Loaded Baked Potato Soup (Printable version)

Creamy cheddar and tender potatoes create a warm, flavorful soup topped with crispy chips and fresh chives.

# Ingredient list:

→ 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

# Step-by-step guide:

01 - In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery; sauté until softened, approximately 5 minutes. Stir in minced garlic and cook for 1 additional minute until fragrant.
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 until potatoes are tender.
03 - Using a potato masher or immersion blender, partially mash potatoes in the pot to create a thicker texture while maintaining some chunks for a hearty consistency.
04 - Stir in 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 soup reaches creamy consistency, approximately 5 to 7 minutes. Adjust seasoning to taste.
05 - Ladle soup into individual bowls. Top each serving with additional shredded cheddar cheese, crushed potato chips, bacon if desired, fresh chives, and a generous dollop of sour cream.

# Expert tips:

01 -
  • It tastes like a hug from someone who actually knows how to cook, not a recipe card.
  • The texture balance between creamy soup and crispy potato chip topping keeps things interesting in every bite.
02 -
  • Don't add all the dairy at once if your broth is still boiling, or you'll end up with a broken, grainy soup—low heat and patience are the only real technique here.
  • The potato chips go on last, right before eating, because the second they hit warm soup they start surrendering their crunch, and that crunch is the entire point.
03 -
  • If your soup breaks or looks grainy after adding the dairy, don't panic—blend the whole thing until smooth and suddenly it's a silky bisque instead of chunky soup, which is honestly delicious.
  • Use an immersion blender instead of a potato masher if you want more control, but do it gently and in short pulses, not all at once.
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