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my favorite loaded potato soup

(8 ratings)
megs1213 avatar
Blue Ribbon Recipe by
Megan Gonzalez
@megs1213
South Bend, IN

My family loves loaded baked potatoes so we took my grandma's old potato soup recipe and made it our own. I hope you like it as much as we do.

Blue Ribbon Recipe

Need a basic, creamy potato soup recipe? Then this one's for you. We loved that garlic and carrots were added. It provides not only flavor but a bit of contrast with the potato. Carrots add a touch of sweetness that pairs nicely with the creamy soup. This potato soup does get thick as it cooks. If you like a thicker soup, serve as is. If you like it a little thinner, thin it out with a little extra milk, chicken broth, or water. Topping with bacon and cheese is perfect. A great meal for a cool, crisp evening.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 6 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For my favorite loaded potato soup

  • 1/2 stick
    butter
  • 1 sm
    onion, diced
  • 2 md
    carrots, diced about the same size as onion
  • 2-3 clove
    garlic, minced (My family loves garlic so I add 3-4 cloves. Add however much you like.)
  • 2 Tbsp
    all-purpose flour
  • 8 md
    russet potatoes, peeled and cubed
  • 4 c
    milk, whole, 2% or 1%
  • 2
    chicken bouillon cubes
  • 1 c
    half and half
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • bacon bits, for garnish
  • grated cheddar cheese, for garnish

How To Make my favorite loaded potato soup

Test Kitchen Tips
Because it is all milk, we recommend stirring very well from the bottom and watching the heat to prevent the bottom from burning.
  • Onion, garlic, and carrots sauteeing in butter.
    1
    In a large saucepan, melt the butter and saute the onion, garlic, and carrots until both are slightly tender (about 5 minutes).
  • Flour added to the pot.
    2
    Whisk in the flour and cook for 1 minute.
  • Milk and bouillon cube added to the soup.
    3
    Add the milk and drop bouillon cube in to dissolve.
  • Potatoes added to the pot.
    4
    Add the potatoes. Cook over medium heat for 15 minutes until the potatoes are very soft and some of them have begun to dissolve into mush.
  • Adding half and half to the pot.
    5
    Add the half and half, salt, and pepper. (May need more salt; add to taste). Simmer on the stove over medium-low heat for 25 min or until nice and hot.
  • Bacon bits and shredded cheese sprinkled on top of potato soup.
    6
    Serve soup sprinkled with bacon bits and grated cheese.
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