Description
Learn how to make a delicious and comforting Loaded Potato Soup from scratch with this easy recipe. Perfect for cozy nights in!
Ingredients
- 4 large russet potatoes (about 2 pounds (907 g) or 907 grams)
- 4 cups beef broth (960 ml)
- 1 cup coconut cream (240 ml)
- 1 cup (240 ml) shredded mozzarella cheese (about 4 ounces (113 g) or 115 grams)
- 1 cup coconut yogurt (240 ml)
- 1/2 cup (120 ml) chopped green onions (about 60 grams)
- 1/2 cup (120 ml) chopped celery (about 60 grams)
- 1/2 cup (120 ml) chopped carrots (about 60 grams)
- 1/4 cup (60 ml) vegetable oil (1/2 stick or 57 grams)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Peel and dice the russet potatoes into small cubes.
- In a large pot, melt the butter over medium heat.
- Add the chopped onion, celery, and carrots to the pot.
- Sauté the vegetables until they are soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the diced potatoes and chicken broth to the pot.
- Bring the mixture to a boil over high heat.
- Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
- Use a potato masher to slightly mash some of the potatoes in the pot.
- Stir in the heavy cream and shredded cheddar cheese until melted.
- Add the sour cream and stir until well combined.
- Season the soup with salt and black pepper to taste.
- Simmer the soup for an additional 5 minutes to thicken.
- Stir in the chopped green onions.
- Remove the pot from heat and let it cool slightly before serving.
Notes
- Try blending some of the soup before adding heavy cream and cheese for a creamier texture.
- Add extra vegetables like peas or corn to enhance flavor and nutrients.
- Enhance the savory profile by sprinkling paprika or smoked paprika for a smoky kick.