Go Back
–+ servings

Cozy Loaded Baked Potato Soup with Cheddar and Chives

Thick, ultra-comforting loaded baked potato soup brimming with tender russet potatoes simmered in a savory herb broth, enriched with heavy cream and sharp cheddar cheese, topped with cool sour cream, crispy golden shallots, and fresh green chives.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Comfort Food, Dinner, Lunch, Soup
Cuisine: American Comfort Food
Ingredients Method Notes

Ingredients
  

Aromatics & Velvety Potato Base
  • 4 tablespoon unsalted butter
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • ¼ cup all-purpose flour for thickening roux
  • 4 cups low-sodium chicken bone broth or vegetable broth
  • 3 lbs Russet potatoes scrubbed, peeled (or partially unpeeled), and cut into ½-inch dice
  • 1 teaspoon fine sea salt or to taste
  • ½ teaspoon freshly cracked black pepper
  • ¼ teaspoon smoked paprika
Creamy Dairy & Melted Cheeses
  • 1 cup whole milk or half-and-half warm
  • ½ cup heavy whipping cream
  • ½ cup sour cream full-fat, for signature baked potato tang
  • 2 cups sharp yellow cheddar cheese freshly grated, divided (1 ½ cups for soup, ½ cup for garnish)
Loaded Bakery Garnishes
  • ⅓ cup crispy fried shallots or cooked halal bacon bits for irresistible crunch
  • ¼ cup fresh chives or green onion tops finely chopped
  • 4 tablespoon extra sour cream for dolloping on top

Method
 

Sauté Aromatics & Build Roux
  1. Sauté Onions: In a large enameled cast iron Dutch oven or heavy stockpot, melt butter over medium heat. Add the diced onion and cook for 5 to 6 minutes until tender and translucent.
  2. Make the Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the onions and stir constantly for 2 minutes to cook out raw flour flavor.
Simmer Potatoes to Tender
  1. Add Broth & Potatoes: Slowly whisk in the chicken bone broth one splash at a time until completely smooth without lumps. Add the diced russet potatoes, salt, black pepper, and smoked paprika.
  2. Simmer: Bring soup to a boil, then reduce heat to medium-low. Cover partially with a lid and simmer gently for 15 to 18 minutes until potatoes are easily pierced with a fork.
Mash, Fold Cheeses & Serve
  1. Mash for Texture: Use a handheld potato masher right in the pot to crush about half of the potatoes, leaving plenty of bite-sized tender chunks for rustic chowder texture.
  2. Stir in Dairy & Cheddar: Reduce heat to low. Stir in the warm milk, heavy cream, sour cream, and 1 ½ cups of freshly grated sharp cheddar. Stir until cheese is melted and soup is thick and velvety (do not boil after adding dairy).
  3. Ladle & Garnish: Ladle steaming hot loaded potato soup into deep ceramic bowls. Crown each bowl with a dollop of sour cream, extra sharp cheddar, crispy golden shallots, and fresh snipped chives. Serve immediately with warm crusty bread!

Notes

Slow Cooker / Crockpot Method: Place diced potatoes, onions, garlic, seasonings, and broth into slow cooker. Cook on LOW for 6 to 7 hours (or HIGH for 3.5 to 4 hours) until potatoes are fork-tender. Mash half the potatoes with a potato masher. Whisk 3 tablespoons flour into warm milk and cream, then stir into the slow cooker along with sour cream and cheddar. Cover on HIGH for 20 minutes to thicken before serving!

Tried this recipe?

Let us know how it was!