Loaded Baked Potato Soup
A creamy and hearty soup that captures the comforting flavors of a loaded baked potato, filled with tender potatoes, savory vegetables, and topped with cheese and fresh herbs.
Ingredients
Main ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 4 cups chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 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
- 0.5 teaspoon freshly ground black pepper, or to taste
Instructions
Preparation
- In a large soup pot over medium heat, drizzle in the olive oil.
- Add the chopped onion, minced garlic, diced carrots, and chopped celery. Sauté for about 4 to 5 minutes.
- Add the diced russet potatoes and pour in the chicken broth. Increase heat to bring to a gentle boil, then reduce to a simmer.
- Cover and let it simmer for approximately 20 minutes until the potatoes are tender.
- Mash some of the potatoes directly in the pot to create a creamy texture.
- Pour in the whole milk and heavy cream, stirring gently until smooth.
- Incorporate half of the shredded cheddar cheese and stir until melted.
- Season with fine sea salt and black pepper to taste, then let it simmer for an additional 3 to 5 minutes.
Serving
- Ladle the soup into bowls and top each with the remaining cheddar cheese and a sprinkle of chopped chives.
Notes
For a soup bar, consider offering various toppings such as additional shredded cheese, sour cream, or fresh herbs. You can also customize the soup with different cheeses or add leafy greens for a healthier option.