Loaded Potato Soup

 Thick, creamy loaded potato soup topped with all the fixings! This quick and easy one-pot recipe is a cold weather staple!

Loaded Potato Soup | lifemadesimplebakes.com

This recipe is one we’ve been making for the past 5 years, and I still LOVE it! It was one of the very first savory recipes I posted here on the blog, and it was pinned like crazy! If you’re looking for a quick, easy, filling soup, look no further. It only requires a handful of simple ingredients and takes about an hour to make (most of that time is just waiting for the potatoes to cook).

Loaded Potato Soup | lifemadesimplebakes.com

The thing I really love about this soup is that its thick, cozy and comforting without using heavy cream. Instead, you let the potatoes cook until they’re tender and begin to break down. That way you still have chunks of potato but you also have a nice chowder-like consistency. You can add whole milk or even 2% milk to this soup for added creaminess.

Loaded Potato Soup | lifemadesimplebakes.com

Another thing I love is all the fixings! Just like a loaded baked potato, this soup is topped with cheddar cheese, sour cream, bacon and chives. You can totally customize the toppings to suit personal tastes, but I’m kind of a fan of the classics.

Loaded Potato Soup | lifemadesimplebakes.com

Lastly, this soup doesn’t make a ton. I love that because it’s enough for our family of four. And if we happen to make cornbread, rolls or bread to go along with it, any leftovers are devoured the next day. It reheats really well!

Loaded Potato Soup | lifemadesimplebakes.com

 

If you’re on the hunt for a good potato soup recipe- this is it! I know we’ll be enjoying it all fall/winter long!

Loaded Potato Soup

Thick, creamy loaded potato soup topped with all the fixings! This quick and easy one-pot recipe is a cold weather staple!

Ingredients:

  • 2 tbsp. butter
  • 4 cloves garlic, minced
  • 4 russet potatoes, peeled and cubed into 1/2-inch chunks
  • 1 tsp. kosher sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 tsp. paprika
  • pinch cayenne pepper
  • 5 c. low-sodium chicken broth
  • 1 ½ c. whole milk
  • 1 tbsp. finely chopped chives
  • 1/2 c. grated cheddar cheese

Toppings:

  • Chopped chives (about 2 tablespoons)
  • Chopped bacon (about 5 slices)
  • Sour cream (about 1/4 cup)
  • Grated cheddar cheese (about 1/4 cup)

Directions:

  1. In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.
  2. Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.
  3. Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.
  4. Serve with additional chives, bacon, sour cream and cheese.
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