why make this recipe
Loaded Baked Potato Soup is a warm and comforting dish that brings the flavors of a classic baked potato into a rich, creamy soup. It’s perfect for chilly nights or anytime you crave something hearty and satisfying. With the combination of tender potatoes, savory broth, and delicious cheese, this soup is sure to be a hit. Plus, it’s easy to make and can be prepared in one pot, making clean-up a breeze!
how to make Loaded Baked Potato Soup
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
Directions :
- 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.
- Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
- Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
- 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.
- Season with salt and pepper, then simmer for 3 to 5 minutes to meld flavors.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
how to serve Loaded Baked Potato Soup
Serve Loaded Baked Potato Soup warm in large bowls. You can top each bowl with additional shredded cheese, a sprinkle of fresh chives, and a dollop of sour cream for an extra touch. This soup pairs well with crusty bread or a simple green salad for a complete meal.
how to store Loaded Baked Potato Soup
If you have leftovers, store the Loaded Baked Potato Soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally. If it thickens too much, you can add a little extra milk or broth to reach your desired consistency.
tips to make Loaded Baked Potato Soup
- For a thicker soup, mash more of the potatoes in the pot.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- Add cooked bacon or ham for a meatier flavor.
- Experiment with different cheeses like Monterey Jack or Pepper Jack for a unique twist.
variation
You can turn this soup into a loaded baked potato soup by adding toppings like crumbled bacon, sour cream, green onions, and extra cheese. This makes it even more indulgent and flavorful!
FAQs
1. Can I use other types of potatoes?
Yes, you can use other potatoes like Yukon Gold or red potatoes. They will change the flavor and texture slightly but will still work well in the soup.
2. Is this soup gluten-free?
Yes, this soup is gluten-free as long as you use gluten-free chicken broth.
3. Can I freeze Loaded Baked Potato Soup?
While it’s best fresh, you can freeze the soup. Allow it to cool completely and then store it in freezer-safe containers for up to 3 months. Reheat on the stove, adding a little milk or broth to loosen the texture.
Loaded Baked Potato Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy soup that brings the flavors of a classic baked potato to your bowl, perfect for chilly nights.
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
- 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.
- Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
- Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
- 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.
- Season with salt and pepper, then simmer for 3 to 5 minutes to meld flavors.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Notes
For a thicker soup, mash more of the potatoes. You can use vegetable broth for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
