Nothing says cozy like a steaming bowl of loaded potato soup – creamy, dreamy comfort in every spoonful. I swear, this recipe tastes like a warm hug on chilly nights. My kids beg for it whenever the weather turns, and honestly? It’s become our family’s go-to soup for lazy Sundays and “I don’t feel like cooking” Wednesdays.
The magic happens when fluffy Russet potatoes melt into rich cheddar and tangy sour cream – trust me, you’ll want to lick the bowl clean. What makes my loaded potato soup special? Those crispy bacon bits and fresh scallions piled high turn simple ingredients into something extraordinary. Funny story – my husband proposed to me the night I first made this soup (though he swears it wasn’t just for the recipe).
Table of Contents
Table of Contents
Ingredients for Loaded Potato Soup
Here’s what you’ll need to make the creamiest, most comforting loaded potato soup:
- Vegetables: 1/2 medium onion (chopped), 4 large Russet potatoes (peeled and diced), 1 clove garlic (minced), and a handful of chopped scallions for garnish.
- Dairy: 4 cups whole milk, 3/4 cup grated cheddar cheese (or more if you’re a cheese lover like me), and 3/4 cup sour cream for that tangy finish.
- Seasonings & Liquids: 1/4 cup flour, 1 cup chicken broth, and salt & pepper to taste.
Pro tip: Grate your own cheddar cheese – it melts so much smoother than the pre-shredded stuff!
How to Make Loaded Potato Soup
Okay, let’s get cooking! This loaded potato soup comes together in just a few simple steps, but I’ll walk you through each one so you get that perfect creamy texture every time.
Sauté the Aromatics
First, grab your favorite heavy-bottomed pot (I swear by my Dutch oven for this) and heat it over medium heat. Toss in your chopped onions and minced garlic – that sizzle means flavor is building! Stir them around until they turn translucent and smell amazing, about 3-4 minutes. Don’t rush this step – those softened onions are the flavor foundation of your soup.
Cook the Potatoes
Now, the fun part! Dump in all those diced potatoes, sprinkle the flour over everything, and give it a good stir. Slowly pour in the milk and chicken broth while stirring constantly – this prevents lumps from forming. Crank the heat up just until it starts bubbling gently, then reduce to a simmer. Let it bubble away for 15-20 minutes until the potatoes are fork-tender. Stir occasionally so nothing sticks to the bottom.
Finish with Cheese and Cream
Here’s the golden rule: turn off the heat before adding your cheese! This prevents that weird grainy texture melted cheese can get. Stir in the cheddar until it’s all melty and dreamy, then fold in the sour cream. Taste it – does it need more salt? A twist of pepper? Now’s the time to adjust. Ladle it into bowls and top with those fresh scallions for that perfect loaded potato soup experience!
Tips for the Best Loaded Potato Soup
Want restaurant-quality loaded potato soup at home? These little tricks make all the difference:
- Texture control: Mash a few potato chunks against the pot with your spoon for instant thickness – no extra flour needed!
- Dairy matters: Full-fat milk and sour cream give that luxurious creaminess. Skim milk just won’t cut it here.
- Garnish generously: Fresh scallions add brightness – sprinkle them right before serving so they stay crisp.
- Cheese hack: Let the soup cool slightly before stirring in cheese to prevent separation.
- Leftover magic: The flavors deepen overnight – just thin with a splash of milk when reheating.
My secret? I always make extra – this soup disappears fast!
Ingredient Substitutions
Oh, don’t worry if you’re missing an ingredient – this loaded potato soup is super flexible! Here are my favorite swaps that still taste amazing:
- Vegetarian? Use vegetable broth instead of chicken – it works just as well!
- Out of sour cream? Plain Greek yogurt adds similar tang (just add it off-heat).
- Want extra crunch? Toss in crispy bacon bits or crushed crackers on top.
- Dairy-free? Try almond milk and vegan cheese (though the texture changes slightly).
The best part? You can tweak this recipe to fit whatever’s in your fridge – that’s home cooking at its best!
Storing and Reheating
This loaded potato soup keeps beautifully in the fridge for about 3 days – just pop it in an airtight container. When reheating, go low and slow on the stovetop with a splash of milk to bring it back to life. Whatever you do, don’t let it boil – that’s how dairy gets cranky and separates!
Loaded Potato Soup FAQs
You’ve got questions? I’ve got answers! Here are the things people ask me most about this loaded potato soup:
- Can I freeze it? Honestly? I don’t recommend it – dairy-based soups tend to separate when thawed. But if you must, stir vigorously while reheating and add extra milk.
- How do I thicken it more? Easy! Either mash some potatoes against the pot wall, or mix 1 tbsp each butter and flour (a roux) and whisk it in while simmering.
- Vegan options? Absolutely! Swap in plant-based milk, veggie broth, and your favorite vegan cheese. The texture changes slightly, but the flavor still rocks.
- Why Russet potatoes? Their high starch content makes the soup naturally creamy – waxy potatoes just don’t break down the same way!
- Can I make it ahead? Oh yes! In fact, it tastes even better the next day after flavors meld. Just store properly in the fridge.
Nutritional Information
Just a heads up – these numbers can vary based on your exact ingredients, but here’s the general scoop per serving of my loaded potato soup: about 420 calories, 18g fat (10g saturated), and 14g protein. Not bad for such creamy comfort in a bowl!
Go ahead – grab those potatoes and get cooking! I promise this loaded potato soup will become your new favorite comfort food. When you make it (and I know you will!), snap a pic and tag me @FrostyRecipes so I can see your masterpiece. Nothing makes me happier than seeing your bowls of cozy deliciousness. Now who’s ready for seconds?
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Creamy Loaded Potato Soup Recipe That Warms Your Soul
A creamy and comforting loaded potato soup packed with cheddar cheese, sour cream, and scallions for a rich flavor.
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
- 1/2 medium onion, chopped
- 4 large Russet potatoes, diced
- 1/4 cup flour
- 4 cups whole milk
- 1 cup chicken broth
- 1 clove garlic, minced
- 3/4 cup grated cheddar cheese (or more to taste)
- Chopped scallions to taste
- 3/4 cup sour cream (or more to taste)
- Salt & pepper to taste
Instructions
- In a large pot, sauté the chopped onion and minced garlic until softened.
- Add the diced potatoes, flour, whole milk, and chicken broth. Stir well.
- Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Reduce heat and stir in the grated cheddar cheese until melted.
- Remove from heat and mix in the sour cream.
- Season with salt and pepper to taste.
- Garnish with chopped scallions before serving.
Notes
- For a thicker soup, mash some of the potatoes before adding cheese.
- Substitute vegetable broth for a vegetarian version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 50mg
