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.

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

Others

2 tablespoons olive oil
1 teaspoon fine sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste

Instructions

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.
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.
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.
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.
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.
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