Imagine tucking into a bowl of creamy herb baked potato soup on a chilly evening. This comforting dish combines the earthy richness of baked potatoes with fresh herbs for an elevated twist on a classic. Perfect for those who love hearty, warming meals with a touch of elegance.
The star of the show is, of course, the humble russet potatoes. Their starchy nature makes them perfect for creating a creamy soup base. Both olive oil and unsalted butter are used for sautéing, providing a rich flavor while allowing the onions and garlic to truly shine. Speaking of which, onion and garlic form the aromatic backbone of our soup, adding depth and warmth. We use chicken broth to build a savory base, complementing the potatoes perfectly. Heavy cream and sour cream bring the luxurious creaminess that makes this soup so comforting. Finally, a sprinkle of fresh parsley and chives gives a fresh, vibrant finish, while salt and pepper adjust the seasoning. For toppings, cheddar cheese and crumbled bacon add an indulgent touch, rounding out the flavors beautifully.
This soup pairs beautifully with a fresh green salad or a side of crusty bread for dipping. If you're feeling indulgent, a grilled cheese sandwich on the side is a match made in heaven. For a lighter touch, consider serving with steamed green beans or a simple cucumber salad.
Start by preheating your oven to 400°F (200°C). While the oven is heating up, scrub the russet potatoes clean, pat them dry, and pop them on a baking sheet. Bake these for about 45 minutes or until they're tender when pierced with a fork. Meanwhile, in a large pot, heat up a tablespoon of olive oil and a tablespoon of unsalted butter over medium heat. Once the butter has melted, toss in the diced onion and garlic. Stir them around until they become translucent, which should take about five minutes.
Next, pour in the chicken broth and bring the whole mixture to a gentle simmer. When the potatoes are done and cool enough to handle, cut them open and scoop out the flesh, adding it to the pot. You can use a potato masher to break them up a bit, but don’t worry about making it too smooth; a few chunks add character. Stir in the heavy cream and sour cream, and let it all simmer together for about 15 minutes. This is where the magic happens as the flavors meld together.
As the soup simmers, chop up the fresh parsley and chives. Stir them into the pot along with some salt and pepper to taste. Give everything a good mix, and then it's ready to serve hot. Ladle the soup into bowls and garnish each with a generous sprinkle of shredded cheddar cheese and crumbled bacon. Enjoy the warmth and richness with every spoonful!
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