Loaded Baked Potato Soup Recipe
Introduction
This Loaded Baked Potato Soup is a comforting and creamy dish perfect for chilly days. Packed with tender potatoes, savory onions, and melted cheddar cheese, it offers all the flavors of a classic baked potato in a warm bowl.
Ingredients
- 2 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
Instructions
- Step 1: In a large pot over medium heat, sauté the diced onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer until the potatoes are tender, about 15 to 20 minutes.
- Step 3: Use an immersion blender to puree half of the soup right in the pot. This will create a creamy texture while leaving some potato chunks for heartiness.
- Step 4: Stir in the heavy cream and shredded cheddar cheese until the cheese has melted fully. Taste and adjust seasoning with salt and pepper as needed.
- Step 5: Ladle the soup into bowls and garnish with chopped green onions and extra cheddar cheese if desired. Serve hot and enjoy.
Tips & Variations
- For a vegetarian version, replace chicken broth with vegetable broth.
- Adding cooked bacon bits can enhance the smoky flavor.
- Use a potato masher instead of an immersion blender for a chunkier texture.
- For a lighter soup, substitute half-and-half for heavy cream.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. If the soup thickens upon standing, add a splash of broth or cream while reheating to reach your desired consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day. Just store it properly in the refrigerator and reheat gently before serving.
What can I use if I don’t have an immersion blender?
You can transfer half of the soup to a regular blender, puree it carefully, and then return it to the pot. Just be cautious with hot liquids to avoid splatters.
PrintLoaded Baked Potato Soup Recipe
This Loaded Baked Potato Soup is a creamy, comforting bowl of goodness packed with tender potatoes, savory onions, garlic, and melted cheddar cheese. Perfect for chilly days, it combines a smooth and chunky texture enhanced by a rich blend of heavy cream and flavorful chicken broth, topped with fresh green onions for a burst of color and taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Soup Base
- 2 lbs Russet potatoes, peeled and diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ¼ cup chopped green onions
Instructions
- Sauté Aromatics: In a large pot over medium heat, sauté the diced yellow onion until it becomes translucent, then add minced garlic and cook until it releases a fragrant aroma, enhancing the soup’s flavor.
- Cook Potatoes: Stir in the peeled and diced Russet potatoes along with the low-sodium chicken broth. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 15-20 minutes until the potatoes are tender.
- Puree Soup: Using an immersion blender, puree about half of the soup to achieve a creamy texture while still retaining some chunks for a pleasant mouthfeel.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese melts completely into the soup. Taste and adjust the seasoning with salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and garnish with chopped green onions and extra shredded cheddar cheese for added flavor and presentation.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth and omit cheese or use a vegan alternative.
- You can add cooked bacon or ham bits for extra richness and texture.
- Use an immersion blender carefully to avoid splattering hot soup.
- For thicker soup, reduce the amount of chicken broth or cook uncovered for a few more minutes to evaporate some liquid.
- Adjust heavy cream quantity to make the soup lighter or richer based on preference.
Keywords: Loaded Baked Potato Soup, Creamy Potato Soup, Comfort Food Soup, Loaded Potato Soup Recipe, Cheddar Potato Soup
