Creamy Herb Baked Potato Soup

A delightful twist on a classic favorite, our Creamy Herb Baked Potato Soup combines the hearty richness of baked potatoes with the aromatic freshness of herbs. Perfect for chilly evenings, this soup is both comforting and sophisticated, appealing to both traditional and modern palates.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 6

Ingredients

4 large russet potatoes

1 tablespoon olive oil

1 tablespoon unsalted butter

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1/2 cup sour cream

1/4 cup fresh parsley, chopped

1/4 cup fresh chives, chopped

Salt and pepper to taste

1 cup shredded cheddar cheese

4 slices cooked bacon, crumbled

Instructions

1. Preheat oven to 400°F (200°C) and bake potatoes for 45 minutes until tender.

2. In a large pot, heat olive oil and butter over medium heat. Sauté onions and garlic until translucent.

3. Add chicken broth and bring to a simmer.

4. Once potatoes are cool enough to handle, scoop out the flesh and add to the pot, mashing slightly.

5. Stir in heavy cream and sour cream, then simmer for 15 minutes.

6. Add parsley, chives, salt, and pepper, stirring well.

7. Serve hot, garnished with cheddar cheese and crumbled bacon.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Gently reheat on the stovetop over medium heat, stirring occasionally until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.