Best Homemade Loaded Potato Soup Recipe for Dinner

The aroma of tender potatoes, onions, and garlic fills the air, making your stomach growl with anticipation. The first spoonful of this loaded potato soup is like a symphony of flavors on your taste buds – rich, creamy, and utterly comforting.

What makes this recipe truly special is the perfect balance of textures and flavors. The key to achieving this is by using high-quality ingredients and a few clever techniques. For more tips and tricks on how to elevate your cooking, check out our Best Homemade Loaded Potato Soup Recipe for Dinner guide.

Why This Recipe Works

• The combination of Russet and Yukon Gold potatoes provides a delightful contrast in texture and flavor.
• Using a mixture of chicken and vegetable broth adds depth and richness to the soup.
• The addition of crumbled bacon and scallions gives the dish a smoky, savory flavor.

Key Ingredients

When it comes to making the best loaded potato soup, the quality of your ingredients is crucial. Look for high-quality potatoes that are high in starch, like Russet or Idaho. For more information on selecting the perfect potatoes, check out our article on How to Choose the Best Potatoes for Your Recipe.

Another important ingredient is the broth. Using a combination of chicken and vegetable broth will give your soup a rich, depth of flavor. You can also use homemade broth for an even more authentic taste.

Recipe Courtesy of Our Kitchen

Best Homemade Loaded Potato Soup Recipe for Dinner

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 tablespoons unsalted butter

1 medium onion, diced

3 cloves garlic, minced

2 cups diced Russet potatoes

1 cup diced Yukon Gold potatoes

1 cup chicken broth

1/2 cup heavy cream

Salt and pepper, to taste

2 tablespoons chopped scallions, for garnish

Directions

1

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.

2

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

3

Add the diced potatoes, chicken broth, and heavy cream. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.

4

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend until smooth, then return it to the pot.

5

Season the soup with salt and pepper to taste, then serve hot, garnished with chopped scallions.

Storage & Reheating

This loaded potato soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, simply thaw the soup overnight in the refrigerator, then reheat it over low heat until warmed through. You can also reheat it in the microwave in 30-second increments, stirring between each interval, until hot and steaming.