Creamy Herb-Infused Baked Potato Soup

A delightful twist on a classic comfort food, our Creamy Herb-Infused Baked Potato Soup combines the rich flavors of roasted potatoes with a fragrant blend of herbs to create a satisfying and hearty meal perfect for cooler months.

Prep time: 15 minutes
Cook time: 50 minutes
Serves: 6

Ingredients

4 large russet potatoes

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1 teaspoon salt

1 cup shredded cheddar cheese

1/4 cup chopped fresh chives

4 slices bacon, cooked and crumbled

Instructions

1. Preheat your oven to 400°F and bake the potatoes for 45-50 minutes or until tender.

2. While the potatoes are baking, heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until translucent.

3. Add the chicken broth, thyme, rosemary, black pepper, and salt to the pot, and bring to a simmer.

4. Once the potatoes are cool enough to handle, peel them and mash the flesh.

5. Add the mashed potatoes and heavy cream to the pot, stirring until fully incorporated.

6. Simmer the soup for another 10 minutes, then blend until creamy with an immersion blender.

7. Stir in the cheddar cheese until melted and smooth.

8. Serve hot, garnished with bacon crumbles and fresh chives.

Storage

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

Reheating

Reheat gently 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.