Loaded Baked Potato Soup

By kelsa94

Ingredients

• Garnish for serving:
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 green onions bottoms, sliced thin
• 2 cloves garlic, minced
• 3 pounds russet potatoes, peeled and chopped
• 1 box low-sodium vegetable stock (32 ounces)
• 2 teaspoons sea salt
• 4 ounces sharp cheddar cheese, grated
• Salt and pepper to taste
• Fresh ground pepper
• Grated cheddar cheese
• Green onion tops, sliced thin
• Sour cream (optional)
• Crumbled bacon (optional

Details

Servings 6
Preparation time 30mins
Cooking time 75mins
Adapted from cooking.com

Preparation

Step 1

Preheat stockpot over medium heat and add oil and onions. Cook until onions are translucent, stirring regularly for about 5 minutes. Add green onion bottoms and garlic and cook for another minute or two. Add potatoes and cook for another few minutes.

Add stock, salt and water and simmer on low heat while covered for 15-20 minutes or until potatoes are tender, stirring occasionally. Using a potato masher, crush 1/3 to 1/2 of potatoes in the pot to make the soup creamy. Stir in cheese to melt. Taste and add salt if necessary.

Serve topped with fresh ground pepper, green onion tops and additional cheese plus optional toppings.