Creamy Baked Potato Bliss (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 large russet potatoes
02 -
4 cups chicken or vegetable broth
03 -
1 cup heavy cream
→ Seasonings
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
Salt and pepper to taste
07 -
2 tablespoons olive oil
→ Toppings
08 -
4 slices crispy bacon, crumbled
09 -
1 cup sharp cheddar cheese, shredded
10 -
1/2 cup sour cream
11 -
1/4 cup green onions, sliced
# Instructions:
01 -
Preheat oven to 400°F (200°C). Wash russet potatoes thoroughly, then prick them with a fork several times to allow steam to escape. Rub with olive oil and sprinkle with salt. Place directly on the oven rack and bake for 45-60 minutes, until tender when pierced with a fork.
02 -
Remove baked potatoes from oven and let cool slightly. Cut each potato in half and scoop out the insides into a mixing bowl, leaving a thin layer of potato on the skin for structure.
03 -
In a large pot, heat chicken or vegetable broth over medium heat. Add the scooped potato flesh along with heavy cream, garlic powder, and onion powder. Stir well and bring to a simmer.
04 -
Use an immersion blender to puree the mixture until smooth (or transfer to a countertop blender in batches). For a chunkier texture, simply mash the potatoes instead of fully blending.
05 -
Stir in sour cream, half of the crumbled bacon, and half of the shredded cheddar cheese. Season with salt and pepper to taste. Heat gently over low heat, stirring occasionally.
06 -
Ladle hot soup into bowls and garnish with remaining bacon, shredded cheese, and sliced green onions.
# Notes:
01 -
For extra flavor, you can add roasted garlic instead of garlic powder.
02 -
The soup thickens as it cools - add more broth if needed when reheating.