Delicious flavors blend together in this easy loaded baked potato soup for a delicious, comforting, and quick meal.
I used to dislike potato soup, it was just so so when I had it as a kid. But, once I discovered how delicious loaded baked potato soup was, I was sold.
Only one problem, every recipe I found seemed to take forever. I tried crockpot recipes and they were ok, but oftentimes the potatoes wound up on the mushy side.
But, I have three kids and a homestead, I didn’t want to spend all day at the stove making it.
I’m happy to report, this soup, while it sounds time consuming, is ready in about a half an hour. Totally doable for this busy mama.
How to Make Loaded Potato Soup From Scratch
Pick the right potatoes and leave the skins on
You can’t have good potato soup without good potatoes, right? This recipe calls for red potatoes. Why?
Because they have a very low starch content, which means that they aren’t going to make the soup super thick on their own. They also don’t need to be peeled, which saves on time. And the skins cook beautifully and don’t leave any funkiness going on.
If you’re in a pinch and don’t have any red potatoes on hand, try using Yukon golds. They’re a wonderful all purpose potato and work just about as well as the red potatoes in this recipe.
I do not recommend using russets. They are high in starch and lose their shape really easily. They generally turn to mush before the soup is done.
Thicken potato soup slowly
One of the first things I learned how to do when I was learning to cook was make a proper roux out of flour and butter to thicken liquids.
This soup is super easy to thicken, but it does take patience. You’ll start off by melting butter over low heat in a large pot. Once it’s melted, you’ll stir in an equal amount of flour mixing it over low heat until it forms a paste.
Once you have your roux (the paste-like flour and butter mixture) you will slowly add the liquids to your base over low heat.
Take your time with this, it’s not a race and your potatoes will be happily boiling in the other pan, so don’t worry. While it doesn’t take long to make this soup, a lot of the time is active time until you get everything together.
Your cream base may look slightly thinner than you want it to once you’ve got all the liquid added. That’s ok. Once you add the cheese and cook everything down, it will thicken right up.
Use real cream to make potato soup
I use a mixture of cream and milk to make it a little thinner for the addition of cheese, but using real cream to make this soup is important.
You can use only milk or if you have half and half on hand in a pinch, but you will probably want to use less liquid as it won’t thicken as much as using cream will.
Use plenty of quality cheese
When I originally made this recipe, I used American cheese and that’s good, but it’s highly processed and not really cheese in the traditional sense.
So, I started experimenting with different cheeses to find the best fit. I now use a combination of mild cheddar and gouda and it creates the perfect flavor. Both are less salty than American cheese, but you can’t beat the flavor profile and the soup is salty enough on its own, especially with bacon on top.
A savory loaded potato soup recipe full of red potatoes, a savory broth and cream base and cheese. Topped with green onions and bacon for the perfect dish.
- 3 Lbs Red Potatoes, diced into 1/4" pieces
- 32 Ounces Chicken Broth
- 1/4 Cup Butter
- 1/4 Cup Flour
- 4 Cups Heavy Cream
- 1 Cup Chicken Broth, reserved
- 1 Cup Milk
- 12 oz Mild Cheddar Cheese(cubed)
- 4 Oz Gouda Cheese (cubed)
- 1 teaspoon Hot Pepper Sauce
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon White Pepper
- Crispy Cooked Bacon
- Fresh Green Onions, chopped
- Shredded Mild Cheddar
- Wash your potatoes and dice them into 1/4" cubes. Go ahead and throw them into a stock pot and cover chicken broth.
- Put the potatoes on to boil. Once they reach a boil, boil for seven minutes, then drain, reserving 1 cup of chicken broth. Set aside and allow the steam to dissipate.
- After you get your potatoes started, grab a 5 quart pot. Melt 1/4 cup of butter in the pot over low heat. Whisk in flour until it makes a thick paste.
- After you've made your roux, begin adding the cream bits at a time waiting until the liquid is thickened before adding more. Add 1 cup of milk a bit at a time. Then, add the 1 cup of chicken broth.
- Once you've added all the liquid to your roux, slowly add cubed cheddar and gouda cheese to the cream mixture bits at a time. Stir until the cheese is melted and then add more. Continue until you've melted all of the cheese.
- Add hot pepper sauce, white pepper, garlic powder and salt to the cream and cheese mixture. Stir throughly.
- Now, add your finished, drained, and slightly cooled potatoes to the mixture. Cover with a lid and cook on low heat for 30 minutes. Stir occasionally.
- While the soup is cooking, throw some bacon in a pan and cook until crisp. Crumble up bacon and chop some fresh green onions.
- Top the soup with chopped green onions, crumbled crispy bacon and some more shredded sharp cheddar.
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Amount Per Serving: Calories: 904 Total Fat: 71g Saturated Fat: 43g Trans Fat: 2g Unsaturated Fat: 22g Cholesterol: 221mg Sodium: 1329mg Carbohydrates: 44g Net Carbohydrates: 0g Fiber: 3g Sugar: 7g Sugar Alcohols: 0g Protein: 25g
What to serve with loaded potato soup
We usually just have soup and a crusty bread like my dutch oven loaf.
You could also try something like roasted Brussel sprouts, sauteed spinach or a winter salad if you want to incorporate some greens.
We have also paired it with a light sandwich or used it as a first course for a larger meal. But, remember it is a heavy dish so it goes just fine on its own, with some bread, and or a green veggie.
How to store potato soup
First and foremost, this does not freeze well, at all. I don’t recommend trying it.
However, you can absolutely refrigerate it. It will keep in the refrigerator for 3-4 days. Simply remove, place in a pot and reheat. If it’s really thick and you want to thin it down a little bone broth can help.
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