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There’s something undeniably comforting about a steaming bowl of baked potato soup. This classic dish, with its rich and creamy texture, has long been a favorite among families and friends alike, especially during the chilly months of autumn and winter. The combination of hearty ingredients not only warms the body but also nurtures the spirit, inviting everyone to gather around the table and share in a moment of culinary comfort.

Classic Baked Potato Soup

Discover the ultimate comfort food with this creamy classic baked potato soup recipe. Packed with hearty russet potatoes, aromatic vegetables, and rich dairy, this dish offers a warm embrace on cool days. Customize it to your liking with various toppings like crispy bacon, cheddar cheese, and fresh green onions for a unique touch. Perfect for family dinners or a cozy evening in, this soup is easy to make and sure to nurture both body and soul. Get ready to bring culinary comfort to your table!
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Ingredients
  

4 medium russet potatoes, thoroughly scrubbed and pierced several times with a fork

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup whole milk

1/2 cup diced white onion

1/2 cup chopped celery

1/2 cup chopped carrots

3 cloves garlic, minced

1/4 cup unsalted butter

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly cracked black pepper, to taste

1 cup shredded sharp cheddar cheese

6 slices of bacon, cooked until crispy and crumbled

1/4 cup chopped green onions (scallions)

1/4 cup sour cream, for garnish

Instructions
 

Bake the Potatoes: Preheat your oven to 400°F (200°C). Place the pierced potatoes directly on the oven rack, and bake for 45 to 60 minutes, or until they feel tender when pierced with a fork. Once baked, remove them from the oven and allow them to cool slightly. Cut them in half and carefully scoop out the soft potato flesh into a mixing bowl, leaving the skins intact to use later as bowls.

    Prepare the Base: In a large pot over medium heat, melt the unsalted butter until bubbly. Add the diced white onion, minced garlic, chopped celery, and chopped carrots. Sauté the mixture for about 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Combine Ingredients: Stir in the dried thyme and smoked paprika, mixing well. Pour in the chicken or vegetable broth and raise the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer for about 15 minutes to allow the flavors to blend.

        Blend the Soup: Carefully add the baked potato pulp to the simmering broth mixture. For a silky smooth texture, use an immersion blender to purée the soup until velvety. If you prefer a chunkier consistency, feel free to use a potato masher to blend the potatoes to your liking.

          Add Dairy: Slowly pour in the heavy cream and whole milk, stirring continuously. Heat the soup gently but avoid bringing it back to a boil. Taste and season with fresh salt and cracked black pepper to your preference.

            Finish with Cheese: Stir in the shredded sharp cheddar cheese until it melts completely and is well incorporated into the soup. Allow the soup to simmer on low heat for an additional 5 minutes to meld the flavors together beautifully.

              Serve: Ladle generous portions of the creamy soup into bowls, and top each serving with crumbled bacon, chopped green onions, and a dollop of sour cream for added richness. If desired, sprinkle extra cheddar cheese on top for a delightful finish.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Serves 6-8

                  - Presentation Tips: For an attractive presentation, serve the soup in the baked potato skins and garnish with colorful toppings such as vibrant green onions and crispy bacon bits, creating a rustic, inviting dish.