Description
Creamy vegetarian baked potato soup with cheddar, sour cream, and chives—rich, cheesy comfort perfect for chilly days or weeknight dinners!
Ingredients
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4 medium potatoes, scrubbed
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4 tbsp unsalted butter
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2 cloves garlic, minced
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1/4 cup yellow onion, diced
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1/3 cup all-purpose flour
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2 cups low-fat milk
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1 cup half-and-half
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2 cups vegetable broth
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1 tsp salt (plus more to taste)
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1/2 tsp garlic salt (plus more to taste)
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1/2 tsp black pepper
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1 cup mild cheddar cheese, shredded
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1 cup sharp cheddar cheese, shredded
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1 cup sour cream
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Fresh chives, for garnish
Instructions
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Microwave pierced potatoes for 12–15 minutes or until tender. Cool, peel, and cut into chunks.
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In a large pot, melt butter over medium-low heat. Add garlic and onion, cook 2–3 minutes.
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Stir in flour; whisk for 1–2 minutes. Gradually whisk in milk and half-and-half until smooth.
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Slowly add broth, whisking constantly. Simmer 5–7 minutes until slightly thickened.
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Stir in cheddar cheeses and sour cream. Remove from heat.
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Add potatoes, breaking them up slightly or leaving chunky.
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Serve warm, garnished with extra cheese and fresh chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American