Loaded Baked Potato Soup is a creamy, comforting dish that is perfect for chilly nights or whenever you crave something hearty and satisfying. This soup brings together the rich flavors and textures of baked potatoes into a bowl of creamy goodness, making it a family favorite that warms both the heart and the soul.
Why We Love This Loaded Baked Potato Soup Recipe
You might wonder why this Loaded Baked Potato Soup recipe stands out among countless others. The answer lies in its unique combination of ingredients that effortlessly meld together to create an indulgent experience. The perfect balance of creamy, savory, and flavorful elements creates a sensory delight. It’s versatile enough to serve for casual family dinners, festive gatherings, or weeknight meals. Plus, the heartiness of the potatoes and the richness of the cheese provide a comforting satisfaction that is hard to resist. When you take a bite, you feel wrapped in warmth, reminiscent of cozy evenings spent with loved ones.
Ingredients about Loaded Baked Potato Soup
To whip up this delightful soup, you’ll need a few simple yet flavorful ingredients that are easily available. Here’s a list of what you’ll need:
- 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
How to Make Loaded Baked Potato Soup Directions
Creating this Loaded Baked Potato Soup is straightforward, allowing you to savor the cooking process as much as the eating. Start by placing a large pot over medium heat and adding the olive oil. As the oil warms, toss in the finely chopped onion, minced garlic, diced carrots, and chopped celery. Sauté them for about 4 to 5 minutes until they become fragrant and softened. This process is crucial; it lays the flavorful foundation for your soup.
Once your veggies are softened, add the diced russet potatoes into the pot. Pour in the chicken broth, ensuring that all ingredients are submerged. Bring the mixture to a gentle boil; then, reduce the heat to allow it to simmer. Cover the pot and let it cook for approximately 20 minutes, or until the potatoes are tender.
After the potatoes are cooked, take a potato masher or simply a fork to lightly mash some of them in the pot. This gives the soup body while retaining some delicious chunks. Now it’s time to stir in the whole milk and heavy cream. As you do, add half of the shredded sharp cheddar cheese—this brings the creamy richness to the forefront. Give it a good stir until everything is fully combined and you achieve a smooth and creamy texture.
Season your soup with fine sea salt and freshly ground black pepper according to your taste preferences. Let it simmer for an additional 3 to 5 minutes to allow all the flavors to meld beautifully together.
Ladle the hot and creamy soup into bowls, topping each serving with the remaining cheddar cheese and a sprinkle of fresh chives for garnish. Serve warm, and enjoy each delicious spoonful!
How to Serve Loaded Baked Potato Soup
Serving Loaded Baked Potato Soup is a delightful experience in itself. While the soup is hearty enough to enjoy on its own, you can elevate the experience by pairing it with crusty bread or warm rolls. This not only adds a comforting touch but also allows you to soak up every last drop of the creamy goodness.
When presenting the soup, consider using vibrant bowls that add a pop of color to your table. This visually enhances the dining experience. Garnish each bowl with extra fresh chives or a drizzle of olive oil for added flavor and a restaurant-quality touch. If you want to take it up a notch, consider serving it with side salads or a platter of fresh vegetables. This brings a refreshing balance to the meal.
Expert Tips: Loaded Baked Potato Soup
To ensure your Loaded Baked Potato Soup turns out exceptional, here are some expert tips to keep in mind:
- Potato Selection: Always use russet potatoes for a fluffy texture. They break down beautifully in soups.
- Sautéing Time: Make sure to sauté your vegetables long enough to deepen their flavors. You want them fragrant and translucent, not browned.
- Consistency Adjustment: If you prefer a thinner soup, simply add more chicken broth. Conversely, for a thicker finish, increase the amount of mashed potatoes in your soup.
- Cheese Variations: While sharp cheddar adds depth, you can experiment with other cheeses like Monterey Jack or pepper jack for a different flavor profile.
- Herb Infusion: Consider adding dried herbs such as thyme or rosemary when simmering for an extra layer of flavor.
How to Store Loaded Baked Potato Soup
If you find yourself with leftovers, storing Loaded Baked Potato Soup is simple. Allow the soup to cool completely before transferring it into airtight containers. Properly stored, it can last up to 3-4 days in the refrigerator. When reheating, do so slowly over low heat on the stovetop, adding a splash of milk to maintain its creaminess.
For longer storage, you can freeze the soup. Portion it into freezer-safe containers, leaving some space for expansion. You can keep it frozen for up to three months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat it gently before serving.
Variation of Loaded Baked Potato Soup
This Loaded Baked Potato Soup recipe can be modified to suit your personal preferences or dietary requirements. Here are some exciting variations to try:
- Vegetarian Option: Swap out chicken broth for vegetable broth. This keeps the soup delicious while catering to vegetarian diets.
- Higher Protein: Add cooked chicken pieces or turkey for more protein. Simply stir in the meat during the last few minutes of cooking.
- Spicy Kick: If you’re feeling adventurous, add diced jalapeños or a pinch of cayenne pepper for a delightful kick of heat.
- Extra Veggies: Incorporate additional veggies like corn, spinach, or peas to boost nutritional value and add variety.
- Gluten-Free Version: This recipe is naturally gluten-free if you ensure that your chicken broth is certified gluten-free.
FAQ
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a rich and creamy soup made with russet potatoes, vegetables, cheese, and dairy, providing a warm and comforting meal.
How can I customize Loaded Baked Potato Soup?
You can customize it by adding extra vegetables, protein, or changing the type of cheese. Adding jalapeños can also give it a spicy touch.
Can I freeze Loaded Baked Potato Soup?
Yes, you can freeze it. Allow it to cool, store it in airtight containers, and it can last up to three months in the freezer.
What can I serve with Loaded Baked Potato Soup?
Crusty bread, fresh salads, or even a platter of vegetables make great accompaniments for this hearty soup.
How long can I store Loaded Baked Potato Soup in the fridge?
Properly cooled and stored, Loaded Baked Potato Soup can last for about 3-4 days in the refrigerator.
Loaded Baked Potato Soup
Ingredients
Vegetables
- 4 large russet potatoes, peeled and diced Use russet potatoes for the best texture.
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
Liquids
- 4 cups chicken broth Can swap for vegetable broth for vegetarian option.
- 2 cups whole milk
- 1 cup heavy cream
Cheese and Seasoning
- 1.5 cups shredded sharp cheddar cheese, divided Experiment with other cheeses for different flavors.
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 0.5 teaspoon freshly ground black pepper, or to taste
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery. Sauté for about 4 to 5 minutes until fragrant and softened.
- Add diced russet potatoes and chicken broth, ensuring all ingredients are submerged.
- Bring to a gentle boil, then reduce heat to simmer. Cover and cook for approximately 20 minutes until the potatoes are tender.
Cooking
- Lightly mash some of the potatoes in the pot to add body to the soup.
- Stir in whole milk and heavy cream along with half of the shredded cheese until fully combined.
- Season with salt and pepper to taste and let simmer for an additional 3 to 5 minutes.
Serving
- Ladle the soup into bowls and sprinkle remaining cheddar cheese and fresh chives on top. Serve warm.
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