Loaded Baked Potato Soup Recipe

Introduction

This Loaded Baked Potato Soup is a comforting and creamy dish that captures all the flavors of a classic baked potato in a warm bowl. Easy to make and packed with hearty ingredients, it’s perfect for cozy dinners or anytime you crave a satisfying soup.

Ingredients

• 4 large russet potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Instructions

1. Step 1: Place a large soup pot over medium heat and add the olive oil.
2. Step 2: Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
3. Step 3: Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
4. Step 4: Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
5. Step 5: Lightly mash some of the potatoes in the pot for body, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
6. Step 6: Season with salt and pepper, then simmer 3 to 5 minutes to meld flavors.
7. Step 7: Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add cooked bacon or ham for extra smoky flavor and protein.
• Use a potato masher in the pot to create a thicker, creamier texture without blending.
• Top with sour cream or crispy fried onions for added richness and crunch.
• Adjust cheese amount to your preference for a milder or sharper taste.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. You may need to add a splash of milk to restore the creamy texture when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup stores well and can be made a day in advance. Simply reheat before serving and add fresh toppings.

Can I freeze Loaded Baked Potato Soup?

Freezing is possible but may change the texture due to the dairy. Thaw slowly in the refrigerator and stir well when reheating to help recover the creaminess.

Loaded Baked Potato Soup Recipe

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★★★★★

5 from 100 reviews

• Author: Gabriel
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This Loaded Baked Potato Soup is a creamy, comforting classic made with tender russet potatoes, savory vegetables, rich dairy, and sharp cheddar cheese. Perfectly seasoned and garnished with fresh chives, it’s a hearty soup that captures all the flavors of a loaded baked potato in a cozy bowl.

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Ingredients

Scale 1x2x3x

Vegetables

• 4 large russet potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, chopped

Liquids

• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream

Dairy & Cheese

• 1 1/2 cups shredded sharp cheddar cheese, divided

Seasonings & Others

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh chives, plus more for garnish
• 1 teaspoon fine sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

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Instructions

1. Heat Olive Oil and Sauté Vegetables: Place a large soup pot over medium heat and add the olive oil. Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
2. Add Potatoes and Broth; Boil: Add the diced potatoes and pour in the chicken broth, then bring the mixture to a gentle boil.
3. Simmer Until Potatoes Are Tender: Reduce heat to a simmer, cover the pot, and cook for about 20 minutes until the potatoes are tender.
4. Mash Potatoes and Add Dairy: Lightly mash some of the potatoes in the pot to add body and texture, then stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until the soup is smooth and creamy.
5. Season and Simmer to Combine Flavors: Season with sea salt and freshly ground black pepper to taste, then simmer for 3 to 5 minutes to meld the flavors together.
6. Serve with Cheese and Chives: Ladle the soup into bowls, top each serving with the remaining cheddar cheese and fresh chives, and serve warm.

Notes

• Russet potatoes are ideal for this soup because they become creamy when cooked and mashed.
• You can substitute vegetable broth to make this soup vegetarian.
• For extra richness, add cooked and crumbled bacon on top as a garnish.
• If you prefer a thicker soup, mash more potatoes or add a tablespoon of flour or cornstarch before adding dairy.
• Adjust the seasoning according to your taste preference, especially the salt and pepper levels.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: baked potato soup, creamy potato soup, cheese soup, comfort food, homemade soup, easy soup recipe