Description
This Loaded Baked Potato Soup is a comforting and creamy dish packed with tender russet potatoes, sautéed onions and garlic, and rich vegetable broth. Blended to a smooth yet hearty consistency, it’s finished with heavy cream, sharp cheddar cheese, tangy sour cream, and fresh chives for the perfect warm meal that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Vegetables
- 6 medium russet potatoes (about 2 pounds, peeled and cubed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh chives
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Fats and Oils
- 2 tablespoons olive oil or unsalted butter (for sautéing)
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Potatoes: Peel the russet potatoes and cut them into small, even-sized cubes to ensure uniform cooking.
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil or unsalted butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, taking care not to burn it.
- Cook Potatoes: Add the cubed potatoes to the pot, mixing well to combine with the sautéed onions and garlic. Cook for about 5 minutes to slightly soften.
- Add Broth and Simmer: Pour in the vegetable broth, making sure the potatoes are completely submerged. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency, smooth yet a bit chunky.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and pepper to taste. Continue heating gently for 5 more minutes to meld flavors.
- Incorporate Cheese: Remove the pot from heat and stir in half of the shredded cheddar cheese until melted and well combined.
- Serve and Garnish: Ladle the soup into bowls and top each serving with a dollop of sour cream, chopped fresh chives, and the remaining cheddar cheese. Serve hot for a cozy meal.
Notes
- For a richer flavor, use unsalted butter instead of olive oil for sautéing.
- Russet potatoes are ideal for this soup due to their starchy texture, which helps thicken the broth.
- You can adjust the cheese quantity based on your preference for richness and cheesiness.
- The soup can be made ahead and reheated gently on the stovetop, adding extra broth if it becomes too thick.
- To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
