The Simple Joy of this Creamy Loaded Potato Soup
Three things make this creamy loaded potato soup absolutely perfect for any day ending in “y” – it’s ridiculously easy to make, uses ingredients you probably already have lurking in your kitchen, and tastes like a warm hug from your favorite aunt.
I mean, what’s not to love about potatoes swimming in creamy, cheesy goodness? You’ll literally cube some spuds, sauté an onion, then let everything bubble away while you catch up on your latest Netflix obsession.
The best part? Half the potatoes get mashed right in the pot, creating this magical thick-but-chunky texture that’ll make you wonder why you ever bought canned soup.
Ingredients
You’re going to love how simple this ingredient list is – most of this stuff is probably hanging out in your kitchen right now, just waiting to become something magical. The beauty of potato soup lies in its humble simplicity, where everyday pantry staples transform into pure comfort food gold.
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 garlic clove, minced
- 5 large potatoes, washed and cubed
- 2 (15 ounce) cans chicken broth
- 1/2 cup water
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk (2% works perfectly)
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- Additional cheddar cheese for topping
- Green onions for garnish
- Bacon for topping
Now, let’s talk potato selection because not all spuds are created equal for this job. Russets are your best friend here – they break down beautifully when mashed while still holding their shape when cubed, giving you that perfect chunky-creamy texture we’re after. You can absolutely use Yukon Gold if that’s what you’ve got, though they’ll be a bit more waxy. As for the milk, don’t stress about using exactly 2% – whole milk will make it extra rich, while 1% still works just fine. The key is having everything at room temperature when possible, especially that sour cream, because nobody wants to see it curdle when it hits the hot soup.
How to Make this Creamy Loaded Potato Soup
Getting this soup started is honestly one of the most satisfying things you can do on a chilly day. Heat that 1 tablespoon of olive oil in your largest stockpot or dutch oven – and I mean large because this baby’s going to bubble up beautifully. Toss in your 1 medium minced onion and let it sauté for about 5 minutes until it’s soft and smelling like pure comfort food magic.
Then add that 1 minced garlic clove and cook for another 2 minutes, because we all know garlic makes everything better. Now comes the fun part – dump in those 5 large cubed potatoes along with 2 cans of chicken broth and 1/2 cup of water. Bring everything to a rolling boil, then dial it back to medium heat and let those potatoes cook for about 20 minutes until they’re fork-tender and practically begging to be mashed.
Here’s where things get a little hands-on, and honestly, it’s the most therapeutic part of the whole process. Fish out 2 cups of those tender potatoes and set them aside – these are going to give you those perfect chunky bites later.
Now grab your potato masher and go to town on the remaining potatoes right there in the pot. Don’t worry about making them perfectly smooth; a few lumps actually add character. While you’re channeling your inner mashing energy, melt 3 tablespoons of butter in a small saucepan and whisk in 3 tablespoons of flour, cooking that mixture for 2 minutes to get rid of the raw flour taste.
Slowly whisk in 1 1/2 cups of milk and bring it to a boil, whisking constantly until it thickens up into a gorgeous, creamy base that’ll make your soup absolutely luxurious.
The final stretch is where this soup really comes together and transforms into something magical. Stir that silky milk mixture into your pot of mashed potatoes, bring everything to a boil, then reduce to a gentle simmer because we’re not trying to create a volcanic eruption here. Using premium cookware ensures even heat distribution, preventing hot spots that could scorch your creamy soup.
Add back those reserved cubed potatoes you set aside earlier – they’re like little pillows of comfort floating in creamy heaven. Remove the pot from heat before stirring in 1 teaspoon of dried parsley, 1 cup of shredded cheddar cheese, and 1 cup of sour cream, because the residual heat will melt everything perfectly without risking any curdling disasters.
Season with 1 teaspoon of salt and 1/2 teaspoon of pepper, taste, and adjust as needed – your taste buds are the final judge here.
Substitutions and Variations
While this recipe is absolutely divine as written, I know life has a way of throwing curveballs at our pantries, and sometimes you’ve got to work with what you have.
No chicken broth? Vegetable broth works beautifully. Out of sour cream? Greek yogurt delivers that same tangy richness. Want to make it heartier? Toss in some crispy bacon bits or diced ham.
I’m constantly amazed how forgiving this soup is. You can swap the cheddar for any melty cheese, use heavy cream instead of milk for extra decadence, or add corn for sweetness.
Additional Things to Serve With Creamy Loaded Potato Soup
Although this soup practically stands alone as a complete meal, I can’t help but think about all the delicious companions that make it even better. Crusty bread, warm dinner rolls, or buttery biscuits transform this into a restaurant-worthy experience.
I love pairing it with a simple green salad—something crisp and fresh balances the rich, creamy soup perfectly. Grilled cheese sandwiches make an obvious but brilliant choice, especially when you’re feeding kids.
For something fancy, try garlic bread or sourdough toast points. Even crackers work in a pinch when you need that satisfying crunch.
Final Thoughts
There’s something magical about a bowl of creamy loaded potato soup that goes beyond the simple combination of ingredients—it’s comfort food that wraps you in a warm hug from the inside out.
I think this recipe hits that perfect sweet spot between fancy and foolproof. The mashed potato base creates incredible richness, while those reserved cubes add delightful texture.
Plus, you can’t go wrong with cheese, sour cream, and bacon. It’s the kind of soup that makes even the grumpiest dinner guests suddenly chatty and content.
Pure comfort in a bowl.
