Loaded Baked Potato Soup
A wonderfully comforting dish that combines all the classic flavors of a loaded baked potato into a creamy, hearty soup, perfect for chilly days.
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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Notes
For thicker consistency, add a cornstarch slurry towards the end. Refrigerate leftovers for 3-4 days, or freeze for up to 3 months.