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