Dinner

Loaded Baked Potato Soup Recipe

ByZoe Lane December 11, 2025December 11, 2025

Introduction

Loaded Baked Potato Soup is a comforting and creamy dish that captures the flavor of a classic baked potato in a warm bowl. Packed with tender potatoes, sharp cheddar, and fresh chives, it’s perfect for chilly days or whenever you crave hearty soup.

A white bowl filled with creamy soup showing several layers: the top layer has small bright green chopped chives, crispy brown bacon pieces, and a dollop of white sour cream at the center. Below that, the soup looks thick and creamy with a light yellow color. There are visible chunks of cooked potatoes scattered evenly throughout the soup. The bowl sits on a white marbled textured surface with a blurred background showing some green herbs. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place a large soup pot over medium heat and add the olive oil.
Step 2: Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
Step 3: Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
Step 4: Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
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.
Step 6: Season with salt and pepper, then simmer 3 to 5 minutes to meld flavors.
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.
Add cooked bacon bits or diced ham for extra smoky flavor.
Use sharp white cheddar if you prefer a tangier taste.
To make the soup thicker, mash more potatoes or add a tablespoon of flour when sautéing vegetables.
Garnish with sour cream or crispy green onions for additional richness.

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 frequently to prevent scorching. If the soup thickens too much after refrigeration, add a splash of milk or broth while reheating to loosen the consistency.

How to Serve

A white bowl filled with creamy potato soup, showing soft yellow chunks of potato mixed evenly throughout the thick creamy base. On top lies a dollop of white sour cream, surrounded by small crispy reddish-brown bacon pieces and thin shredded orange cheese. Bright green chopped chives are sprinkled over the soup for color and freshness. The bowl rests on a red and white checkered cloth, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this soup?

Fresh potatoes are best for texture and flavor, but frozen diced potatoes can be used in a pinch. Adjust cooking time as needed since frozen potatoes may cook faster.

Is it possible to make this soup dairy-free?

Yes, substitute the milk and cream with unsweetened plant-based alternatives like almond or oat milk, and use dairy-free cheese or omit the cheese for a lighter option.