I make this potato soup when the house feels cold and I want comfort. The spoon sinks in and the steam lifts with cheddar and chives in the air. This creamy potato soup tastes rich yet calm. I use a simple potato soup recipe that cooks on a stovetop and it never lets me down. We eat with big smiles. The broth turns silky as the potatoes soften. I stir and listen to the tiny bubble sounds. The kitchen smells like a baked potato shop. I keep bowls warm and the first bite always makes me nod. This soup fits a slow night and a busy night. You can call it a potato soup recipe stovetop and you would be right. Some friends ask about a chicken salad chick potato soup recipe and I grin and say my pot does the job. I even use a few ideas from a baked potato dip recipe for the toppings. Simple steps. Gentle heat. Good soup.
Table of Contents
- 1) Key Takeaways
- 2) Easy Loaded Baked Potato Soup Recipe
- 3) Ingredients for Loaded Baked Potato Soup
- 4) How to Make Loaded Baked Potato Soup
- 5) Tips for Making Loaded Baked Potato Soup
- 6) Making Loaded Baked Potato Soup Ahead of Time
- 7) Storing Leftover Loaded Baked Potato Soup
- 8) Try these soup next!
- 9) Loaded Baked Potato Soup
- 10) Nutrition
1) Key Takeaways
I cook with a calm plan. I keep heat steady. I let flavor bloom. This bowl gives that warm fix that we chase on a gray day.
Potato soup sits at the heart of this plan. I build body with tender potato and creamy milk. I finish with cheddar and chives. I smile when the spoon stands tall.
Nancy at Nancy Cooks shares this kitchen map. We write it clear. We test it often. We eat it with joy and a second bowl near.
2) Easy Loaded Baked Potato Soup Recipe
Two words start my night. Potato soup. I say them twice and I feel better. The pot warms. The room shifts. I hear a tiny bubble. I relax.
This creamy potato soup keeps steps short and tight. I chop. I stir. I taste. I keep the spoon close. I get a smooth bite with soft potato and mild onion. I call it comfort that shows up on time.
We run a simple potato soup recipe that cooks on the stovetop. It fits a weeknight and a slow Sunday. It reads easy. It eats rich. It looks like a hug in a bowl, and it tastes like one too.
3) Ingredients for Loaded Baked Potato Soup
Russet potatoes I use large firm potatoes. They break down just enough and give body that feels silky and full.
Yellow onion I chop it fine. It turns sweet in the pot and keeps the base round and soft.
Garlic I mince it small. It wakes the broth and lifts each sip.
Carrots Small dice works best. Color pops. Texture holds.
Celery I slice thin. It brings a clean taste and a slight snap.
Chicken broth Warm, steady, and savory. It carries the potato and keeps salt in line.
Whole milk It adds gentle cream and keeps the soup light enough to sip.
Heavy cream A small pour gives lush texture without weight.
Sharp cheddar I shred by hand. It melts smooth and adds a cozy tang.
Olive oil I start the pot with it. It softens veg and keeps edges round.
Fresh chives Bright and mild. They finish the bowl with a green note.
Fine sea salt and black pepper I season slow. I taste. I stop right at balanced.
4) How to Make Loaded Baked Potato Soup
Step one Set a heavy pot on medium heat. Add olive oil. Add onion, garlic, carrot, and celery. Stir until soft and sweet.
Step two Add diced potatoes. Pour in chicken broth. Bring to a gentle boil. Turn the heat low. Let it simmer. The room smells like a baked potato shop.
Step three Mash some potatoes right in the pot. Keep some pieces whole for bite. Pour in milk and cream. Stir until the soup turns smooth and glossy.
Step four Fold in half the cheddar. Watch it melt clean. Season with salt and pepper. Taste and adjust. Ladle into warm bowls and top with more cheddar and chives.
5) Tips for Making Loaded Baked Potato Soup
I shred my cheese fresh. Bagged shreds carry starch and slow the melt. Fresh gives a silk finish that hugs the spoon.
For a loaded potato soup feel, keep a few chunks. That bite gives contrast and keeps each spoonful fun. I mash a third and leave the rest soft and tender.
If steam fades too fast, warm your bowls. Heat holds better and the top stays glossy. A tiny pinch of salt at the end wakes the cheddar and the cream.
6) Making Loaded Baked Potato Soup Ahead of Time
I make a pot on a quiet night. The next day the flavor sits deeper. Starch sets and the spoon glides. The body feels rich yet light.
For a creamy potato soup base that stays smooth, cool it in the pot, then chill in shallow containers. Reheat low and slow. Add a splash of broth or milk to loosen the body.
Croutons or bacon bits stay on the side. Toss them in at the end for crunch. The bowl lands on the table with steam and a green chive crown.
7) Storing Leftover Loaded Baked Potato Soup
I store soup in tight containers. The fridge keeps it safe for three to four days. The color stays pale gold and the scent stays clean.
For the freezer, cool the pot first. Pack in flat bags for quick chill. Label with date. Thaw in the fridge and warm on low heat with a small splash of broth.
Heat only what you plan to eat. Repeated heat can dull the taste. A fresh handful of chives wakes the bowl and finishes the look.
8) Try these soup next!
9) Loaded Baked Potato Soup
Loaded Baked Potato Soup Cozy Potato Soup on the Stovetop
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 and 1 half 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
- one half teaspoon freshly ground black pepper or to taste
Instructions
- Set a large soup pot over medium heat and add olive oil
- Sauté onion garlic carrots and celery until tender and fragrant
- Add diced potatoes then pour in chicken broth and bring to a gentle boil
- Lower the heat cover and simmer until the potatoes are soft about twenty minutes
- Lightly mash some potatoes in the pot then stir in milk cream and half of the cheddar until smooth
- Season with salt and pepper and simmer a few minutes to let flavors meet
- Ladle into warm bowls top with the remaining cheddar and fresh chives and serve
10) Nutrition
One cup sits near three hundred eighty calories. Protein lands near twelve grams. Carbs rest near thirty five grams. Fiber holds near three grams.
Sodium stays near seven hundred twenty milligrams in a standard bowl. Fat rests near twenty one grams with a creamy mouth feel. Saturated fat sits near twelve grams.
This guide helps you plan a steady meal. Pair a crisp salad and fresh fruit. Drink water and breathe. The table feels kind and the night feels easy.
Recipe by Nancy for Nancy Cooks. Written with a plain voice that cooks well at home and reads clear on screen.
Leave a Comment