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Loaded Potato Soup

A thick and creamy homemade potato soup with tender potatoes, cheddar cheese, and fresh toppings for an easy and comforting meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 lb russet potatoes peeled and cubed
  • 4 tbsp unsalted butter
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken or vegetable broth
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp black pepper
  • For Serving:
  • Shredded cheddar cheese
  • Sliced green onions
  • Sour cream
  • Freshly ground black pepper

Method
 

  1. Peel and cut the potatoes into evenly sized cubes.
  2. Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 4–5 minutes.
  3. Add the garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle in the flour and stir continuously for about 1 minute.
  5. Slowly pour in the broth while stirring.
  6. Add the potatoes, salt, and black pepper. Bring to a gentle simmer and cook for about 15–20 minutes, or until the potatoes are fork-tender.
  7. Lightly mash some of the potatoes directly in the pot, leaving plenty of chunks intact.
  8. Stir in the milk and heavy cream.
  9. Reduce the heat to low and gradually stir in the cheddar cheese until melted and smooth.
  10. Taste and adjust the seasoning if necessary.
  11. Serve warm with additional cheddar, green onions, sour cream, and black pepper.

Notes

For the creamiest texture, mash only part of the potatoes. Add the cheddar over low heat and avoid boiling the soup afterward. If the soup becomes too thick, thin it with a little additional broth or milk.