Description
A creamy and hearty soup loaded with classic baked potato toppings.
Ingredients
- 2 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 cups peeled and diced potatoes (about 2 medium)
- 4 cups chicken broth
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped fresh chives
- 1/4 cup cooked bacon, crumbled
- Salt and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Add diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth. Return the pureed soup to the pot.
- Stir in milk and cheddar cheese until cheese is melted and soup is heated through. Do not boil.
- Stir in sour cream until combined.
- Season with salt and pepper to taste.
- Ladle soup into bowls and top with chives and crumbled bacon.
Notes
- For a thicker soup, use fewer potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) before adding the milk.
- You can substitute half-and-half or heavy cream for some of the milk for a richer soup.
- Garnish with your favorite baked potato toppings like extra cheese, sour cream, or green onions.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American