Easy Baked Potato Soup

$Here is what you need to make this easy baked potato soup: - 4 large russet potatoes, scrubbed and diced - 1 cup shredded sharp cheddar cheese - 4 cups vegetable broth - 1 cup milk (or a dairy-free alternative) - 1/2 cup sour cream (or plain yogurt) - 4 green onions, chopped (plus extra for garnish) - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 2 tablespoons olive oil - Optional toppings: crumbled bacon bits, additional cheese, chives Each ingredient plays a key role in the flavor and texture of the soup. Russet potatoes give it a creamy base, while cheddar adds a rich taste. Vegetable broth keeps it light, and milk makes the soup smooth. You can customize it with toppings like bacon or chives to add crunch and freshness. This list sets the stage for a cozy and comforting dish that warms the soul. For the full recipe, check out the details above. - Preheat your oven to 400°F (200°C). - Poke holes in each russet potato with a fork. This lets steam escape. - Place the potatoes directly on the oven rack. Bake for about 45 minutes. Check that they are soft. - Once the potatoes cool a bit, cut them in half. - Scoop out the insides and place the potato flesh in a large soup pot. - Pour in 4 cups of vegetable broth. Bring this mix to a gentle boil over medium heat. - Stir in 1 cup of milk, 1/2 cup of sour cream, and your spices. - Blend the soup to your desired consistency. You can use an immersion blender for this. - If you don’t have one, carefully transfer it to a countertop blender. - Add 4 chopped green onions and stir well. - Season with salt and pepper to taste. Let it simmer for another 5-10 minutes. This easy baked potato soup is creamy and comforting. You can find the full recipe above. To make your baked potato soup shine, use high-quality vegetable broth. This adds depth to the soup's taste. You can also adjust seasoning to fit your own taste buds. Experiment with salt and pepper until it tastes just right. Serve your soup in rustic bowls for a cozy feel. Sprinkle fresh chives on top for color and flavor. Pair it with a side of crusty bread for dipping. This adds texture and makes the meal more fun. One common mistake is overcooking or undercooking the potatoes. They should be soft but not mushy. Another pitfall is not simmering long enough. Letting the soup simmer helps the flavors meld together. Follow these tips for a perfect bowl of soup every time. For the full recipe, check out the details above. {{image_2}} You can easily change ingredients to fit your needs. If you want a dairy-free version, swap regular milk and sour cream for almond milk and coconut yogurt. This keeps the soup creamy and rich, just like the original. You can also try different cheeses. Monterey Jack adds a mild taste, while Gouda brings a smoky flavor. These swaps make the soup your own. Want to boost your soup's flavor and nutrition? Add vegetables! Diced carrots and chopped celery give great texture. You can cook them with the potatoes or add them later. For a tasty finish, top your soup with crumbled bacon bits. They add a nice crunch. Extra chives also brighten up the dish. You can find more ideas in the Full Recipe. First, cool the soup completely before storing it. Hot soup can create steam and moisture in the container. This may cause the soup to spoil faster. Once it's cool, pour it into airtight containers. Make sure to seal them tight to keep out air. Store the containers in the fridge. Your soup should stay fresh for about three to four days. If you want to save the soup for later, freezing is a great option. Portion the soup into freezer-safe bags. Use a ladle for easy transfer and avoid spills. Make sure to remove as much air as possible from the bags. This helps prevent freezer burn. Don’t forget to label and date each bag. This way, you know what’s inside and when you made it. When you're ready to enjoy the soup again, you can reheat it easily. You can use either the stove or microwave. For the stove, pour the soup into a pot. Heat over medium heat, stirring often until hot. If you use the microwave, place the soup in a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it’s heated through before serving. Yes, you can! While russet potatoes give a great texture, Yukon gold potatoes work well too. They offer a creamy taste and a smooth finish. If you want a twist, try sweet potatoes. They add a hint of sweetness and a vibrant color to your soup. Just keep the cooking time similar to ensure they soften properly. Absolutely! This soup is perfect for meal prep. It stores well in the fridge for about three to four days. Just cool the soup completely before putting it in airtight containers. If you want to keep it longer, you can freeze it. It lasts up to three months in the freezer. Just thaw it in the fridge overnight before reheating it on the stove or microwave. Want a kick? Add some chopped jalapeños to the pot while cooking. They will infuse heat into the soup. You can also stir in your favorite hot sauce at the end. This way, you control the spice level to your taste. Don't forget to adjust your toppings too; spicy bacon bits can add extra flavor! This blog post shows how to make a tasty and creamy potato soup. We covered the right ingredients, step-by-step instructions, and helpful tips. Remember to prepare and store your soup correctly for the best taste. You can also customize it with different cheeses or spices. Don't hesitate to get creative with toppings and flavors. Enjoy this comfort food that warms you up on a chilly day!$

Warm up with this deliciously creamy Velvety Cheddar and Chive Baked Potato Soup that’s perfect for chilly days! Made with tender russet potatoes, sharp cheddar cheese, and a hint of onion and garlic, this comforting recipe is easy to prepare and sure to please. Discover how to create this hearty dish in just an hour. Click through to explore the full recipe and impress your family and friends with this delightful soup!

Print Recipe Pin Recipe

Ingredients

4 large russet potatoes, scrubbed and diced

1 cup shredded sharp cheddar cheese

4 cups vegetable broth

1 cup milk (or a dairy-free alternative)

1/2 cup sour cream (or plain yogurt)

4 green onions, chopped (plus extra for garnish)

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

2 tablespoons olive oil

Optional toppings: crumbled bacon bits, additional cheese, chives

Instructions

Preheat your oven to 400°F (200°C). Poke holes in the russet potatoes with a fork to allow steam to escape. Bake the potatoes directly on the oven rack for about 45 minutes, or until soft and tender.

Once the potatoes are done, remove them from the oven and let them cool slightly. Cut them in half and scoop the insides into a large soup pot, leaving the skins behind.

Add the vegetable broth to the pot with the potato flesh and bring it to a gentle boil over medium heat.

Stir in the milk, sour cream, garlic powder, onion powder, and half of the shredded cheddar cheese. Mix well until it becomes creamy and smooth.

Use an immersion blender to blend the soup until you reach your desired consistency, either chunky or smooth. If you don’t have an immersion blender, carefully transfer batches to a countertop blender.

Add the chopped green onions and stir to combine. Season the soup with salt and pepper to taste. Let it simmer on low heat for another 5-10 minutes to meld the flavors.

Serve the soup hot, topped with the remaining cheddar cheese, extra chopped green onions, and any additional toppings you desire.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve in rustic bowls and sprinkle fresh chives on top for an elegant finish, along with a side of warm crusty bread for dipping.