Food and Recipes

The Ultimate Loaded Potato Soup Recipe

The Ultimate Loaded Potato Soup

  • Servings: 10
  • Difficulty: moderate
  • Print

It’s official–today marks the beginning of Fall! I know most of us are ready to pull out those comfy sweaters and watch the leaves change and drop. But, before we start going pumpkin crazy, let’s kick the season off with a bowl of soup. If I had to rank my favorite soups, I think that I’d have to say that potato soup takes the lead. It’s just so savory and incredibly satisfying.
⏱️ 45 mins
10 Servings

  • 8-10 Russet potatoes, peeled and diced (you may leave skins on if you prefer)
  • 6 c chicken broth or 6 c water with 6 bullion cubes added, or enough to cover potatoes
  • 1 c onion, diced
  • 1 c carrots, diced
  • 1/2 c celery, diced
  • 2 tbsp butter, divided
  • 1 tbsp flour
  • 1 c milk
  • 1/2 c cheddar cheese, grated or shredded
  • salt and pepper to taste


  1. In a stock pot, cover diced potatoes with brother (or water). Cook over medium high heat until potatoes are tender. Move on to the next step while waiting for the potatoes.
  2. While potatoes are cooking, add 1 tbsp butter to a medium pan, and melt over medium heat. Add onions, cooking until translucent (about 3 minutes). Next, add the carrots and celery, and cook until tender. Salt and pepper to taste, and set aside.
  3. Once potatoes are tender (so that they cannot stay on a fork), roughly mash, still leaving some larger, diced potatoes in the pot. Add the carrots and celery to the pot.
  4. Add the other tablespoon of butter to a pan, melting over medium heat. Whisk flour continuously into the butter until incorporated, allowing the color slightly deepen (about 1 minute). Slowly whisk milk into the mixture. Continue to whisk for approximately 3-5 minutes, until slightly thickened. Remove from heat, and add cheese. Stir until cheese is melted and well combined.
  5. Stir the cheese sauce into the potato soup. Salt generously and add pepper to taste.

You can top with crumbled bacon if you’d like, though, I leave mine as is. I recommend serving this with bread or salad. This soup is still awesome (maybe even better) the next day. To reheat You’ll probably have to add a bit of water or chicken broth to thin it back out some. Also, if you have enough leftover (or just prefer to cook meals in advance), this freezes wonderfully. Just pull it out whenever you feel like having a filling meal. Thaw and heat either in the microwave or stove top, just as you would your leftovers. No one will be able to tell that it’s not freshly made.

2 thoughts on “The Ultimate Loaded Potato Soup Recipe

  1. Try adding kielbasa. I slice mine into 1/2″ slices then quarter them. Brown them in a skillet the add to the soup after your #3. Soo good!Have a great daySent from my Verizon, Samsung Galaxy smartphone

    Liked by 1 person

    1. I’m not a meat eater, but I still like being able to throw it in our meals for the family. Kielbasa adds such good taste to everything. I’ve never thought to try it in potato soup. Thanks for the idea!


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