LOADED POTATO SOUP

 

This creamy loaded potato soup is rich, comforting, and easy to customize. You can lighten it up by using reduced-fat cheese, skim milk instead of half-and-half, or skipping the bacon if you prefer. It’s one of those recipes that works just as well for a weeknight dinner as it does for a cozy weekend meal.


Ingredients

  • 1 ½ pounds potatoes, diced into 1-inch cubes (red potatoes, russet, or Yukon gold all work well)
  • ¼ cup butter (or margarine)
  • ½ onion, chopped
  • 1/8 cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups milk
  • 8 oz Velveeta cheese, cubed
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste

    • Toppings (optional but recommended):

    • Cooked bacon or bacon bits
    • Sour cream
    • Shredded cheddar cheese
    • Fresh chives

 Directions

  1. Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for about 8–10 minutes, or until just fork-tender. Drain and set aside.
  2. In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–5 minutes.
  3. Stir in the flour and cook for about 1 minute, stirring constantly to form a smooth base.
  4. Slowly whisk in the half-and-half and milk, stirring continuously until smooth and slightly thickened.
  5. Add the Velveeta cheese and stir until fully melted and creamy.
  6. Stir in the drained potatoes and gently simmer until heated through.
  7. Season with salt, pepper, and garlic powder to taste.
  8. Ladle into bowls and top with bacon, shredded cheese, sour cream, and fresh chives as desired.

 TIPS & VARIATIONS

  • For a lighter version, use low-fat milk and reduced-fat cheese.
  • If you like a thicker soup, mash a few of the potatoes in the pot before serving.
  • Soup will thicken as it sits—add a splash of milk when reheating.
  • Russet potatoes can be used instead of red potatoes for a softer texture.
 Print Recipe
LOADED POTATO SOUP
YIELD: 6 SERVINGS








Ingredients

  • 1 ½ pounds potatoes, diced into 1-inch cubes (red potatoes, russet, or Yukon gold all work well)
  • ¼ cup butter (or margarine)
  • ½ onion, chopped
  • 1/8 cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups milk
  • 8 oz Velveeta cheese, cubed
  • Salt, to taste
  • Black pepper, to taste
  • Garlic powder, to taste

    • Toppings (optional but recommended):

    • Cooked bacon or bacon bits
    • Sour cream
    • Shredded cheddar cheese
    • Fresh chives

 Directions

  1. Place diced potatoes in a large pot and cover with water. Bring to a boil and cook for about 8–10 minutes, or until just fork-tender. Drain and set aside.
  2. In a large soup pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 3–5 minutes.
  3. Stir in the flour and cook for about 1 minute, stirring constantly to form a smooth base.
  4. Slowly whisk in the half-and-half and milk, stirring continuously until smooth and slightly thickened.
  5. Add the Velveeta cheese and stir until fully melted and creamy.
  6. Stir in the drained potatoes and gently simmer until heated through.
  7. Season with salt, pepper, and garlic powder to taste.
  8. Ladle into bowls and top with bacon, shredded cheese, sour cream, and fresh chives as desired.