How to Make Loaded Potato Soup: A Creamy, Cheesy Masterpiece
Learning how to make loaded potato soup is simpler than you might think, and it’s a recipe that promises comfort and satisfaction. Whether you’re a fan of a cheddar-topped potato soup or a hearty restaurant-style potato soup, this recipe checks all the boxes. It’s a one-pot wonder that combines the warmth of baked potatoes with the creaminess of a perfect broth, making it a cozy addition to your meal repertoire.
Why You’ll Love It
Creamy, Comforting, and Customizable
This loaded potato soup is a dream come true for anyone who loves the rich flavors of a cheesy, bacon-topped potato in a bowl. It’s a restaurant potato soup experience that you can easily recreate at home. Plus, it’s versatile customize it with your favorite toppings like sour cream, green onions, or a sprinkle of cheddar.
Perfect for Every Occasion
Whether it’s a chilly evening or a family gathering, this one-pot potato soup is a crowd-pleaser. Its comforting warmth and hearty texture make it a go-to for any occasion. If you’re looking for a baked potato soup recipe that feels extra special, this is your answer.
Loaded Potato Soup
Ingredients
Equipment
Method
- In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent.
- Stir in garlic powder, paprika, salt, and pepper. Cook for 1 minute, then add diced potatoes.
- Cover the pot and let the potatoes simmer in the broth for 15–20 minutes, or until tender.
- Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if preferred.
- Add milk and shredded cheddar, stirring until the cheese is fully melted and the soup is smooth.
- Finish with crumbled bacon and your favorite toppings before serving hot.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 4 large potatoes, diced
- 1 medium onion, diced
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broth (chicken or vegetable)
- 1 cup milk (or heavy cream for extra richness)
- 1 cup shredded cheddar cheese
- 6 slices of bacon, cooked and crumbled
- Optional toppings: sour cream, chives, extra cheese, or diced tomatoes
How to Make
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent.
- Add Spices and Potatoes: Stir in garlic powder, paprika, salt, and pepper. Cook for 1 minute, then add diced potatoes.
- Pour in Broth and Simmer: Cover the pot and let the potatoes simmer in the broth for 15-20 minutes, or until tender.
- Blend for Creaminess: Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if you prefer.
- Stir in Milk and Cheese: Add milk and shredded cheddar, stirring until the cheese is fully melted and the soup is smooth.
- Top with Bacon and Serve: Finish with crumbled bacon and your favorite toppings.
Storage & Reheating Tips
Storing:
- Let the soup cool, then refrigerate for up to 3 days or freeze for up to 2 months.
Reheating:
- Reheat gently on the stove or in the microwave. Add a splash of broth or milk if the soup has thickened.
FAQs and Conclusion + CTA
Can I make this soup vegetarian?
Absolutely! Simply skip the bacon and use vegetable broth for a delicious vegetarian version.
Can I make it in a slow cooker?
Yes! Sauté the onion and cook the bacon first, then transfer everything to the slow cooker and cook on low for 4-5 hours.
With its rich, creamy base and customizable toppings, this loaded potato soup is a recipe you’ll return to time and again. It’s the perfect blend of comfort and flavor, making it a standout in any kitchen. Ready to give it a try? Let’s get cooking and make something unforgettable together! FOR MORE RECIPES FOLLOW ME IN FACEBOOK AND PINTEREST
