Baked Potato Soup
A creamy and hearty soup made with baked potatoes, aromatic vegetables, cream, and cheese, perfect for a comforting and satisfying meal.
Ingredients
- 4 large baking potatoes
- 1 large onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 2 carrots diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese plus more for garnish
- ¼ cup chopped fresh chives plus more for garnish
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: sour cream bacon bits, green onions
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (200°C). Prick the potatoes with a fork and bake for about 45-60 minutes, or until tender. Allow the potatoes to cool slightly, then scoop out the flesh and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the Broth: Pour in the chicken or vegetable broth and bring to a simmer. Add the scooped potato flesh to the pot and stir well to combine.
- Blend the Soup: Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup to a blender in batches and blend until smooth, then return it to the pot.
- Add the Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese. Cook over low heat until the cheese is melted and the soup is creamy.
- Season and Garnish: Season the soup with salt and pepper to taste. Stir in the chopped chives. Ladle the soup into bowls and garnish with additional shredded cheese, chives, and your favorite toppings like sour cream, bacon bits, or green onions.
Notes
- Ensure the potatoes are fully baked and tender before scooping out the flesh.
- You can adjust the consistency of the soup by adding more broth or cream to achieve your desired thickness.
- For a vegetarian version, use vegetable broth and omit any meat-based toppings.