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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
