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Creamy Loaded Potato Soup

This creamy loaded potato soup is a rich and flavorful dish, perfect for any occasion that calls for comforting food. It features fresh vegetables and can be customized to fit different dietary needs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large potatoes, peeled and diced Russet potatoes are ideal for their starch content.
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 1/2 cup carrot, chopped
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream For a lighter version, use half-and-half or whole milk.
  • 1 cup shredded cheddar cheese Consider substituting with Gruyère for a deeper flavor.
  • 1/2 cup cooked bacon, crumbled For a vegetarian option, leave this out or use plant-based alternatives.
  • to taste Salt and pepper Always taste broth first before adding salt.
  • Chives or green onions for garnish

Method
 

Preparation
  1. In a large pot, combine the diced potatoes, onion, celery, and carrot with the chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and allow it to simmer until the potatoes are tender, about 15 to 20 minutes.
  2. Take a potato masher and mash some of the potatoes in the pot to achieve a creamier texture, leaving some chunks for added texture.
  3. Stir in the heavy cream, shredded cheddar cheese, and crumbled bacon. Continue cooking until the cheese is fully melted and incorporated.
  4. Add salt and pepper to taste, adjusting the seasoning as needed.
  5. Serve the soup hot, garnished with chives or green onions.

Notes

This creamy loaded potato soup pairs well with crusty bread or a fresh side salad. Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for 2–3 months.