Loaded Potato Soup

There’s just something magical about a big bowl of loaded potato soup on a chilly day. It wraps you in warmth, fills the air with savory, homey smells, and delivers comfort in every spoonful. Thick, creamy, and topped with all the good stuff, this soup is like a cozy hug in a bowl. Whether you’re curled up on the couch or gathering around the table with family, this recipe brings everyone together with its rich, cheesy goodness and hearty texture.

Behind the Recipe

This recipe was born out of a craving for something warm and soul-satisfying during a snowstorm that kept us stuck indoors. I had a few potatoes in the pantry, some cheese in the fridge, and a whole lot of winter to get through. What came out of the kitchen that day became a family favorite. It’s now our go-to for movie nights, snow days, and anytime we need a bowl of pure comfort.

Recipe Origin or Trivia

While potato soup has roots in many cultures, this loaded version takes inspiration from the American baked potato tradition. Think of it as your favorite loaded baked potato—sour cream, cheese, green onions—all melted together into one rich and velvety soup. Its popularity soared in diners and homestyle kitchens across the US in the 1950s and 60s, as quick-cooking meals became kitchen staples.

Why You’ll Love Loaded Potato Soup

You’re about to fall in love with this one-pot wonder. Here’s why:

Versatile: Swap toppings, change the cheese, or blend it smooth or chunky—it’s all up to you.

Budget-Friendly: Uses basic pantry staples and leftover fridge items for a rich, filling meal.

Quick and Easy: Ready in just under an hour, with simple prep and minimal cleanup.

Customizable: You can play around with the mix-ins and toppings depending on what you love.

Crowd-Pleasing: Everyone from kids to adults devours it, especially with extra cheese.

Make-Ahead Friendly: Prepare it earlier in the day and gently reheat when needed.

Great for Leftovers: Tastes even better the next day after flavors meld together.

Chef’s Pro Tips for Perfect Results

Making the ultimate bowl of loaded potato soup is all about the details:

1. Choose the Right Potatoes: Use russet potatoes for that creamy, fluffy texture that breaks down beautifully.
2. Sauté Your Aromatics: Cook the onions and garlic until golden to build a richer base flavor.
3. Don’t Overblend: If you’re blending part of the soup, leave a few chunks for that satisfying bite.
4. Layer Your Toppings Last: Let everyone add their own cheese, sour cream, and green onions right before serving for max impact.
5. Use Low and Slow Heat: This helps everything meld without scorching the dairy.

Kitchen Tools You’ll Need

Before we dive in, let’s make sure your kitchen is ready to go:

Large Dutch Oven or Soup Pot: Holds all your ingredients and simmers evenly.

Sharp Chef’s Knife: For quick chopping of potatoes, onions, and garnish.

Ladle: For smooth, mess-free serving.

Wooden Spoon or Spatula: Great for stirring and preventing scorching on the bottom.

Blender or Immersion Blender: Optional if you prefer a smoother soup.

Ingredients in Loaded Potato Soup

Here’s what brings this bowl of comfort to life. Every item adds something special:

1. Russet Potatoes: 6 medium, peeled and diced Adds the heart and soul of the soup with a fluffy texture when cooked.
2. Yellow Onion: 1 medium, finely chopped Builds the aromatic base and brings a mellow sweetness.
3. Garlic: 3 cloves, minced Gives the soup a warm, savory depth.
4. Chicken Broth: 4 cups Forms the liquid base and enhances overall flavor.
5. Whole Milk: 2 cups Adds richness and creaminess.
6. Heavy Cream: 1 cup Makes the soup velvety smooth and indulgent.
7. Cheddar Cheese: 2 cups, shredded Melts into the soup and delivers that iconic cheesy flavor.
8. Butter: 4 tablespoons Used for sautéing and adding a buttery undertone.
9. All-Purpose Flour: 3 tablespoons Helps thicken the soup to the perfect consistency.
10. Salt: 1 teaspoon Enhances all the other flavors.
11. Black Pepper: 1/2 teaspoon Adds a little kick and depth.
12. Sour Cream: 1/2 cup For that classic loaded potato tang.
13. Green Onions: 1/4 cup, sliced Brings freshness and a little crunch on top.

Ingredient Substitutions

No need to worry if you’re missing an ingredient or two—here’s how to swap:

Russet Potatoes: Yukon golds work well too for a creamier bite.

Chicken Broth: Use vegetable broth for a vegetarian version.

Whole Milk: 2% milk or a mix of milk and cream can work.

Heavy Cream: Try evaporated milk or Greek yogurt for a lighter twist.

Cheddar Cheese: Monterey Jack or Colby are melty, delicious alternatives.

Ingredient Spotlight

Russet Potatoes: Their high starch content makes them perfect for breaking down into a naturally thick and creamy base.

Cheddar Cheese: Sharp and melty, this cheese adds bold flavor and creamy texture to each bite.

Instructions for Making Loaded Potato Soup

Ready to dive in? Let’s take this step-by-step and get that soup simmering.

1. Preheat Your Equipment: Place your soup pot or Dutch oven over medium heat and melt the butter.
2. Combine Ingredients: Add onions and garlic to the butter and sauté until soft and translucent. Stir in the flour and cook for 1 minute.
3. Prepare Your Cooking Vessel: Slowly whisk in the chicken broth and milk until smooth, ensuring there are no lumps.
4. Assemble the Dish: Add diced potatoes, bring to a simmer, and cook for about 20 minutes until the potatoes are fork-tender.
5. Cook to Perfection: Lightly mash some of the potatoes in the pot, or blend a portion if you want it smoother. Stir in the heavy cream and shredded cheese, cooking until melted and creamy.
6. Finishing Touches: Season with salt and pepper. Stir in sour cream and adjust consistency if needed with a splash more broth or milk.
7. Serve and Enjoy: Ladle into bowls and top with extra cheese, green onions, and any toppings you love.

Texture & Flavor Secrets

This soup balances chunky potato bites with creamy, velvety broth. The cheddar gives it sharpness, the sour cream adds tang, and every spoonful has a depth of flavor from slow-simmered aromatics. Little bursts of green onion lift the richness, making it well-rounded and crave-worthy.

Cooking Tips & Tricks

Want to make it even better? Here are a few go-to moves:

• Use a combo of mashed and whole potato chunks for texture contrast.
• Add cheese gradually to avoid clumping or graininess.
• Let it sit for 10 minutes before serving for best flavor.

What to Avoid

Here’s how to steer clear of common slip-ups:

• Overboiling the milk: It can curdle, so keep heat moderate after adding dairy.
• Undercooking the potatoes: Make sure they’re tender enough to blend or mash.
• Skipping the roux: The flour-butter mix thickens the soup properly.

Nutrition Facts

Servings: 6
Calories per serving: 420
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Make-Ahead and Storage Tips

This soup holds up beautifully if made ahead. You can prep it earlier in the day and reheat gently on the stove. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. Reheat slowly and add a splash of broth or milk to loosen it back up.

How to Serve Loaded Potato Soup

Serve this piping hot with crusty bread or a side salad. It’s fantastic in a bread bowl or topped with crispy fried onions, extra cheese, or a swirl of sour cream. For a cozy dinner, pair it with a side of roasted veggies or grilled sandwiches.

Creative Leftover Transformations

Transform yesterday’s soup into something new:

• Use as a creamy sauce over baked chicken or roasted vegetables.
• Thin it out for a cheesy potato bisque and serve with garlic croutons.
• Pour over cooked pasta for a cheesy, starchy twist.

Additional Tips

• Warm the milk and broth slightly before adding to the roux for a smoother mix.
• Try smoked paprika or a dash of hot sauce for a subtle heat.
• Let toppings be a DIY bar for guests to customize their bowls.

Make It a Showstopper

For visual flair, serve in wide, shallow bowls and top with swirls of sour cream, chopped chives, and a crack of fresh pepper. Add a sprinkle of paprika or shredded cheese right before serving for that perfect finishing touch.

Variations to Try

• Broccoli and Cheddar Twist: Add steamed broccoli for an extra veggie boost.
• Spicy Kick: Stir in chopped jalapeños or a touch of cayenne for heat.
• Vegan Version: Use plant-based milk, vegan cheese, and veggie broth.
• Chunky Veggie Style: Add carrots and celery for texture and color.
• Roasted Garlic Upgrade: Roast garlic cloves and blend into the soup for deeper flavor.

FAQ’s

Q1: Can I make this gluten-free?

Yes, just swap the flour with gluten-free flour or cornstarch for thickening.

Q2: Can I use leftover mashed potatoes?

You can! Add them in toward the end to thicken the soup and boost flavor.

Q3: What’s the best way to reheat it?

Warm slowly over low heat on the stove, adding a splash of milk or broth if it’s too thick.

Q4: Can I freeze it?

Yes, let it cool completely, then freeze in airtight containers. Thaw in the fridge and reheat gently.

Q5: What’s the difference between mashed potato soup and this?

Loaded potato soup has more toppings, texture, and a baked potato vibe with cheese and sour cream.

Q6: Is it okay to use skim milk?

You can, but the soup may not be as rich. A splash of cream can help balance it.

Q7: Can I cook it in a slow cooker?

Absolutely. Just sauté the onions and garlic first, then transfer everything into the slow cooker on low for 6 hours.

Q8: How do I avoid lumpy soup?

Whisk the roux well and add warm liquid slowly to prevent clumps.

Q9: What toppings go best with it?

Green onions, cheddar, sour cream, chives, and even roasted corn work great.

Q10: How long does it last in the fridge?

Up to 4 days stored in an airtight container.

Conclusion

If you’re after a dish that brings pure comfort and warmth to the table, this loaded potato soup is it. It’s rich, creamy, and deeply satisfying, whether you’re feeding the whole family or just need a bowl of something cozy. Trust me, you’re going to love this.

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