Why This Recipe Matters
This loaded potato soup is a winter staple around our table — the kind of soup you wrap your hands around the bowl to warm cold hands on winter days. It’s a simple, one-pot meal that’s deeply comforting and reheats beautifully, earning it a regular place in our rotation. It also happens to be one of Emma’s favorite soups, which is reason enough for it to matter around here.
Prepare Your Taste Buds
Made with golden potatoes, this soup is smooth, creamy, and deeply comforting. Most of the potatoes are blended into a velvety base, while some of the diced potatoes are stirred in just before serving for the perfect balance of creaminess and texture. Finished with freshly grated sharp cheddar, crispy bacon, green onion, and a dollop of cool sour cream, it delivers all the flavors of a loaded baked potato — just in spoonable form.
It’s hearty, satisfying, and exactly what you want on a winter day.
Creamy Loaded Potato Soup
A creamy, comforting loaded potato soup made as a simple one-pot meal. Finished with cheddar, bacon, sour cream, and green onions, it reheats beautifully and makes an easy winter dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8–10 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 tablespoons unsalted butter
- 1 1/2 cups yellow onion, diced (about 1 large onion)
- 8 cloves garlic, minced
- 1/2 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 4 cups milk (2% or whole)
- 3 pounds Yukon gold or other yellow potatoes, peeled and diced into 1 1/2-inch cubes
- 1 tablespoon chicken bouillon base (such as Better Than Bouillon Roasted Chicken)
- 1 teaspoon kosher salt, plus more to taste
- Toppings (for serving): shredded cheddar cheese, sliced green onions, crispy chopped bacon, sour cream
Instructions
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Sauté the onion and garlic: In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5–6 minutes. Add the garlic and cook for 30 seconds until fragrant.
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Make the roux: Sprinkle the flour over the onion mixture. Stir continuously and cook for 1–2 minutes to remove the raw flour taste. Slowly whisk in 4 cups of chicken broth, followed by the milk, stirring until smooth. Bring to a low boil, stirring frequently and scraping the bottom of the pot to prevent the milk from scorching.
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Add the potatoes and season: Stir in the diced potatoes, Better Than Bouillon, and salt. Reduce the heat and simmer uncovered until the potatoes are fork-tender, 15–20 minutes.
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Blend until creamy: Remove 2–3 cups of the cooked potatoes, depending on how chunky you’d like the soup. Blend the remaining soup until smooth using an immersion blender or blender. Slowly add the remaining 2 cups of chicken broth, 1 cup at a time, as needed to thin the soup to desired consistency.
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Finish the soup: Stir the reserved potato chunks back into the soup. Taste and adjust seasoning as needed.
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Serve: Ladle into bowls and top with cheddar cheese, green onions, bacon, and sour cream if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 279
- Sugar: 7.5 g
- Sodium: 227.3 mg
- Fat: 8.1 g
- Carbohydrates: 42.7 g
- Fiber: 3.8 g
- Protein: 11 g
- Cholesterol: 20.3 mg
Handy Hints
- Make it guest-ready: If serving this soup for guests, finish each bowl with a sprinkle of freshly chopped parsley. It adds a fresh pop of color and makes the soup feel extra special without changing the flavor.
- Blend carefully: An immersion blender gives you control, but a countertop blender works too—just blend in batches and vent the lid.
- Season at the end: Potatoes soak up salt, so taste and adjust seasoning after blending and before serving.
- Grate your own cheese: Pre-shredded cheese doesn’t melt as smoothly in soups. For the creamiest texture, grate your own sharp cheddar. I like using a block of Cracker Barrel Extra Sharp Cheddar — it melts beautifully and adds real depth to the soup.
- Garnish just before serving: Add bacon, cheddar, sour cream, and green onions at the table to keep everything fresh and vibrant.
Make-Ahead Tips
- Make the soup up to 3 days ahead. Prepare the soup through blending, then refrigerate without toppings.
- Store toppings separately. Keep bacon, cheese, and green onions in individual containers so they stay crisp and fresh.
- Reheat gently. Warm over low heat, stirring often. Add a splash of milk or broth if needed to loosen the texture.
- Perfect for hosting. Make everything ahead, then reheat and set out toppings so guests can customize their bowls.
Serve with: When serving this loaded potato soup as a full meal, it pairs nicely with this Simple Salad with Parmesan Vinaigrette.
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