Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting and creamy dish that captures all the flavors of a classic loaded baked potato in a warm bowl. Packed with tender potatoes, sharp cheddar, and fresh chives, it’s perfect for cozy dinners or casual gatherings.

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 bacon or ham for extra smoky flavor.
• Use a potato masher or immersion blender to achieve your preferred soup texture—chunky or smooth.
• Swap cheddar with pepper jack or gouda for a different cheese 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. If the soup thickens too much when cooled, add a splash of milk or broth while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance and store it in the refrigerator. Just reheat it gently before serving and add any fresh toppings like cheese or chives at the last minute.

Can I freeze loaded baked potato soup?

While freezing is possible, the dairy in the soup may separate upon thawing, affecting texture. If you do freeze it, freeze without cheese toppings and add fresh cheese when reheating. Thaw overnight in the refrigerator before gently reheating.

Loaded Baked Potato Soup Recipe

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★★★★★

4.4 from 113 reviews

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

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Description

This comforting Loaded Baked Potato Soup is packed with tender potatoes, savory vegetables, and creamy dairy, topped with sharp cheddar cheese and fresh chives for a flavorful and hearty meal perfect for chilly days.

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Ingredients

Scale 1x2x3x

Soup Base

• 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

Dairy & Cheese

• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese, divided

Other Ingredients

• 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

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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 onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened, creating a flavorful base for the soup.
2. Add potatoes and broth: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a gentle boil to begin cooking the potatoes thoroughly.
3. Simmer until tender: Reduce the heat to a simmer, cover the pot, and cook for about 20 minutes until the potatoes are tender and easily pierced with a fork.
4. Mash potatoes slightly: Use a spoon or potato masher to lightly mash some of the potatoes in the pot. This step helps give the soup a creamy texture while still leaving some chunks.
5. Add dairy and cheese: Stir in the whole milk, heavy cream, and half of the shredded cheddar cheese. Continue stirring until the soup is smooth, creamy, and the cheese has melted evenly.
6. Season and meld flavors: Season the soup with sea salt and freshly ground pepper to taste. Let it simmer gently for another 3 to 5 minutes to allow the flavors to meld nicely.
7. Serve with toppings: Ladle the soup into warm bowls, then top each serving with the remaining shredded cheddar and a sprinkle of fresh chives for garnish. Serve immediately while warm.

Notes

• You can substitute chicken broth with vegetable broth to make the soup vegetarian-friendly, but the recipe as is contains dairy and chicken broth.
• For a thicker consistency, mash more potatoes or reduce the amount of broth slightly.
• Use sharp cheddar for a more pronounced flavor, but mild cheddar works if preferred.
• Fresh chives add a mild onion flavor and bright color, but green onions or parsley could be used as alternatives.
• To make the soup richer, consider adding cooked bacon bits as garnish.

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

Keywords: loaded baked potato soup, creamy potato soup, cheddar potato soup, comforting soup recipe, stovetop soup