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Loaded Baked Potato Soup

A cozy, creamy soup filled with baked potato flavors and topped with cheese, green onions, and sour cream.
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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 russet potatoes peeled and diced
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium works well
  • 1 cup heavy cream or a plant-based alternative
  • 1 cup shredded cheddar cheese plus extra for garnish
  • 3 tablespoons butter or a Halal-friendly substitute like olive oil
  • to taste Salt and pepper
  • to taste Green onions chopped, for garnish
  • to taste Sour cream for topping (optional)

Method
 

Preparation
  1. Start by peeling and dicing your russet potatoes into bite-sized pieces.
  2. In a large pot over medium heat, melt the butter. Add the chopped onion and sauté for about 3 to 4 minutes, until softened.
  3. Add the minced garlic and sauté for an additional minute until fragrant.
Cooking
  1. Stir in the diced potatoes, followed by the vegetable broth. Bring to a gentle boil, then reduce the heat to low, cover, and let simmer for about 15 to 20 minutes, or until the potatoes are fork-tender.
  2. Once the potatoes are cooked, mash some of the potatoes in the pot for a chunkier soup or use an immersion blender to puree until smooth for a creamier texture.
  3. Stir in the heavy cream and shredded cheddar cheese until melted and combined. Season with salt and pepper to taste, and allow it to simmer for another minute or two.
Serving
  1. Ladle the soup into bowls and top with additional cheese, chopped green onions, and a dollop of sour cream, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. This soup freezes well for up to 3 months. Reheat in a pot over medium heat and add broth or cream if needed.