Lunch · 35 min · american

Creamy Baked Potato Soup

This is the kind of American lunch you’ll make on repeat — russet potatoes and vegetable broth, 35 minutes, big payoff. The macros do the talking: 13g protein, 62g carbs, and 16g fat in every 460-calorie serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

Ingredients

• 2 large Russet potatoes
• 2 cups Vegetable broth
• 1/3 cup Sour cream
• 1/3 cup Cheddar
• 3 Scallions
• 1 tbsp Butter

Steps

1. Heat the oven to 400°F (200°C). Scrub the russet potatoes, prick them all over with a fork, and bake directly on the oven rack for 30-35 minutes, until a knife slides in with no resistance.
2. While they bake, melt the butter in a medium saucepan over medium heat. Pour in the vegetable broth and bring it to a gentle simmer.
3. When the potatoes are cool enough to handle, slice them open and scoop the flesh into the pot.
4. Mash the potato into the broth with a potato masher or whisk, leaving some lumps for texture, and simmer 5 minutes.
5. Remove from the heat and stir in the sour cream until smooth — take it off the burner first so it doesn't curdle. Fold in half the cheddar and let it melt.
6. Thinly slice the scallions. Ladle the soup into bowls, top with the remaining cheddar and scallions, taste for salt, and serve.

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