When the temperature drops and you’re craving something truly comforting, nothing hits the spot quite like a steaming bowl of Creamy Loaded Potato Soup. This recipe has become a viral sensation on Pinterest for good reason—it’s rich, velvety, and topped with all the classic baked potato fixings you love. Imagine tender russet potatoes swimming in a luxurious broth, finished with sharp cheddar, a dollop of cool sour cream, and the fresh bite of chives. It’s the kind of meal that feels like a warm hug on a chilly evening, and it’s surprisingly simple to make. Whether you’re feeding your family on a busy weeknight or hosting a casual dinner party, this soup promises to be a crowd-pleaser. In this comprehensive guide, we’ll walk you through every step to perfection, share expert tips for making it your own, and show you why this recipe deserves a permanent spot in your Pinterest soup board.
Why You’ll Love This Recipe
What sets this Creamy Loaded Potato Soup apart from other recipes? First, it’s incredibly versatile. You can make it on the stovetop, in a slow cooker, or even using an Instant Pot. The base recipe is forgiving, allowing you to adjust the consistency and flavor to your liking. Second, it uses affordable, pantry-staple ingredients. Russet potatoes, broth, dairy, and a few aromatics are all you need to create a restaurant-quality soup at home. Third, it’s a fantastic meal-prep option. This soup reheats beautifully, making it ideal for busy weeks. And let’s not forget the toppings—the “loaded” aspect is what makes it fun and interactive. Set up a topping bar with extra cheese, green onions, and even jalapeños, and let everyone customize their bowl. It’s a surefire way to make dinner feel special without much effort.
Ingredient Notes
Let’s break down the key ingredients and why they work so well together:
- Russet Potatoes: These are our top choice because of their high starch content, which breaks down during cooking to create a naturally thick, creamy texture. Be sure to dice them evenly so they cook at the same rate.
- Aromatics: Onion and garlic form the flavor foundation. Sautéing them until soft and fragrant is a crucial step—don’t rush it!
- Broth: Chicken broth adds depth, but you can easily use vegetable broth to keep it vegetarian.
- Dairy: A combination of heavy cream and sour cream gives the soup its signature richness. For a lighter version, half-and-half or whole milk can be used.
- Cheese: Sharp cheddar cheese melts beautifully and adds a tangy kick. Always grate your own cheese—pre-shredded varieties contain anti-caking agents that can make the soup grainy.
- Toppings: This is where you can get creative. chives, extra cheese, or even a drizzle of hot sauce take it over the top.
Step-by-Step Instructions
Follow these detailed steps for a flawless result every time:
- Prep the Vegetables: Peel and dice the potatoes into ½-inch cubes. Finely chop the onion and mince the garlic. Uniform sizing ensures even cooking.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Cook the Potatoes: Add the diced potatoes and broth. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Mash for Texture: Use a potato masher to crush some of the potatoes lightly. This releases their starch and thickens the soup while leaving some chunks for texture.
- Add Dairy: Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
- Season: Taste and adjust with salt and black pepper. Remember that the cheese and toppings will add saltiness, so be cautious.
- Serve: Ladle into bowls and top with a spoonful of sour cream, a sprinkle of chives, and any other toppings you love.
Storage Tips
This soup stores wonderfully, making it a great make-ahead meal:
- Refrigeration: Cool completely and store in an airtight container for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or milk to loosen it if needed.
- Freezing: We don’t recommend freezing this soup due to the dairy content, which can separate and become grainy upon thawing. If you must freeze it, prepare the soup base without the dairy, freeze it, and then add the cream and cheese when reheating.
Helpful Tips
Elevate your soup game with these pro tips:
- Crockpot Method: Combine all ingredients except the dairy in the slow cooker. Cook on low for 6–7 hours. Stir in cream and cheese during the last 30 minutes.
- Instant Pot Version: Use the sauté function for the aromatics, then add potatoes and broth. Pressure cook on high for 8 minutes, quick release, then stir in dairy.
- Thickening: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last few minutes of cooking.
- Garnish Wisely: Add fresh herbs just before serving to keep them vibrant and crisp.
Variations
This recipe is a perfect canvas for creativity:
- Spicy Southwest: Add a can of diced green chiles, a teaspoon of cumin, and top with avocado and cilantro.
- Broccoli Cheese: Stir in 2 cups of steamed broccoli florets along with the cheese for a veggie-packed version.
- Ham and Potato: Add 1½ cups of diced ham along with the potatoes for a heartier meal.
- Vegan Version: Use coconut milk instead of cream, nutritional yeast for cheesiness, and vegan sour cream.
Frequently Asked Questions
Can I use red potatoes instead of russets?
Yes, but the soup will be less creamy. Red potatoes are waxier and hold their shape better, so you’ll get a brothier soup with distinct potato pieces.
How can I make this soup gluten-free?
It’s naturally gluten-free! Just ensure your broth and other packaged ingredients are certified gluten-free.
My soup is too thick. How can I thin it?
Simply add more broth or milk until you reach your desired consistency. Heat gently while stirring.
Can I make it ahead for a party?
Absolutely! Make it up to 2 days in advance. Reheat slowly and add toppings just before serving.
Related Recipes You’ll Love
If you enjoyed this recipe, you’ll want to try these next:
- Rustic Herb Potato Soup: A fragrant, herbed version with thyme and rosemary.
- Cheddar Garlic Potato Soup: For cheese lovers who want an extra garlicky kick.
- Classic Creamy Potato Soup: The simple, no-fuss version that never fails.
- Vegan Coconut Potato Soup: A dairy-free twist with tropical flavors.
Love This Recipe? Pin It!
If this Creamy Loaded Potato Soup has become a new favorite, pay it forward by pinning it to your Pinterest board! Share your creations with us using #PotatoSoupLovers and inspire others to cozy up with a bowl of comfort.
PrintCreamy Loaded Potato Soup
Warm up with this rich and velvety Creamy Loaded Potato Soup packed with fluffy potatoes, melted cheddar, sour cream, and fresh chives. Perfect for cozy weeknight dinners.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 6 servings
Ingredients
– 4 large Russet potatoes, peeled and diced
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– 1/2 cup sour cream
– 2 tbsp chopped chives
– Salt and pepper to taste
Instructions
1. Sauté onion and garlic in butter until soft.
2. Add potatoes and broth. Simmer until potatoes are tender.
3. Mash slightly. Stir in cream and cheese.
4. Season with salt and pepper.
5. Top with sour cream and chives before serving.
Notes
For a thicker soup, mash more potatoes. For a thinner soup, add more broth.