This loaded baked potato soup recipe is so easy to assemble, it's practically foolproof. It starts with a base of potatoes and onions, then piles on bacon and cheddar cheese as well as green onion, sour cream, and chives to taste. The result is a rich and creamy soup that will warm you up on cold winter nights. You can find the full instructions in the post!
Ingredients
6 tablespoons unsalted butter
4 tablespoons olive oil, plus more for drizzling
1/2 cup yellow onion, chopped
3 medium white potatoes, peeled and diced
1 1/2 teaspoons kosher salt
1 teaspoon black pepper 3 cups chicken broth or veal stock
2 tablespoons cornstarch dissolved in 2 Tbsp. cold water.
Directions
In a large saucepan melt butter and oil over medium heat.
Add onions and sauté until translucent, about 2 minutes.
Add potatoes and salt. Saute until potatoes are tender, about 10 minutes. Stir in broth, cornstarch mixture, and black pepper.
Heat to boiling, then reduce heat or simmer until thickened to desired consistency, stirring occasionally. If desired use a hand blender to puree the soup into a smooth liquid before serving over rice or noodles. Makes 6 servings
