Loaded Baked Potato Soup {vegetarian}
The best easy loaded baked potato soup ever! Just 9 ingredients and half an hour of your life is all you need for this delicious soup.
Equipment
Ingredients
- 4 large baked potatoes peeled and chopped
- 2 ribs celery diced
- ½ medium onion diced
- 4 cups vegetable or chicken stock
- ½ cup heavy cream
- 8 ounces cheddar grated
- ½ cup sour cream
- 4 scallions thinly sliced
- salt and pepper
Instructions
- In a large soup pot, add the celery and onion with a drizzle of olive oil. Cook for 5 minutes until slightly softened, then add the stock.
- Let the stock heat through, then add ⅔ EACH of the chopped potato and the cheese. Add all of the cream and the sour cream. Stir to combine.
- Using a blender or immersion blender, carefully puree the soup until smooth. Return to the pot, and add the remaining chopped potatoes and most of the scallions. Stir, and let simmer for 5 minutes. Taste, and add salt and pepper as needed.
- Garnish with the remaining cheese and scallions, and serve!
Notes
I bake my potatoes in the microwave for about 25 minutes, but use any cooking method you like! I also love this crock pot baked potato method.
This soup is vegetarian as written, but feel free to add cooked crumbled bacon to the soup or as a topping!
Tried this recipe?Let me know how it was!