Baked Potato Soup
A warm, hearty bowl of creamy Baked Potato Soup loaded with rich flavors, perfect for cold evenings.
Ingredients
Main Ingredients
- 4 medium-sized potatoes (peeled and diced)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 4 cups chicken or vegetable broth (make sure it’s Halal-compliant)
- 1 cup heavy cream
- 1.5 cups shredded cheddar cheese (plus extra for garnish)
- 0.5 teaspoon salt (adjust to taste)
- 0.25 teaspoon pepper (adjust to taste)
- 0.25 cup green onions (chopped for garnish)
- to taste optional: additional toppings like sour cream or chives
Instructions
Preparation
- Start by washing, peeling, and dicing your potatoes into small cubes for even cooking.
Cooking
- In a large pot over medium heat, add a splash of oil or butter. Sauté the chopped onions for about 3-4 minutes until they become translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Toss in the diced potatoes and pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- Once cooked, you can use an immersion blender to purée the soup for a creamy texture. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot splashes.
- Return the soup to the pot and stir in the heavy cream and cheddar cheese. Allow everything to heat through and melt together for about 5 more minutes.
- Season the soup with salt and pepper to your liking.
- Ladle the soup into bowls, top with extra shredded cheese, chopped green onions, and any other desired toppings.
Notes
For a lighter version, consider using half-and-half instead of heavy cream. For a vegan option, substitute dairy-based ingredients with coconut milk and nutritional yeast for cheesy flavor. Store leftovers in the refrigerator for about 3-4 days or freeze for up to 3 months. Reheat on stovetop over low heat, adding a little broth or water if it thickens.