Best 6 Creamy Loaded Potato Soup Recipes

LOADED POTATO SOUP

Steps:

• Set a large Dutch oven over medium-high heat. Add the bacon and cook until crispy, 6 to 8 minutes; remove to a plate. When cool, crumble and set aside for garnish.
• Add the onions and garlic to the pot, and cook in the rendered bacon grease until softened, 4 to 5 minutes. Add the flour and some salt and pepper, and stir until combined. Cook for 3 minutes, so the raw flour taste cooks out. Add the chicken broth and heavy cream, whisking to remove any flour lumps. Add the potatoes and cook over medium heat until tender, about 10 minutes.
• With a potato masher, break up the cooked potatoes¿this will yield a thick and chunky consistency. Whisk in sour cream and then the shredded cheddar; let it melt through.
• Serve garnished with crispy crumbled bacon and sliced scallions.

LOADED POTATO SOUP I

Steps:

• Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.
• While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.
• Stir in the potatoes and onion, and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

LOADED POTATO SOUP

Steps:

• In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
• In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
• Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
• Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

SLOW COOKER LOADED POTATO SOUP

Steps:

• Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High until potatoes are tender, about 4 hours.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and wipe out most of the grease from the skillet.
• Puree potatoes in the slow cooker with an immersion blender until smooth. Add 1/2 cup Cheddar cheese and 1/2 of the cooked bacon, set temperature to Low, and cook for 1 to 2 hours.
• Melt butter in the skillet over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Add heavy cream and sour cream and whisk until thickened. Pour into the slow cooker and cook on Low for 1 more hour.
• Ladle into bowls and garnish with remaining bacon, remaining Cheddar, sour cream, and scallions.

THE ULTIMATE LOADED BAKED POTATO SOUP

Steps:

• Fry the bacon in the bottom of a large dutch oven or heavy bottomed pot.
• Once the bacon is done, remove and set a side (chopp for garnish once it cools).
• Add the onion and garlic to the bacon fat left in the pot and sautee until the onions are translucent (medium-low heat so that the garlic does not burn).
• Wisk the flour into the onions and garlic mixture while in the pot and cook for an additional few minutes to cook out the flour.
• Slowly wisk in the chicken broth and heavy whipping cream.
• Add in the potatoes. Bring it to a boil then reduce to a low heat and cook until the potatos are tender.
• Add salt and pepper to taste and blend everything together with a hand blender (or you can blend it in batches in a regular blender).
• Turn off the heat (makes sure the heat is off or the sour cream will curdle) and add the cheddar cheese and sour cream and mix it all together.
• Serve topped with the chopped bacon, cheddar cheese, sour cream and sliced scallions.

CHEESY BROCCOLI-POTATO SOUP

Steps:

• In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
• Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.