Loaded Potato Soup
This easy recipe for loaded potato soup is a comfort food soup recipe that is like your favorite mashed potatoes with all the toppings, but in a bowl!
This soup is basically like eating the soup version of some really fantastic mashed potatoes. Which is my personal idea of heaven, so I was in a place of perfect happiness for as long as the soup lasted. Smooth, thick, creamy, with bits of cheese and bacon and green onion….is your mouth watering yet? And to make it even more wonderful, it is a snap to make. Ready to rock your world, soup-wise? Let’s make it!
Simmer up a few potatoes until they are tender (I used Yukon Golds, which worked perfectly) and then mash them up the same way you would do if you were making mashed potatoes. When the potatoes are mashed, you make the soup base by simmering up some chicken broth and milk and flour.
Now add in the potatoes and some sour cream and give the whole thing a good whirl with an immersion blender or your regular blender. Garnish with some chopped cooked bacon, some shredded cheddar and some chopped scallions. And there you have it – the soup version of some really fabulous mashed potatoes. YUM. It’s a mashed potato lover’s dream come true.
Of course, dreams come in all shapes and sizes. But if you are a mashed potato lover and a soup lover, this one’s for you!
Loaded Potato Soup
This easy recipe for loaded potato soup is a comfort food soup recipe that is like your favorite mashed potatoes with all the toppings, but in a bowl!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop, Blender
- Cuisine: American
Ingredients
- 4 Yukon Gold potatoes, peeled and cut into quarters
- 1 cup chicken broth
- 4 tablespoons flour
- 2 cups milk
- ¼ cup sour cream
- Salt and pepper
- 4 slices bacon, cooked and crumbled
- ½ cup shredded Cheddar cheese
- 3 scallions, sliced
Instructions
- Put potatoes in a pot and cover with water. Bring to a boil and simmer until tender, about 10-15 minutes. Drain and mash roughly with a potato masher. Set aside.
- Combine chicken broth, milk and flour in the same pot and whisk until combined. Bring to a boil and simmer for 2-3 minutes.
- Remove the pan from the heat and add the potatoes and the sour cream. Puree right in the pot if you have an immersion blender, or pour everything into a standard blender and puree. Season to taste with salt and pepper.
- Ladle into bowls and garnish with bacon, cheese and scallions and serve immediately.
Updated (and improved!) from an earlier Framed Cooks post!
Soup and snow go so well together! We are on our second storm in three days, with another one predicted for the weekend. One of our local markets has Yukon Golds on sale right now for 49 cents a pound so my meal will be declicious AND cheap!
Oh gosh – that is TOO MUCH SNOW! Definitely stock up on those Yukon Gold, and stay warm, my friend!
What a perfect way to warm up and fill up in a cold weather.
Hello! This sounds super yummy & I’m planning on making it to take for Parent/Teacher conference night on Mon. (11/19). I had a quick question: Have you ever tried doubling this recipe? If so, does it turn out as well? I know sometimes (from past failures!) when I’ve tried doubling a recipe it doesn’t always taste quite right or texture, etc. isn’t the same. Thanks for all of your wonderful recipes & tips!
I haven’t, but I’m almost 100% certain that doubling it will be just fine! (And, I wish my parent/teacher conferences had included yummy soup!) :)
I just wanted to let you know that my soup was a HUGE hit! When I went back to pick up my crockpot, the women working the teacher’s lunch/dinner told me my soup was the first to go – everyone loved it. I made it the night before then put it in my crockpot the next morning to heat it up & take to the school. I put shredded cheese & crumbled bacon in separate containers w/ plastic spoons so people could add their own toppings. My husband was disappointed that he didn’t get any – haha! I’m making a batch for us tonight though so he’ll be happy! Thanks again for all your yummy recipes – every one I’ve tried has been fabulous!
I’m so glad!! And thank YOU for adding in the crockpot option for this one – it was a great idea! :)
How much does this make? Or how many servings?
It makes 4 servings…I’ll add that to the recipe (I’m so bad about noting servings, so thanks for the reminder!)
Thank you! I’ll be making it this week!
This looks yummy and I have homemade chicken broth in the freezer.
Perfect! You are halfway to potato soup! :)
Though I'm a little late to the game–just found your blog on Tuesday thanks to Bill Ott's column–I made this a few nights ago and I swear it's the best potato soup I've ever tasted! And even better, it's so simple and fast to make. Thank you so much for sharing it.
Made this a few weeks ago and it was delicious!! I didn't use an immersion blender since I don't own one but it was still smooth and creamy. I never thought it would be this easy to make!
I made this soup not once, but TWICE this weekend.
I simplified it a little by just boiling up diced red potatoes and squishing them (skin on) in the soup with a wooden spoon. I also used a little of the starchy potato water with the chicken broth to loosen it up a little bit. A sprinkle of crushed red pepper flakes and some paprika make it absolutely divine. Thank you for making soup less scary to tackle!!
What a great looking soup! In the winter I cannot help but want to make soup almost everyday of the week….this one would be a HUGE hit in our house :)
I could live on this stuff, honest!
My mouth is definitely already watering!