Amazing Loaded Potato Soup: Pure Comfort

Oh, there’s just something so incredibly soul-warming about a big, steaming bowl of soup, isn’t there? Especially when the weather turns chilly and all you want is a hug in a mug. For me, nothing beats the pure comfort of a truly spectacular loaded potato soup. And trust me, I’ve made my fair share of potato soups over the years as a home cook! This recipe isn’t just soup; it’s basically a deconstructed loaded baked potato, all cozy and simmered down into the most delicious, creamy bowl you can imagine. It brings back memories of my grandma’s kitchen, where simple ingredients always turned into pure magic. If you’re searching for that ultimate comfort food, you’ve landed in the right spot – this loaded potato soup is it!

Why You’ll Love This Loaded Potato Soup Recipe

Seriously, this loaded potato soup is a game-changer. You’ll be making it again and again because:

• It’s ridiculously easy to whip up, even on a busy weeknight.
• It tastes *exactly* like your favorite loaded baked potato, but in a soup!
• It’s the ultimate cozy comfort food for chilly days.
• It’s hearty enough to be a full meal, so no need for a side dish (though I do have some suggestions!).

Ingredients for the Best Loaded Potato Soup

Alright, let’s talk about what goes into this creamy bowl of happiness! It’s all about those classic loaded baked potato flavors, but made super simple for you. You’ll want to have these on hand:

• 1 tablespoon olive oil
• 1 cup chopped yellow onion (about 1 medium onion)
• 1 cup chopped celery (about 2-3 stalks)
• 1 cup chopped carrots (about 2 medium carrots)
• 2 cloves garlic, minced (don’t skip this!)
• 8 cups chicken broth (or vegetable broth if you’re going meatless in the soup base)
• 2 pounds Yukon Gold potatoes, peeled and diced into roughly 1-inch pieces
• 1 teaspoon salt (you can always add more later!)
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream (this is key for that luscious creaminess!)
• 1 cup shredded cheddar cheese (sharp cheddar is my favorite here)
• 4 slices bacon, cooked until crisp and crumbled
• 2 tablespoons chopped fresh chives (or green onions, if you prefer!)
• 1/4 cup sour cream (for that classic tangy topping)

How to Make Loaded Potato Soup: Step-by-Step

Alright, let’s get this creamy, dreamy soup on your table! It really is pretty straightforward, and the results are so worth it. Here’s how we do it, step-by-step. For a similar hearty meal, you might want to check out this loaded baked potato soup recipe!

Sautéing the Aromatics for Flavor

First things first, grab a nice big pot or a Dutch oven. Heat up that olive oil over medium heat. Toss in your chopped onion, celery, and carrots. We want to let these little guys soften up and get really fragrant, which usually takes about 8 to 10 minutes. Think of it as building the flavor foundation for our soup – it makes all the difference, believe me!

Simmering the Potatoes to Perfection

Now, let’s get that yummy garlic in there and cook it for just about a minute until it smells amazing. Then, pour in your chicken broth. Add your diced potatoes, salt, and pepper. Give it a good stir, bring it all up to a boil, and then turn the heat down low so it can simmer away. You want those potatoes to get nice and tender, which usually takes about 15 to 20 minutes. Just poke one with a fork to check – it should be super easy to pierce.

Thickening Your Loaded Potato Soup

This is where the magic happens and our soup gets that amazing, thick texture. Carefully scoop out about 2 cups of the soup – making sure to get plenty of those tender potatoes – and blend it until it’s super smooth. You can use an immersion blender right in the pot if you have one, or pop it into a regular blender (just be careful with hot liquids!). Then, pour that creamy goodness right back into the pot. This little trick is what makes our soup so lusciously thick without needing a ton of butter and flour, though you *could* totally add a roux made from butter and flour before the broth for an even richer soup if you like!

Finishing Touches for Creaminess

Almost there! Now, stir in that heavy cream – oh yeah, this is where it gets truly decadent. Follow that with your shredded cheddar cheese. Keep stirring gently until all that cheese is melted and incorporated, making your soup beautifully creamy and cheesy. It smells so good at this point, you’ll want to dive right in!

SAVE IT

Garnishing Your Hearty Winter Soup

Ladle that gorgeous, piping hot soup into your favorite bowls. Now for the best part: the toppings! Sprinkle on that crispy crumbled bacon, a generous pinch of fresh chives (or green onions!), and finish it off with a dollop of cool, tangy sour cream. This is what makes it *loaded*, right? It’s your chance to really make it your own. For more amazing soup recipes, check out my soups and salads section!

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Tips for the Perfect Loaded Potato Soup

Okay, so making this loaded potato soup is pretty easy, but a few little tricks make it even better. Trust me, I’ve learned a thing or two in my kitchen! Here are my top tips to ensure your soup turns out absolutely perfect every single time.

First off, potato choice matters! I swear by Yukon Gold potatoes for this recipe. They have a lovely creamy texture when cooked and they don’t get too starchy or fall apart. Russets work in a pinch, but the soup can end up a bit mushier, which isn’t quite *my* vibe for a loaded potato soup. And always, always peel and dice those potatoes – it helps them cook evenly and blend up beautifully for that thick consistency.

Speaking of consistency, don’t be shy with that blending step! Getting about 2 cups of the cooked potatoes and liquid and blending them smooth is crucial for that super creamy, chowder-like texture. If it’s still not as thick as you’d like, you can always blend a tiny bit more, just be careful not to make it *too* thick, or it’ll be more like mashed potatoes than soup!

Ingredient Notes and Substitutions

Let’s talk about making this soup work for you! Not everyone has every single ingredient on hand, and that’s totally okay. For the potatoes, like I mentioned, Yukon Golds are my go-to for their creamy texture. If you can’t find them, good old Russets will do, but they can get a little starchier, so just keep that in mind. And for the dairy? If heavy cream feels a bit too rich, half-and-half is a great substitute. You could even use whole milk, but it won’t be quite as luxuriously creamy, you know? For the bacon, if you’re leaning towards a meatless meal, just skip it! Or, you can get some of those smoky plant-based bacon bits for a little crunch.

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Serving Suggestions for This Comfort Food Soup Bowl

This loaded potato soup is a meal in itself, but who doesn’t love something to dip or munch on alongside a hearty bowl? It’s amazing with a side of my soft, chewy naan bread – perfect for soaking up every last drop. Or, if you’re feeling a little more down-home country, you can’t go wrong with a slice of warm jalapeño cheddar cornbread. It just makes the whole experience even cozier!

Storage and Reheating Instructions

Got leftovers? Lucky you! This loaded potato soup actually tastes even better the next day. Just let it cool down a bit, then pop it into an airtight container in the fridge. It should keep well for about 3-4 days. When you’re ready to reheat, I find the stovetop is best – gently warm it up over medium-low heat, stirring often, until it’s nice and hot all the way through. Sometimes a splash more broth or cream helps bring back that perfect soupiness if it’s thickened up too much!

SAVE IT

Frequently Asked Questions about Loaded Potato Soup

Got burning questions about making the most amazing loaded potato soup? I’ve got you covered! People ask me all the time about tweaking this recipe, and I love sharing what I’ve learned.

Can I make this loaded potato soup vegetarian?

Absolutely! It’s super easy to make this a vegetarian delight. Just swap out the chicken broth for a good quality vegetable broth. And for that bacon crunch? You can totally skip the bacon or use some of those smoky, plant-based bacon bits that are out there now. It still gives you that awesome flavor and texture!

How can I make my potato soup thicker?

Great question! Besides pureeing some of the soup, which we do in the main recipe, you can get it even thicker if you like. A classic way is to make a simple roux *before* you add the broth: just melt a couple of tablespoons of butter in the pot, whisk in an equal amount of flour, and cook for a minute. Then add your broth, and it’ll thicken up beautifully. You could also dissolve a teaspoon of cornstarch in a little cold water and stir that into the simmering soup towards the end – just make sure it cooks for a minute or two to get rid of any starchy taste.

What are the best potatoes for loaded potato soup?

Honestly, my absolute favorite potatoes for this recipe are Yukon Golds. They have this wonderful waxy-yet-creamy texture that just melts into the soup without getting too mushy. Russets are okay, but they can make the soup a bit starchier and sometimes fall apart too much. If you can get your hands on Yukon Golds, go for it! They really make a difference in achieving that perfect creamy consistency for your loaded potato soup.

Nutritional Information

Alright, let’s talk numbers! Please remember that these nutritional values are estimates, and they can definitely change based on the specific brands you use and how you prepare everything. Things like the fat content of your bacon or the exact size of your potatoes can shift things around a bit. But generally speaking, for a serving size of about 1.5 cups:

• Calories: 450 kcal
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 60mg
• Sodium: 800mg
• Sugar: 5g

Share Your Loaded Potato Soup Creations!

I truly hope you love making and eating this loaded potato soup as much as I do! It makes my heart so happy when you all try my recipes. If you whip up a batch, please, please leave a comment below and let me know what you think! And if you take any photos, tag me on social media – I’d absolutely love to see your creations. You can even send me a message through my contact page!

Loaded Potato Soup

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A thick and creamy soup that tastes like a loaded baked potato, perfect for a cold day.

• Author: Carla Davis
• Prep Time: 20 min
• Cook Time: 30 min
• Total Time: 50 min
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 tbsp olive oil
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 8 cups chicken broth
• 2 lbs Yukon Gold potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tbsp chopped fresh chives
• 1/4 cup sour cream

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Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until softened, about 8-10 minutes.
2. Add garlic and cook for 1 minute more until fragrant.
3. Pour in chicken broth. Add diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
4. Remove about 2 cups of the soup and blend until smooth using an immersion blender or a regular blender. Return the pureed soup to the pot. This will thicken the soup.
5. Stir in heavy cream and shredded cheddar cheese until cheese is melted and soup is creamy.
6. Ladle soup into bowls. Garnish with crumbled bacon, chives, and a dollop of sour cream.

Notes

• For a richer soup, you can add a roux made from butter and flour before adding the broth.
• If you don’t have Yukon Gold potatoes, Russets will also work, but the soup may be slightly starchier.
• This soup is a great way to use up leftover baked potatoes. Just dice them and add them in the last 10 minutes of cooking.
• Consider this soup as a hearty meal, similar to what you might find from the best meal delivery services, but made fresh at home.

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 28g
• Saturated Fat: 16g
• Unsaturated Fat: 12g
• Trans Fat: 0.5g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 60mg