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Loaded Baked Potato Soup: Amazing Comfort

Loaded Baked Potato Soup
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This creamy loaded baked potato soup is a comforting delight, packed with all the savory flavors of your favorite baked potato, including cheese, bacon, and chives.

Ingredients

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  • 2 tablespoons butter
  • 1 cup chopped yellow onion (about 1 medium)
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped carrots (about 2 medium)
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 4 cups peeled and cubed russet potatoes (about 2 large)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1/4 cup chopped fresh chives
  • Optional toppings: sour cream, extra shredded cheese, extra bacon, extra chives

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
  2. Stir in minced garlic and cook for 1 minute more until fragrant.
  3. Pour in chicken broth and add cubed potatoes, salt, pepper, and thyme. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are very tender.
  4. Use an immersion blender to carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a regular blender and puree until smooth, then return to the pot.
  5. Stir in milk and shredded cheddar cheese. Cook over low heat, stirring constantly, until cheese is melted and soup is heated through. Do not boil.
  6. Serve hot, garnished with crumbled bacon, chopped chives, and your favorite baked potato toppings.

Notes

  • For a thicker soup, use fewer potatoes or add a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) to the simmering soup before adding the milk and cheese.
  • You can make this soup ahead of time. Reheat gently on the stovetop, adding a splash more milk if needed.
  • Feel free to customize your toppings!

Nutrition

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