Creamy Baked Potato Soup
This creamy baked potato soup is a rich, comforting dish loaded with hearty potatoes, cheddar cheese, and fresh chives. Perfect for a cozy weeknight meal.
Equipment
- Large soup pot
- - Potato masher
- - Wooden spoon
- Measuring cups & spoons
- Ladle
Ingredients
- - 4 large russet potatoes peeled and diced
- - 1 medium yellow onion chopped
- - 3 cloves garlic minced
- - 2 carrots diced
- - 2 celery stalks chopped
- - 4 cups chicken or vegetable broth
- - 2 cups whole milk
- - 1 cup heavy cream
- - 1½ cups shredded sharp cheddar divided
- - 2 tbsp olive oil
- - 2 tbsp chopped chives plus more for garnish
- - 1 tsp salt
- - ½ tsp black pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, garlic, carrots, and celery for 5 minutes.
- Add potatoes and broth. Bring to a boil.
- Simmer covered for 20 minutes, until potatoes are tender.
- Lightly mash some potatoes for texture.
- Stir in milk, cream, and half the cheddar. Simmer for 5 minutes.
- Season with salt and pepper.
- Serve hot, topped with remaining cheddar and chives.
Notes
- For a thicker soup, mash more potatoes.
- Reheat gently with a splash of milk.
- Vegetarian? Use veggie broth.
- Reheat gently with a splash of milk.
- Vegetarian? Use veggie broth.