Thick and creamy loaded baked potato soup made with tender potatoes, cheddar cheese, and classic toppings.

Scale

3 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

3 cups russet potatoes, peeled and diced

3 cups chicken broth

1 cup whole milk

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon paprika

Optional toppings: sour cream, shredded cheese, green onions

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1. Melt butter in a pot and cook onion until soft.

2. Add garlic and cook briefly.

3. Stir in flour and cook 1 minute.

4. Whisk in chicken broth until smooth.

5. Add potatoes and simmer until tender.

6. Blend partially or fully.

7. Stir in milk, cream, and cheddar cheese.

8. Season and serve warm.

Use russet potatoes for best texture.

Blend partially for chunks or fully for smooth soup.

Add cheese on low heat.

Reheat gently to keep soup creamy.