Creamy Baked Potato Soup
Potato soup is a popular comfort food in many cultures and can be traced back to the 18th century.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Creamy Baked Potato Soup
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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Wash and peel the potatoes. Cut them into small cubes.
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Chop the onion and mince the garlic.
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In a large pot, melt butter over medium heat. Add the onion and garlic, sauté until softened.
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Add the potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes or until the potatoes are tender.
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Remove the pot from heat and use an immersion blender to blend the soup until smooth.
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Stir in the heavy cream and cheddar cheese until melted and well combined.
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Season with salt, black pepper, and paprika.
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Transfer the soup to a baking dish and bake for 15 minutes or until the top is golden and bubbly.
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While the soup is baking, cook the bacon until crispy. Crumble the bacon.
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Serve the creamy baked potato soup hot, topped with crumbled bacon and chopped green onions.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 45g15%
- Sugars 5g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
