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.

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

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

Instructions

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.
Add Potatoes and Broth; Boil: Add the diced potatoes and pour in the chicken broth, then bring the mixture to a gentle boil.
Simmer Until Potatoes Are Tender: Reduce heat to a simmer, cover the pot, and cook for about 20 minutes until the potatoes are tender.
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.
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.
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