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hearty loaded potato soup with tender potato chunks, sour cream and scallion garnish — loaded potato soup, dinner idea
Lucy

Loaded Potato Soup

Creamy and comforting, this Loaded Potato Soup is a cozy bowl of baked-potato flavors without bacon. Made with Yukon Gold potatoes, cheddar, sour cream, and chives, it’s hearty, smoky (thanks to paprika), and weeknight-ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour (or GF blend)
  • 2.5 lb Yukon Gold potatoes, peeled & cubed (¾-inch)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 2 cups milk (whole or 2%)
  • 2/3 cup heavy cream (optional)
  • 1.5 tsp fine sea salt
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp smoked paprika
  • 2/3 cup sour cream
  • 1.5 cups sharp cheddar cheese, shredded, divided
  • 1/4 cup chives or green onions, thinly sliced
  • 8 oz roasted mushrooms (optional crunchy topper)
  • 2 small crispy shallots (optional crunchy topper)
  • 1/2 cup toasted smoked almonds or crunchy chickpeas, chopped
  • 1.5 cups small broccoli florets (optional add-in)
  • 2 cups cooked shredded chicken (optional add-in)
  • 1 cup sweet corn (optional add-in)

Equipment

  • 5–6 qt Dutch oven or soup pot
  • ladle
  • potato masher or immersion blender
  • knife and cutting board

Method
 

  1. Melt butter in a Dutch oven over medium heat. Add onion and cook until translucent, 4–5 minutes. Stir in garlic for 30 seconds.
  2. Sprinkle in flour; stir until glossy and paste-like with no dry spots.
  3. Stir in potatoes, then whisk in broth, milk, cream (if using), salt, pepper, and smoked paprika until smooth.
  4. Bring to a gentle boil, then reduce to simmer. Cook uncovered 12–15 minutes until potatoes are tender and soup thickens.
  5. Mash some potatoes or pulse with immersion blender for a creamy base with chunks.
  6. Off heat, stir in sour cream and 1 cup cheddar until melted. Fold in any add-ins and warm through.
  7. Ladle into bowls, top with remaining cheddar, chives, and crunchy toppers. Serve warm.

Notes

For a pork-free twist, smoky paprika and crunchy toppers (roasted mushrooms, crispy shallots, smoked almonds) replace bacon. Add broccoli, chicken, or corn for variations. Store up to 4 days refrigerated or 2 months frozen (reheat gently). Use GF flour for gluten-free, oat milk + DF cheese for dairy-free.