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The best creamy Loaded Potato Soup in a white bowl, topped with cheese, sour cream, and green onions, on a bright white table.

The Best Creamy Loaded Potato Soup (Easy Recipe!)

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This is truly the best Loaded Potato Soup recipe! It’s my simple potato soup recipe for capturing that rich, “restaurant-style” flavor right at home. It’s a “from-scratch” soup that’s incredibly creamy, cheesy, and has that perfect loaded baked potato flavor (all without any bacon!). It’s a hearty, one-pot meal that’s pure comfort in a bowl!

  • Total Time: 45 minutes
  • Yield: 6-7

Ingredients

Scale

For the Soup Base:

  • 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

For the “Loaded” Toppings:

  • 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!)

Instructions

  1. Boil Potatoes: In a large pot or Dutch oven, combine the diced potatoes, chicken broth, water (just enough to cover), salt, and pepper. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, until the potatoes are fork-tender.
  2. Mash (The Secret!): Use a potato masher to gently mash about half of the potatoes right in the pot. This is the secret to a thick, creamy soup that still has wonderful, tender chunks!
  3. Make the Creamy Base: While the potatoes are simmering, melt the butter in a separate small saucepan over medium heat. Add the diced onion and sauté for 4-5 minutes, until soft. Stir in the minced garlic and cook for 1 more minute.
  4. Whisk in the flour and cook for 1-2 minutes (this is your “roux”). Slowly pour in the heavy cream, whisking constantly, until it forms a smooth, very thick sauce.
  5. Combine & Simmer: Pour the creamy roux mixture right into your large pot of potatoes and broth. Stir everything together gently.
  6. Let the soup simmer on low heat for another 10-15 minutes, stirring occasionally, to let all the flavors marry and the soup thicken.
  7. Serve: Ladle the hot, creamy soup into bowls. Set out the “toppings bar” of shredded cheese, sour cream, and green onions, and let everyone “load” their own!

Notes

  • Use Russet Potatoes!: This is my #1 tip! For this simple potato soup recipe, you must use starchy Russets. They fall apart just right and create that perfect, fluffy, “baked potato” texture that thickens the soup!
  • The “Mash-in-the-Pot” Trick: No blender needed! Mashing half the potatoes right in the pot is the easiest way to get a thick, creamy broth and keep those wonderful, tender potato chunks.
  • Reheating Leftovers: Leftovers will be very thick (like mashed potatoes!). This is normal! Reheat gently on the stove over low heat and just whisk in a good splash of broth or milk to bring it back to a perfect, creamy, soupy texture.
  • Vegetarian Option: To make this vegetarian, just use your favorite vegetable broth instead of chicken broth!
  • Author: Ellie
  • Prep Time: 15
  • Cook Time: 30
  • Category: Soup
  • Method: Simmering
  • Cuisine: American

Find it online: https://www.spoonfulhome.com/loaded-potato-soup/