Creamy vegetarian baked potato soup with cheddar, sour cream, and chives—comforting, cheesy, and perfect for cozy weeknights or chilly days.
Why You’ll Love This Recipe
- Pure comfort in a bowl
- No bacon needed—just layers of creamy, cheesy flavor
- Quick and easy for weeknight dinners
- Vegetarian-friendly and easy to customize
- Great for leftovers and meal prep
Ingredients
- 4 medium potatoes, scrubbed
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/4 cup yellow onion, diced
- 1/3 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup half-and-half
- 2 cups vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1 cup sour cream
- Fresh chives, for garnish
Directions
- Microwave potatoes: Pierce potatoes with a fork. Microwave for 12–15 minutes or until fork-tender. Let cool, then halve, peel, and cut into chunks.
- Sauté aromatics: In a large pot, melt butter over medium-low heat. Add garlic and onion and cook for 2–3 minutes, until softened.
- Make the roux: Stir in flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in milk and half-and-half until smooth.
- Simmer: Add vegetable broth and seasonings (salt, garlic salt, pepper). Simmer for 5–7 minutes, whisking until thickened.
- Add cheese and sour cream: Remove from heat. Stir in both cheeses and the sour cream until smooth and melty.
- Add potatoes: Add the cooked potato chunks. Mash slightly for a thicker texture or leave chunky, as you prefer.
- Serve: Ladle into bowls and top with extra cheese and fresh chives.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Calories: 440 kcal per serving
Variations
- Loaded version: Add sautéed mushrooms or crispy vegetarian bacon bits
- Extra veggies: Stir in steamed broccoli, spinach, or corn
- Spicy twist: Add a dash of hot sauce or smoked paprika
- Lighter version: Use Greek yogurt in place of sour cream and low-fat cheese
- Smooth soup: Use an immersion blender for a silky texture
Storage/Reheating
Storage:
Refrigerate leftovers in an airtight container for up to 4 days.
Reheating:
Reheat over low heat on the stovetop, stirring frequently. Add a splash of milk or broth to thin, if needed. Microwave in 30-second intervals, stirring in between.
FAQs
Can I use russet or Yukon gold potatoes?
Yes, both work well. Russets give a fluffier texture, while Yukon golds are creamy and buttery.
Do I have to microwave the potatoes?
No, you can roast or boil them instead—just make sure they’re tender before adding.
Can I freeze this soup?
It’s not recommended—dairy-based soups can separate when thawed. If you must, freeze before adding cheese and sour cream.
How do I make it vegan?
Use plant-based butter, milk, broth, cheese, and dairy-free sour cream. Potatoes and flour keep the base thick and satisfying.
Can I make this soup in advance?
Absolutely. Just store and reheat gently. Add toppings fresh before serving.
Can I make it gluten-free?
Yes—replace the flour with a gluten-free flour blend or cornstarch slurry.
What toppings go best with this soup?
Extra shredded cheese, chives, green onions, sour cream, or crispy fried onions.
Can I make this in a slow cooker?
Yes—sauté the aromatics first, then add to the slow cooker with the rest of the ingredients (except cheese and sour cream). Cook on low 4–6 hours. Stir in cheese and sour cream before serving.
Is this soup kid-friendly?
Very! The creamy cheese and potato combo is a favorite among kids.
How do I thicken the soup if it’s too thin?
Simmer longer uncovered, or mash more potatoes. You can also add a bit of instant potato flakes or a cornstarch slurry.
Conclusion
This Creamy Cheddar Baked Potato Soup is the kind of meal that warms you from the inside out. Loaded with cheesy, creamy goodness and packed with comforting flavor, it’s a go-to recipe for fall, winter, or any day that calls for something cozy. Make it your own with toppings and mix-ins—and don’t forget a hunk of crusty bread on the side.
Print
Creamy Cheddar Baked Potato Soup
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Creamy vegetarian baked potato soup with cheddar, sour cream, and chives—rich, cheesy comfort perfect for chilly days or weeknight dinners!
Ingredients
4 medium potatoes, scrubbed
4 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup yellow onion, diced
1/3 cup all-purpose flour
2 cups low-fat milk
1 cup half-and-half
2 cups vegetable broth
1 tsp salt (plus more to taste)
1/2 tsp garlic salt (plus more to taste)
1/2 tsp black pepper
1 cup mild cheddar cheese, shredded
1 cup sharp cheddar cheese, shredded
1 cup sour cream
Fresh chives, for garnish
Instructions
Microwave pierced potatoes for 12–15 minutes or until tender. Cool, peel, and cut into chunks.
In a large pot, melt butter over medium-low heat. Add garlic and onion, cook 2–3 minutes.
Stir in flour; whisk for 1–2 minutes. Gradually whisk in milk and half-and-half until smooth.
Slowly add broth, whisking constantly. Simmer 5–7 minutes until slightly thickened.
Stir in cheddar cheeses and sour cream. Remove from heat.
Add potatoes, breaking them up slightly or leaving chunky.
Serve warm, garnished with extra cheese and fresh chives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American