Loaded Potato and Tomato Soup
A hearty and satisfying soup that's perfect for lunch, featuring tender potatoes, rich tomatoes, and a creamy base, loaded with delicious toppings. It's quick to make and reheats beautifully.
Ingredients
- •2 tablespoons olive oil
- •1 small yellow onion, chopped
- •2 cloves garlic, minced
- •3 cups vegetable broth
- •1 (14.5 ounce) can diced tomatoes, undrained
- •2 medium russet potatoes, peeled and diced into 1/2-inch cubes
- •1/2 cup milk (any kind)
- •1/4 cup shredded cheddar cheese, plus more for topping
- •2 tablespoons chopped fresh chives, plus more for topping
- •Salt and freshly ground black pepper to taste
- •4 slices cooked bacon, crumbled (optional, for topping)
- •Sour cream or Greek yogurt (for topping, optional)
Dietary Info
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
- 2
Pour in the vegetable broth and diced tomatoes (with their juice). Add the diced potatoes. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until potatoes are fork-tender.
- 3
Once potatoes are tender, remove the pot from the heat. Carefully mash about half of the potatoes directly in the pot with a potato masher or the back of a spoon. This will thicken the soup slightly while leaving some potato chunks.
- 4
Stir in the milk, 1/4 cup shredded cheddar cheese, and 2 tablespoons of chopped chives. Cook over low heat for 2-3 minutes, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil after adding milk and cheese.
- 5
Season the soup with salt and pepper to taste. Ladle into bowls and top with additional shredded cheddar cheese, crumbled bacon (if using), a dollop of sour cream or Greek yogurt (if using), and fresh chives. Serve immediately.
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