Irresistible Creamy Baked Potato Soup
Indulge in this creamy baked potato soup, perfect for cozy nights. Enjoy rich flavors and a velvety texture in every spoonful.
Equipment
- Large Pot
- Immersion blender or potato masher
- Cutting Board
- Knife
Ingrédients
Main Ingredients
- 4 large potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- salt and pepper to taste
Optional Toppings
- crispy bacon
- shredded cheese
- chopped chives
- sour cream
Instructions
- Peel and dice the potatoes into even pieces for consistent cooking.
- In a large pot, combine potatoes and broth. Bring to a boil, then reduce to a simmer for 15–20 minutes until tender.
- Blend the soup using an immersion blender for a smooth texture or mash for a chunkier consistency.
- Stir in the heavy cream and cook for an additional 5 minutes over low heat.
- Season with salt and pepper to taste, adjusting thickness by adding broth or simmering longer if needed.
- Serve hot and garnish with crispy bacon, shredded cheese, chives, or sour cream.
Notes
For a vegetarian version, use vegetable broth and replace heavy cream with coconut or almond milk. Freeze leftovers in an airtight container for up to 3 months.