Description
This Loaded Baked Potato Soup is a comforting, creamy dish perfect for chilly days. Made with tender russet potatoes, sautéed onions, and garlic, it’s simmered in vegetable broth and blended to a smooth consistency. Finished with rich heavy cream, sharp cheddar cheese, and a topping of sour cream and fresh chives, this hearty soup captures all the flavors of a classic loaded baked potato in a warm and satisfying bowl.
Ingredients
Scale
Vegetables
- 6 medium russet potatoes (about 2 pounds, peeled and cubed)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1/4 cup chopped fresh chives
Liquids and Dairy
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
Fats and Seasonings
- 2 tablespoons olive oil or unsalted butter (for sautéing)
- Salt (to taste)
- Pepper (to taste)
Instructions
- Prepare Potatoes: Peel the russet potatoes and cut them into small, even-sized cubes to ensure even cooking.
- Sauté Onions: In a large pot or Dutch oven, heat the olive oil or unsalted butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent and fragrant.
- Add Garlic: Add the minced garlic to the pot and sauté for another 1-2 minutes, stirring frequently to prevent burning.
- Add Potatoes: Add the cubed potatoes to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to start softening.
- Add Broth and Simmer: Pour in the vegetable broth, making sure the potatoes are submerged. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes until the potatoes are fork-tender.
- Blend Soup: Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency—either completely smooth or a bit chunky.
- Add Cream and Season: Stir in the heavy cream and season the soup with salt and pepper to taste. Heat the soup through for another 5 minutes to meld the flavors.
- Add Cheese: Remove the pot from the heat and stir in half of the shredded cheddar cheese until it melts completely into the soup.
- Serve: Ladle the soup into bowls and top each serving with a dollop of sour cream, a sprinkle of chopped fresh chives, and the remaining shredded cheddar cheese. Serve hot and enjoy.
Notes
- For an extra smoky flavor, add cooked and crumbled bacon as a topping.
- Use vegetable broth to keep the soup vegetarian-friendly; swap for chicken broth if preferred.
- Adjust the cream quantity for a lighter or richer soup according to your preference.
- If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
- Russet potatoes are ideal due to their fluffy texture when cooked, but Yukon gold potatoes can also be used.
