So You’re Craving Something Delicious but Too Lazy to Spend Forever in the Kitchen, Huh? Same.
If the thought of devouring a big, steaming bowl of loaded baked potato soup makes your taste buds do a happy dance, then welcome to the club! Imagine biting into rich, creamy goodness infused with cheese, crispy bacon bits, and a sprinkle of chives—who needs culinary school when you can whip this up in your kitchen? This is comfort food at its finest, and trust me, it’s easier than trying to convince your cat you’re actually in charge around here.
Why This Recipe is Awesome
Let’s get real for a second. This loaded baked potato soup is seriously a culinary masterpiece in the very relaxed setting of your home. It is idiot-proof, even I didn’t mess it up, and if I can pull this off without a hitch, so can you. It requires minimal effort but yields maximum culinary applause. Want to impress your friends? This soup will have them thinking you’re some sort of kitchen magician. Just make sure you don’t let them find out how easy it was.
Plus, the best part? It’s cozy, hearty, and may or may not have enough cheese to make your inner cheese monster happy. Seriously, if there were a cheese fan club, this soup would be the president. Let’s dive into the good stuff—grab your potatoes!
Ingredients You’ll Need
Time to gather up some ‘taters and elements of deliciousness. Here’s your shopping list for this savory delight:
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced (because who doesn’t love the smell of garlic?)
- 2 medium carrots, diced (adds color and health or something)
- 2 celery stalks, chopped (for that extra crunch)
- 4 cups chicken broth (the magic elixir)
- 2 cups whole milk (because anything less just seems wrong)
- 1 cup heavy cream (what’s life without a little indulgence?)
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil (not the fake stuff)
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
There you have it! A simple list that makes you look all gourmet without actually being a culinary genius.
Step-by-Step Instructions
Alright, chef in the making, let’s get cooking. Follow these steps, and you’ll have a pot of creamy goodness in no time.
- Place a large soup pot over medium heat and add the olive oil.
- Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened. If your house doesn’t smell amazing right now, you’re doing it wrong.
- Add the diced potatoes and pour in the chicken broth. Bring it to a gentle boil because we like our soup hot, not lukewarm.
- Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes until the potatoes are tender. Take a break and try not to sneak a spoonful while you wait.
- Lightly mash some of the potatoes in the pot for body. This is where the magic happens. Then, stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
- Season with salt and pepper to taste, then simmer for an extra 3 to 5 minutes. Because we want these flavors to mingle like old friends at a reunion.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Voila! You’re now the proud owner of some loaded baked potato soup that’s sure to wow any guests—or just yourself. Because self-love is important too, right?
Common Mistakes to Avoid
Now that you’re on your way to soup-stardom, let’s talk pitfalls. Here are some rookie errors to dodge:
- Skipping the sauté step: My friend, if you think you can just throw everything in the pot and call it a day, think again. Sautéing the veggies is key to unlocking flavors.
- Choosing the wrong type of potatoes: Use russets, please. We want that creamy, fluffy texture. Using waxy potatoes will just ruin your vibe.
- Neglecting the seasoning: Salt and pepper are not optional. Don’t be shy. Season your life, my friend.
- Over-boiling the soup: We’re not making potato mush here. Just keep it gentle.
- Forgetting to top it off: You think you can get away with a bare bowl? No way! Those toppings are what makes this dish sing.
Avoid these slip-ups and your soup will be the talk of the town—or at least your kitchen.
Alternatives & Substitutions
Let’s say you are missing an ingredient or two. No worries, I got your back. Here are some simple alternatives to keep your soup fabulous:
- Chicken broth: If you are feeling a bit adventurous, vegetable broth does the trick. It adds a surprisingly nice flavor.
- Whole milk: No whole milk? Use 2% and just weep a little for its loss of creaminess.
- Heavy cream: You can use half-and-half if you want to feel slightly less guilty about your life choices.
- Cheddar cheese: Got a different kind of cheese in the fridge? Use it! Just make sure it melts well. Unless it’s feta, which will vibe out in an entirely different soup universe.
- Carrots and celery: If you don’t have those specific veggies, don’t be afraid to toss in what you have. Onions and potatoes are your best pals here.
Your soup should reflect your personality. So, get creative if you’re feeling it.
FAQ
Now, let’s tackle some frequently asked questions—because I know you’ve got ’em.
Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Life is too short for margarine.
Is it okay to leave out the chives? If you must, but you’ll miss that little pop of color and freshness. They’re like the confetti of the soup world.
Can I freeze the leftovers? Totally! Just be sure to store them in an airtight container. It’s like time travel for your soup.
What if I want it spicier? Add a pinch of red pepper flakes or some chopped jalapeños. Spice it up like it’s Taco Tuesday.
Can I add bacon? Oh honey, yes. Cook some up, sprinkle it over the top, and let that smoky goodness make your taste buds dance.
How long does it take to make? Well, besides the 20 minutes simmering time, you’re looking at about 30 minutes total. And that’s including the “what’s for dinner” debate you’ll inevitably have with yourself.
Can I use canned potatoes? You could but consider that a one-way ticket to mushville. Fresh potatoes will give you the texture you crave.
Final Thoughts
Look at you, chef extraordinaire! You have conquered the art of making loaded baked potato soup and all without catching the kitchen on fire. Now go impress someone—or yourself—with your new culinary skills. Bring this soup to any gathering, and I guarantee you’ll hear, “Wow, can I have the recipe?” Now, you have every reason to don that imaginary chef hat and strut your stuff. Happy cooking!
Print
Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Description
A rich and creamy loaded baked potato soup infused with cheese, bacon bits, and topped with chives, perfect for a cozy meal.
Ingredients
- 4 large russet potatoes, peeled and diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 teaspoon fine sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
Instructions
- Place a large soup pot over medium heat and add the olive oil.
- Sauté the onion, garlic, carrots, and celery for 4 to 5 minutes until fragrant and softened.
- Add the diced potatoes and pour in the chicken broth. Bring it to a gentle boil.
- Reduce the heat to a simmer, cover the pot, and let it cook for about 20 minutes until the potatoes are tender.
- Lightly mash some of the potatoes in the pot, then stir in the milk, heavy cream, and half of the cheddar until smooth and creamy.
- Season with salt and pepper to taste, then simmer for an extra 3 to 5 minutes.
- Ladle into bowls, top with the remaining cheddar and fresh chives, and serve warm.
Notes
There are alternatives for each ingredient if you’re missing something, such as using vegetable broth instead of chicken broth.