Potato Soup Recipes
Loaded Baked Potato Soup is a rich and creamy soup packed with tender potatoes, crispy bacon, cheddar cheese, sour cream, and green onions. This easy one-pot recipe serves six people in under an hour.
This soup tastes like a loaded baked potato but in a bowl. It takes just thirty-five minutes to cook from start to finish. I keep it simple so you can actually enjoy dinner time instead of watching the clock all night.
You need six people to eat this pot comfortably. Leftovers stay good for four days in the fridge. Freeze them if you want to stock up for busy weeks.
About the Ingredients
3 tablespoons unsalted butter
Salted butter works too but reduces salt elsewhere. Use half the amount if you prefer less fat.
2 cups (250g) all-purpose flour
All-purpose flour creates the base sauce. Substitute 1 cup cornstarch mixed with water for gluten-free needs.
4 large russet potatoes (peeled and diced)
Russet potatoes hold their shape well when boiled. Yukon golds work better if you want a smoother soup.
6 cups (1.5 liters) chicken broth
Chicken broth adds savory depth. Vegetable broth works if you want a vegetarian option.
1 cup (240ml) whole milk
Whole milk keeps the texture creamy. Half-and-half makes it richer if you like it that way.
8 ounces (225g) sharp cheddar cheese, shredded
Shred your own cheese for best melting. Pre-shredded bags contain anti-caking agents that stop smoothness.
1/2 cup (120ml) sour cream
Sour cream cools down the heat slightly. Greek yogurt gives a tangier kick if you run out.
1/4 cup chopped fresh green onions
Fresh onions bring color and bite. Dried onion flakes work in a pinch for quicker prep.
Step-by-Step Instructions
1. Make the roux
Melt butter over medium heat until foamy. Whisk in flour slowly while stirring constantly until golden brown.
2. Cook the potatoes
Pour broth into the roux and bring to a gentle simmer. Add diced potatoes and cover for twenty minutes until tender.
3. Blend the soup
Remove half the mixture and blend until smooth. Return blended part to pot for creamy texture.
4. Add dairy
Lower heat and stir in milk followed by cheese gradually. Avoid boiling once dairy enters the pot.
5. Finish toppings
Fold in sour cream and green onions gently. Serve hot with reserved bacon bits on top.
Delicious Variations
- Add sliced jalapeños for spicy lovers who want more heat.
- Swap chicken broth for beef broth for deeper meaty flavors.
- Include cooked sausage pieces for heartier portions at lunchtime.
Pro Tips
How to Store Potato Soup Recipes
Refrigerator
Store cooled soup in sealed containers for up to four days.
Freezer
Freeze soup without dairy components for three months max.
Reheating
Reheat gently on low heat adding splash of milk if too thick.
Frequently Asked Questions
Q: Can I make this soup ahead of time?
Yes prepare the base day before but add cheese last minute. Reheat slowly to avoid separation issues later.
Q: What kind of potatoes work best?
Russets provide fluffy texture ideal for soups. Waxy varieties like red potatoes break down faster.
Q: How do I fix lumpy soup?
Blend partially with immersion blender or hand mixer immediately. Strain through sieve if small lumps persist after blending.
Q: Is there a way to reduce sodium content?
Use low-sodium broth and skip added salt during cooking. Bacon provides enough natural saltiness usually.
Serve this warm bowl alongside crusty bread for dipping. It feeds everyone happily even after long days away from home.
Potato Soup Recipes
Loaded Baked Potato Soup is a rich and creamy soup packed with tender potatoes, crispy bacon, cheddar cheese, sour cream, and green onions. This easy one-pot recipe serves six people in under an hour.
🧂 Ingredients
- 3 tablespoons unsalted butter
- 2 cups (250g) all-purpose flour
- 4 large russet potatoes (peeled and diced)
- 6 cups (1.5 liters) chicken broth
- 1 cup (240ml) whole milk
- 8 ounces (225g) sharp cheddar cheese, shredded
- 1/2 cup (120ml) sour cream
- 1/4 cup chopped fresh green onions
📋 Instructions
- 1Make the roux — Melt butter over medium heat until foamy. Whisk in flour slowly while stirring constantly until golden brown.
- 2Cook the potatoes — Pour broth into the roux and bring to a gentle simmer. Add diced potatoes and cover for twenty minutes until tender.
- 3Blend the soup — Remove half the mixture and blend until smooth. Return blended part to pot for creamy texture.
- 4Add dairy — Lower heat and stir in milk followed by cheese gradually. Avoid boiling once dairy enters the pot.
- 5Finish toppings — Fold in sour cream and green onions gently. Serve hot with reserved bacon bits on top.
