Loaded Baked Potato Soup Recipe

Introduction

There’s something about a steaming bowl of loaded baked potato soup that feels like a warm hug on a chilly day. Creamy, comforting, and packed with rich flavors, this soup transforms the classic baked potato experience into a heartwarming meal. You’re going to love how each spoonful soothes the soul and satisfies hunger.

Ingredients

• 4 large Russet potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 2 tablespoons chopped chives
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Step 1: Heat a large soup pot over medium heat and add the olive oil.
2. Step 2: Sauté the onion, garlic, carrots, and celery in the pot until tender and fragrant, about 5-7 minutes.
3. Step 3: Add the diced potatoes and pour in the chicken broth. Bring the mixture to a gentle boil.
4. Step 4: Reduce heat to a simmer, cover, and cook until the potatoes are soft, about 20 minutes.
5. Step 5: Lightly mash some of the potatoes in the pot to create a creamy texture with some chunks remaining. Stir in the milk, heavy cream, and half of the shredded cheddar cheese until smooth and creamy.
6. Step 6: Season the soup with salt and black pepper. Sprinkle the remaining cheese and chopped chives on top.
7. Step 7: Ladle the soup into bowls and serve warm for a comforting meal.

Tips & Variations

• Use Yukon Gold potatoes instead of Russets for a buttery texture.
• Sautéing aromatics first deepens the soup’s flavor base.
• Freshly shred your cheese for the best melting results.
• Add a pinch of cayenne or smoked paprika for a spicy twist.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Reheat with a splash of milk to maintain creaminess.
• Blend the soup completely for a silky, smooth finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze portions for up to 2 months. Reheat gently over low heat on the stovetop, stirring in a splash of milk to restore its creamy texture. Avoid boiling after adding dairy to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth to keep it vegetarian-friendly without compromising flavor.

Can I freeze this soup?

Absolutely. Freeze the soup in airtight containers for up to 2 months. Thaw overnight and reheat gently on the stovetop.

Loaded Baked Potato Soup Recipe

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★★★★★

5 from 110 reviews

Loaded Baked Potato Soup is a creamy, hearty soup that captures the comforting flavors of a classic loaded baked potato in a warm, velvety bowl. Made with tender russet potatoes, sautéed vegetables, rich cream, and sharp cheddar cheese, this soup is perfect for chilly days and family gatherings. It’s quick to prepare, budget-friendly, customizable, and loved by both adults and kids.

• Author: Lily
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

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 stalks celery, chopped

Liquids

• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream

Other Ingredients

• 1 ½ cups shredded cheddar cheese
• 2 tablespoons olive oil
• 2 tablespoons chopped chives
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat Your Equipment: Place a large soup pot on medium heat and add olive oil to warm up before adding ingredients.
2. Combine Ingredients: Add chopped onions, minced garlic, diced carrots, and chopped celery to the pot and sauté until the vegetables are tender and fragrant, developing a flavorful base.
3. Prepare Your Cooking Vessel: Stir in the diced russet potatoes and pour in the chicken broth, then bring the mixture to a gentle boil.
4. Assemble the Dish: Reduce heat to a simmer, cover the pot, and cook for about 20 minutes or until the potatoes are soft and cooked through.
5. Cook to Perfection: Lightly mash some of the potatoes directly in the pot using a potato masher to create a creamy yet chunky texture, then stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until the soup is smooth and creamy.
6. Finishing Touches: Season the soup with salt and black pepper to taste, then sprinkle the remaining cheddar cheese and chopped chives on top for garnish and fresh flavor.
7. Serve and Enjoy: Ladle the soup into bowls and serve warm, ideally accompanied by crusty bread or a fresh salad for a complete meal.

Notes

• Use starchy potatoes like Russet for creamier texture or Yukon Gold for buttery flavor.
• Freshly shred cheese for smoother melting; avoid pre-shredded cheese which contains anti-caking agents.
• To reheat, add a splash of milk to maintain creaminess.
• You can substitute chicken broth with vegetable broth to make it vegetarian.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• For extra flavor, garnish with parsley, dill, or a pinch of paprika.
• Let the soup rest 5 minutes before serving to deepen flavors.

Keywords: loaded baked potato soup, creamy potato soup, comfort food soup, cheddar potato soup, easy potato soup