Dinner

Loaded Baked Potato Soup Recipe

ByLily Cross December 11, 2025December 11, 2025

Introduction

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

A white bowl filled with thick potato soup showing chunks of soft yellow potatoes and specks of melted cheddar cheese in a creamy light yellow base. On top, there are small crispy pieces of reddish-brown bacon and a dollop of white sour cream sitting in the center. Bright green chopped chives are sprinkled evenly over the soup and around the sour cream. The bowl sits on a white marbled surface with a silver spoon and a blurred fresh herb in the background. 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 crisp cooked bacon or ham for extra smoky flavor.
Use a potato masher or immersion blender to adjust the soup’s texture to your liking.
Swap sharp cheddar for smoked gouda or Monterey Jack for a different cheese profile.

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 sticking. You may need to add a splash of milk to restore creaminess after cooling.

How to Serve

A white bowl filled with thick creamy potato soup that has visible chunks of soft yellow potatoes throughout. On top, there is a layer of melted light orange cheddar cheese, scattered small pieces of crispy brown bacon, and finely chopped green chives. In the center, a dollop of white sour cream sits slightly melted into the soup. The bowl is placed on a red and white checkered cloth, all set 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 make this soup dairy-free?

Yes, substitute the whole milk and heavy cream with unsweetened plant-based milk like oat or almond milk, and use dairy-free cheese or omit cheese entirely for a dairy-free version.

How do I prevent the soup from becoming too thick when reheating?

If the soup thickens too much after refrigeration, simply add a little milk or broth while reheating and stir until it reaches your desired consistency.