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Chunky Baked Potato Soup Recipe

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Campbell's Chunky Soup, Baked Potato with Bacon, 540ml 18.25oz {Canadian} Caffeine Cams Coffee
Campbell's Chunky Soup, Baked Potato with Bacon, 540ml 18.25oz {Canadian} Caffeine Cams Coffee from caffeinecam.com

Description

Warm and comforting, chunky baked potato soup is the perfect dish for cold winter evenings. This rich and creamy soup is loaded with chunks of baked potatoes, bacon, and cheddar cheese. It's easy to make and will fill you up in no time.

Prep Time

Preparation time for this recipe is approximately 30 minutes.

Cook Time

Cooking time for this recipe is approximately 45 minutes.

Ingredients

  • 6 large potatoes, baked and peeled
  • 6 slices of bacon, cooked and crumbled
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded
  • 1/4 cup chopped fresh chives
  • Salt and pepper, to taste
  • 1 tbsp olive oil

Equipment

  • Baking sheet
  • Potato masher
  • Large pot
  • Immersion blender (optional)

Method

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the potatoes with a fork, and bake them on a baking sheet for 1 hour or until tender.
  3. When the potatoes are cool enough to handle, peel them and chop them into small chunks.
  4. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and cook until the onion is translucent, stirring occasionally.
  5. Add the chicken broth and chopped potatoes to the pot. Bring to a simmer and cook for 15 minutes.
  6. Remove from heat and use a potato masher to mash the potatoes until they are chunky.
  7. Stir in the heavy cream, cheddar cheese, and crumbled bacon. Return the pot to the stove and heat over low heat until the cheese is melted and the soup is heated through.
  8. Season with salt and pepper, to taste.
  9. Garnish with chopped chives.
  10. Serve hot with crusty bread.

Notes

  • This recipe can easily be doubled or halved depending on your needs.
  • You can use an immersion blender to blend the soup if you prefer a smoother texture.
  • This soup can be stored in the refrigerator for up to 3 days.
  • If you want to freeze this soup, do not add the cream. Freeze the soup and add the cream when you reheat it.

Nutrition Info

  • Calories: 405
  • Fat: 22g
  • Saturated Fat: 11g
  • Cholesterol: 64mg
  • Sodium: 1272mg
  • Potassium: 1227mg
  • Carbohydrates: 36g
  • Fiber: 4g
  • Sugar: 4g
  • Protein: 17g

Recipes FAQ

What can I use instead of bacon?

You can use ham or turkey bacon instead of regular bacon.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream, but the soup will be less creamy.

Can I freeze this soup?

Yes, you can freeze this soup, but do not add the cream before freezing.

Can I make this soup vegetarian?

Yes, you can omit the bacon and chicken broth and use vegetable broth instead.

Recipe Tips

  • You can bake the potatoes ahead of time and store them in the refrigerator until you are ready to make the soup.
  • For a more pronounced cheese flavor, use extra sharp cheddar cheese.
  • If you want a thinner soup, add more chicken broth or milk.
  • For a spicier soup, add some diced jalapenos or red pepper flakes.

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