Loaded Baked Potato Soup
A creamy and comforting soup made with russet potatoes, vegetables, and cheese, perfect for chilly nights and family gatherings.
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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Notes
Pair with crusty bread or warm rolls for a complete meal. Garnish with fresh chives or a drizzle of olive oil for added flavor.