Loaded Baked Potato Soup
Servings: 4 people
Ingredients
- 4 tbsp butter
- 1 med onion diced
- 3 large russet potatoes diced with or without skin
- 3 tbsp flour
- 4 cups milk
- 2 cups veggie broth or chicken
- 2 cloves of garlic minced
- 1 tsp smoked paprika
- salt and pepper to taste
Toppings
- sour cream
- bacon
- scallions or chives
- yellow cheddar cheese
Instructions
- In a large pot, heat up butter on med heat, add in the onions and cook for 3 mins until there translucent. Season with salt, pepper and smoked paprika.
- Stir in the flour and cook it for about a minute. Whisk in the milk and broth in slowly until the flour has nicely melted into it and there's no clumps, add in the diced potatoes and garlic. Place a lid on the pot and lower the heat, bring the soup to a low boil and cook for 15 mins.
- Transfer half of the soup into a blender, blend until smooth and add it back into the pot. Serve with a dollop of sour cream, cheddar cheese and chives or bacon. Enjoy!
Notes
- If at any point the soup is too thick for you (especially when reheating it), add in some broth until your desired consistency is reached.
- I highly recommend reheating this soup on a low heat and stirring it often.