Loaded baked potato soup is a comforting, hearty dish that brings the flavors of a classic loaded baked potato into a creamy, delicious soup. This recipe offers a warm hug in a bowl, perfect for chilly days or any time you crave something rich and satisfying. With its combination of tender potatoes, aromatic vegetables, and luscious cheese, it’s not just a meal—it’s a delightful experience that will keep you coming back for more.
Why We Love This Loaded Baked Potato Soup Recipe
This loaded baked potato soup recipe stands out for its incredible depth of flavor and creamy texture. Loaded with nutrients and filling ingredients, it’s the kind of dish that makes you feel good inside and out. The combination of russet potatoes, fresh vegetables, and rich dairy comes together seamlessly to create a balanced, indulgent meal. You can easily customize it to match your preferences while keeping the essence of the recipe intact. Plus, it’s relatively easy to prepare, making it a go-to choice for busy weeknights or leisurely weekend dinners.
Ingredients about Loaded Baked Potato Soup
To craft this delightful loaded baked potato soup, gather the following 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)
How to Make Loaded Baked Potato Soup Directions
Creating this loaded baked potato soup is straightforward and rewarding. Begin by placing a large soup pot over medium heat and adding the olive oil. Once heated, toss in the finely chopped onion and minced garlic, sautéing for about 1 to 2 minutes until they release their aromatic fragrances. Add the diced carrots and chopped celery to the pot, continuing to sauté for an additional 2 to 3 minutes. This combination of vegetables forms a flavorful base for your soup, ensuring each spoonful is packed with taste.
Next, it’s time to incorporate the main ingredient—potatoes. Add the peeled and diced russet potatoes to the pot, stirring well to combine with the sautéed vegetables. Pour in the chicken broth, making sure the potatoes are well covered. Increase the heat to bring the mixture to a gentle boil, then reduce it to a simmer. Cover the pot and allow it to cook for around 20 minutes, or until the potatoes are fork-tender. The aroma in your kitchen will be utterly inviting by now.
Once the potatoes are tender, you’ll want to give the soup the creamy element it’s famous for. Use a potato masher or the back of a spoon to lightly mash some of the cooked potatoes. This step helps to thicken the soup and create a comforting texture. Next, stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until everything melds together into a rich, creamy concoction.
Don’t forget to season your loaded baked potato soup! Add in the fine sea salt and freshly ground black pepper, adjusting to your taste. Allow the soup to simmer for an additional 3 to 5 minutes, letting the flavors meld beautifully. When you’re ready to serve, ladle the warm soup into bowls and top each serving with the remaining cheddar cheese and a sprinkle of fresh chives. Enjoy your homemade bowl of comfort!
How to Serve Loaded Baked Potato Soup
Serving loaded baked potato soup is a delight in itself. As you ladle the creamy goodness into bowls, consider pairing it with warm, crusty bread or a side salad for a well-rounded meal. For an extra touch of indulgence, top each bowl of soup with additional garnishes.
A dollop of sour cream adds tanginess and creaminess, while crispy fried onions contribute a satisfying crunch. If you like a bit of heat, consider sprinkling some crushed red pepper flakes or diced jalapeños on top. Chopped fresh herbs like parsley or extra chives can also enhance the dish’s presentation and flavor.
Set the table with some rustic, cozy decor to complement the comfort of your loaded baked potato soup. Whether serving family or friends, this soup creates an inviting atmosphere that fosters togetherness and warmth.
Expert Tips: Loaded Baked Potato Soup
To ensure your loaded baked potato soup turns out perfectly every time, keep these expert tips in mind:
- Choose the Right Potatoes: Russet potatoes are ideal for this soup due to their starchy nature, which helps to create a creamy texture when cooked.
- Cut Uniform Pieces: When dicing your potatoes and vegetables, try to cut them into uniform pieces. This ensures even cooking and prevents some pieces from becoming mushy while others remain raw.
- Adjust Consistency: Depending on your preference for soup thickness, feel free to add more chicken broth while cooking. If you prefer a thicker texture, do not mash as many potatoes.
- Experiment with Flavors: Feel free to mix and match vegetables or add in extras such as spinach or corn for added nutrition. You can also experiment with different types of cheese, such as pepper jack for a spicy kick.
- Blend for Smoothness: If you prefer an ultra-smooth soup, consider using an immersion blender to blend all the ingredients until creamy, or transfer to a traditional blender in batches.
- Taste as You Go: It is crucial to taste your soup at various stages. Adjust your seasoning at the end to ensure the soup has just the right flavor profile for your palate.
How to Store Loaded Baked Potato Soup
Storing loaded baked potato soup is simple and convenient. Allow any leftover soup to cool completely at room temperature before transferring it to an airtight container. Remember that air-tight containers help maintain the freshness and prevent any unwanted odors from the fridge.
This soup can typically be stored in the refrigerator for up to 3 to 4 days. When you’re ready to enjoy the leftovers, reheat them gently on the stovetop or in the microwave, stirring occasionally. You may want to add a splash of milk or chicken broth to restore the creamy consistency.
If you want to store the soup for longer, consider freezing it. Loaded baked potato soup can be frozen for up to 3 months. However, be aware that the texture may change slightly once thawed. Reheating it slowly and stirring often will help restore its creamy goodness.
Variation of Loaded Baked Potato Soup
One of the most appealing aspects of loaded baked potato soup is its versatility. You can easily adapt the recipe to cater to your tastes and dietary restrictions. Here are some delightful variations to consider:
- Vegetarian Version: Replace the chicken broth with a high-quality vegetable broth, and toss in additional vegetables like spinach, kale, or zucchini to boost the nutrition.
- Spicy Potato Soup: Incorporate diced jalapeños or a splash of hot sauce for a spicy kick. Consider using pepper jack cheese instead of cheddar for an extra layer of heat.
- Loaded Veggies: Enhance the flavor and texture by adding cooked broccoli or cauliflower. They blend deliciously with the creamy base while providing additional vitamins.
- Herbed Potato Soup: Adding fresh herbs like thyme, rosemary, or dill can introduce a whole new flavor profile to your soup. Experiment with these herbs to discover your new favorite combination.
- Creamy Vegan Option: Substitute dairy products with non-dairy alternatives like almond milk or coconut cream. Nutritional yeast can also add a cheesy flavor without diary.
- Meaty Soup: For those who enjoy meat, consider adding shredded cooked chicken or turkey for added protein and heartiness.
FAQ
What makes this loaded baked potato soup recipe different from others?
This loaded baked potato soup is unique due to its unbeatable blend of flavor and creaminess. The combination of sautéed onions, garlic, and vegetables cooked with russet potatoes, chicken broth, and rich dairy creates an incredibly satisfying soup that embodies the essence of a loaded baked potato.
Can I use other types of potatoes in this recipe?
While russet potatoes are ideal due to their starchy texture, you can use Yukon gold or red potatoes. Just keep in mind that the soup’s texture may vary slightly based on the potato type.
How can I make this soup ahead of time?
You can easily prepare the soup a day in advance and store it in the refrigerator. Just reheat gently on the stovetop when ready to serve. Just be sure to add a splash of liquid when reheating to maintain creaminess.
What can I add to enhance flavors in the soup?
To boost flavors, consider adding fresh herbs, spices, or even a splash of lemon juice for brightness. Also, seasoning the vegetables while cooking can provide a more robust flavor.
Is loaded baked potato soup healthy?
Loaded baked potato soup is hearty and filling, but it also contains heavy cream and cheese, making it rich in calories. You can make it healthier by using low-fat dairy options, adding more vegetables, or using less cheese. Balance is key!
How should I store leftover loaded baked potato soup?
Allow the soup to cool entirely, then transfer it to an airtight container. You can store it in the refrigerator for 3 to 4 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave when ready to enjoy.
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced Ideal for a creamy texture
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced Adds aroma and flavor
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups chicken broth Can use vegetable broth for a vegetarian option
- 2 cups whole milk For creaminess
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese, divided For flavor; additional for topping
- 2 tablespoons olive oil For sautéing vegetables
- 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
- In a large soup pot over medium heat, add olive oil. Once heated, sauté the finely chopped onion and minced garlic for about 1 to 2 minutes.
- Add the diced carrots and chopped celery to the pot, continuing to sauté for an additional 2 to 3 minutes.
- Stir in the peeled and diced russet potatoes, then add chicken broth, ensuring the potatoes are covered.
- Bring the mixture to a gentle boil, then reduce to a simmer. Cover and cook for around 20 minutes or until fork-tender.
- Lightly mash some of the cooked potatoes with a potato masher or the back of a spoon to thicken the soup.
- Stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until well combined.
- Season with fine sea salt and freshly ground black pepper. Simmer for an additional 3 to 5 minutes.
- Ladle the soup into bowls and top with the remaining cheddar cheese and a sprinkle of fresh chives.
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