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.
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 & 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
