Description
A creamy and flavorful baked potato soup with roasted garlic and Parmesan cheese.
Ingredients
Scale
- 4 large russet potatoes
- 1 head garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 4 slices bacon, cooked and crumbled
- 1/4 cup chopped fresh chives
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Rub potatoes with olive oil and pierce with a fork. Roast for 1 hour or until tender.
- Cut off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast alongside the potatoes for the last 30-40 minutes.
- Once cooled, scoop out the flesh from the potatoes and squeeze roasted garlic cloves from the head.
- In a large pot, sauté onion in olive oil until softened.
- Add chicken broth, milk, heavy cream, roasted potatoes, and roasted garlic to the pot. Bring to a simmer.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- Stir in Parmesan cheese until melted and smooth.
- Season with salt and pepper.
- Serve hot, garnished with crumbled bacon and fresh chives.
Notes
- For a thicker soup, use less broth or simmer longer.
- Adjust the amount of garlic and Parmesan to your preference.
- This soup can be made ahead and reheated.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop and Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe