Loaded creamy potato soup is the ultimate comforting meal! It has a smooth, velvety base made from blended potatoes, tender chunks of potato, onion, garlic and cream. Top with cheddar cheese, crispy bacon and chives for a hearty dish that will warm you up on a chilly day!
Is there anything more comforting than a warm bowl of creamy potato soup? It’s truly like a warm hug in a bowl! The rich, velvety texture and amazing flavor simply cannot be beat. I also love how customizable it is—adding toppings like crispy bacon, sharp cheddar, or fresh chives makes every bowl feel special. It’s hearty, filling, and perfect for cozy family dinners.
Love soups? don’t forget to checkout out my full line of delicious soups and stews or try my popular broccoli cheddar soup or creamy taco soup next!
Why you’ll love this recipe
- Rich and creamy: The soup is wonderfully indulgent and every spoonful is packed with cozy, comforting flavors.
- Simple to make: You can have this easy recipe ready to serve in just about 30 minutes! Perfect for busy weeknights!
- Customizable toppings: Add your favorites like cheese, bacon or sour cream.
- Family-friendly: This is a soup that both kids and adults love!
Ingredients you’ll need
This loaded creamy potato soup recipe is incredibly easy to make with just a handful of basic ingredients. Check the recipe card at the bottom of the post for exact measurements.
- Butter & oil: For sautéing the veggies and adding richness.
- Yellow onion & garlic: Adds a savory depth to the soup.
- Celery: Brings freshness and texture.
- Flour: Thickens the soup for a creamy texture.
- Seasonings: A mix of smoked paprika, garlic powder, salt and black pepper gives the soup plenty of flavor.
- Potatoes: Use either russet potatoes or Yukon Gold potatoes for delicious creaminess.
- Chicken stock: Creates a flavorful base for the soup.
- Heavy cream: Adds a luxurious, creamy finish.
- Sharp cheddar cheese: Melts into the soup for rich, cheesy goodness.
- Toppings: Top with your choice of bacon, sour cream, chives or cilantro and extra cheese.
Substitutions and variations
- Chicken stock: Substitute with vegetable broth for a vegetarian option.
- Heavy cream: Swap with half-and-half or milk for a lighter version. Keep in mind, the soup will not be quite as rich.
- Add protein: Stir in cooked bacon, diced ham, shredded chicken, or sausage for extra heartiness.
- Add bacon: Cut about 4 strips of bacon into small pieces and fry in the large Dutch oven before cooking down the onions. Cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Continue with the recipe as instructed without adding the oil.
How to make this recipe
Sauté the veggies: Heat a large Dutch oven or pot over medium-high heat. Add the butter, oil, onion, and celery. Cook for 4-6 minutes or until translucent. Add the garlic and cook another minute or until fragrant. Stir in the flour and sauté for about a minute to cook it off.
Simmer: Pour in the chicken stock, and whisk until it is smooth then add the peeled diced potatoes. Bring the soup to a boil, turn the heat down to a simmer, and cover. Cook until the potatoes are tender, about 20 minutes.
Blend: Once tender, remove about 1/3 of the potatoes with some stock. Blend until the potatoes are smooth then return to the pot. You can also use an immersion blender and blend some parts of the soup directly in the pot. You want a good mixture of chunky and smooth potatoes.
Finish with cream and cheese: Add the heavy cream and cheddar cheese and stir until the cheese is melted and the soup is warmed through about 3-4 minutes.
Serve: Taste the soup and adjust the seasoning, if desired. Ladle soup into serving bowls and top with a dollop of sour cream, chopped chives or cilantro, and freshly grated cheddar.
Helpfuls Tips
Choose the right potatoes: Russet potatoes will make the soup extra creamy, while Yukon Golds add a buttery flavor and hold their shape better.
Don’t skip the sauté: Cooking the onion, celery, and garlic in butter and oil enhances the flavor of the soup.
Blend for creaminess: For the best texture, blend some of the soup using an immersion blender or regular blender.
Adjust seasoning: Taste the soup before serving and add more salt, pepper, or spices to your preference.
Frequently asked questions
What is the thickener in potato soup?
In this particular recipe both the addition of flour and blending some of the soup makes it wonderfully thick and creamy.
Should I boil potatoes before adding to soup?
For this creamy potato soup recipe, the potatoes will boil after sautéing the veggies in the chicken stock for lots of added flavor.
How to get more flavor in potato soup?
This soup recipe is plenty flavorful because the addition of sautéed onions, celery and garlic add depth and flavor, tasty seasonings and boiling the potatoes in chicken stock.
More Delicious Creamy Soups
Creamy Potato Soup
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive or avocado oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 3-4 cloves garlic, minced
- 4 Tablespoons flour
- ¼ teaspoon EACH smoked paprika, garlic powder, salt, black pepper
- 2 pounds Russet or Yukon Gold Potatoes, peeled and diced
- 32 oz chicken stock, 4 cups
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese, plus more for topping
- For topping: sour cream, chives or cilantro, cheese
Instructions
- Heat a large Dutch oven or pot over medium-high heat. Add the butter, oil, onion, and celery. Cook for 4-6 minutes or until translucent. Add the garlic and cook another minute or until fragrant. Stir in the flour and sauté for about a minute to cook it off.
- Pour in the chicken stock, and whisk until it is smooth then add the peeled diced potatoes. Bring the soup to a boil, turn the heat down to a simmer, and cover. Cook until the potatoes are tender, about 20 minutes.
- Once tender, remove about 1/3 of the potatoes with some stock. Blend until the potatoes are smooth then return to the pot. You can also use an immersion blender and blend some parts of the soup directly in the pot. You want a good mixture of chunky and smooth potatoes.
- Add the heavy cream and cheddar cheese and stir until the cheese is melted and the soup is warmed through about 3-4 minutes.
- Taste the soup and adjust the seasoning, if desired. Ladle soup into serving bowls and top with a dollop of sour cream, chopped chives or cilantro, and freshly grated cheddar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage recommendations
This creamy potato soup is perfect for leftovers, as the flavors come together and taste even better the next day!
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Reheat: Warm the soup gently on the stove over low heat to avoid scalding, or reheat in the microwave in short intervals.
Souper Cubes
Silicone Freezer Trays With Lids Perfect for Soup, Leftovers and More. These one cup size souper cubes are perfect for freezing portion size soups! These are my go-to for storing and reheating soups!
Recipe by Layla Atik // Photography by: Eat Love Eats
So creamy and delicious!!