Go Back
To make a creamy loaded potato soup, we need some simple and tasty ingredients. Here is what you will need: - Potatoes: 4 large russet potatoes, peeled and diced - Aromatics: 1 medium onion, chopped; 3 cloves garlic, minced - Fats: 1/4 cup unsalted butter; 1 cup heavy cream - Seasonings: 1 teaspoon dried thyme; 1 teaspoon smoked paprika; salt and pepper to taste - Toppings: 1 cup shredded cheddar cheese; 1/2 cup sour cream; 4 green onions, chopped; 1/2 cup cooked crispy kale, crumbled Each ingredient plays a key role in the soup. The russet potatoes give it a nice, starchy base. Onion and garlic add depth and flavor. Butter and cream bring rich texture. Thyme and smoked paprika add warmth and aroma. Finally, the toppings make the soup fun and delicious. With these ingredients, you can create a comforting bowl of soup. It warms you up on cold days and brings smiles to your face. {{ingredient_image_1}} Start by melting the butter in a large pot over medium heat. Once the butter is melted, add the chopped onion. Sauté the onion for about 5 minutes until it turns soft and clear. This step builds the soup's base flavor. Next, add the minced garlic and cook for 1 minute. Stir it often to keep it from burning. The garlic will give your soup a rich, savory taste. Now, toss in the diced russet potatoes. Add the vegetable broth, dried thyme, smoked paprika, salt, and pepper. Stir everything well to mix the flavors. Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 15-20 minutes. Check the potatoes with a fork. They should be tender and easy to pierce. After your potatoes are tender, it’s time to blend the soup. If you have an immersion blender, this is a great tool to use. Carefully purée the soup until it is smooth. If you don’t have one, you can transfer the soup in batches to a blender. Just make sure to leave the lid slightly ajar to let steam escape. Once your soup is smooth, stir in the heavy cream. This gives your soup its creamy texture. Then, add the shredded cheddar cheese. Stir until it melts and combines well. Taste the soup and adjust the seasoning if needed. Serve the soup hot. Add a dollop of sour cream on top of each bowl. Finish by garnishing with chopped green onions and crumbled crispy kale for extra flavor and crunch. Enjoy! To get that rich, creamy texture, blending is key. Use an immersion blender for a smooth finish. If you use a regular blender, don’t forget to vent the lid. Hot soup can create pressure. Heavy cream is also essential. It adds richness and makes the soup feel luxurious. Taste is everything. Adjust your seasonings to suit your taste. Add more salt or pepper if needed. Fresh herbs can make a big difference too. Try adding chopped chives or parsley right before serving for a pop of flavor. Garlic can burn quickly if you’re not careful. Cook it until fragrant but keep stirring. This way, you avoid that bitter taste. For perfect potato texture, make sure your potatoes are fork-tender. This ensures they blend well and create a smooth soup. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for creamy soups due to their high starch content, which helps achieve a smooth texture. Don’t Skip the Seasoning: Adjust the salt and pepper after adding the cream and cheese; this ensures the flavors are well balanced and enhances the overall taste. Perfect Your Garnish: Crispy kale adds a delightful crunch and flavor contrast; bake it until crisp for the best results. Make Ahead: This soup can be made a day in advance; reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can change up your creamy loaded potato soup with fun toppings. Instead of cheddar, try different cheeses. Gouda, mozzarella, or even a sharp blue cheese can add new flavors. Each cheese gives a unique twist to the soup. For garnishes, think beyond green onions. Add crispy bacon bits for crunch or fresh herbs like parsley or chives for brightness. You can also use a drizzle of olive oil or balsamic glaze for a touch of elegance. Want to boost your soup? Add veggies like carrots, celery, or corn for extra texture and flavor. You can also toss in cooked proteins like chicken, sausage, or even beans. This makes the soup heartier and more filling. If you like heat, add chilis or jalapeños. They can bring a spicy kick that balances the creaminess. Just remember to adjust the seasoning to match the added flavors. For a gluten-free version, check the broth label. Most vegetable broths are gluten-free, but it’s good to verify. You can also swap heavy cream for coconut milk for a vegan option. It gives a rich taste without dairy. If you're watching calories, reduce the cream or use low-fat milk. You can even skip the butter and use a splash of olive oil instead. These small changes keep the flavor while making it lighter. To keep your creamy loaded potato soup fresh, cool it quickly. Pour it into shallow containers. This helps it cool down fast, which is safer. Once cool, cover the containers with lids or plastic wrap. Store them in the fridge. Your soup can last up to five days in the refrigerator if stored well. If you want to save some for later, freezing is a great option. First, let the soup cool completely. Use freezer-safe containers or bags that seal tightly. Leave some space at the top for expansion. Your soup can last up to three months in the freezer. When you’re ready to eat, thaw the soup overnight in the fridge. To reheat, pour it into a pot and warm it on low heat. Stir often to prevent burning. If it seems too thick, add a splash of broth or water. Enjoy your warm and creamy soup again! For potato soup, I recommend using russet potatoes. They are starchy and create a creamy base. Yukon Gold potatoes also work well since they are creamy and flavorful. Avoid waxy potatoes like red or new potatoes, as they do not break down easily. Yes, you can make this soup in advance. Prepare it as directed and let it cool completely. Store the soup in an airtight container in the fridge for up to three days. To reheat, warm it on the stove over low heat, stirring often. You may need to add a splash of broth or cream to restore its creaminess. To thicken your potato soup, you have a few options. First, blend a portion of the soup to create a smooth texture. You can also add more heavy cream or a potato starch slurry for extra thickness. Another method is to let the soup simmer longer, allowing some liquid to evaporate. This blog post covered all the essentials for making delicious potato soup. We discussed the key ingredients, from potatoes to flavorful seasonings. I shared step-by-step instructions to prepare, cook, and blend the soup. You learned tips for creaminess and flavor, as well as fun variations and storage info. Potato soup can be simple or creative, depending on your taste. Enjoy making it your own!

Creamy Loaded Potato Soup

A rich and creamy potato soup loaded with flavor and toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 0.25 cup unsalted butter
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 4 green onions, chopped (for garnish)
  • 0.5 cup cooked crispy kale, crumbled (for garnish)

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
  • Toss in the diced potatoes, along with the vegetable broth, dried thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat to simmer and cover. Cook for about 15-20 minutes or until the potatoes are fork-tender.
  • Once the potatoes are tender, use an immersion blender to carefully puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender; just ensure to vent the lid slightly to avoid pressure build-up.)
  • Stir in the heavy cream and cheddar cheese until melted and combined. Taste and adjust seasoning as desired.
  • Serve hot, dolloping sour cream on top of each bowl and garnishing with chopped green onions and crispy kale crumbles.

Notes

For a thicker soup, blend longer or add more potatoes.
Keyword creamy, loaded, potato, soup