Description
Indulge in this creamy, comforting loaded baked potato soup. Perfect for a chilly night!
Ingredients
Scale
- 4 large russet potatoes, scrubbed
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup chopped chives or green onions
- Salt and pepper to taste
- Smoked turkey strips, cooked and crumbled, for topping
Instructions
- Preheat oven to 400°F (200°C). Prick potatoes with a fork and rub with 2 tablespoons of olive oil. Bake for 1 hour, or until soft.
- While potatoes are baking, heat remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Once potatoes are cool enough to handle, scoop out the flesh, reserving the skins if desired. Add the potato flesh to the pot with the onion and garlic.
- Pour in vegetable broth and bring to a simmer. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend in batches in a regular blender, being careful to vent the steam.
- Stir in milk and sour cream. Heat through, but do not boil. Season with salt and pepper to taste.
- Ladle soup into bowls and top with shredded cheddar cheese, chopped chives or green onions, and crumbled smoked turkey strips.
Notes
- Tip: For a richer flavor, add a dash of smoked paprika.
- Substitution: Use plant-based milk and sour cream for a dairy-free version.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Soup
- Method: Baking, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 cal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: N/A g
- Trans Fat: N/A g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 60 mg
Keywords: loaded baked potato soup, potato soup, creamy soup, comfort food, vegetarian soup
