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.
Ingredients
Scale
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
Instructions
- Heat Olive Oil: Place a large soup pot over medium heat and add the olive oil, heating until shimmering but not smoking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
