Ingredients
Scale
- 4 medium baked potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk (or half-and-half for extra creaminess)
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons butter
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- Optional toppings: bacon bits, chives, shredded cheese, sour cream
Instructions
- In a large pot, combine the diced baked potatoes and broth. Bring to a simmer over medium heat for 10-15 minutes until the potatoes are very soft.
- Carefully transfer the potato mixture to a blender and blend until smooth and creamy.
- Return the blended soup to the pot. Stir in milk, cheddar cheese, butter, salt, and pepper. Heat over low heat until cheese is melted and soup is heated through.
- Ladle the soup into bowls and top with preferred toppings. Serve immediately and enjoy!
Notes
- Use high-quality Russet potatoes for best results.
- Don’t overcook the cheese; add it at the end.
- Customize your toppings for added flair.
- If too thick, adjust consistency with more broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and blending
- Cuisine: American
- Diet: Vegetarian (can be adjusted for vegan)
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg