Loaded Baked Potato Soup with a Twist
Ingredients:
4 large russet potatoes, peeled and diced
1 onion, diced
4 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
6 slices bacon, cooked and crumbled
Salt and pepper, to taste
Fresh chives, chopped for garnish
Directions:
Sauté the Aromatics:
In a large pot over medium heat, add a small amount of oil or reserved bacon fat, if desired. Sauté the diced onion and minced garlic until soft and translucent, about 5 minutes.
Cook the Potatoes:
Add the diced potatoes and chicken broth to the pot. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Let cook for 1520 minutes, or until the potatoes are tender.
Blend the Soup:
Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, but be cautious with the hot liquid.
Add the Cream and Cheese:
Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese has melted and the soup is smooth. Season with salt and pepper to taste.
Serve and Garnish:
Ladle the hot soup into bowls and top with crumbled bacon and chopped chives for garnish. Enjoy this hearty and comforting soup!
Nutritional Information:
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes
Kcal: Approximately 400 kcal per serving Servings: 4 servings