Description
Loaded Potato Soup is the ultimate comfort food—a rich, creamy blend of tender potatoes, sharp cheddar, and tangy sour cream, topped with green onions for a fresh finish.
Ingredients
- Russet Potatoes: 2 pounds, peeled and diced
- Yellow Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Butter: 4 tablespoons
- All-Purpose Flour: ¼ cup
- Vegetable Broth: 4 cups
- Whole Milk: 2 cups
- Sour Cream: ½ cup
- Cheddar Cheese: 1½ cups, shredded
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Green Onions: ½ cup, sliced
- Vegetable Oil: 1 tablespoon
Instructions
- Preheat Your Equipment: Place a large pot or Dutch oven over medium heat.
- Combine Ingredients: Add oil, sauté onions for 5 minutes, add garlic and cook for 30 seconds.
- Prepare Your Cooking Vessel: Stir in butter and flour, cook for 2 minutes to form a roux.
- Assemble the Dish: Gradually whisk in broth, add potatoes, bring to a boil, reduce to simmer, and cook 15–20 minutes.
- Cook to Perfection: Mash some potatoes or blend for creaminess. Stir in milk, sour cream, salt, and pepper. Simmer for 5 more minutes.
- Finishing Touches: Add cheese, stir until melted. Taste and adjust seasoning.
- Serve and Enjoy: Ladle into bowls and top with green onions and extra cheese.
Notes
- Warm the milk before adding to avoid curdling.
- Use a potato masher for a chunky texture or immersion blender for smoothness.
- Stir in cheese off the heat to prevent clumping.
- Top with extra sour cream or a pinch of paprika for flair.
Nutrition
- Serving Size: 1 bowl
- Calories: 385
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg