Creamy Baked Potato Soup
This creamy baked potato soup is the perfect comfort food—easy to make, ultra-creamy, and loaded with cheese and hearty potatoes.
Equipment
- - Soup pot
- - Potato masher or immersion blender
- Measuring cups
- Ladle
Ingredients
- - 4 large Russet potatoes peeled and diced
- - 1 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 sharp cheddar cheese shredded
- - 2 tbsp olive oil
- - 2 tbsp fresh chives chopped
- - 1 tsp salt
- - ½ tsp black pepper
Instructions
- In a large soup pot, heat olive oil over medium. Sauté onion, garlic, carrots, and celery for 5 minutes.
- Add potatoes and broth. Bring to a boil, then simmer 20 minutes until potatoes are tender.
- Lightly mash some potatoes. Stir in milk, cream, and half the cheese. Simmer 5 minutes.
- Season with salt and pepper. Ladle into bowls, top with remaining cheese and chives. Serve warm.
Notes
- For thicker soup, mash more potatoes
- Use fresh shredded cheese for best melting
- Reheat gently with a splash of milk
- Use fresh shredded cheese for best melting
- Reheat gently with a splash of milk