Creamy Herb-Infused Baked Potato Soup

Name: Creamy Herb-Infused Baked Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
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

🕒 Prep: 15 min

🔥 Cook: 50 min

🍽 Serves: 6

★★★★★

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If you're on the hunt for a dish that wraps you in warmth and comfort, this Creamy Herb-Infused Baked Potato Soup is it. Perfect for crisp evenings, it melds the soothing qualities of potatoes with the aromatic lift of herbs. Let's get cooking!

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Ingredients for Creamy Herb-Infused Baked Potato Soup

Russet potatoes are the star of this show, providing a fluffy texture that blends smoothly into the soup. Olive oil is used to sauté, bringing a depth of flavor to the base. Onion and garlic are the aromatic backbone, infusing the soup with warmth and depth. Chicken broth adds a savory foundation, though you can substitute vegetable broth for a vegetarian twist. Heavy cream turns the soup luxurious and silky. The dried thyme and rosemary are the herb heroes, each adding an earthy, aromatic note. Black pepper and salt season the soup perfectly, while cheddar cheese offers a creamy, tangy finish. Fresh chives add a pop of color and mild onion flavor, and the bacon crumbles introduce a smoky crunch.

Tips & Tricks

For a smoother soup, peel the potatoes before baking.
No immersion blender? A regular blender works too, just blend in batches to avoid spillage.
For a vegetarian version, use vegetable broth instead of chicken broth.

Serving Suggestions

This soup pairs beautifully with a fresh, crusty bread for dipping. A simple green salad with a light vinaigrette adds a refreshing contrast. For drinks, a crisp white wine like a Sauvignon Blanc complements the creamy texture.

Frequently Asked Questions

Can I use milk instead of heavy cream?: Yes, but the soup will be less creamy. Consider adding a bit of butter for richness.
How do I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Can I freeze this soup?: Yes, but the texture might change slightly. Reheat slowly and stir well to recombine.

Creamy Herb-Infused Baked Potato Soup Recipe Walkthrough

First, get your oven preheated to 400°F. Pop those russet potatoes in for about 45-50 minutes until they're soft and tender. While they're baking, grab a large pot and heat up the olive oil over medium heat. Add the diced onion and garlic, and let them cook until they're translucent and fragrant.

Next, pour in the chicken broth and sprinkle in the thyme, rosemary, black pepper, and salt. Let it all come to a gentle simmer. Once your potatoes have cooled just enough to handle, peel them and mash the flesh until smooth.

Stir the mashed potatoes and heavy cream into the pot, blending everything until well combined. Let the soup simmer for another 10 minutes, then use an immersion blender to puree it to a creamy consistency.

Finally, stir in the cheddar cheese until it's melted and smooth. Serve the soup hot, topped with crispy bacon crumbles and a sprinkle of fresh chives.

Why You'll Love This Recipe

Rich and satisfying without being heavy.
The herbs add a delightful depth of flavor.
Easy to adapt for vegetarian diets.
Perfect for a cozy dinner or gathering.

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

Step-by-step 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.