Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting and creamy dish that combines all the best flavors of a classic baked potato in a warm, hearty soup. Perfect for chilly days, it’s rich, cheesy, and full of tender vegetables that make every spoonful satisfyingly delicious.

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 the chicken broth.
• Add cooked and crumbled bacon on top for an extra smoky flavor.
• Swap sharp cheddar for smoked gouda or Monterey jack for a different cheesy twist.
• Use an immersion blender to puree part of the soup for a smoother texture if preferred.

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. If the soup thickens too much when cooling, add a splash of milk or broth when reheating to restore creaminess.

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 prepared a day in advance. Just store it in the fridge and gently reheat before serving, adding a bit of liquid if needed to reach your desired consistency.

Can I freeze Loaded Baked Potato Soup?

Freezing is possible but may affect the texture of the potatoes and cream. If freezing, cool completely, store in a freezer-safe container, and use within 1 month. Thaw overnight in the fridge and reheat slowly on the stove.

Loaded Baked Potato Soup Recipe

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★★★★★

4.7 from 65 reviews

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

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Description

This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, savory vegetables, and melted sharp cheddar cheese. Perfect for chilly days, it combines rustic flavors with a smooth texture, garnished with fresh chives to brighten every spoonful.

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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

Other

• 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 chopped onion, minced garlic, diced carrots, and chopped celery for 4 to 5 minutes until they are fragrant and softened, releasing their flavors.
2. Add potatoes and broth: Add the peeled and diced russet potatoes to the pot and pour in the chicken broth. Bring the mixture to a gentle boil.
3. Simmer the soup: Reduce heat to a simmer, cover the pot, and cook for about 20 minutes until the potatoes become tender and easy to mash.
4. Mash potatoes and add dairy: Lightly mash some of the potatoes in the pot to give the soup body and texture. Stir in the whole milk, heavy cream, and half of the shredded sharp cheddar cheese. Continue stirring until the soup is smooth and creamy.
5. Season and meld flavors: Season the soup with fine sea salt and freshly ground black pepper to taste. Let it simmer for an additional 3 to 5 minutes to allow the flavors to blend.
6. Serve and garnish: Ladle the soup into bowls, top each serving with the remaining sharp cheddar cheese and a sprinkle of fresh chopped chives for a pop of color and freshness. Serve warm.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use sharp cheddar cheese for the best flavor, but mild cheddar or Monterey Jack can be used as alternatives.
• If you prefer a thicker soup, mash more potatoes or reduce the amount of milk and cream slightly.
• Leftover soup can be refrigerated for up to 3 days and reheated gently over low heat, adding extra milk if it thickens too much.
• Adding bacon bits or sour cream as toppings can enhance the loaded baked potato experience if desired.

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

Keywords: loaded baked potato soup, creamy potato soup, easy potato soup recipe, comfort food soup, cheddar cheese soup