Loaded Baked Potato Soup

Baked potato soup is the ultimate bowl of comfort. From the very first spoonful, it delivers rich, creamy satisfaction that feels like a cozy hug on a cold day. Inspired by the classic loaded baked potato, this soup turns pantry staples into a warm, indulgent dish packed with flavor and heartiness. Whether you’re craving a quick weeknight meal or prepping ahead for cozy lunches, this baked potato soup will quickly become your go-to comfort classic.

Why You’ll Love This Recipe

• Hearty & Filling – A full meal in one bowl.
• Budget-Friendly – Made with simple, affordable ingredients.
• Quick to Make – Ready in just about an hour.
• Perfect for Leftovers – Tastes even better the next day.
• Kid-Approved – Creamy, cheesy, and comforting.
• Make-Ahead Friendly – Reheats beautifully without losing texture.
• Customizable – Easy to adapt to dietary needs or preferences.

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 (or vegetable broth for vegetarian)
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups shredded sharp cheddar cheese, divided
• 2 tablespoons olive oil
• 2 tablespoons fresh chives, chopped (plus more for garnish)
• 1 teaspoon sea salt
• ½ teaspoon black pepper

Optional Swaps

• Potatoes: Yukon Gold for a buttery finish
• Milk: Use 2% or oat milk for lighter or dairy-free versions
• Cream: Half-and-half for a lighter texture
• Cheese: Colby or Monterey Jack instead of cheddar

Instructions

1. Sauté the Base
   Heat olive oil in a large soup pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 4–5 minutes until soft and fragrant.
2. Simmer the Potatoes
   Add diced potatoes and pour in the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes until the potatoes are fork-tender.
3. Mash for Texture
   Lightly mash some of the potatoes right in the pot for that creamy, chunky balance.
4. Add Dairy
   Stir in the milk, heavy cream, and half of the shredded cheddar. Simmer for 3–5 minutes until smooth and creamy.
5. Season & Serve
   Add salt and pepper to taste. Ladle into bowls, top with remaining cheddar and chives, and serve hot.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Estimated Cost: $10–12

Nutrition Facts (Approximate)

• Calories: 380
• Fat: 21g
• Saturated Fat: 12g
• Carbs: 35g
• Fiber: 3g
• Protein: 12g
• Sodium: 720mg
• Cholesterol: 65mg

Tips & Variations

• Use freshly shredded cheese for better melting.
• Add a splash of milk when reheating to bring back creaminess.
• Garnish with crispy bacon, sour cream, or even green onions for extra flavor.
• Want a dairy-free option? Try coconut cream and plant-based cheese.

Variations to Try

• Spicy Kick: Add a pinch of cayenne or smoked paprika
• Veggie Boost: Stir in roasted cauliflower or broccoli
• Silky Smooth: Blend completely for a creamy restaurant-style finish
• Hearty Add-In: Toss in cooked bacon or shredded rotisserie chicken

FAQs

Can I make this vegetarian?
Yes, simply use vegetable broth instead of chicken broth.

Is this soup gluten-free?
Yes! Just check that your broth and cheese are gluten-free.

Can I freeze it?
Absolutely. Freeze in airtight containers for up to 2 months.

Can I use low-fat milk?
Yes, but it will be less creamy. You can add a splash of cream to balance it.

How do I reheat without curdling?
Reheat gently over low heat and stir in a bit of milk to revive the texture.

Which potatoes are best?
Russets are ideal for a fluffy finish; Yukon Gold for buttery richness.

Can I add more vegetables?
Definitely—peas, corn, or spinach all work well.

Is it slow-cooker friendly?
Yes! Cook on low 6–7 hours or high for 3–4. Add dairy at the end.

Creamy Baked Potato Soup

This creamy baked potato soup is a rich, comforting dish loaded with hearty potatoes, cheddar cheese, and fresh chives. Perfect for a cozy weeknight meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Soup

Cuisine American

Servings 6

Calories 380 kcal

Equipment

• Large soup pot
• – Potato masher
• – Wooden spoon
• Measuring cups & spoons
• Ladle

Ingredients

  

• – 4 large russet potatoes peeled and diced
• – 1 medium yellow onion chopped
• – 3 cloves garlic minced
• – 2 carrots diced
• – 2 celery stalks chopped
• – 4 cups chicken or vegetable broth
• – 2 cups whole milk
• – 1 cup heavy cream
• – 1½ cups shredded sharp cheddar divided
• – 2 tbsp olive oil
• – 2 tbsp chopped chives plus more for garnish
• – 1 tsp salt
• – ½ tsp black pepper

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Sauté onion, garlic, carrots, and celery for 5 minutes.
• Add potatoes and broth. Bring to a boil.
• Simmer covered for 20 minutes, until potatoes are tender.
• Lightly mash some potatoes for texture.
• Stir in milk, cream, and half the cheddar. Simmer for 5 minutes.
• Season with salt and pepper.
• Serve hot, topped with remaining cheddar and chives.

Notes

– For a thicker soup, mash more potatoes.
– Reheat gently with a splash of milk.
– Vegetarian? Use veggie broth.

Keyword Baked Potato Soup

Conclusion

This baked potato soup is everything comfort food should be: rich, creamy, hearty, and full of flavor. It’s a cozy meal that’s easy to prepare and even easier to love. Keep it in your rotation for cold nights, busy weeks, or any time you want something warm and satisfying.