A cozy, rich, and ultra-creamy soup packed with all your favorite baked potato flavors—minus the bacon, but absolutely not minus the comfort!
⏱️ Time & Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
- Calories per Serving: ~390 kcal
🛒 Ingredients
Soup Base
- 4 large russet potatoes, baked, peeled & roughly mashed 🥔
- 3 tbsp unsalted butter 🧈
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced 🧄
- 1/4 cup all-purpose flour
- 3 cups vegetable broth
- 2 cups whole milk 🥛
- 1 cup heavy cream
Add-Ins & Toppings
- 1 ½ cups shredded sharp cheddar cheese 🧀
- ½ cup sour cream
- Salt & pepper, to taste
- 2 green onions, chopped 🌿
- Optional: roasted chickpeas or sautéed mushrooms for crunch/umami
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Potatoes
Bake your potatoes (400°F/200°C for 45–60 mins) until fork-tender. Let them cool slightly, peel, and lightly mash them—leave some chunks for texture.
2️⃣ Sauté the Base
In a large pot, melt butter over medium heat. Sauté onions until soft (5–6 minutes), then add garlic and cook another minute. Stir in flour and cook for 1 minute to make a roux.
3️⃣ Build the Soup
Slowly whisk in vegetable broth, followed by milk and cream. Bring to a gentle simmer while stirring until slightly thickened.
4️⃣ Add Potatoes & Cheese
Stir in the mashed potatoes. Let them heat through, then add cheese and stir until melted. Add sour cream and season with salt and pepper to taste.
5️⃣ Serve & Top
Ladle into bowls and garnish with green onions and optional toppings like roasted chickpeas or sautéed mushrooms.
💛 Why You’ll Love This
- All the flavor of loaded potatoes, none of the meat
- Creamy, rich, and warming—the perfect cold-weather bowl
- Easy to customize with veggie toppings or crunchy croutons
- Great for meal prep or cozy weeknight dinners
- Vegetarian-friendly without sacrificing flavor
💡 Helpful Tips
- For extra depth, stir in a teaspoon of Dijon mustard or nutritional yeast.
- Want it thicker? Simmer a few minutes longer or mash more potatoes.
- Add a handful of steamed broccoli florets for a veggie boost!
- Store leftovers in the fridge for up to 3 days—it reheats beautifully.
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