Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting and hearty dish that brings all the flavors of a classic loaded baked potato into a creamy, satisfying bowl. Perfect for chilly days, this soup combines tender potatoes, sharp cheddar, and fresh chives for a cozy meal everyone will love.

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

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use smoked cheddar for a deeper, smoky flavor.
• Add cooked crispy bacon or ham for extra texture and protein.
• To make the soup thicker, mash more potatoes or add a tablespoon of flour when sautéing the veggies.

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 scorching. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, substitute dairy milk and cream with plant-based alternatives, use vegetable broth, and choose a vegan cheese or omit cheese altogether.

How do I prevent the soup from becoming too thick when reheating?

If the soup thickens too much after refrigeration, add a splash of milk or broth while reheating and stir well to reach desired consistency.

Loaded Baked Potato Soup Recipe

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★★★★★

4.4 from 86 reviews

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

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Description

This creamy Loaded Baked Potato Soup is a comforting and hearty dish featuring tender potatoes, sautéed vegetables, sharp cheddar cheese, and fresh chives. It combines the classic flavors of a loaded baked potato in a smooth, rich soup perfect for warming up on chilly days.

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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

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

Dairy

• 1 1/2 cups shredded sharp cheddar cheese, divided

Other

• 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

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Instructions

1. Heat the pot: Place a large soup pot over medium heat and add the olive oil, heating until shimmering but not smoking.
2. Sauté vegetables: Add the chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add potatoes and broth: Stir in the diced potatoes, then pour in the chicken broth. Increase the heat to bring the mixture to a gentle boil.
4. Simmer for tenderness: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes. This allows the potatoes to become tender and meld with the flavors.
5. Mash and add dairy: Using a spoon or potato masher, lightly mash some of the potatoes in the pot to create body and thickness in the soup. Then, stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until smooth and creamy.
6. Season and meld flavors: Add salt and freshly ground black pepper to taste. Simmer the soup gently for 3 to 5 minutes to meld all the flavors together.
7. Serve and garnish: Ladle the creamy soup into bowls. Top each serving with the remaining cheddar cheese and a sprinkle of fresh chives. Serve warm and enjoy.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use sharp cheddar cheese for best flavor, or try smoked cheddar for a twist.
• If you prefer a thinner soup, add more milk or broth to reach desired consistency.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Add crispy bacon bits on top for an extra savory touch if desired.

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

Keywords: loaded baked potato soup, creamy potato soup, cheddar potato soup, comforting soup recipe, easy potato soup