Serve this hearty baked potato soup with a salad and bread for an easy winter meal

About the recipe

This baked potato soup can be ready in less than 30 minutes. It leaves aside the salt-laden "cream of" soups and copious amounts of heavy cream, relying instead on the natural starch of potatoes and a touch of flour to lend a comforting richness. Serve with an array of traditional baked potato toppings, such as scallions, bacon and cheese.

Serves: Makes 2 generous quarts

Hands on Time: 30 minutes

Total Time: 30 minutes

Ingredients

2 tablespoons canola oil

1 onion, chopped

1 carrot, chopped

2 stalks celery, chopped

2 cloves garlic, minced

Kosher salt and freshly ground black pepper

3 tablespoons all-purpose flour

4 cups homemade chicken stock or low-fat, reduced-sodium chicken broth

3 cups 2 percent milk

4 russet potatoes, peeled and cubed (about 1 3/4 pounds)

1 cup grated extra-sharp cheddar cheese (about 12 ounces)

Optional garnishes could include:

Chopped scallions

Bacon bits

Sour cream

Hot sauce

Instructions

In a large, heavy-bottomed pot, heat the oil over medium heat. Add the onion, carrot and celery, season with salt and pepper, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.

Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes. Gradually whisk in the stock, followed by the milk. Add the potatoes, increase the heat to high and bring the soup to a boil. Reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.

Add the cheese, a little at a time, stirring until melted and smooth after each addition. Taste and adjust for seasoning with salt and pepper. Purée the soup with an immersion blender. Leave it coarse for a more rustic soup, or purée it until smooth for a more elegant result.

To serve, ladle the soup into warmed bowls. Serve with the toppings on the side.