Description
A comforting and creamy Loaded Baked Potato Soup packed with tender potatoes, savory vegetables, sharp cheddar cheese, and fresh chives. Perfect for a hearty lunch or dinner, this soup blends classic baked potato flavors in a warm, velvety broth.
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
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Dairy & Cheese
- 1 1/2 cups shredded sharp cheddar cheese, divided
Other
- 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, translucent, and softened.
- Add potatoes and broth, then boil: Add the diced potatoes to the pot and pour in the chicken broth. Bring the mixture to a gentle boil over medium-high heat.
- Simmer the soup: Reduce the heat to a simmer, cover the pot with a lid, and cook for about 20 minutes or until the potatoes are easily pierced and tender.
- Mash potatoes and add dairy: Lightly mash some of the potatoes in the pot with a spoon or potato masher to create a creamy texture and body for the soup. Stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until fully incorporated and smooth.
- Season and meld flavors: Season the soup with sea salt and freshly ground black pepper to taste. Let it simmer gently for an additional 3 to 5 minutes to allow the flavors to meld together.
- Garnish and serve: Ladle the hot soup into bowls, then sprinkle the remaining cheddar cheese and chopped fresh chives on top as a garnish. Serve warm for the best experience.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth.
- If you want a thicker soup, mash more potatoes or add a tablespoon of cornstarch slurry during simmering.
- Use sharp cheddar for a bold, classic flavor, but feel free to experiment with other cheeses like smoked gouda or Monterey Jack.
- To make this soup gluten-free, confirm your broth and all seasonings are gluten-free certified.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: baked potato soup, loaded potato soup, creamy potato soup, cheddar potato soup, comfort food, easy soup recipe
