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The Ultimate Creamy Loaded Potato Soup (Weeknight Ready)

A spoonful of creamy potato soup recipe lifted from a white bowl, topped with melted cheddar, bacon bits, and chives.
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Make a rich, cheesy, and hearty loaded potato soup on the stovetop in under 40 minutes. This one-pot recipe tastes like restaurant-style comfort food.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or vegetable broth for vegetarian option)
  • 2 pounds Russet potatoes, peeled and diced into 1/2-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups milk
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 8 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons chopped fresh chives (for topping)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery. Cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Whisk in the flour until fully combined with the vegetables and butter, creating a roux. Cook for 1 minute.
  4. Gradually whisk in the chicken broth, ensuring no lumps form. Bring the mixture to a simmer.
  5. Add the diced potatoes, salt, pepper, and thyme. Return the soup to a simmer, then reduce heat to medium-low, cover, and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
  6. Use a potato masher to mash some of the potatoes against the side of the pot to naturally thicken the soup. Do not over-mash; leave some chunks for texture.
  7. Stir in the milk and heavy cream. Heat through gently for 3 to 5 minutes, but do not let the soup boil after adding the dairy.
  8. Remove the pot from the heat. Stir in the shredded cheddar cheese until it melts completely. Stir in the sour cream until smooth.
  9. Ladle the soup into bowls. Top each serving with crumbled bacon (if using) and fresh chives.

Notes

  • For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon.
  • If you prefer a very thick soup, reserve 1 cup of the cooked potatoes before mashing and blend them with 1/2 cup of the milk until smooth, then stir this mixture back into the pot.
  • You can cook the potatoes in a slow cooker on low for 4-6 hours, then proceed with the remaining steps on the stovetop.

Nutrition

Find it online: https://tasteportfolio.com/potato-soup-recipe/