This recipe begins with baked potatoes of course! I divided the recipe in half and it still made a substantial amount of soup. I pricked two potatoes and baked them in a 400F oven for an hour. You could always use leftover mashed potatoes for this recipe, in fact I bet they would make this soup extra delicious.
From there you add the mashed potatoes, good quality sharp cheddar cheese (notice it is not orange) and season well. Seasoning is very important for this recipe, not enough salt and it will not work. After the cheese melts you remove it from the stove.
Add some sour cream and green onions and you are done! My potatoes were not mashed enough so I used an immersion blender to bring the soup together. I kept thinking, this is going to have no flavour. Where is the garlic? What about broth? Or wine? Or mirepoix???