Description
Loaded Baked Potato Soup is a velvety, rich dish that warms your soul during chilly evenings, making it the ultimate comfort food for any gathering.
Ingredients
Scale
- 4 medium Russet potatoes (about 1.5 lbs), peeled and diced
- 1 medium sweet onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup chives or green onions, chopped (for topping)
- Salt & pepper to taste
Instructions
- Peel and dice the potatoes, chop the onion, and mince the garlic.
- In a large pot over medium heat, melt butter or oil and sauté the onions until translucent. Add garlic and cook for one more minute.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15-20 minutes).
- Use an immersion blender to puree the soup until smooth yet slightly chunky for texture.
- Stir in heavy cream and shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Serve hot, topped with chives or green onions.
Notes
- For extra flavor, sauté onions in bacon drippings if desired (just omit bacon as a topping).
- Substitute cheddar cheese with pepper jack for a spicy twist or add cooked broccoli for added nutrition.
- Store leftovers in an airtight container in the fridge for up to three days; reheat gently on the stove.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg