Super Easy Loaded Potato Soup
Cozy up to a bowl of comfort with this Super Easy Loaded Potato Soup, a creamy, rich, and utterly indulgent recipe that warms you from the inside out. Featuring tender Russet potatoes, buttery sautéed onions, and a velvety base of milk and heavy cream, this soup is a hearty meal in itself. What makes it truly irresistible are the classic loaded toppings—crumbled bacon, sharp cheddar cheese, sour cream, and vibrant green onions—that transform each spoonful into a flavor-packed experience. Perfect for busy weeknights, this recipe comes together in under an hour and yields a thick, satisfying soup that's ideal for feeding a crowd. Whether you pair it with crusty bread or enjoy it solo, this customizable potato soup is comfort food done right. Keywords: loaded potato soup recipe, easy potato soup, creamy potato soup, comfort food, quick dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 medium Russet potatoes
- 4 tablespoons Unsalted butter
- 1 medium, diced Yellow onion
- 2 cloves, minced Garlic
- 0.25 cup All-purpose flour
- 6 cups Chicken broth
- 2 cups Whole milk
- 0.5 cup Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 6 slices, crumbled Cooked bacon
- 3 stalks, chopped Green onions
- 0.5 cup Sour cream
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
Instructions
Peel the potatoes and cut them into small cubes. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant.
Sprinkle the flour over the onions and garlic, and whisk for about 1-2 minutes until the mixture turns golden and forms a roux.
Gradually stir in the chicken broth, making sure to whisk constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes to the pot. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Reduce heat to low and use a potato masher to break up some of the potatoes. This will help thicken the soup while still keeping some chunks.
Stir in the milk, heavy cream, shredded cheddar cheese, and sour cream. Continue stirring until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste. Adjust seasoning as needed.
Serve hot, topped with crumbled bacon, green onions, and an extra sprinkle of shredded cheese for garnish.
Nutrition Facts
Calories |
1915 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 5960 mg | 259% | |
| Total Carbohydrate | 279.4 g | 102% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 28.7 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 494 mg | 38% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 7379 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
