Loaded Baked Potato Soup Recipe

Introduction

Warm, comforting, and full of classic flavors, Loaded Baked Potato Soup is a hearty choice for chilly days. This creamy soup combines tender potatoes, sharp cheddar, and fresh chives for a satisfying meal that tastes like a baked potato in a bowl.

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 chicken broth.
• Add cooked and crumbled bacon as a garnish for extra smoky flavor.
• Use a potato masher to achieve your preferred soup texture—chunky or smooth.
• Swap sharp cheddar for smoked gouda or pepper jack for a different twist.

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. You may need to add a splash of milk or broth to loosen the soup after refrigeration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup actually tastes better the next day as the flavors have more time to meld. Just store it in the refrigerator and reheat before serving.

Is it possible to freeze Loaded Baked Potato Soup?

Freezing is possible but not ideal because the cream and potatoes can separate or become grainy after thawing. If freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Loaded Baked Potato Soup Recipe

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★★★★★

5 from 50 reviews

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

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Description

This comforting Loaded Baked Potato Soup is a creamy, hearty dish perfect for warming up on chilly days. Made with tender russet potatoes, sautéed vegetables, chicken broth, and a rich blend of milk and cream, it’s loaded with sharp cheddar cheese and fresh chives for a classic baked potato flavor in a bowl.

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Ingredients

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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
• 2 tablespoons olive oil

Dairy & Cheese

• 1 1/2 cups shredded sharp cheddar cheese, divided

Herbs & Seasonings

• 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

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Instructions

1. Prepare the pot and sauté vegetables: Place a large soup pot over medium heat and add the olive oil. Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until the vegetables are fragrant and softened.
2. Add potatoes and broth: Add the diced russet potatoes to the pot, then pour in the chicken broth. Bring the mixture to a gentle boil to start cooking the potatoes.
3. Simmer potatoes until tender: Reduce the heat to low to maintain a simmer, cover the pot, and cook for about 20 minutes until the potatoes are tender and easy to mash.
4. Mash potatoes and add dairy: Lightly mash some of the potatoes in the pot to give the soup a creamy texture. Stir in the whole milk, heavy cream, and half of the shredded sharp cheddar cheese until the mixture is smooth and creamy.
5. Season and finish cooking: Season the soup with fine sea salt and freshly ground black pepper to taste. Let it simmer gently for an additional 3 to 5 minutes to meld all the flavors together.
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. Serve warm for the best experience.

Notes

• For a thicker soup, mash more of the potatoes or add a small amount of flour or corn starch slurry before adding milk and cream.
• Use vegetable broth instead of chicken broth to make this soup vegetarian.
• Add crispy cooked bacon or diced ham as toppings for additional flavor.
• Fresh chives enhance the flavor, but green onions can be a good substitute.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

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

Keywords: baked potato soup, creamy potato soup, loaded potato soup, comfort food soup, cheddar potato soup