Easy Loaded Baked Potato Soup (45 Min)

Craving a bowl of rich, velvety baked potato soup that actually tastes like baked potatoes? This recipe delivers all the comfort of a loaded spud in smooth, creamy soup form. After testing 8 methods, I’ve cracked the code: the secret is actually baking the potatoes first, not just boiling them.

Let’s skip the fluff and get straight to making this cold-weather winner that serves up real potato flavor, not just thick cream.

At-a-Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty: Easy
• Best For: Cozy dinners, meal prep, comfort food
• Equipment: Large pot, potato masher or immersion blender

Why This Works

• Baking potatoes first develops deeper flavor through caramelization
• Using both chicken broth and milk creates the perfect balance of richness and flavor
• Grated cheese melts smoothly into the soup without clumping
• Simple ingredient list means fewer chances for things to go wrong

Ingredients & Smart Swaps

Base Ingredients:

• 3 cups chicken broth (or vegetable broth for vegetarian version)
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup grated cheddar cheese
• 1/4 cup chives, minced

Smart Substitutions:
• Milk Options: Whole milk works best, but 2% is fine. Avoid skim – it makes the soup watery. Plant-based milk fans: unsweetened oat milk is your best bet.

• Cheese Choices: Sharp cheddar brings the most flavor. Colby or Monterey Jack work too. Pre-shredded cheese often contains anti-caking agents – fresh-grated melts better.

• Broth Basics: Chicken broth adds richness, but vegetable broth works great for a vegetarian version. Use low-sodium if you’re watching salt intake.

Step-by-Step Instructions

1. Prep Potatoes (15 mins)

• Wash and dry 4 medium russet potatoes
• Pierce several times with a fork
• Rub with olive oil and salt
• Bake at 400°F until fork-tender (about 45-60 mins)

2. Start the Base (5 mins)

• In a large pot, combine broth and milk
• Heat over medium, don’t boil
• Season with salt and pepper

3. Build the Soup (10 mins)

• Cut baked potatoes in half
• Scoop out potato flesh
• Mash or blend into the liquid
• Simmer until thickened

4. Finish & Serve (5 mins)

• Stir in cheese until melted
• Top with chives
• Add extra toppings if desired

Pro Tips & Common Mistakes

1. Don’t skip baking the potatoes – boiling makes them waterlogged
2. Keep heat medium-low to prevent milk from curdling
3. Mash potatoes while they’re hot for the smoothest texture
4. Let cheese reach room temp before adding
5. Season in layers – taste and adjust as you go

Storage, Freezing & Reheating

• Fridge: Keeps 3-4 days in airtight container
• Freezer: Not recommended – dairy separates
• Reheating: Low heat, stirring often
• Add splash of milk when reheating if too thick
• Don’t boil when reheating – it’ll break the cream

Variations

1. Loaded: Top with bacon, sour cream, extra cheese
2. Southwest: Add roasted corn, black beans, diced peppers
3. Steakhouse: Mix in sautéed mushrooms and caramelized onions
4. Light Version: Use cauliflower for 1/3 of the potatoes, turkey bacon

FAQ

Can I make this in a slow cooker?

Yes, but skip the milk until the last 30 minutes. Add it slowly and keep on low to prevent curdling.

Why is my soup grainy?

Usually means overcooked or undercooked potatoes. They should be fork-tender but not falling apart. Also, mash while hot.

Can I use red potatoes instead?

Stick with russets – their starchy texture makes the soup creamy. Red potatoes can make it gluey.

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Easy Loaded Baked Potato Soup

This easy loaded baked potato soup combines rich flavors from baked potatoes, chicken broth, and whole milk for a creamy comfort dish. Top with cheddar cheese and chives for a satisfying finish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• Large Pot
• Potato masher or immersion blender

Ingredients

  

Main

• 3 cups chicken broth or vegetable broth for vegetarian version
• 2 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 cup grated cheddar cheese
• 1/4 cup chives minced

Instructions

 

Instructions

• Wash and dry 4 medium russet potatoes and pierce several times with a fork. Rub with olive oil and salt. Bake at 400°F until fork-tender (about 45-60 mins).
• In a large pot, combine broth and milk. Heat over medium, don’t boil. Season with salt and pepper.
• Cut baked potatoes in half and scoop out potato flesh. Mash or blend into the liquid and simmer until thickened.
• Stir in cheese until melted and top with chives. Add extra toppings if desired.

Keyword Baked Potato, cheesy, Comfort Food, easy, soup