Loaded Baked Potato Soup Recipe

Introduction

Loaded Baked Potato Soup is a comforting, creamy 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 chilly days or whenever you need a cozy meal.

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 crispy bacon bits on top for extra savory flavor.
• Use a hand blender to puree more of the soup for a smoother texture, if desired.
• Swap sharp cheddar for smoked gouda or pepper jack for a different cheesy 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, and add a splash of milk if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze loaded baked potato soup?

Yes, you can freeze the soup in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Is it possible to make this soup dairy-free?

Yes, substitute dairy-free milk and cream alternatives and use a dairy-free cheese or nutritional yeast to maintain the creamy texture and cheesy flavor.

Loaded Baked Potato Soup Recipe

---

★★★★★

4.8 from 150 reviews

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

Pin Recipe

Print Recipe

Description

This comforting Loaded Baked Potato Soup combines tender russet potatoes, sautéed vegetables, and a creamy blend of milk, cream, and sharp cheddar cheese. Enhanced with fresh chives and seasoned perfectly, it makes a hearty and satisfying meal ideal for chilly days or anytime you crave a rich, flavorful soup.

---

Ingredients

Scale 1x2x3x

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

• 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

1. Heat the oil: Place a large soup pot over medium heat and add the olive oil, warming it until shimmering.
2. Sauté the aromatics and vegetables: Add the finely chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Cook for 4 to 5 minutes until the vegetables are fragrant, softened, and slightly translucent.
3. Add potatoes and broth: Stir in the peeled and diced russet potatoes, then pour in the chicken broth. Increase the heat to bring the mixture to a gentle boil.
4. Simmer the soup: Reduce heat to low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are fork-tender.
5. Mash potatoes and add dairy: Lightly mash some of the potatoes in the pot to create body and creaminess. Then stir in the whole milk, heavy cream, and half of the shredded cheddar cheese. Mix well until the cheese melts into a smooth, creamy soup.
6. Season and finish cooking: Season the soup with sea salt and freshly ground black pepper to taste. Allow it to simmer uncovered for another 3 to 5 minutes to meld the flavors together.
7. Serve: Ladle the soup into bowls and top each with the remaining cheddar cheese and a sprinkle of fresh chopped chives. Serve warm and enjoy.

Notes

• For a thicker soup, mash more potatoes or add additional cheese.
• Use low-fat milk or cream for a lighter version, though it may affect creaminess.
• Vegetarian option: substitute vegetable broth for chicken broth.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• Add cooked bacon or crispy fried onions as garnish for extra flavor and texture.

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

Keywords: Loaded Baked Potato Soup, Creamy Potato Soup, Cheddar Cheese Soup, Comfort Food Soup, Hearty Potato Soup