Description
A rich and creamy soup that brings the flavors of a classic baked potato to your bowl, perfect for chilly nights.
Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
- Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
- Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
- Lightly mash some of the potatoes in the pot for body, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
- Season with salt and pepper, then simmer for 3 to 5 minutes to meld flavors.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Notes
For a thicker soup, mash more of the potatoes. You can use vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg