Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting, creamy dish that captures all the flavors of a classic baked potato in a warm bowl. Packed with tender potatoes, rich cheese, and fresh chives, it’s perfect for chilly days or whenever you need a satisfying meal.

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 the heat 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 cheese until smooth and creamy.
6. Step 6: Season with salt and pepper, then simmer for 3 to 5 minutes to meld the flavors.
7. Step 7: Ladle the soup 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.
• Use a potato masher or immersion blender to achieve your preferred soup texture—chunky or smooth.
• Add cooked crumbled bacon or diced ham for extra savory flavor.
• Swap sharp cheddar for smoked gouda or Gruyère to change up the cheese flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes. Substitute the whole milk and heavy cream with dairy-free alternatives like almond milk or coconut cream, and use a dairy-free cheese or omit it altogether.

Can I freeze Loaded Baked Potato Soup?

Freezing is possible, but the soup’s texture may change slightly due to the dairy. Freeze in a suitable container for up to 2 months and thaw overnight in the refrigerator before reheating.

Loaded Baked Potato Soup Recipe

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★★★★★

4.5 from 508 reviews

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

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Description

This Loaded Baked Potato Soup is a comforting, creamy, and flavorful dish featuring tender russet potatoes, sautéed vegetables, and a rich blend of milk, cream, and sharp cheddar cheese. Garnished with fresh chives, this soup mimics the taste of a loaded baked potato in a warm, hearty bowl perfect for chilly days or anytime comfort food is desired.

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Ingredients

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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 & Dairy

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

Cheese & Garnish

• 1 1/2 cups shredded sharp cheddar cheese, divided
• 2 tablespoons chopped fresh chives, plus more for garnish

Other

• 2 tablespoons olive oil
• 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: Place a large soup pot over medium heat and add the olive oil, heating until shimmering but not smoking.
2. Sauté Vegetables: Add the finely chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté for 4 to 5 minutes until the vegetables are fragrant and softened, stirring occasionally to prevent browning.
3. Add Potatoes and Broth: Incorporate the diced russet potatoes into the pot, then pour in the chicken broth. Bring the mixture to a gentle boil to start the cooking process.
4. Simmer Soup: Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes until the potatoes are tender when pierced with a fork.
5. Mash Potatoes and Add Dairy: Lightly mash some of the potatoes in the pot with a potato masher to thicken the soup and create a creamy texture. Stir in the whole milk, heavy cream, and half of the shredded sharp cheddar cheese, mixing thoroughly until smooth and creamy.
6. Season and Final Simmer: Add salt and freshly ground black pepper to taste. Let the soup simmer gently for another 3 to 5 minutes to meld all the flavors together.
7. Serve: Ladle the hot soup into bowls. Top each serving with the remaining shredded cheddar cheese and sprinkle with chopped fresh chives for garnish. Serve warm and enjoy.

Notes

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Adjust the amount of cheese according to your preference for cheesiness.
• To make the soup thicker, mash more potatoes before adding dairy.
• You can add cooked and crumbled bacon as an optional topping for extra flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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

Keywords: baked potato soup, loaded potato soup, creamy potato soup, cheddar cheese soup, comfort food, easy soup recipe, russet potatoes