Name: The Best Creamy Loaded Potato Soup (Easy Recipe!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 large Russet potatoes (about 2-2.5 lbs), peeled and diced; 2 1/2 cups low-sodium chicken broth (or vegetable broth); 1 cup water (or enough to just cover potatoes); 1/2 tsp salt; 1/2 tsp black pepper; 1/2 cup (1 stick) unsalted butter; 1 small yellow onion, finely diced; 2 cloves garlic, minced; 1/3 cup all-purpose flour; 3/4 cup heavy cream; 1 cup shredded sharp cheddar cheese; 1/2 cup sour cream; 1/4 cup fresh green onions (or chives), thinly sliced; (Optional: Crispy fried onions, for a bacon-free crunch!)

Jump to Recipe·Print Recipe

Oh, my goodness, I still have the coziest memories of going out to a steakhouse with my family on a cold, winter night. It always felt like such a special treat! And I’ll tell you a little secret… I’d always order a salad, but I was really just there for a bowl of their famous Loaded Potato Soup!

There was just something so magical about that rich, creamy, and cheesy soup. It was so decadent and comforting! I knew I had to figure out how to capture that wonderful “restaurant-style” Loaded Potato Soup right in my own kitchen, but in a simple, easy way.

This recipe is that perfect, happy answer! It’s my go-to simple potato soup recipe that’s just brimming with that thick, creamy loaded baked potato soup flavor. It’s the perfect, hearty treat to warm you up from the inside out on a chilly night. 💛

Why You’ll Love This Cozy, Creamy Soup

Like a “Loaded Baked Potato” in a Bowl! This soup has all the wonderful, comforting flavors of your favorite loaded baked potato! It’s got the tender potatoes, a rich, velvety broth, and it’s just waiting for all that wonderful cheese and sour cream!
So Rich & Creamy (From Scratch!) We’re skipping the canned soup! We’ll make our own simple, creamy base in just one pot. It’s so easy, and it’s the secret to a simple potato soup recipe that tastes like it’s been simmering all day.
A True, “One-Pot” Comfort Meal: This whole, hearty soup comes together right in your soup pot! It’s a wonderfully satisfying, comforting meal with the easiest cleanup.
The Perfect “Blank Canvas” This ingredient potato soup is so delicious all on its own, but the real fun is setting out all the toppings! Everyone gets to “load” their own bowl, which is just so wonderful for a family dinner.

Ingredients You’ll Need

Ingredient potato soup with Russets, cream, cheese, and green onions on a white table.

For the Soup Base:

Potatoes: About 4 large Russet potatoes.

Ellie’s Tip: This is my #1 tip! For this soup, you must use a starchy potato like a Russet. Waxy potatoes (like red or Yukon Gold) will hold their shape, but Russets fall apart just a little bit, which is our secret to a thick, fluffy, “baked potato” texture!

Unsalted Butter: 1/2 cup (1 stick).
Aromatics: 1 small yellow onion (finely diced) and 2 cloves of garlic (minced).
All-Purpose Flour: 1/3 cup. This is our simple, foolproof thickener!
Low-Sodium Chicken Broth: 2 1/2 cups. (Vegetable broth is a wonderful substitute, too!)
Heavy Cream: 3/4 cup. This is the secret to that rich, decadent, “restaurant-style” flavor!
Salt & Black Pepper: To taste.

The “Loaded” Toppings (The Best Part!):

Shredded Cheddar Cheese: A must-have! I like a sharp cheddar.
Sour Cream: For that wonderful, tangy coolness.
Fresh Green Onions (or Chives): These add that perfect, fresh, sharp bite!

Step-by-Step Instructions

1. Prep Your Potatoes: First, peel your 4 large Russet potatoes. Dice them into small, bite-sized 1/2-inch cubes so they cook quickly and evenly.

2. Boil the Potatoes: Place your diced potatoes into a large pot or Dutch oven. Pour in your 2 1/2 cups of chicken broth (it’s okay if it doesn’t cover them completely!) and just enough water to cover the potatoes. Add your 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Bring this to a boil over medium-high heat, then let it cook for about 10-15 minutes, until the potatoes are perfectly fork-tender.

3. My “Creamy” Secret (No Blender Needed!) This is my favorite “restaurant” trick! Once the potatoes are tender, use a potato masher and gently mash about half of the potatoes right in the pot with the broth!

Ellie’s Tip: Don’t mash them all! This little step thickens the soup beautifully and naturally, but still leaves all those wonderful, tender chunks of potato. It’s the secret to a perfectly rustic and hearty texture!

Mashing some of the potatoes in the pot to naturally thicken the simple potato soup recipe.

4. Make the Creamy Base While your potatoes are simmering, let’s make our rich, creamy base! In a separate small saucepan, melt your 1/2 cup of butter over medium heat.

Add your finely diced onion and sauté for 4-5 minutes, until it’s soft and sweet. Stir in your minced garlic and cook for 1 more minute until you can smell it.

Now, sprinkle your 1/3 cup of all-purpose flour all over the onions and whisk it constantly for 1-2 minutes. This is our “roux,” and it’s what makes the soup thick and velvety!

Slowly pour in your 3/4 cup of heavy cream, whisking the whole time, until it forms a smooth, thick, and wonderful sauce.

5. Combine & Simmer Turn the heat on your big pot of potatoes down to low. Now, pour that beautiful, creamy roux mixture right into your pot of potatoes and broth.

Pouring the creamy roux into the loaded baked potato soup to make it rich and creamy.

6. Stir it all together gently. Let the soup simmer on low heat for another 10-15 minutes, just for all those wonderful flavors to marry together. (It will get even thicker and creamier as it sits!)

7. Serve & “Load” It Up! Give it one last taste (it might need a little more salt or pepper!). Ladle that hot, thick, creamy soup into your coziest bowls.

Set out your “toppings bar” the shredded cheese, sour cream, and green onions, and let everyone have fun “loading” their own!

Storing & Reheating Leftovers

To Store: This soup is one of my favorite leftovers for lunch! Just let it cool down completely, then store it in an airtight container in the refrigerator. It will keep beautifully for 3 to 4 days.
To Reheat (My “Must-Do” Tip!): Your leftover soup will be very thick (almost like mashed potatoes!). This is totally normal!The best way to reheat it is gently in a saucepan on the stove over low heat, stirring often. As it warms up, just whisk in a good splash of chicken broth or milk to loosen it up and bring it back to that perfect, soupy, creamy texture!

Common Questions (FAQ)

Can I make this in a Crockpot?

Oh, yes! It’s a wonderful slow-cooker meal.

Just add your diced potatoes, onion, garlic, and chicken broth to your slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the potatoes are tender.

Then, follow my “Mash-in-the-Pot” trick (Tip #2) and mash about half the potatoes.

In a separate saucepan, make the creamy roux (Step 4) with the butter, flour, and heavy cream. Then, pour that creamy mixture right into the slow cooker, stir it all together, and let it cook on HIGH for 15-20 more minutes to thicken up!

Can I use milk instead of heavy cream?

You absolutely can (whole milk is always best!), but I’ll be honest with you, it just won’t be that rich, decadent, “restaurant-style” Loaded Potato Soup. The heavy cream is what makes it a truly special, comforting treat!

How do I make this vegetarian?

Oh, that’s the easiest swap in the world! Just use your favorite vegetable broth instead of chicken broth. It will be just as delicious!

Can I freeze this soup?

This is a great question! My honest answer is that soups with a lot of dairy (like this one with the heavy cream) can sometimes get a little bit of a grainy texture when they thaw.

It’s best eaten fresh! But if you do freeze it, just be sure to reheat it very gently on the stove over low heat, whisking it well to bring it back together.

Your New Favorite Bowl of Comfort

This Loaded Potato Soup is just pure comfort in a bowl, isn’t it? It’s the perfect, simple, and hearty meal to warm you up from the inside out on a cold, chilly day.

I just know that once you try this creamy, “from-scratch” version, it will become a new favorite in your home, just as it is in mine! If you love a cozy, creamy, “one-pot” meal as much as I do, I think you’d also just adore my Cozy Chicken and Wild Rice Soup!

If you make this for your family, please come back and leave me a comment and a rating below! I would just love to hear how you and your family liked it.

And, of course, if you want to save this cozy recipe for your next chilly day, please pin it to your favorite board on Pinterest!

Happy cooking! 💛