Loaded Baked Potato Soup
When the weather turns chilly, nothing beats the creamy comfort of a loaded baked potato soup. This recipe is rich, filling, and brings all the flavors of a classic baked potato in a bowl—cheese, sour cream, and green onions. Perfect for cozy nights or as a crowd-pleasing appetizer, this soup will quickly become a go-to favorite!
Ingredients
To make this delicious soup, gather these ingredients:
- 5 large russet potatoes (peeled and cubed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sour cream
- 1½ cups shredded cheddar cheese
- 4 green onions (sliced)
- Salt and pepper to taste
- Optional toppings: extra cheese, sour cream, chives
Pro Tip: Russet potatoes work best for this soup because they’re starchy and help thicken the soup. If you want a slightly chunkier texture, leave a few of the potato skins on!
Instructions
Follow these simple steps to create a cozy bowl of loaded baked potato goodness.
1. Prepare the Potatoes
- Peel and cube the potatoes into bite-sized pieces.
- Set them aside while you prepare the soup base.
2. Sauté the Aromatics
- In a large pot, heat a drizzle of oil over medium heat.
- Add the chopped onion and garlic, and sauté until they’re soft and fragrant (about 3-4 minutes).
3. Cook the Potatoes
- Add the cubed potatoes and chicken broth to the pot.
- Season with salt and pepper, then bring to a boil.
- Reduce heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are tender and can be easily mashed with a fork.
Pro Tip: To speed up the cooking time, cut the potatoes into smaller pieces before adding them to the pot.
4. Blend the Soup
- Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup, leaving the other half chunky.
- Alternatively, you can transfer the soup to a regular blender, working in batches if necessary, and blend until you reach your desired consistency.
5. Add the Dairy
- Return the soup to low heat and add the milk, heavy cream, and sour cream.
- Stir until everything is well combined and the soup is heated through. Be careful not to let it boil, as high heat may cause the dairy to curdle.
Pro Tip: If the soup is too thick, add more milk or broth in small amounts until you reach your desired consistency.
6. Stir in the Cheese
- Gradually add the shredded cheese, stirring until melted and smooth.
7. Serve and Garnish
- Ladle the soup into bowls and top with additional cheese, green onions, and other favorite toppings for a loaded baked potato experience!
Tips for the Best Loaded Baked Potato Soup
1. Garnish Generously
Load up on the toppings! Extra cheese, sour cream, and green onions make this soup extra special.
2. Adjust the Consistency
If you prefer a thicker soup, mix a tablespoon of flour or cornstarch with a bit of cold milk and stir it in while the soup simmers. For a lighter soup, add more broth or milk.
3. Make It Your Own
This soup is a blank canvas for creativity! Try adding roasted garlic, a splash of hot sauce, or substituting cheddar with smoked Gouda for an elevated flavor twist.
4. Keep Leftovers Fresh
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat on the stove over medium heat, adding a splash of milk or broth as needed to adjust consistency.
Enjoy the cozy, creamy comfort of this loaded baked potato soup—perfect for chilly nights or gatherings. Happy cooking!
