Description
A rich and creamy loaded baked potato soup infused with cheese, bacon bits, and topped with chives, perfect for a cozy meal.
Ingredients
- 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. Bring it to a gentle boil.
- Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes until the potatoes are tender.
- Lightly mash some of the potatoes in the pot, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
- Season with salt and pepper to taste, then simmer for an extra 3 to 5 minutes.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Notes
There are alternatives for each ingredient if you’re missing something, such as using vegetable broth instead of chicken broth.