Description
Loaded Baked Potato Soup is a creamy, hearty delight that warms the soul with rich flavors and satisfying textures, perfect for chilly evenings or family gatherings.
Ingredients
Scale
- 4 medium russet potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 green onions, sliced for garnish
- Salt and pepper to taste
Instructions
- 1. Prepare the Potatoes: Peel and dice the russet potatoes into bite-sized cubes. Set aside.
- 2. Sauté Vegetables: In a large pot over medium heat, add the chopped onion to sauté until translucent (about 5 minutes). Stir in minced garlic for an additional minute until fragrant.
- 3. Add Potatoes and Broth: Add the diced potatoes to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender (about 15 minutes).
- 4. Blend Until Smooth: Use an immersion blender to blend the soup until smooth (or leave some chunks for texture if desired).
- 5. Finish with Cream and Cheese: Stir in heavy cream and shredded cheddar cheese until melted and combined. Season with salt and pepper to taste.
- 6. Serve: Ladle soup into bowls, top with sliced green onions, then serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 60mg