Loaded Baked Potato Soup
A hearty and comforting dish combining rich flavors of baked potatoes with creamy goodness, perfect for chilly days.
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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Notes
For variations, consider using different types of cheese, or add cooked vegetables, shredded chicken, or quinoa. Store leftovers in an airtight container for 3-4 days or freeze for 2-3 months.