Description
Creamy and comforting, this loaded baked potato soup is the perfect cozy meal, combining russet potatoes, vegetables, and rich dairy for a delicious experience.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
- Add the diced potatoes and chicken broth. Bring to a gentle boil, then reduce to a simmer, cover, and cook for about 20 minutes until potatoes are tender.
- Lightly mash some of the potatoes in the pot to thicken the soup.
- Stir in the milk, heavy cream, and half of the cheddar cheese until smooth and creamy. Season with salt and pepper. Let it simmer for an additional 3 to 5 minutes.
- Ladle into bowls and top each serving with remaining cheddar and chopped chives. Enjoy warm!
Notes
For a vegetarian option, replace chicken broth with vegetable broth. Pair with a fresh side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: soup, comfort food, potato soup, creamy soup, hearty soup
