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Baked Potato Soup

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 4 Tbsp unsalted butter
  
• 1 yellow onion, minced
  
• 1 carrot, sliced
  
• 1 celery stalk, sliced
  
• 4 medium potatoes, diced
  
• ¼ cup all-purpose flour
  
• 1 quart vegetable broth
  
• Sea salt
  
• Freshly ground black pepper
  
• ½ cup heavy cream
  
• 2 cups shredded sharp Cheddar cheese
  
• 2 scallions, thinly sliced on a bias, for serving
  
• Sour cream, for serving
  






Instructions



1. In a large pot, melt the butter over medium heat. Add the onion, carrot, and celery and cook for 5 minutes, until slightly softened. Add the potato and cook for 2 to 3 minutes.
   
   
2. Sprinkle in the flour and stir until it coats the vegetables and soaks up the butter. Pour in the vegetable broth, season with salt and pepper, and bring to a simmer for 5 minutes.
   
   
3. Pour in the heavy cream and simmer until thick. Remove the pot from the heat and allow to rest for 5 minutes. Stir in the grated cheese until melted. To serve, garnish each portion of the soup with scallions and a dollop of cold sour cream.
   (Chill, cover, and store leftovers in the refrigerator for up to 3 days.)
   
   Serves 4 to 6