If you are craving a dish that feels like a warm hug on a chilly day, this Loaded Baked Potato Soup Recipe is exactly what you need. It’s creamy, cheesy, and bursting with comforting flavors that remind you of classic loaded baked potatoes but in a cozy, spoonable form. Every bite offers a perfect balance of tender potatoes, sharp cheddar, and fresh chives, making it a definite crowd-pleaser for weeknight dinners or casual gatherings. I promise, once you try this recipe, it will become a staple in your kitchen rotation because deliciousness like this deserves to be enjoyed often.
Ingredients You’ll Need
The ingredients in this Loaded Baked Potato Soup Recipe may seem simple, but each one plays a crucial role in delivering that rich and satisfying flavor. From the creamy heavy cream to the sharp cheddar, and the freshness of chives to the earthiness of russet potatoes, these essentials come together beautifully to create a soup that tastes far more indulgent than the sum of its parts.
- 6 medium russet potatoes: The backbone of the soup, providing that creamy texture and potato flavor.
- 1 medium onion: Adds subtle sweetness and depth when sautéed.
- 3 cloves garlic: Infuses a gentle aromatic kick to the base.
- 4 cups vegetable broth: The liquid that tenderizes potatoes and builds the soup’s savory foundation.
- 1 cup heavy cream: Makes the soup luxuriously creamy and smooth.
- 1 cup shredded cheddar cheese: Adds a rich, tangy cheese flavor that melts perfectly.
- 1/2 cup sour cream: Offers a tangy, creamy topping to elevate each serving.
- 1/4 cup chopped fresh chives: Brings a fresh, oniony brightness as a finishing garnish.
- Salt and pepper, to taste: Essential seasonings to bring all the flavors into harmony.
- 2 tablespoons olive oil or unsalted butter: Used to sauté the onion and garlic, creating a flavorful base.
How to Make Loaded Baked Potato Soup Recipe
Step 1: Prepare the Potatoes
Peel your russet potatoes and cut them into small, even cubes. This ensures they cook evenly and blend smoothly into the soup later. The peeling step is key for a silky texture, so don’t skip it.
Step 2: Sauté the Aromatics
Warm the olive oil or butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes. This gentle sauté releases sweetness and builds a flavorful base. Next, toss in the minced garlic and sauté for an extra minute or two, just until fragrant—this little step makes a surprisingly big difference in aroma and flavor.
Step 3: Cook the Potatoes
Add the cubed potatoes to the pot, stirring them with the onions and garlic to coat with the flavorful fat. Let them cook for about 5 minutes, stirring occasionally to prevent sticking. This brief cooking step begins tenderizing the potatoes and helps meld the flavors together.
Step 4: Simmer in Broth
Pour in the vegetable broth until the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender. This slow simmer softens the potatoes perfectly, preparing them for blending.
Step 5: Blend to Desired Consistency
Using an immersion blender, carefully puree the soup right in the pot. You can go full smooth for a creamy, velvety texture or pulse just a few times for some rustic potato chunks. This step is crucial to achieve the signature creamy body of this Loaded Baked Potato Soup Recipe.
Step 6: Add Cream and Season
Stir in the heavy cream for that rich, luscious finish. Season generously with salt and fresh cracked pepper to taste. Let the soup gently heat through for about 5 minutes, allowing all the flavors to meld perfectly.
Step 7: Melt in the Cheese
Remove the pot from heat and stir in half of your shredded cheddar cheese until it melts into the soup. This cheesy addition adds depth and luscious flavor without overwhelming the dish.
Step 8: Serve and Garnish
Ladle the hot soup into bowls and top each with a generous dollop of sour cream, a sprinkle of fresh chives, and the remaining cheddar cheese. These toppings are what make it truly feel ‘loaded’ and add that wonderful burst of flavor and texture contrast you crave.
How to Serve Loaded Baked Potato Soup Recipe
Garnishes
To make each bowl out-of-this-world, always include a dollop of sour cream, a handful of shredded cheddar, and fresh chopped chives as garnishes. These toppings bring visual appeal and provide the perfect balance of creaminess, sharpness, and freshness.
Side Dishes
Loaded baked potato soup pairs beautifully with crusty bread or warm dinner rolls. A crisp side salad or some roasted vegetables can add some refreshing contrast too. If you want to keep it casual, simple garlic bread is an unbeatable option.
Creative Ways to Present
For entertaining, serve the soup in mini bread bowls or use shot glasses for appetizer-sized portions. You can also create a build-your-own toppings bar featuring crispy bacon bits, extra chives, or even diced green onions to let everyone customize their bowl exactly how they like it.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen after a day, making leftovers just as delicious—and sometimes even better!
Freezing
This soup freezes well in portions. Use freezer-safe containers or heavy-duty zip-top bags, leaving room for expansion. It will keep nicely for up to 2 months. Just remember that fresh garnishes like sour cream and chives are best added fresh after thawing.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. You might want to add a splash of broth or cream to refresh the texture. Avoid microwaving directly with toppings to maintain their texture and flavor.
FAQs
Can I use a different type of potato?
Russet potatoes are ideal for their starchy texture and fluffy interior, which create a creamy soup. However, Yukon gold potatoes can be a good substitute if you prefer a slightly waxier texture, just keep in mind it might alter the creaminess slightly.
Is it possible to make this soup vegan?
Absolutely! Use vegetable broth and swap heavy cream for coconut cream or a plant-based cream alternative. Leave out the cheddar cheese or use a vegan cheese substitute. The flavor will be a bit different but still comforting.
Can I make this soup in a slow cooker?
Yes, you can prep the ingredients in a slow cooker on low for 6-7 hours or high for 3-4 hours until potatoes are soft. Just blend and add cream and cheese near the end of cooking to avoid overcooking those ingredients.
How thick should the soup be?
The consistency can vary based on personal preference. You can blend it completely smooth for a silky texture or leave it a bit chunky. If it’s too thick, stir in extra broth or cream to reach your desired thickness.
What toppings work best with this soup?
Traditional toppings like sour cream, shredded cheddar, crispy bacon, chives, and green onions work wonderfully. You could also add crumbled blue cheese or even sautéed mushrooms for a fun twist.
Final Thoughts
This Loaded Baked Potato Soup Recipe is a heartwarming classic that brings comfort and joy in every spoonful. It’s easy to make but offers rich, layered flavors that feel truly special. Whether you’re cooking for family, friends, or yourself, I promise this soup will quickly become your go-to for cozy nights. So grab your ingredients, get that pot simmering, and enjoy the creamy goodness that only this recipe can deliver!
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Loaded Baked Potato Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Loaded Baked Potato Soup is a comforting and creamy dish packed with tender russet potatoes, sautéed onions and garlic, and rich vegetable broth. Blended to a smooth yet hearty consistency, it’s finished with heavy cream, sharp cheddar cheese, tangy sour cream, and fresh chives for the perfect warm meal that’s easy to prepare and sure to satisfy.
Ingredients
Vegetables
- 6 medium russet potatoes (about 2 pounds, peeled and cubed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh chives
Liquids
- 4 cups vegetable broth
- 1 cup heavy cream
Dairy
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
Fats and Oils
- 2 tablespoons olive oil or unsalted butter (for sautéing)
Seasonings
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare Potatoes: Peel the russet potatoes and cut them into small, even-sized cubes to ensure uniform cooking.
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil or unsalted butter over medium heat. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes, taking care not to burn it.
- Cook Potatoes: Add the cubed potatoes to the pot, mixing well to combine with the sautéed onions and garlic. Cook for about 5 minutes to slightly soften.
- Add Broth and Simmer: Pour in the vegetable broth, making sure the potatoes are completely submerged. Bring the mixture to a boil, reduce the heat to a simmer, cover the pot, and cook for 15-20 minutes until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to puree the soup directly in the pot until it reaches your desired consistency, smooth yet a bit chunky.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and pepper to taste. Continue heating gently for 5 more minutes to meld flavors.
- Incorporate Cheese: Remove the pot from heat and stir in half of the shredded cheddar cheese until melted and well combined.
- Serve and Garnish: Ladle the soup into bowls and top each serving with a dollop of sour cream, chopped fresh chives, and the remaining cheddar cheese. Serve hot for a cozy meal.
Notes
- For a richer flavor, use unsalted butter instead of olive oil for sautéing.
- Russet potatoes are ideal for this soup due to their starchy texture, which helps thicken the broth.
- You can adjust the cheese quantity based on your preference for richness and cheesiness.
- The soup can be made ahead and reheated gently on the stovetop, adding extra broth if it becomes too thick.
- To make this soup gluten-free, ensure your vegetable broth is certified gluten-free.
