Description
A cozy, weeknight-easy take on loaded baked potato soup: tender russets in a silky, creamy broth with sharp cheddar, sour cream tang, and fresh scallions. It’s one-pot, 30 minutes, and endlessly flexible—add chicken, keep it vegetarian, or go dairy-free. Savory, gently smoky, and perfect with crusty bread.
Ingredients
2 Tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 lbs russet potatoes, peeled and ½-inch diced
4 cups low-sodium chicken stock (or vegetable stock)
1 cup milk (or unsweetened almond milk)
½ cup sour cream (or plain Greek yogurt)
1 cup sharp cheddar cheese, freshly shredded, plus more for topping
½ tsp smoked paprika
¼ tsp cayenne (optional)
1½ tsp kosher salt, plus more to taste
½ tsp black pepper
1 Tbsp cornstarch mixed with 1 Tbsp cold water (slurry), as needed
3 scallions, thinly sliced (reserve some green for garnish)
Optional topping: ½ cup finely chopped crispy turkey-bacon-style bits
Finish: 1–2 tsp apple cider vinegar or lemon juice, to taste
Instructions
Sauté aromatics (5 min): Heat olive oil in a 5–6 qt pot over medium. Add onion + pinch of salt; cook until translucent. Stir in garlic; cook 30 seconds.
Add potatoes & stock: Stir in potatoes; pour in stock. Bring to a gentle boil, then reduce to a lively simmer.
Simmer to tender (10–12 min): Cook until potatoes are fork-tender but not falling apart.
Make it creamy: Stir in milk and return to a bare simmer (do not boil hard once dairy is in).
Thicken (1–2 min): If desired, drizzle in cornstarch slurry while stirring; simmer 1 minute until very slightly glossy.
Cheesy finish (2–3 min): Off heat, stir in sour cream, cheddar, smoked paprika, cayenne, black pepper, and most of the scallions. Taste; add salt as needed.
Balance & serve: Stir in vinegar or lemon to brighten. Ladle into bowls; garnish with extra cheddar, reserved scallions, and turkey-bacon bits if using.
Notes
Texture control: Lightly mash or blend 1–2 cups and return to the pot for extra creaminess.
Make it lighter: Swap half the potatoes for cauliflower or use almond milk; you can also add white beans for body.
Dairy-free: Use olive oil + full-fat coconut milk and dairy-free cheese or nutritional yeast.
Add-ins: Fold in 1–2 cups diced rotisserie chicken or browned turkey sausage; stir in a cup of corn for chowder vibes.
Storage: Refrigerate 3–4 days; freezes up to 3 months. Loosen with a splash of stock or milk when reheating.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American