Description
This easy baked potato soup is a rich, creamy comfort dish made with tender Russet potatoes, sharp cheddar cheese, and fresh chives. Utilizing simple pantry staples, this hearty meal achieves a perfect, velvety consistency without complex techniques. It captures all the classic flavors of a loaded baked potato, making it an ideal choice for a warm and satisfying weeknight dinner that the whole family will enjoy.
Ingredients
4 large Russet potatoes, peeled and cubed
4 cups vegetable broth
1 cup heavy cream
2 cups shredded cheddar cheese
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 cup fresh chives, finely chopped
Salt and pepper to taste
Instructions
Peel and cut the potatoes into one-inch cubes and dice the onion finely.
Shred the cheddar cheese by hand.
Melt the butter in a large heavy-bottomed pot over medium heat until it foams.
Whisk in the flour and cook for one minute to remove the raw taste.
Pour in the vegetable broth gradually while whisking to prevent any flour clumps.
Add the cubed potatoes and bring the liquid to a gentle simmer.
Cook for 20 minutes until the potatoes are tender.
Stir in the heavy cream and shredded cheddar cheese until melted and smooth.
Season with salt and pepper to taste and serve topped with fresh chives.
Notes
Use low-sodium vegetable broth to better control the final salt level. Hand-shredded cheese melts much more smoothly than pre-shredded bags due to the absence of anti-caking agents.
- Prep Time: 15
- Cook Time: 35
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg
