Loaded Baked Potato Soup

Why Make This Recipe

Loaded Baked Potato Soup is a comforting dish that combines the heartiness of baked potatoes with the warmth of a rich, creamy soup. This recipe is perfect for chilly days when you want something filling and delicious. It’s easy to make and can be a great choice for family dinners or gatherings. Whether you’re serving it on a weeknight or as part of a special occasion meal, this soup is sure to please everyone at the table.

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:

1. Place a large soup pot over medium heat and add the olive oil.
2. Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
3. Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
4. Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
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. Season with salt and pepper, then simmer for 3 to 5 minutes to meld the flavors.
7. Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.

How to Serve Loaded Baked Potato Soup

Serve this delicious soup in bowls topped with additional shredded cheese and a sprinkle of fresh chives. You can pair it with crusty bread, a fresh salad, or even crispy bacon bits for an extra touch of flavor. This soup is filling on its own but makes for a great starter or side dish.

How to Store Loaded Baked Potato Soup

If you have leftover soup, let it cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the soup for longer storage. Just be sure to leave some space in the container, as the soup may expand when frozen.

Tips to Make Loaded Baked Potato Soup

• For extra flavor, consider adding cooked bacon bits to the soup mix.
• Using fresh herbs, like thyme or parsley, can elevate the taste.
• Make sure to adjust the seasoning to your liking; add more salt or pepper as needed.
• If you prefer a thicker soup, you can blend a portion of it for a creamier texture.

Variation

You can easily adapt this recipe to be vegetarian by swapping out chicken broth for vegetable broth and omitting any meats. You can also experiment with different cheeses, like gouda or pepper jack, for a unique twist!

FAQs

Can I make this soup ahead of time?

Yes, you can make the soup ahead of time. It actually tastes better the next day after the flavors have had time to meld.

Can I use different types of potatoes?

While russet potatoes are recommended for their starchiness, you can use other types like Yukon gold potatoes for a different flavor and texture.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check the labels to ensure there are no hidden gluten ingredients.

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