Description
This Loaded Baked Potato Soup is a creamy, comforting dish packed with tender potatoes, aromatic vegetables, sharp cheddar cheese, and fresh chives. Perfect for chilly days, this hearty soup offers all the flavors of a classic loaded baked potato in a warm, satisfying bowl.
Ingredients
Scale
Vegetables and Aromatics
- 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 and Dairy
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 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 olive oil: Place a large soup pot over medium heat and add the olive oil. This will prepare the base for sautéing the vegetables.
- Sauté aromatics and veggies: Add the chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Cook for 4 to 5 minutes until the mixture is fragrant and the vegetables have softened, which builds the flavor foundation for the soup.
- Add potatoes and broth: Stir in the peeled and diced potatoes, then pour in the chicken broth. Bring the mixture to a gentle boil to start cooking the potatoes.
- Simmer until tender: Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes or until the potatoes are soft and tender, allowing the flavors to meld.
- Mash and add dairy: Lightly mash some of the potatoes in the pot to create a creamy texture. Stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until the soup is smooth and creamy.
- Season and simmer: Season the soup with fine sea salt and freshly ground black pepper to taste. Simmer for an additional 3 to 5 minutes to fully combine the flavors.
- Serve: Ladle the soup into bowls, topping each serving with the remaining cheddar cheese and chopped fresh chives. Serve warm and enjoy the comforting flavors.
Notes
- For a vegetarian version, replace chicken broth with vegetable broth.
- You can substitute sharp white cheddar for a different flavor profile.
- Use a potato masher or stick blender for a creamier texture if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Loaded Baked Potato Soup, creamy potato soup, cheesy potato soup, comfort food soup, easy potato soup
