Loaded Baked Potato Soup Recipe
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.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
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 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
- Preheat Your Equipment: Place a large soup pot on medium heat and add olive oil to warm up before adding ingredients.
- 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.
- Prepare Your Cooking Vessel: Stir in the diced russet potatoes and pour in the chicken broth, then bring the mixture to a gentle boil.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithlily.com/loaded-baked-potato-soup-recipe/
