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Homemade Loaded Baked Potato Soup with Cheddar and Chives photo

Loaded Baked Potato Soup with Cheddar and Chives

This Loaded Baked Potato Soup with Cheddar and Chives is creamy, cheesy, and comforting—perfect for cozy nights and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large russet potatoes peeled and diced
  • 1 tablespoon olive oil for sautéing the aromatics
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth savory base
  • 1 cup heavy cream to make the soup smooth and rich
  • 1 cup shredded cheddar cheese sharp and melty
  • 1/2 cup chopped chives freshness and mild onion flavor
  • Salt and pepper to taste
  • 1 cup cooked turkey bacon crumbled
  • 1/2 cup sour cream for creamy tangy finishing touch

Equipment

  • Large pot or Dutch oven
  • Sharp Knife and Cutting Board
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Hand blender or regular blender (optional)
  • Ladle

Method
 

Step 1: Prepare the Potatoes and Aromatics
  1. Peel and dice russet potatoes into roughly 1-inch cubes. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another minute until fragrant, avoiding burning.
Step 2: Cook the Potatoes in Broth
  1. Add diced potatoes to the pot, then pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 15-20 minutes, or until potatoes are fork-tender.
Step 3: Blend for Creaminess (Optional)
  1. Use a hand blender directly in the pot to puree part or all of the soup for a smooth texture, or mash some potatoes with a spoon for a chunkier texture.
Step 4: Add Cream, Cheese, and Seasonings
  1. Reduce heat to low and stir in heavy cream and shredded cheddar cheese. Stir gently until cheese melts completely. Season with salt and freshly ground black pepper to taste.
Step 5: Finish with Turkey Bacon, Chives, and Sour Cream
  1. Just before serving, stir in most of the chopped chives and crumbled turkey bacon, reserving some for garnish. Ladle soup into bowls, add a dollop of sour cream on top, and sprinkle with remaining chives and bacon.

Notes

  • Peel potatoes for a smoother, creamier soup texture.
  • Use russet potatoes for the perfect starch content to thicken the soup naturally.
  • Simmer soup uncovered to thicken without additional flour or thickeners.
  • Freeze leftover soup in airtight containers for up to 3 months; reheat gently and add fresh toppings after reheating.
  • Substitute ingredients like broth, cream, cheese, and bacon for vegetarian or dairy-free versions.