Loaded Baked Potato Soup
A comforting and creamy soup inspired by loaded baked potatoes, filled with tender russet potatoes, aromatic vegetables, and rich cheese.
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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Notes
Pair with warm, crusty bread or a side salad. For extra indulgence, add crispy fried onions or a dollop of sour cream on top. Adjust seasoning and texture according to your preference.