Ingredients
- Russet Potatoes: 4 large, peeled and diced
- Unsalted Butter: 4 tablespoons
- All-Purpose Flour: 1/4 cup
- Milk: 3 cups (preferably whole)
- Chicken Broth: 2 cups
- Sour Cream: 1 cup
- Cheddar Cheese: 1 1/2 cups shredded
- Green Onions: 1/2 cup chopped
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Preheat Your Equipment: Place a large soup pot on medium heat and let it warm up.
- Combine Ingredients: Melt butter in the pot. Whisk in flour to form a roux and cook for 1 to 2 minutes until slightly golden. Gradually whisk in milk and chicken broth.
- Prepare Your Cooking Vessel: Bring the mixture to a simmer. Add the diced potatoes, salt, and pepper.
- Assemble the Dish: Cook uncovered for 15 to 20 minutes, or until potatoes are fork-tender. Lightly mash some with a potato masher for texture.
- Cook to Perfection: Stir in sour cream and 1 cup of cheddar cheese. Cook for another 5 minutes until everything is combined and smooth.
- Finishing Touches: Ladle the soup into bowls and top with remaining cheese, green onions, and your favorite savory garnish.
- Serve and Enjoy: Serve hot with crusty bread or a fresh salad on the side.
Notes
- Use freshly shredded cheese for best melting results.
- Warm your milk before adding to the roux to prevent lumping.
- A sprinkle of smoked paprika on top adds depth and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 690mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
Keywords: loaded baked potato soup, creamy potato soup, comfort food, easy dinner, cheesy soup