Ingredients
Scale
- 4 large russet potatoes, baked and flesh scooped out
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups milk (whole preferred)
- 2 cups vegetable broth
- 1 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- Salt and black pepper, to taste
- 3 green onions, thinly sliced
- 2 tbsp butter
- Optional: extra cheese, sour cream, and chives for garnish
Instructions
- Sauté the base: In a large soup pot, melt butter over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Make a roux: Sprinkle flour over the onions and stir for 1–2 minutes to cook out the raw flour taste.
- Add liquids: Slowly whisk in milk and vegetable broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add potatoes: Stir in the scooped-out baked potato flesh, breaking it up with a spoon. Let simmer for 10–15 minutes to thicken.
- Add dairy and flavor: Stir in cheddar cheese and sour cream. Season with salt and pepper to taste.
- Finish: Simmer until everything is heated through and soup is thickened. Adjust seasoning as needed.
- Serve: Ladle into bowls and top with extra cheese, green onions, and sour cream.
Notes
- No baked potatoes? Use boiled or microwaved potatoes instead.
- Want it chunky? Don’t mash the potatoes too much.
- Make it lighter: Use half-and-half or low-fat milk—but don’t expect the same richness.
- Add heat: A pinch of cayenne or hot sauce can cut the richness.