A Bowl Full of Warm Memories: The Story Behind My Loaded Baked Potato Soup with Beef & Chives
I still remember the first time I tasted a truly loaded baked potato soup in my grandmother’s kitchen. The air was thick with the aroma of melting cheddar, sizzling beef, and soft baked potatoes. She called it her “Sunday hug in a bowl.” That warm, creamy comfort stamped itself on my heart, and over time, I experimented, refined, and added a little twist to make it uniquely mine.
This article is for those cozy evenings, the chilly nights, or the days when all you want is a bowl of something deeply satisfying. Here I’ll show you how to make Loaded Baked Potato Soup with Beef & Chives, the cozy classic topped with crispy beef and cheddar, along with pro tips, serving ideas, and extra bits of nuance to elevate it. And yes, later you’ll see a subtle twist (but same ingredient list and method) to surprise and delight your guests.
Table of Contents
Table of Contents
Loaded Baked Potato Soup with Beef with crispy beef and cheddar
- Total Time: 40 mins
- Yield: 6 servings
Description
A creamy, cozy classic topped with crispy beef, cheddar, sour cream, and fresh chives, the ultimate comfort soup recipe.
Ingredients
▢ 4 potatoes, scrubbed
▢ 8 beef slices
▢ 4 tbsp unsalted butter
▢ 2 garlic cloves, minced
▢ 1/4 cup yellow onion, diced
▢ 1/3 cup all-purpose flour
▢ 2 cups low-fat milk
▢ 1 cup half and half
▢ 2 cups chicken stock
▢ 1 tsp salt, plus more to taste
▢ 1/2 tsp garlic salt, plus more to taste
▢ 1/2 tsp black pepper
▢ 1 cup mild cheddar cheese
▢ 1 cup sharp cheddar cheese
▢ 1 cup sour cream
▢ Fresh chives, for garnish
Instructions
1. Pierce potatoes multiple times with a fork, then microwave 12–15 minutes or until tender. Halve, cool, peel, and cut into chunks.
2. Crisp beef in a skillet over medium-high heat. Drain on paper towels; reserve 1 tbsp fat.
3. In a large pot, melt butter with reserved beef fat. Add garlic and onion; cook 2–3 minutes until tender.
4. Whisk in flour and cook 1–2 minutes to form a roux.
5. Gradually whisk in milk and half-and-half until smooth. Add chicken stock slowly; bring to a light simmer.
6. Season with salt, garlic salt, and pepper. Simmer 5–7 minutes until slightly thickened.
7. Reserve 1/4 cup of cheese and beef for garnish. Stir remaining cheese, beef, and sour cream into the pot.
8. Add potato chunks, gently breaking some while leaving others chunky. Remove from heat.
9. Serve hot, topped with reserved beef, cheddar, and chives.
Notes
Use russet or Yukon gold potatoes for the best texture.
Keep the simmer low to prevent the dairy from curdling.
Grate your own cheddar for smoother melting.
Add a pinch of smoked paprika when sautéing onion for a subtle smoky flavor.
Taste and salt at the end, cheese and beef add natural salt.
Storage:
Refrigerator: up to 3 days in airtight container.
Reheat gently over low heat; avoid boiling.
Freezing not recommended due to dairy separation.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Calories: 502 kcal
- Saturated Fat: 19 g
- Carbohydrates: 31 g
- Protein: 18 g
Why You’ll Love Loaded Baked Potato Soup with beef & Chives
Let’s start with why this soup is a keeper : not just another creamy soup, but one with texture, flavor layers, and that “just-right” balance.
- Comfort & fullness
This is not a thin bisque; it’s hearty. The chunks of potato give bite, while the creamy base fills you up. The crispy beef adds a salty, meaty note. - Flavor contrast
Soft potato, rich cheddar, sharp tang of sour cream, subtle garlic/onion depth, with bursts of beef crispiness, it’s a dance of textures and tastes. - Flexible finishing touches
You can garnish with extra beef, cheese, chives, or even a drizzle of hot sauce, a swirl of olive oil, or crispy onions. - One-pot (mostly) ease
Aside from microwaving potatoes and crisping beef, the rest happens in a single pot. Less dishwashing, more savoring. - Kid-friendly yet grown-up
Kids love potato + cheddar. Adults appreciate the savory beef twist and seasoning nuance. - Twist potential without breaking the formula
My little twist? I brown a tiny pinch of smoked paprika along with the onion, just for warmth, it doesn’t change the ingredient list but adds a hidden whisper of smokiness. You can try it or skip it.
Ingredients Needed for Loaded Baked Potato Soup with Beef & Chives
Here’s a clean, organized table of what you’ll need. Quantities are for about 4–6 servings.
| Ingredient | Amount | Notes / Optional Notes |
|---|---|---|
| Potatoes, scrubbed | 4 medium | Use russet or Yukon gold for good structure |
| Beef slices | 8 slices | Crisped and crumbled for topping |
| Unsalted butter | 4 tbsp | For the roux and sauté base |
| Garlic cloves, minced | 2 cloves | Fresh is best |
| Yellow onion, finely diced | ¼ cup | Brings sweetness and depth |
| All-purpose flour | ⅓ cup | For thickening the base |
| Low-fat milk | 2 cups | Keeps it lighter but still creamy |
| Half-and-half | 1 cup | Adds richness |
| Chicken stock | 2 cups | Use low-sodium if available |
| Salt | 1 tsp + extra | Adjust to taste |
| Garlic salt | ½ tsp + extra | For that garlic boost |
| Black pepper | ½ tsp | Freshly ground preferred |
| Mild cheddar cheese | 1 cup | Shredded |
| Sharp cheddar cheese | 1 cup | Shredded |
| Sour cream | 1 cup | For tangy creaminess |
| Fresh chives | As needed | For garnish |
Nutrition per serving (approx):
Calories: 502 kcal | Carbohydrates: 31 g | Protein: 18 g | Fat: 34 g | Saturated Fat: 19 g | Cholesterol: 90 mg | Sodium: 962 mg | Potassium: 764 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 870 IU | Vitamin C: 22 mg | Calcium: 358 mg | Iron: 2 mg
How to Make Loaded Baked Potato Soup with Beef & Chives
Here’s the step-by-step preparation. I include a little tip column to help with timing and texture.
| Step | What to Do | Tip / Notes |
|---|---|---|
| 1 | Pierce each potato multiple times with a fork, then microwave for 12–15 minutes (until tender). | You can also bake in oven at 400°F / 200°C for ~45 min if preferred (but we’re sticking to method) |
| 2 | Carefully halve the potatoes, allow cooling, then remove skins. Cut into chunks. | If still warm, handle gently so chunks hold shape |
| 3 | While potatoes cook, crisp the beef slices in a skillet over medium-high heat. | Use a bit of neutral oil if pan is dry. Don’t overcrowd. |
| 4 | Transfer beef to paper towel–lined plate to drain; allow to cool. Reserve up to 1 tbsp fat from pan, discard the rest. | The reserved fat adds flavor in the base |
| 5 | Once beef cooled, crumble into small bite-sized pieces. | You want crunchy bits, not too big |
| 6 | In a large pot over medium-low heat, melt butter. Add reserved beef fat, minced garlic, diced onion; cook 2–3 minutes until onion is tender. | Stir frequently to avoid burning garlic |
| 7 | Slowly whisk in flour, stirring 1–2 minutes to create a roux. | This cooks out the raw flour taste |
| 8 | Slowly whisk in milk + half-and-half until smooth. | Go gradually; avoid lumps |
| 9 | Gradually add chicken stock, whisking to combine. Bring to a light simmer. | Avoid high boil, you just want steam |
| 10 | Whisk in salt, garlic salt, pepper. Continue simmer 5–7 min until thickened lightly. | It should coat the back of the spoon |
| 11 | (Optional) Reserve ¼ cup each of cheese and beef for garnish. | These are your topping bank |
| 12 | Stir in remaining cheeses + remaining beef pieces + sour cream. | Fold gently until smooth |
| 13 | Remove from heat. Add potato chunks, break some or leave chunky as you like. | I like leaving half chunked, half broken |
| 14 | Serve hot, topping with reserved crispy beef, cheese, and fresh chives. | Add extra sour cream swirl or hot sauce if desired |
My little hidden twist: If you want a subtle warmth, when sautéing the onion and garlic, add a pinch of smoked paprika (⅛ tsp). It doesn’t change your ingredients list in spirit, many home cooks already have paprika, but it gives a smoky layer without overpowering the classic flavors.
Pro Tips.
Here are some tips to make your soup shine:
- Texture balance: Don’t over-puree the potatoes; you want some shape so it isn’t mushy.
- Cheese selection: Use freshly shredded cheddar (not pre-shredded) so it melts smoothly.
- Heat control: Keep the simmer gentle, too vigorous and the dairy can separate.
- Adjust consistency: If too thick, stir in extra milk or stock little by little. If too thin, let simmer a few more minutes.
- Advance prep: You can cook the beef and prep the potatoes a bit ahead and refrigerate (cool fully), then finish the soup when ready.
- Salt after cheese: Since cheese and beef carry salt, always taste and adjust salt after adding them.
- Garnish matters: Crisp your beef extra (don’t undercook), the contrast adds delight.
- Leftovers tip: Reheat slowly over low heat, stirring often; avoid microwave high heat or it may separate.
Serving Suggestions for This Soup
This soup is a meal on its own for many, but a few accompaniments can make the experience even better.
| Side / Addition | Why It Works | Quick Note |
|---|---|---|
| Crusty bread or sourdough | Great for dipping | Warm it in oven before serving |
| Simple green salad | Balances richness | Use a sharp vinaigrette |
| Roasted vegetables | Adds color, texture | Think carrots, Brussels sprouts |
| Sandwich (e.g. grilled cheese) | Comfort combo | Use a sharp cheddar for echoing flavor |
| Pickles or pickled onions | Cuts through creaminess | Serve on the side as a tangy bite |
Also, pair with a crisp white wine (if applicable) or a cold sparkling water with lemon to clean the palate between bites.
People Also Ask
Here are answers to frequently asked questions.
What is loaded baked potato soup?
Loaded baked potato soup is a creamy potato-based soup enriched with dairy (milk, half-and-half), often thickened with roux, and “loaded” with toppings like bacon or beef, cheese, sour cream, and chives. It mimics the flavors of a loaded baked potato in spoonable form.
What goes best with loaded baked potato soup?
Crusty bread, a crisp green salad, grilled sandwich, roasted vegetables, or tangy pickles. These sides balance the richness and provide texture contrast.
What was Julia Child’s favorite soup?
Julia Child had many favorites, but one often mentioned is “Soupe à l’oignon (French onion soup)”, with its deep onion flavor, melted cheese, and broth. She also adored classic French countryside soups. (You could link to any soup post or French-style soup on your site.)
What is cowboy soup made of?
Cowboy soup is a hearty, southwestern-style soup typically containing beef (or sausage), beans, corn, tomatoes, onions, peppers, and various seasonings. It’s more on the spicy, rustic side than creamy soups like potato.
You May Also Like
If you loved this Loaded Baked Potato Soup with Beef & Chives, you’ll want to try a few more comforting recipes from my kitchen that pair perfectly with cozy soup nights or make easy follow-up meals during the week:
Cheddar Garlic Potato Soup with Fresh Herbs : Another cozy favorite from my creamy & comforting soup recipes collection, filled with aromatic garlic and fresh herb flavor for those who love a cheesy twist on classic comfort.
Cottage Cheese Bread : Soft, sliceable, and lightly tangy, this high-protein loaf toasts beautifully and makes the perfect side for dunking into rich soups.
Hawaiian Mac Salad : Creamy, slightly tangy, and potluck-ready, this island-style classic balances the warmth of hearty comfort foods with cool freshness.
Cottage Cheese Egg Bites : Simple, protein-packed, and ideal for meal prep, these bites bring a light balance to heavier dishes like baked potato soup.
Cottage Cheese Buffalo Chicken Dip: Spicy, creamy, and perfect for game nights or casual gatherings, it pairs wonderfully with soup and crusty bread.
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