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As the temperatures drop and the days grow shorter, the craving for comforting, hearty meals becomes undeniable. Comfort food has a unique ability to evoke feelings of warmth, nostalgia, and contentment, especially during the chilly months. Among the multitude of comforting dishes, baked potato soup stands out as a beloved favorite. With its creamy texture and robust flavor, this soup not only warms the body but also nourishes the soul.

Baked Potato Soup

Warm up with this delicious Cozy Baked Potato Soup! Made with tender russet potatoes, sautéed onions, and garlic, this creamy soup is rich in flavor thanks to smoked paprika and thyme. Finished with sharp cheddar and a dollop of sour cream, it’s perfect for chilly days. Optional crispy bacon adds an extra layer of indulgence! Serve it in potato skins for a fun twist. A comforting and hearty meal that everyone will love!
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Ingredients
  

4 large russet potatoes, scrubbed and pierced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups low-sodium chicken or vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream

1 teaspoon smoked paprika

1 teaspoon dried thyme

Salt and pepper, to taste

4 slices of bacon, cooked and crumbled (optional)

1/4 cup green onions, chopped (for garnish)

Instructions
 

Bake the Potatoes: Preheat the oven to 400°F (200°C). Wrap each potato in aluminum foil and bake for about 1 hour or until they are tender when pierced with a fork. Remove from the oven and let cool slightly. Once cool, scoop the flesh into a bowl, leaving the skins intact to use as serving bowls if desired.

    Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.

      Combine Ingredients: Add the baked potato flesh to the pot, along with the chicken or vegetable broth, smoked paprika, thyme, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to combine.

        Blend the Soup: Using an immersion blender, blend the soup until it's smooth and creamy. If you prefer a chunkier texture, blend only half and leave the other half as is.

          Finish with Cream: Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Adjust the seasoning with more salt and pepper to taste.

            Serve: If using potato skins as bowls, ladle the soup into the skins or bowls. Top with dollops of sour cream, crumbled bacon (if using), and garnish with chopped green onions.

              Enjoy this comforting baked potato soup as a hearty meal on chilly days!

                Prep Time: 15 mins | Total Time: 1 hr 25 mins | Servings: 4-6