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Cheesecake Factory's Loaded Baked Potato Soup Copycat Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 russet potatoes peeled and cubed
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cheddar cheese shredded
  • 6 slices bacon cooked and crumbled
  • 4 green onions sliced
  • 1 medium onion diced
  • Sour cream and chives for topping
  • Salt and pepper to taste

Method
 

  1. Saute the diced onion in a large pot until softened.
  2. Add the cubed potatoes and chicken broth and simmer 20 minutes until fork-tender.
  3. Blend about half the potatoes with an immersion blender, leaving the rest chunky.
  4. Stir in the heavy cream and cheddar over low heat until melted and smooth.
  5. Season and serve topped with bacon, green onions, sour cream and chives.

Notes

Partially blending half the potatoes is the key technique - it creates a creamy body while keeping the chunky texture. Skipping it leaves the soup thin or gluey. Russets have the high starch content you want for thickening; waxy potatoes stay firm and will not blend well. The broth is on the light side, so add a roux if you want it thicker. The toppings matter as much as the soup. This is a home approximation, not a verified clone.