Ultra-Creamy Loaded Potato Soup

Ultra-Creamy Loaded Potato Soup

3.88 from 125 votes

Warm up with a bowl of this rich and velvety potato soup. Known as the ultimate comfort food, this recipe relies on the natural starches of the potato to create a thick, satisfying texture. It is a hearty meal that’s simple to make and perfect for chilly evenings.

Servings 4 people

Prep Time 15 minutes mins

Cook Time 23 minutes mins

Total Time 40 minutes mins

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Ingredients

  

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• 4 tbsp Unsalted butter (for the base)
• 1 medium Yellow onion (finely diced)
• 3 cloves Garlic (minced)
• 1/4 cup All-purpose flour (to thicken)
• 4 cups Russet or Yukon Gold potatoes (peeled and cut into 1/2 inch cubes)
• 3 cups Chicken or vegetable broth
• 2 cups Whole milk or half-and-half (for extra creaminess)
• 1 tsp Salt (or to taste)
• 1/2 tsp Black pepper (freshly ground)
• 1/2 cup Sour cream (optional, for tanginess)
• 1/4 cup Fresh chives or green onions (chopped, for garnish)

Instructions

 

• In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.
• Stir in the minced garlic and cook for 1 minute until fragrant.
• Sprinkle the flour over the onions and whisk for 1-2 minutes to cook out the raw flour taste, forming a light roux.
• Gradually pour in the broth while whisking constantly to prevent lumps. Add the cubed potatoes and bring the mixture to a gentle boil.
• Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Use a potato masher or immersion blender to lightly mash some of the potatoes directly in the pot. This creates a thicker, creamier consistency while leaving some chunks for texture.
• Stir in the milk and sour cream (if using). Season with salt and black pepper. Let it simmer for another 2-3 minutes to heat through.
• Ladle into bowls and garnish with fresh chives, shredded cheese, or crispy bacon bits. Serve hot!

Nutrition

Calories: 201kcalCarbohydrates: 11gProtein: 2gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 594mgPotassium: 100mgFiber: 1gSugar: 2gVitamin A: 531IUVitamin C: 3mgCalcium: 45mgIron: 1mg

Calories: 201kcal

Meal Type: Dinner, Main Course, Soup

Cuisine: American, european

Keyword: easy soup recipe, loaded potato soup, potato soup

Cooking Method: Boiled, simmering

Tried this recipe?Mention @coolinarco or tag #coolinarco!

The Definition of Comfort in a Bowl

There is something uniquely satisfying about the thick, starchy texture of a well-made potato soup. It provides a level of warmth and fullness that few other dishes can match, which is why it undoubtedly earns its place on the list of the top 10 best soup recipes ever. If you enjoy creamy vegetable-based starters but want something with a bit more of a spicy kick, don’t miss our vibrant Carrot Ginger Soup.

Why This is One of the Top 10 Best Soup Recipes Ever

This recipe is a favorite across generations because it turns humble, affordable ingredients into a masterpiece. Many enthusiasts consider it a staple in the top 10 best soup recipes ever category for several reasons:

• Incredible Satiety: Unlike clear broths, the dense texture of potatoes makes this soup feel like a complete, heavy meal that keeps you full for hours.
• Versatile Toppings: You can customize your bowl with “loaded” toppings like sharp cheddar, salty bacon, or cooling sour cream to fit your exact craving.
• Perfect Consistency: By mashing only a portion of the potatoes, you get a velvety liquid base combined with tender chunks that make every bite interesting.

Tips for Perfecting One of the Top 10 Best Soup Recipes Ever

• Choose the Right Potato: Russet potatoes are high in starch and break down easily, making them perfect for a thick soup. Yukon Golds hold their shape better if you prefer more distinct chunks in your bowl.
• Don’t Over-Blend: If you use an immersion blender, be careful not to over-process. Over-blending potatoes can sometimes release too much starch and lead to a “gluey” texture rather than a creamy one.
• Add Dairy at the End: Always add your milk, cream, or sour cream towards the end of the cooking process on lower heat to prevent the dairy from curdling or separating.