Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting and creamy dish that brings together all the flavors of a classic baked potato in a warm bowl. It’s rich, cheesy, and packed with tender potatoes and fresh vegetables, perfect for chilly days or whenever you need a cozy 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 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

• Use vegetable broth instead of chicken broth to make this soup vegetarian-friendly.
• Add crispy cooked bacon or ham for extra savory flavor.
• For a thicker soup, mash more potatoes or add a tablespoon of flour during the sautéing step.
• Swap sharp cheddar for smoked gouda or Monterey jack for a different cheesy twist.
• Garnish with sour cream and extra chives for a classic loaded baked potato feel.

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 to prevent sticking. If the soup thickens too much after cooling, add a splash of milk or broth to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day before serving. Store it in the refrigerator and warm it up gently just before serving to keep the flavors fresh.

Is it possible to make this soup dairy-free?

You can substitute the milk and heavy cream with coconut milk or a plant-based milk alternative, and use a dairy-free cheese to make a dairy-free version of this soup.

Loaded Baked Potato Soup Recipe

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★★★★★

4.7 from 85 reviews

• Author: Victor
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This creamy and comforting Loaded Baked Potato Soup is packed with tender potatoes, sautéed vegetables, and sharp cheddar cheese, making it a perfect warm meal for chilly days. Enhanced with fresh chives and a smooth blend of whole milk and heavy cream, this soup delivers rich flavors and a satisfying texture.

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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 & 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

Others

• 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 the 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, ensuring the vegetables release their flavors.
2. Add potatoes and broth, then boil: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a gentle boil, preparing to cook the potatoes through.
3. Simmer until potatoes are tender: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, until the potatoes are fully tender and easy to mash.
4. Partially mash potatoes and add dairy: Lightly mash some of the potatoes in the pot to give the soup body, then stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until the soup becomes smooth and creamy.
5. Season and meld flavors: Season the soup with salt and freshly ground black pepper to taste. Simmer for an additional 3 to 5 minutes, allowing the flavors to blend well together.
6. Serve with garnish: Ladle the soup into bowls and top each serving with the remaining sharp cheddar cheese and freshly chopped chives. Serve the soup warm for the best comforting experience.

Notes

• You can substitute chicken broth with vegetable broth for a vegetarian option.
• For a thicker soup, mash more potatoes or add a tablespoon of flour while sautéing the vegetables.
• To make it spicier, add a pinch of cayenne pepper or chopped jalapeños.
• Use reduced-fat dairy to cut calories and fat content.
• This soup can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Loaded Baked Potato Soup, creamy potato soup, cheesy potato soup, comforting soup recipe, easy soup recipe