Loaded Baked Potato Soup

Baked potato soup is the ultimate comfort food—rich, creamy, and full of soul-warming flavor. Whether you’re battling chilly weather or just craving something hearty and satisfying, this recipe delivers the nostalgia of a loaded baked potato in a cozy bowl. With tender chunks of potato, melted cheddar, and savory aromatics, it’s a crowd-pleasing classic that belongs in every home cook’s repertoire.

Why You’ll Love This Recipe

• 🧀 Ultra-creamy texture with real cheese and cream
• 🥔 Hearty & filling—perfect as a main meal
• ⏱️ Ready in just an hour
• 👶 Kid-approved and freezer-friendly
• 🧄 Flavor-packed with sautéed garlic, onion, and herbs
• 💰 Budget-friendly and made with pantry staples
• 🥣 Great for meal prep and leftovers taste even better

Ingredients

• 4 large Russet potatoes, peeled and diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 cups whole milk
• 1 cup heavy cream
• 1½ cups sharp cheddar cheese, shredded
• 2 tablespoons olive oil
• 2 tablespoons chopped chives, for garnish
• 1 teaspoon salt
• ½ teaspoon black pepper

Optional Equipment

• Large soup pot
• Potato masher or immersion blender
• Ladle
• Measuring cups & spoons

Instructions

1. Sauté the veggies: In a large soup pot, heat olive oil over medium. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.
2. Simmer potatoes: Add the diced potatoes and broth. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, until potatoes are fork-tender.
3. Mash & enrich: Lightly mash some of the potatoes in the pot. Stir in milk, cream, and half of the shredded cheddar until fully melted and creamy.
4. Season & finish: Add salt and pepper. Simmer 5 more minutes for flavors to meld.
5. Serve: Ladle into bowls, top with remaining cheese and fresh chives. Serve warm with crusty bread.

Recipe Details

this recipe

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 60 minutes
• Servings: 6

Nutrition Facts (Per Serving)

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

Approximate values. Use a nutrition calculator for precision.

Tips & Variations

• For extra creaminess: Mash more potatoes or add extra cream
• Make it vegetarian: Use veggie broth and skip bacon toppings
• Dairy-free version: Use coconut milk and vegan cheese
• Spicy twist: Add a pinch of cayenne or smoked paprika
• Add-ins: Corn, broccoli, peas, or even diced ham work great

FAQs

Q: Can I make this ahead of time?
Yes! It tastes even better the next day. Just reheat with a splash of milk.

Q: Can I freeze baked potato soup?
Yes, freeze in airtight containers for up to 2 months. Thaw and reheat gently.

Q: What are the best potatoes for soup?
Russet potatoes give the fluffiest texture, but Yukon Golds are a great buttery option.

Q: Can I use low-fat milk?
Sure, though the result will be less creamy. Add a touch of cream for balance.

Creamy Baked Potato Soup

This creamy baked potato soup is the perfect comfort food—easy to make, ultra-creamy, and loaded with cheese and hearty potatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Soup

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

  

• – 4 large Russet potatoes peeled and diced
• – 1 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 sharp cheddar cheese shredded
• – 2 tbsp olive oil
• – 2 tbsp fresh chives chopped
• – 1 tsp salt
• – ½ tsp black pepper

Equipment

• – Soup pot
• – Potato masher or immersion blender
• Measuring cups
• Ladle

Method

 

1. In a large soup pot, heat olive oil over medium. Sauté onion, garlic, carrots, and celery for 5 minutes.
2. Add potatoes and broth. Bring to a boil, then simmer 20 minutes until potatoes are tender.
3. Lightly mash some potatoes. Stir in milk, cream, and half the cheese. Simmer 5 minutes.
4. Season with salt and pepper. Ladle into bowls, top with remaining cheese and chives. Serve warm.

Notes

– For thicker soup, mash more potatoes
– Use fresh shredded cheese for best melting
– Reheat gently with a splash of milk

Conclusion

This baked potato soup is everything you want in a cozy, satisfying meal—creamy, cheesy, and loaded with goodness. It’s a bowl of warmth that’s easy enough for weeknights and indulgent enough to impress. Whether you’re feeding a hungry family or meal prepping for the week, this recipe is one you’ll keep coming back to.