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