Description
Rich, creamy loaded baked potato soup with tender potatoes, sharp cheddar, and crispy toppings. This steakhouse copycat recipe is comfort food at its best.
Ingredients
- 4 large russet potatoes, peeled and diced into ½-inch cubes
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- ½ cup instant potato flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon white pepper
- 1 cup shredded sharp cheddar cheese (for topping)
- ½ cup sour cream (for topping)
- ½ cup cooked turkey sausage or beef sausage crumbles (for topping)
- ⅓ cup sliced green onions (for topping)
- ¼ cup chopped fresh chives (for topping)
Instructions
- Place diced potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat and cook until fork-tender but not falling apart, about 12 to 15 minutes.
- Drain potatoes thoroughly and set aside, reserving the pot.
- Melt butter in the same pot over medium heat until foaming. Whisk in flour and cook for 2 minutes, stirring constantly, until golden and nutty smelling.
- Gradually pour in chicken broth while whisking constantly to prevent lumps. Add milk and heavy cream, continuing to whisk until smooth.
- Bring the mixture to a gentle simmer over medium heat, stirring frequently, until it thickens slightly, about 5 to 7 minutes.
- Stir in cooked potatoes, instant potato flakes, garlic powder, onion powder, salt, black pepper, and white pepper until well combined.
- Add shredded cheddar cheese in three batches, stirring after each addition until fully melted and incorporated before adding more.
- Simmer the soup over low heat for 5 minutes, stirring occasionally, until thick and creamy.
- Ladle into bowls and top with desired toppings. You must ensure soup reaches 165°F for food safety.
Notes
- Use Yukon Gold potatoes for a buttery, naturally creamy texture instead of russet potatoes.
- Swap half the cheddar for Monterey Jack or Gruyere cheese for a milder, creamier flavor profile.
- Make it lighter by using 2% milk instead of whole milk and substituting Greek yogurt for heavy cream.
- Add 2 cups steamed broccoli florets in the last 5 minutes of cooking for a loaded broccoli-potato soup variation.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Stir in ½ cup cream cheese along with the cheddar for extra richness and tang.
- Do not overcook the potatoes during boiling.
- Add instant potato flakes for authentic steakhouse thickness without blending.
- Melt cheese gradually over low heat to prevent the soup from becoming grainy or separated.
- Refrigerate leftover soup in an airtight container for up to 4 days; thin with additional milk or broth when reheating.
- Freeze in freezer-safe containers for up to 2 months; texture may become slightly grainy after thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American