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Potato and Cheddar Soup
A thick, warming American baked potato soup with cheddar and sour cream. Blending three-quarters of the soup and leaving the rest chunky gives it body while keeping some bite from the potato.
Total time
40 min
Prep
15 min
Cook
25 min
Difficulty
easy
Cuisine
American
vegetarian
Ingredients
6large Russet potatoes, peeled and diced
1large onion, diced
3 clovesgarlic, minced
4 tbspbutter
1Lchicken or vegetable stock
1 cupcream
200gcheddar, grated
1 cupsour cream
salt and pepperto taste
bacon, chives and extra cheddarto serve
Instructions
1
Sauté onion and garlic in butter 5 minutes.
2
Add potatoes and stock. Simmer 20 minutes.
3
Blend 3/4 of the soup. Return to pot.
4
Add cream and cheddar. Stir to melt. Stir in sour cream.
5
Season. Serve with bacon and chives.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
583
Protein
18g
Fat
52.2g
Carbs
15.2g
Fiber
1.2g
Sodium
1300mg
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