Dinner

Loaded Baked Potato Soup Recipe

ByMarina Montclair December 12, 2025December 12, 2025

Introduction

Loaded Baked Potato Soup is a comforting and creamy dish that turns classic baked potato flavors into a hearty bowl of soup. Packed with tender potatoes, sharp cheddar, and fresh chives, it’s perfect for chilly days or anytime you crave a satisfying meal.

A white bowl filled with creamy soup showing several layers: the top layer has small bright green chopped chives, crispy brown bacon pieces, and a dollop of white sour cream at the center. Below that, the soup looks thick and creamy with a light yellow color. There are visible chunks of cooked potatoes scattered evenly throughout the soup. The bowl sits on a white marbled textured surface with a blurred background showing some green herbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Place a large soup pot over medium heat and add the olive oil.
Step 2: Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
Step 3: Add the diced potatoes and pour in the chicken broth, then bring to a gentle boil.
Step 4: Reduce to a simmer, cover, and cook for about 20 minutes until the potatoes are tender.
Step 5: Lightly mash some of the potatoes in the pot for body, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
Step 6: Season with salt and pepper, then simmer 3 to 5 minutes to meld flavors.
Step 7: Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add cooked and crumbled bacon for extra smoky flavor.
Use sharp white cheddar if you prefer a tangier cheese taste.
To make it vegan, replace dairy with plant-based milk and cream substitutes and skip cheese or use vegan cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk to restore creaminess after reheating.

How to Serve

A white bowl filled with creamy potato soup, showing soft yellow chunks of potato mixed evenly throughout the thick creamy base. On top lies a dollop of white sour cream, surrounded by small crispy reddish-brown bacon pieces and thin shredded orange cheese. Bright green chopped chives are sprinkled over the soup for color and freshness. The bowl rests on a red and white checkered cloth, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes great made a day in advance as the flavors develop while resting. Just reheat gently before serving.

Can I freeze Loaded Baked Potato Soup?

Freezing is possible, but the texture may change slightly due to the cream and cheese. To freeze, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently.