Description
Rich, hearty, and easy-to-make creamy baked potato soup featuring smooth potatoes, melted cheddar cheese, and fresh chives. This is the perfect comfort soup for cold weather.
Ingredients
- 4 large russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 3½ cups low-sodium chicken broth
- 2 cups half-and-half
- ¾ cup sour cream
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese (freshly grated)
- 2 tablespoons chopped chives
- ¼ teaspoon smoked paprika (optional for garnish)
Instructions
- Place potatoes in a large pot and cover with salted water by 1 inch. Bring to a gentle boil and cook 15 to 20 minutes until fork-tender. Drain and lightly mash the potatoes.
- In a separate large soup pot, melt butter over medium heat. Add onion and cook 4 to 5 minutes until softened. Stir in garlic and cook for 30 seconds.
- Whisk in flour and cook for 1 minute, stirring constantly.
- Slowly pour in chicken broth while whisking to prevent lumps. Stir in half-and-half and bring the mixture to a gentle simmer.
- Add the mashed potatoes, sour cream, salt, and pepper. Stir well until everything combines and becomes creamy.
- Reduce heat to low. Gradually add the cheddar cheese a handful at a time, stirring until the cheese melts completely and the soup is smooth.
- Adjust the soup’s consistency with a splash of broth or milk if you prefer it thinner.
- Ladle the soup into bowls. Top with extra cheese, chives, and smoked paprika. Serve the soup warm.
Notes
- Use freshly grated sharp cheddar cheese for the best melting quality.
- The soup is made entirely on the stovetop.
- This soup is best eaten the day it is made.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American