Baked Potato Soup (with 4 Saltine Crackers) Recipe

Directions

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Wash and pierce the baking potatoes with a fork. Bake them in the oven for about 45-60 minutes, or until tender. Once done, let them cool slightly, then peel and chop into cubes.

2. 2

   Cook the Base

   In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Combine Ingredients

   Add the baked potato cubes to the pot along with the chicken or vegetable broth. Bring to a simmer and cook for about 10 minutes. Use an immersion blender to puree the soup to your desired consistency.

4. 4

   Finish the Soup

   Stir in the heavy cream, salt, and black pepper. Let the soup simmer for another 5 minutes, then taste and adjust seasoning if necessary.

5. 5

   Serve

   Ladle the soup into bowls, top with chopped chives and shredded cheddar cheese. Serve with 4 saltine crackers on the side.