Description
Indulge in a bowl of creamy, hearty comfort with this loaded baked potato soup. Utilizing the natural starch of Russet potatoes for a velvety texture, this recipe captures the classic flavors of a stuffed baked potato. It is a quick, satisfying weeknight meal that combines savory cheddar, fresh chives, and rich butter in a simple, accessible dish that is perfect for chilly evenings.
Ingredients
4 Large Russet Potatoes, peeled and diced into 1-inch cubes
4 Cups Vegetable Broth, low-sodium
2 Cups Sharp Cheddar, shredded manually
1 Cup Heavy Cream
4 Tablespoons Unsalted Butter
1/4 Cup Fresh Chives, finely minced
1 Teaspoon Garlic Powder
1 Medium Onion, finely diced
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat.
Sauté the onions until translucent and fragrant to build a strong base.
Add the cubed potatoes and coat them thoroughly in the melted butter.
Pour the vegetable broth over the potatoes until fully submerged.
Simmer the mixture for 15 minutes until the potatoes reach fork-tender status.
Mash approximately one-third of the potatoes directly in the pot to thicken the liquid.
Stir in the heavy cream and half of the shredded cheese until smooth.
Remove the pot from heat and stir in the garlic powder, garnish with remaining cheese and chives before serving.
Notes
For a smokier flavor profile, add a dash of smoked paprika. Shred your own cheese from a block to ensure better melting and prevent the soup from becoming grainy. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 4g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 75mg
