sliced green onions as garnish.

Nutrition

Serving Size: 1 cup (240g)
Calories: 360
Sugar: 2g
Sodium: 860mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 10g
Cholesterol: 60mg

Keywords: For added flavor, consider incorporating a splash of hot sauce or swapping cheddar for Gruyere cheese. Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently on low heat.