Best Homemade Loaded Potato Soup Recipe for Dinner

Imagine a warm, comforting bowl of loaded potato soup that’s packed with the perfect balance of creamy, cheesy, and savory flavors. The aroma of tender potatoes, onions, and garlic fills the air, teasing your taste buds and building anticipation. With the first spoonful, the rich, velvety texture coats your tongue, and the explosion of flavors leaves you craving more.

So, why make this recipe when there are countless others out there? The answer lies in the attention to detail and the science behind it. Best Homemade Loaded Potato Soup Recipe for Dinner is more than just a recipe; it’s an experience that combines the right techniques, the freshest ingredients, and a dash of love to create a truly unforgettable meal.

Why This Recipe Works

• The combination of Russet and Yukon Gold potatoes provides a delightful balance of texture and flavor, while the use of a roux as a thickening agent ensures a creamy, velvety soup without the need for heavy cream.
• By cooking the potatoes in a flavorful chicken broth, we infuse the dish with a depth of flavor that elevates the entire recipe.
• The addition of a variety of cheeses, including cheddar, Parmesan, and mozzarella, creates a rich, complex flavor profile that’s sure to satisfy even the pickiest of eaters.

Key Ingredients

When it comes to choosing the right ingredients, quality is key. Opt for farm-fresh potatoes, crisp bacon, and high-quality cheeses to ensure the best possible flavor. For more recipe inspiration and cooking tips, check out our comprehensive guide at How to make Best Homemade Loaded Potato Soup Recipe for Dinner.

One of the most crucial ingredients in this recipe is the potatoes. Choose a mix of Russet and Yukon Gold for the perfect balance of texture and flavor.

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 butter

1 medium onion, diced

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

2 cups shredded cheddar cheese

1 cup diced cooked bacon

2 cups diced Russet potatoes

1 cup diced Yukon Gold potatoes

Salt and pepper, to taste

Directions

1

Melt the butter in a large pot 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, stirring constantly to prevent burning.

3

Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for 10-12 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 in batches, then return it to the pot.

5

Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.

Storage & Reheating

To store leftovers, allow the soup to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat the soup over low heat, whisking occasionally, until warmed through.