Loaded Potato Soup is simple,delicious packed with flavor and one of those go to recipes you will make for your family or best friends again and again.Nothing beats the flavor of homemade food, and in this case, Loaded Potato Soup puts any pre-made version to shame.
This Loaded Potato Soup recipe was inspired by this 30-40 minute Roasted Tomato Soup! And read its origin story here!
Have you ever had one of those days when your toes are cold, your mood feels off, and all you really want is something warm and cheesy in a bowl? Well, that was me last Tuesday.
Since I’d forgotten to defrost the chicken again and the kids were cranky from school let’s just say “creative,” I had to get inventive. But then I spotted a sack of potatoes plus some bacon in the freezer and half a block of cheddar. So, soup night it was.
To be honest, the first time I tried making this, I added way too
much salt because I was rushing. Rookie mistake. It tasted like a salt lick with toppings. However, I got better. And now, this loaded potato soup is a family favorite. It’s creamy and cheesy while being full of bacon-y goodness basically, like a cozy blanket in food form.
Let’s be real, who doesn’t love soup with toppings? You’ve got crispy bits in addition to melty cheese and even a dollop of sour cream if you’re feeling fancy. In short, it’s a build-your-own comfort bowl.
By the way, don’t skip the green onions. They’re not just decoration because they add that fresh little zing that ties everything together.
So, have you ever made loaded potato soup before? If not, buckle up because you’re in for a treat. And just maybe double the recipe since this stuff disappears fast.
Kitchen Equipment Needed :
• Large soup pot
• Small saucepan
• Potato masher or immersion blender
• Wooden spoon or spatula
• Whisk
• Ladle
• Knife and cutting board
• Measuring cups and spoons
Tips For Loaded Potato Soup
Use starchy potatoes like russet or Yukon gold they make the soup creamy.
Mash to your liking : leave chunks for texture or blend it smooth with an immersion blender.
Make it vegetarian : skip the bacon and use vegetable broth instead.
Add toppings at the end: they keep the soup fun and customizable.
What to Eat with Loaded Potato Soup ??
I love serving this loaded potato soup with warm, crusty bread on the side it’s perfect for dipping and makes the meal extra hearty. On chilly nights, I sometimes add a fresh green salad to balance out the richness, and it always feels like the coziest dinner.
My kids enjoy it with a sprinkle of extra cheese on top and a glass of milk, while my husband can’t resist pairing it with a grilled sandwich. For another comforting bowl, try my Roasted Tomato Soup
Looking for more simple soup recipes to try ? Here are a few of our favorites:
Ingredients :
• 6 medium russet potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken broth or vegetable broth for vegetarian option
• 2 cups milk whole or 2%
• 1 cup heavy cream
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 ½ cups shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ½ cup sour cream
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ¼ cup chopped green onions for garnish
How to Make Loaded Potato Soup ??
Step 1
Firstly,Cook the potatoes: Place the diced potatoes and chopped onion in a large pot. Add the chicken broth and bring to a boil.
Reduce heat and simmer until the potatoes are soft, about 15–20 minutes and Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste. Cook for 1–2 minutes, then slowly add the milk while whisking constantly until it thickens.
Step 2
I am currently doing Combine: Pour the milk mixture into the potato pot. Stir in the heavy cream, garlic powder, salt, and pepper. Use a potato masher to gently mash some of the potatoes for a thicker texture while leaving chunks for bite then Add cheese and sour cream: Stir in the shredded cheddar cheese and sour cream
until smooth and creamy. Taste and adjust seasoning if needed and Top and serve: Ladle soup into bowls and top with crumbled bacon, extra cheese, green onions, and even a dollop of sour cream if you’d like.
Step 3
Finally,This method makes the soup creamy, flavorful, and full of textures. Take your time with each step, and soon you’ll have a pot of homemade goodness ready to share.
FAQ’S :
Can I make this soup ahead of time ?
Yes! You can make it a day in advance and reheat gently on the stove before serving.
Can I cook this soup in a slow cooker ?
Absolutely! Add the potatoes, onion, broth, and seasonings to the slow cooker. Cook on low for 6–7 hours, then stir in the roux, cream, and cheese before serving.
Can I skip the bacon ?
Of course. The soup will still taste great, and you can replace it with smoked paprika for a similar flavor.
How do I thicken the soup without flour ?
You can blend half of the soup or add cornstarch mixed with a little water.
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Loaded Potato Soup
Course: Soup, Main CourseCuisine: AmericanDifficulty: Easy6
servings15
minutes35
minutes350
kcal1
hourSmall Simple Description: A creamy and hearty soup loaded with potatoes, cheese, bacon, and green onions just like a baked potato in a bowl!
Ingredients
•t6 medium russet potatoes, peeled and diced
•t1 medium onion, chopped
•t4 cups chicken broth or vegetable broth for vegetarian option
•t2 cups milk whole or 2%
•t1 cup heavy cream
•t4 tablespoons butter
•t3 tablespoons all-purpose flour
•t1 ½ cups shredded cheddar cheese
•t6 slices bacon, cooked and crumbled
•t½ cup sour cream
•t½ teaspoon garlic powder
•tSalt and pepper to taste
•t¼ cup chopped green onions for garnish
Directions
- Firstly,Cook the potatoes: Place the diced potatoes and chopped onion in a large pot. Add the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are soft, about 15–20 minutes and Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste. Cook for 1–2 minutes, then slowly add the milk while whisking constantly until it thickens.
- am currently doing Combine: Pour the milk mixture into the potato pot. Stir in the heavy cream, garlic powder, salt, and pepper. Use a potato masher to gently mash some of the potatoes for a thicker texture while leaving chunks for bite then Add cheese and sour cream: Stir in the shredded cheddar cheese and sour cream until smooth and creamy. Taste and adjust seasoning if needed and Top and serve: Ladle soup into bowls and top with crumbled bacon, extra cheese, green onions, and even a dollop of sour cream if you’d like.
- Finally,This method makes the soup creamy, flavorful, and full of textures. Take your time with each step, and soon you’ll have a pot of homemade goodness ready to share.
Notes
- Use starchy potatoes Russet or Yukon Gold work best because they break down and create a naturally creamy base.
- Don’t skip the roux A quick flour-and-butter base thickens the soup and gives it a silky texture.
- Blend partly, not fully Puree half the soup for creaminess while leaving chunks of potato for texture.
- Taste and adjust Potatoes absorb salt, so season well at the end before serving.
- Stir in cheese off the heat Adding cheese while simmering can make it grainy; remove from heat first.
