Loaded Baked Potato Soup is a hearty and comforting dish that combines the rich flavors of baked potatoes with creamy soup goodness. Perfect for a chilly day or when you’re craving something warm and satisfying, this soup is easy to prepare and packed with delicious ingredients. You’ll love the creamy texture, the cheesy goodness, and the vibrant toppings that bring this classic comfort food to life.
Why We Love This Loaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup is a favorite among many for several reasons. First, its creamy richness and hearty ingredients make it a satisfying meal all on its own. You can serve it as a main dish or as a side, and it pairs wonderfully with crusty bread or a fresh salad. Additionally, it’s incredibly versatile; you can customize it according to your preferences or what you have in your pantry. Plus, making this soup is a straightforward process, allowing you to whip up a delicious dinner in no time.
Ingredients about Loaded Baked Potato Soup
To prepare this scrumptious Loaded Baked Potato Soup, you will need 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
Making Loaded Baked Potato Soup is a straightforward process that you can easily follow. Begin by heating olive oil in a large soup pot over medium heat. Once the oil is ready, sauté the chopped onion and minced garlic for about 1-2 minutes until they become fragrant. Next, add the diced carrots and chopped celery to the pot and let them cook for another 2-3 minutes, stirring occasionally.
Now, stir in the diced russet potatoes. Mix the vegetables well to ensure everything is coated with the olive oil. Pour in the chicken broth, making sure the potatoes are completely covered. Bring the mixture to a gentle boil, then reduce the heat, allowing it to simmer for approximately 20 minutes. You’ll know it’s ready when the potatoes are fork-tender.
To enhance the texture of your soup, lightly mash some of the cooked potatoes with a potato masher or fork. This will create a thicker consistency without losing all the chunks. Next, stir in the whole milk, heavy cream, and half of the shredded cheddar cheese until everything is combined. Season the soup with fine sea salt and freshly ground black pepper to taste. Allow the soup to simmer for 3-5 more minutes to let the flavors meld.
When you’re ready to serve, ladle the soup into bowls. Top each serving with the remaining cheddar cheese and a sprinkle of fresh chives for that finishing touch.
How to Serve Loaded Baked Potato Soup
Serving Loaded Baked Potato Soup is all about presentation and enhancing the flavors. As you dish up, consider using deep, wide bowls to showcase the hearty nature of the soup. For a delightful twist, serve it with a side of crusty bread or warm rolls, making it easy for everyone to soak up the deliciousness.
When serving, remember to garnish with extra shredded cheddar cheese and fresh chives on top. This not only adds a burst of color but also intensifies the flavors. You might also consider offering additional toppings such as sour cream, a sprinkle of black pepper, or even more finely chopped chives, allowing everyone to customize their bowl just how they like.
Expert Tips: Loaded Baked Potato Soup
To ensure your Loaded Baked Potato Soup reaches its full potential, here are some expert tips. First, choose starchy russet potatoes, as they break down nicely and create a creamy base. If you’re looking for a thicker soup, don’t hesitate to mash more potatoes or even use an immersion blender to blend a portion of the soup to your desired consistency.
Make sure to season your soup properly. A pinch of salt and pepper can enhance the flavors, but be careful not to overdo it. You can always add more later, so taste as you go. Also, consider using homemade chicken broth if possible, as it adds depth and richness that store-bought options may lack.
Don’t forget to experiment with different types of cheese. While sharp cheddar is traditional, feel free to mix in Monterey Jack or Gouda for a unique twist. Lastly, if you have any leftovers, toss in some cooked vegetables or proteins for a second-day reinvention!
How to Store Loaded Baked Potato Soup
If you find yourself with leftover Loaded Baked Potato Soup, storing it is easy. Allow the soup to cool completely before transferring it into an airtight container. It will last in the refrigerator for 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through.
If you want to keep the soup for an even longer period, consider freezing it. Use freezer-safe containers, leaving some space at the top as the soup will expand when frozen. It’s best to consume frozen soup within 2-3 months for optimal taste. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Variation of Loaded Baked Potato Soup
Loaded Baked Potato Soup is wonderfully versatile, allowing you to mix and match ingredients based on your preferences or dietary needs. For a healthier version, consider swapping out heavy cream for half-and-half or a lower fat milk alternative. You can also increase the nutritional value by adding in spinach or kale, which will wilt nicely into the hot soup.
For those who prefer a spicier kick, add some jalapeños or a dash of hot sauce as you cook the soup, letting the heat meld with the flavors. You can also top the soup with spicy shredded cheese or a dollop of spicy sour cream.
If you’re looking for additional protein, consider stirring in some shredded rotisserie chicken or cooked quinoa for a more robust meal. Lastly, feel free to play around with other toppings; croutons or baked tortilla strips will add a delightful crunch.
FAQ
What is Loaded Baked Potato Soup?
Loaded Baked Potato Soup is a creamy and hearty soup made with russet potatoes, onion, garlic, carrots, and celery, all simmered in a rich chicken broth, then blended with milk and cheese.
Can I make Loaded Baked Potato Soup vegetarian?
Yes, to make it vegetarian, use vegetable broth instead of chicken broth, and adjust any other ingredients as necessary. You can still enjoy the same rich flavors without meat.
How do I make my Loaded Baked Potato Soup thicker?
To achieve a thicker texture, mash some of the cooked potatoes in the soup. You can also blend a portion of the soup using an immersion blender for a creamy consistency.
Can I freeze Loaded Baked Potato Soup?
Absolutely! Let it cool, then transfer it to airtight containers, leaving room for expansion. It’s best enjoyed within 2-3 months of freezing.
What toppings can I use for Loaded Baked Potato Soup?
You can top your soup with additional shredded cheese, fresh chives, sour cream, croutons, or even diced green onions for added flavor and texture.
Loaded Baked Potato Soup
Ingredients
Vegetables
- 4 large russet potatoes, peeled and diced Starchy potatoes create a creamy base.
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
Liquids
- 4 cups chicken broth Using homemade broth adds depth.
- 2 cups whole milk
- 1 cup heavy cream For a creamier texture.
Cheese and Seasoning
- 1.5 cups shredded sharp cheddar cheese, divided Reserve half for topping.
- 2 tablespoons olive oil
- 1 teaspoon fine sea salt Adjust to taste.
- 0.5 teaspoon freshly ground black pepper Adjust to taste.
Garnish
- 2 tablespoons chopped fresh chives, plus more for garnish
Instructions
Preparation
- Heat olive oil in a large soup pot over medium heat.
- Sauté chopped onion and minced garlic for about 1-2 minutes until fragrant.
- Add diced carrots and chopped celery; cook for another 2-3 minutes while stirring occasionally.
- Stir in the diced russet potatoes, mixing well to coat with olive oil.
- Pour in the chicken broth, ensuring potatoes are completely covered.
- Bring the mixture to a gentle boil, then reduce heat and let it simmer for about 20 minutes until potatoes are fork-tender.
Cooking
- Lightly mash some of the cooked potatoes with a masher or fork for a thicker consistency.
- Stir in whole milk, heavy cream, and half of the shredded cheddar cheese until combined.
- Season the soup with sea salt and black pepper to taste and simmer for 3-5 more minutes.
Serving
- Ladle soup into bowls and top with remaining cheddar cheese and a sprinkle of fresh chives.
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