Loaded Baked Potato Soup
Loaded baked potato soup is thick and creamy, and tastes just like a loaded baked potato. Its vegetarian and gluten free.
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Servings: 6 people
Ingredients
- 1 tablespoon butter
- 1 medium onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 3-5 cloves garlic minced
- 2 1/2 pounds russet potatoes peeled and cubed
- 4 cups water
- 4 vegetable bouillon cubes
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/2 cup heavy cream
- 1/2 cup sour cream plus more for garnish
- 1 cup shredded sharp cheddar cheese plus more for garnish
- green onions sliced for garnish
Instructions
- Melt the butter in a large pot over medium heat. Then add the garlic and saute for about 30 seconds, until it’s fragrant.
- Add the onions, carrots and celery and saute for 3-5 minutes, or until the onions are translucent. Add the spices and saute for another minute.
- Add the water, bouillon cubes and potatoes and bring it to a boil. Turn the heat down and simmer for 15 minutes, or until the potatoes are tender.
- Add about 3/4 of the soup to a blender, along with the sour cream and heavy cream. Blend until smooth.
- Pour the blended mixture back into the pot, and stir in the cheese. Ladle the soup into a bowl and garnish it with sour cream, cheese and green onions. Enjoy!
Notes
- I use Maggi veggie bouillon. You can substitute another brand or vegetable broth, but the salt may have to be adjusted.
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