Ingredients
Scale
- 4 large russet potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup milk or heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 3 tablespoons butter
- Salt and pepper to taste
- Optional toppings: sour cream, crispy bacon bits, extra cheese
Instructions
- Preheat oven to 400°F (200°C). Pierce potatoes with a fork and bake for 1 hour until tender, then let cool slightly.
- In a large pot, melt butter over medium heat. Add diced potatoes, broth, and season with salt and pepper.
- Simmer for 15 minutes to combine flavors, then use an immersion blender or regular blender to puree the soup until smooth.
- Return to heat, stir in milk or cream, and simmer for another 5 minutes. Add shredded cheese, stirring until melted and creamy.
- Serve hot with chopped green onions and optional toppings.
Notes
- You can substitute milk with half-and-half for a richer soup.
- For a vegan version, use plant-based milk and cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Method: Bake, simmer, blend, serve
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 330 Kcal
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 55mg