Print

Loaded Baked Potato Soup

Loaded Baked Potato Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re looking for a bowl of warmth and comfort, this Loaded Baked Potato Soup is your perfect solution. Creamy and rich, this delightful soup blends tender potatoes with aromatic vegetables and the comforting taste of melted cheddar cheese. Ideal for chilly evenings or family gatherings, it’s a dish that brings everyone together. Plus, with its simple ingredients and easy preparation, you can have a hearty meal ready in no time. Customize it with your favorite toppings for an extra touch, making it a versatile option that appeals to both kids and adults alike.

Ingredients

Scale
  • 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

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery for about 5 minutes until softened.
  2. Add diced potatoes and pour in chicken broth; bring to a gentle boil.
  3. Reduce heat to simmer and cover; cook for about 20 minutes until potatoes are tender.
  4. Lightly mash some of the potatoes while stirring in milk, heavy cream, and half of the cheddar until smooth.
  5. Season with salt and pepper; simmer for another 3 to 5 minutes.
  6. Serve hot topped with remaining cheddar cheese and fresh chives.

Nutrition

Find it online: https://chopandcooktips.com/loaded-baked-potato-soup/