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Creamy Loaded Baked Potato Soup

A rich and velvety potato soup loaded with sharp cheddar cheese and topped with crisp red onion, perfect for comforting winter meals.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 4 cups chicken or vegetable broth
Vegetables & Dairy
  • 3 lbs Yukon Gold potatoes peeled and cubed
  • 2 cups whole milk
  • 0.66 cup heavy cream
  • 2.5 cups sharp cheddar cheese shredded
  • 0.5 cup sour cream
Garnish
  • 0.5 medium red onion thinly sliced
  • 2 tbsp parsley chopped
  • 1 pinch paprika optional

Equipment

  • Large Dutch oven or stockpot
  • Whisk
  • Potato peeler
  • Chef's knife

Method
 

  1. Melt butter in a large pot over medium heat. Sauté yellow onion until soft (5 mins), then add garlic for 1 min.
  2. Whisk in flour and cook for 2 minutes to make a roux.
  3. Gradually whisk in broth until smooth, then add milk and heavy cream.
  4. Add cubed potatoes, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 15-20 minutes until potatoes are tender.
  5. Remove from heat. Stir in sour cream and shredded cheddar cheese until melted and smooth.
  6. Serve hot, garnished with sliced red onion, parsley, and extra cheese.

Notes

Do not let the soup boil after adding the cheese, or it may curdle. For a smoother soup, use an immersion blender before adding the cheese.