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As the cold months approach, the comforting embrace of a warm soup becomes a cherished part of our daily meals. There's something incredibly soothing about a steaming bowl of soup, especially when it’s packed with flavors and heartiness. Among the myriad of soup varieties, baked potato soup stands out as a beloved classic. Its creamy texture, coupled with the familiar taste of baked potatoes, makes it a go-to dish for many families.

Baked Potato Soup

Warm up this winter with a Cozy Baked Potato Soup that’s both comforting and delicious! This creamy soup, loaded with russet potatoes, rich broth, and a medley of toppings like cheese, bacon, and green onions, is perfect for cold nights. Easy to make and fully customizable, it's a family favorite that brings back memories of shared meals. Dive into each hearty spoonful and enjoy the flavors that feel like a warm hug. #BakedPotatoSoup #ComfortFood #SoupSeason #HomemadeCooking #Foodie
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Ingredients
  

4 large russet potatoes, scrubbed and pierced with a fork

4 cups chicken or vegetable broth

1 cup heavy cream

1 medium onion, diced

3 cloves garlic, minced

1 cup shredded sharp cheddar cheese

1 cup cooked, crumbled bacon (reserve some for garnish)

1/2 cup sliced green onions (scallions)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika (optional)

Fresh parsley, for garnish

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the pierced russet potatoes directly on the oven rack or on a baking sheet. Bake for about 45-60 minutes or until tender when pierced with a fork. Once baked, allow them to cool slightly before handling.

    Prepare the Base: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

      Make the Soup: Scoop out the insides of the baked potatoes and add the potato flesh to the pot. Reserve the skins for garnish if desired. Use a potato masher or fork to break down the potatoes slightly.

        Add Broth and Cream: Pour in the chicken or vegetable broth, stirring to combine. Bring to a gentle simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together.

          Incorporate Cream and Cheese: Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, salt, black pepper, and smoked paprika (if using). Cook over low heat until the cheese has melted and the soup is heated through. Adjust seasoning to taste.

            Blend (Optional): For a smoother texture, you can blend the soup with an immersion blender to your desired consistency. If you prefer a chunkier soup, skip this step.

              Serve: Ladle the soup into bowls. Top with additional crumbled bacon, sliced green onions, a sprinkle of parsley, and extra cheese if desired. Serve hot, accompanied by crusty bread or crackers.

                Prep Time: 15 min | Total Time: 1 hr 15 min | Servings: 6