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When it comes to comfort food, few dishes can rival the warmth and satisfaction of a hearty bowl of soup. Among the myriad of options, Creamy Baked Potato Bliss Soup stands out as a quintessential choice that brings together rich flavors and a velvety texture. This delightful recipe is not only indulgent but also incredibly versatile, making it suitable for any season. Whether you're enjoying it during the chill of winter or as a cozy meal on a breezy autumn evening, this soup is designed to comfort and nourish.

Baked Potato Soup

Warm up with this Creamy Baked Potato Bliss Soup, perfect for chilly days! Made with tender baked russet potatoes, sautéed onions, and garlic, this rich soup features chicken or vegetable broth, heavy cream, and sharp cheddar cheese for ultimate comfort. Garnished with green onions and optional bacon, it’s a delightful bowl of goodness. Easy to prepare in just over an hour, it's sure to become a family favorite. Enjoy the cozy vibes!
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Ingredients
  

4 large russet potatoes, scrubbed and baked until tender

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus more for topping

1/2 cup sour cream

4 green onions, sliced (for garnish)

Salt and pepper to taste

Optional: crumbled bacon and freshly chopped parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C). Bake the russet potatoes for about 45-60 minutes or until fork-tender. Once baked, let them cool slightly, then chop them into bite-sized pieces, skin included if desired.

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Pour in the chicken or vegetable broth and bring to a simmer. Add the chopped baked potatoes to the pot. Use a potato masher or immersion blender to blend the mixture slightly, creating a chunky texture while still leaving some potato pieces intact.

        Stir in the heavy cream and bring the soup to a gentle simmer. Add the shredded cheddar cheese and sour cream, mixing well until the cheese has completely melted. Season with salt and pepper to taste.

          Allow the soup to simmer for 5-10 minutes, stirring occasionally. This will help the flavors meld together beautifully.

            When ready to serve, ladle the soup into bowls and top with additional shredded cheese, sliced green onions, and any optional toppings like crumbled bacon or freshly chopped parsley.

              Prep Time: 10 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6