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Creamy Loaded Baked Potato Soup

A rich and creamy soup that brings the flavors of a loaded baked potato into a delightful bowl of comfort.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large potatoes, peeled and diced Russet potatoes work best for creaminess.
  • 1 medium onion, chopped Adds flavor to the soup.
  • 2 cloves garlic, minced For added aroma.
  • 4 cups vegetable broth Base of the soup.
  • 2 cups heavy cream Can be substituted with milk for a lighter version.
  • 1 cup shredded cheese Cheddar works wonderfully.
  • 1/2 cup sour cream For serving.
  • 1 teaspoon salt To taste.
  • 1/2 teaspoon black pepper To taste.
  • Chopped green onions for topping Fresh garnish.

Method
 

Preparation
  1. Peel and dice the potatoes into small, even pieces for quick cooking.
  2. In a large pot, sauté the chopped onion in a bit of oil over medium heat until softened. Add the minced garlic and sauté for another minute until fragrant.
  3. Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  4. Once the potatoes are cooked, use an immersion blender to blend part of the soup for a creamy consistency, leaving some potato chunks for texture.
  5. Stir in the heavy cream and shredded cheese. Simmer on low heat until the cheese is melted and everything is heated through.
  6. Ladle the soup into bowls and top with a dollop of sour cream and chopped green onions.

Notes

Leftover soup can be stored for up to 3-4 days in the refrigerator. Reheat gently on the stove, and if too thick, add some vegetable broth or water.