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A bowl of loaded baked potato soup topped with cheese, sour cream, and chives

Loaded Baked Potato Soup

A thick, creamy soup with soft potato, sharp cheddar, sour cream, and chives — all the flavor of a fully loaded baked potato in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 4 cups 950 ml vegetable broth
  • 2 lb 900 g russet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup 240 ml whole milk
  • 1/2 cup 120 ml heavy cream
  • 1 1/2 cups 170 g shredded sharp cheddar cheese, divided
  • 1/2 cup 120 g sour cream
  • 4 green onions scallions, sliced, for topping
  • Extra chives and cracked pepper to serve

Method
 

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for 5 to 6 minutes, until soft and translucent. Add the garlic and cook for 30 seconds more.
  2. Sprinkle over the flour and stir for 1 minute to cook out the raw flour taste.
  3. Gradually pour in the vegetable broth, stirring constantly to keep the mixture smooth. Add the potatoes, salt, and pepper.
  4. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 20 to 25 minutes, until the potatoes are very tender.
  5. Mash the soup lightly with a potato masher, leaving plenty of chunks for texture. Stir in the milk and cream and heat through for 2 to 3 minutes. Do not boil hard.
  6. Remove from the heat. Stir in 1 cup (115 g) of the cheddar until melted, then stir in the sour cream.
  7. Taste for salt and pepper. Ladle into bowls and top with the remaining cheddar, green onions, and chives.

Notes

Estimated nutrition per serving: 410 calories, 13 g protein, 44 g carbohydrates, 21 g fat. Values are estimates only and will vary with the cheese, cream, and toppings used.