Description
A rich and creamy soup capturing the essence of a classic loaded baked potato, featuring tender potatoes, savory broth, and tangy cheese. This easy, one-pot recipe is perfect for cozy meals and reheats beautifully.
Ingredients
2 lbs Russet potatoes, peeled and cubed
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream
1/2 cup unsalted butter
1 small onion, chopped
3 cloves garlic, minced
1 cup grated cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Chives or green onions for garnish
Instructions
Melt butter in a large pot over medium heat
Sauté onion and garlic until translucent
Add cubed potatoes and broth, bring to a boil
Reduce heat and simmer until potatoes are tender, ~15-20 minutes
Using an immersion blender, partially puree the soup for a chunky base
Stir in heavy cream, cheddar cheese, garlic powder, and onion powder
Adjust seasoning with salt and pepper
Simmer 10 minutes to blend flavors
Top with chives and a dollop of sour cream (or non-dairy alternative) before serving
Notes
For a creamier texture, substitute 1 cup of Yukon Gold potatoes for part of the Russets
Reheat gently to avoid curdling; do not boil after adding dairy
Add shredded cooked vegetables or non-pork alternatives for toppings like “bacon” if desired
Use vegetable broth for vegetarian version
- Prep Time: 15
- Cook Time: 40
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 1500mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg