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Loaded Baked Potato Soup
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Brief Description
Creamy and surprisingly light potato soup.
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Main Ingredient
potatoes
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Category: Soups
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 40 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: pedrotti
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Posted On: Sep 18, 2014
Number of Servings:
Ingredients:
- 3 tablespoons - olive oil
- 1 - medium onion diced
- 2 - green onions bottoms sliced thin
- 2 cloves - garlic minced
- 3 pounds - russet potatoes peeled, chopped
- 1 boxes - 32 oz. low-sodium vegetable stock
- 2 teaspoons - sea salt
- 4 ounces - sharp cheddar cheese grated
- - salt and pepper to taste
- - fresh ground pepper
- - grated cheddar cheese
- - green onion tops sliced thin
- - sour cream optional
- - crumbled bacon optional
Directions:
Preheat stockpot over medium heat and add oil and onions. Cook until onions are translucent, stirring regularly for about 5 minutes. Add green onion bottoms and garlic and cook for another minute or two. Add potatoes and cook for another few minutes.
Add stock, salt and water and simmer on low heat while covered for 15-20 minutes or until potatoes are tender, stirring occasionally. Using a potato masher, crush 1/3 to 1/2 of potatoes in the pot to make the soup creamy. Stir in cheese to melt. Taste and add salt if necessary.
Serve topped with fresh ground pepper, green onion tops and additional cheese plus optional toppings.
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