Description
A comforting and hearty Loaded Baked Potato Soup that warms you up on chilly evenings.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk or cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Chopped green onions for serving
- Crumbled bacon for serving (optional)
Instructions
- In a large pot, sauté the onions and garlic until soft.
- Add the diced potatoes and broth, and bring to a boil.
- Simmer until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup until smooth, or mash the potatoes with a fork for a chunkier texture.
- Stir in the milk or cream, cheddar cheese, and sour cream.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions and crumbled bacon if desired.
Notes
For a smoky flavor, consider adding some smoked paprika. You can also make this soup ahead of time for easy weeknight meals as it tastes even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 30mg