Loaded Baked Potato Soup (View Print Version)

Hearty creamy soup with tender potatoes, sharp cheddar, and crunchy potato chip topping.

# What You'll Need:

→ Vegetables

01 - 2 lbs russet potatoes, peeled and diced
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced

→ Dairy

05 - 4 tablespoons unsalted butter
06 - 1 cup whole milk
07 - 1 cup heavy cream
08 - 1.5 cups shredded sharp cheddar cheese
09 - 1 cup sour cream
10 - 4 ounces cream cheese, softened

→ Pantry

11 - 4 cups low-sodium vegetable or chicken broth
12 - 1 teaspoon salt
13 - 0.5 teaspoon ground black pepper
14 - 0.25 teaspoon smoked paprika

→ Toppings

15 - 1.5 cups kettle-cooked potato chips, crushed
16 - 6 slices cooked bacon, crumbled (optional)
17 - 0.25 cup chopped fresh chives or green onions
18 - 1 cup shredded cheddar cheese
19 - Additional sour cream for garnish

# Method:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and celery; sauté until softened, approximately 5 minutes. Stir in minced garlic and cook 1 additional minute.
02 - Add diced potatoes, broth, salt, pepper, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer uncovered for approximately 20 minutes, or until potatoes are fork-tender.
03 - Using a potato masher or immersion blender, partially mash some potatoes in the pot to create a thicker consistency while leaving some chunks for a hearty soup texture.
04 - Stir in whole milk, heavy cream, cream cheese, sour cream, and shredded cheddar cheese. Continue cooking over low heat, stirring constantly until all cheeses are fully melted and the soup reaches a creamy consistency, approximately 5 to 7 minutes. Adjust seasoning to taste.
05 - Ladle soup into individual bowls. Top each serving with shredded cheddar cheese, crushed potato chips, crumbled bacon if desired, fresh chives, and a generous dollop of sour cream.

# Expert Advice:

01 -
  • It tastes like two comfort classics had a delicious baby, combining the creamy elegance of loaded baked potato with the familiar hug of funeral potatoes.
  • Those crispy potato chip crumbles on top add a textural contrast that keeps every spoonful interesting instead of monotonously smooth.
  • It comes together in under an hour, which means you can serve something that tastes like it simmered all day.
02 -
  • Don't skip the step of mashing some potatoes but not all of them, because smooth soup is boring and chunky soup that's too chunky isn't really soup anymore.
  • Add the cheeses on low heat and keep stirring, because high heat will make them separate and you'll end up with something grainy instead of silky.
  • Those potato chips go on right before eating, never before, or they'll turn into sad soggy pulp and you'll have wasted their entire purpose.
03 -
  • Use an immersion blender instead of a masher if you want more control over your texture and less arm strain.
  • Add your cheeses gradually and taste as you go, because different brands melt at different rates and have different salt levels.
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