Loaded Baked Potato Soup is a wonderfully comforting dish that combines all the classic flavors of a loaded baked potato into a creamy, hearty soup. This recipe is perfect for chilly days when you crave something warm and filling. With its rich texture and delightful toppings, this soup can quickly become a family favorite.
Why We Love This Loaded Baked Potato Soup Recipe
There’s something incredibly comforting about a bowl of Loaded Baked Potato Soup. You’ll appreciate how it brings together simple ingredients to create a dish that’s bursting with flavor. The combination of tender potatoes, savory vegetables, and luscious cream makes every sip or spoonful a delight. Plus, you can customize it to your liking, adding your favorite toppings or spices, which makes it not just a recipe but an experience you can recreate at home. Whether it’s a cozy night in or a gathering with friends, this soup is sure to impress.
Ingredients about Loaded Baked Potato Soup
Here is what you’ll need to make this delicious soup:
- 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
Making Loaded Baked Potato Soup is straightforward and satisfying. Start by lighting your stovetop and heat a large pot over medium heat. Pour in the olive oil, allowing it to warm up. Add the finely chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté these ingredients for about 4-5 minutes until they become fragrant and tender, creating a delicious aromatic base for your soup.
Next, take your peeled and diced russet potatoes and add them to the pot along with the chicken broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, allowing the soup to cook for about 20 minutes or until the potatoes are soft and tender. You’ll want to check them with a fork; they should easily break apart.
Once the potatoes are cooked, use a potato masher or fork to lightly mash some of the potatoes in the pot. This step is important as it will create a lovely texture within the soup, giving it both creaminess and heartiness.
Now it’s time to bring in the creamy elements! Stir in the whole milk and heavy cream to the pot, blending them well into the warm soup. Then, add half of the shredded cheddar cheese, stirring until everything is combined and smooth. This addition makes the soup rich and indulgent, wrapping your ingredients in a velvety coat.
Finally, season your soup with fine sea salt and freshly ground black pepper to taste. Let it simmer for another 3-5 minutes, allowing the flavors to develop. When you’re ready to serve, ladle the warm soup into bowls and finish it off with the remaining cheddar cheese and a sprinkle of fresh chives for that delightful finishing touch.
How to Serve Loaded Baked Potato Soup
Serving your Loaded Baked Potato Soup is an opportunity to get creative. Pour the warm soup into individual bowls, and this is where you can really shine with your toppings. A sprinkle of sharp cheddar cheese adds a deliciously gooey layer, while freshly chopped chives give a burst of color and flavor. If you love a bit of crunch, consider adding some crushed crackers or a handful of croutons on top. For those who enjoy a little extra creaminess, a dollop of sour cream makes an excellent addition too. You can serve this soup with warm bread for dipping, making each bite an enjoyable experience. Gather around the table with your loved ones, and enjoy sharing this hearty dish!
Expert Tips: Loaded Baked Potato Soup
To achieve the best version of your Loaded Baked Potato Soup, keep the following expert tips in mind. Choose russet potatoes for their starchy quality, which helps create that iconic creamy texture. If you’re looking for a quicker option, you can use pre-cooked or microwaved potatoes, but classic russets will give you the best flavor and mouthfeel.
When sautéing your vegetables, make sure not to rush this step; it’s crucial for developing the foundation of flavor in your soup. Additionally, always taste the soup before serving to adjust the seasonings to your preference. If you want more depth, consider adding a splash of Worcestershire sauce or a hint of garlic powder.
If you’re looking to spice things up, feel free to experiment with different cheeses. Gruyère or pepper jack can bring new dimensions of flavor to your soup. Lastly, for a thicker consistency, you can add a cornstarch slurry (cornstarch mixed with cold water) at the end, cooking through while stirring.
How to Store Loaded Baked Potato Soup
If you have leftovers or want to prepare in advance, storing your Loaded Baked Potato Soup is a breeze. Allow the soup to cool down completely at room temperature before transferring it to an airtight container. This way, you can keep the flavors fresh and delicious. If you find yourself with extra soup, it can be stored in the refrigerator for about 3-4 days. Just be aware that the soup may thicken in the fridge due to the nature of the ingredients.
For longer storage, consider freezing the soup. Pour it into a freezer-safe container, leaving some space for expansion as it freezes. Loaded Baked Potato Soup can last freezer for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight and reheat it on the stove over low heat. You may need to add a splash of milk or broth to achieve your desired consistency.
Variation of Loaded Baked Potato Soup
While the classic Loaded Baked Potato Soup hits all the right notes, feel free to explore variations that suit your taste. For a vegetarian version, replace chicken broth with vegetable broth, and throw in some fresh spinach or kale at the end of cooking for added nutrition.
You might also experiment with different vegetables. Adding mushrooms or using sweet potatoes can provide a unique twist. If you want to incorporate a hint of spice, consider adding some diced jalapeños or a dash of hot sauce during the cooking process.
For a crunchier texture, roast some additional diced vegetables like bell peppers or zucchini and use them as a topping. By having fun with various toppings—think crispy onions, fresh herbs, or even a sprinkle of taco seasoning—you can transform this simple dish into a vibrant meal each time.
FAQ
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a creamy soup that combines the flavors of a traditional loaded baked potato, featuring ingredients like russet potatoes, cheddar cheese, garlic, and fresh chives.
How long does it take to make Loaded Baked Potato Soup from start to finish?
From start to finish, it generally takes about 35-40 minutes to make Loaded Baked Potato Soup, depending on your cooking speed and whether you prepare any ingredients in advance.
Can I make Loaded Baked Potato Soup ahead of time?
Absolutely! You can make Loaded Baked Potato Soup ahead of time and store it in the refrigerator for 3-4 days or freeze it for up to 3 months for later enjoyment.
What can I add to my Loaded Baked Potato Soup to enhance the flavor?
You can enhance the flavor by adding spices like garlic powder, Worcestershire sauce, or a splash of hot sauce. You can also try adding different cheeses or vegetables for added depth.
Is Loaded Baked Potato Soup suitable for vegetarians?
Yes, you can make a vegetarian version of Loaded Baked Potato Soup by using vegetable broth instead of chicken broth and omitting any non-vegetarian toppings. Feel free to add plenty of vegetables to maintain that hearty feel!
Loaded Baked Potato Soup
Ingredients
Main Ingredients
- 4 large russet potatoes, peeled and diced Choose russet potatoes for best flavor and texture.
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups chicken broth Can substitute with vegetable broth for a vegetarian version.
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 cups shredded sharp cheddar cheese, divided Reserve half for topping.
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt Adjust to taste.
- 0.5 teaspoon freshly ground black pepper Adjust to taste.
Instructions
Cooking
- Heat a large pot over medium heat and add olive oil.
- Sauté chopped onion, minced garlic, diced carrots, and chopped celery for 4-5 minutes until fragrant and tender.
- Add diced russet potatoes and chicken broth, increasing heat to bring to a gentle boil.
- Reduce heat to a simmer and cook for about 20 minutes, until the potatoes are soft.
- Lightly mash some of the potatoes with a potato masher or fork for texture.
- Stir in whole milk, heavy cream, and half of the cheddar cheese until combined and smooth.
- Season with salt and pepper to taste, and let simmer for another 3-5 minutes before serving.
- Ladle into bowls and top with remaining cheddar cheese and chopped chives.
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