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Loaded Baked Potato Soup

A hearty and comforting dish that captures the essence of a classic baked potato in a creamy, warm bowl of soup.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main
Cuisine: American
Keyword: Comfort Food, Easy
Servings: 6 servings

Equipment

  • Large Pot or Dutch Oven
  • Immersion Blender

Ingredients

Main Ingredients

  • 6 medium russet potatoes (about 2 pounds, peeled and cubed)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh chives
  • to taste salt
  • to taste pepper
  • 2 tablespoons olive oil or unsalted butter (for sautéing)

Instructions

  • Peel the russet potatoes and cut them into small, even-sized cubes.
  • 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.
  • Add the minced garlic and sauté for another 1-2 minutes, stirring frequently.
  • Add the cubed potatoes to the pot, stirring to combine. Cook for about 5 minutes.
  • Pour in the vegetable broth, ensuring the potatoes are submerged. Bring to a boil, then reduce to a simmer. Cover and simmer for 15-20 minutes until fork-tender.
  • Use an immersion blender to blend the soup until desired consistency is reached.
  • Stir in the heavy cream and season with salt and pepper to taste. Heat through for an additional 5 minutes.
  • Remove from heat and stir in half of the shredded cheddar cheese until melted.
  • Serve hot, topped with sour cream, chives, and remaining cheddar cheese.

Notes

This soup can be customized with various toppings and ingredients to suit your taste.