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Loaded Cream of Potato Soup

Loaded Cream of Potato Soup | Perfect Potato Soup | Soup Recipes | Crockpot Soup Recipes

When the weather is cold nothing quite hits the spot like a hearty bowl of hot soup!

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This creamy potato version comes together surprisingly fast, but the yummy toppings make it feel extra special.  It is also a great dish to serve to a crowd!

Loaded Cream of Potato Soup ingredients

Here is what you need:

2 onions
6 large carrots
6 cloves garlic
1/4 cup parsley
1 stick + 2 tablespoons butter
1/2 cup all-purpose flour
3 cups vegetable broth
1 1/2 cups heavy cream
2 cups milk
10-15 Yukon Gold potatoes, cut into bite-size chunks
1 1/2 teaspoons salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
sour cream 
green onions or chives 
cheddar cheese
bacon (optional)
 

Chop onions for the creamy potato soup.

Step 1: Chop onions, carrots, garlic, and parsley.

Saute carrots and onions in a pan on the stove.

Step 2:  Melt butter in large soup pot over medium heat; add onions, carrots, garlic, & parsley and saute until soft, approximately 5-8 minutes.

Add flour to vegetable saute.

Step 3: Sprinkle flour over vegetables and cook, stirring, for 2 minutes.

Add chicken stock to vegetable saute.

Step 4: Slowly pour in vegetable broth, stirring well.

Add heavy cream into vegetable saute and stir well.

Step 5: Add heavy cream, milk, potatoes, salt, and peppers.

Allow soup mixture to thicken while occasionally stirring.

Step 6:  Allow soup to simmer and thicken until potatoes are well-cooked, approximately 25-35 minutes.

Scoop out half of the soup ingredients and blend until smooth. Mix back into soup.

Step 7:  Scoop out approximately 1/2 of the soup into blender, then pulse until smooth and mix back into soup.  (An immersion blender also works well for this, but mine no longer works.  If you are looking for a new blender, I highly recommend the Ninja!)

This Loaded Potato Soup makes the perfect comfort food meal on a cold day.

Step 8:  To serve, ladle into serving bowls, then sprinkle with cheddar cheese, chives, sour cream, & bacon.

Loaded Cream Of Potato Soup

Creamy Potato Soup recipe with all your favorite toppings.
Course Soup
Cuisine American
Keyword Cream of Potato Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12
Author Ruth Soukup

Ingredients

  • 2 onions
  • 6 large carrots
  • 6 cloves garlic
  • 1/4 cup parsley
  • 1 stick + 2 tablespoons butter
  • 1/2 cup all-purpose flour
  • 3 cups vegetable broth
  • 1 1/2 cups heavy cream
  • 2 cups milk
  • 10-15 Yukon Gold potatoes cut into bite-size chunks
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • sour cream
  • green onions or chives
  • cheddar cheese
  • bacon optional

Instructions

  1. Chop onions, carrots, garlic, and parsley.
  2. Melt butter in large soup pot over medium heat; add onions, carrots, garlic, & parsley and saute until soft, approximately 5-8 minutes.
  3. Sprinkle flour over vegetables and cook, stirring, for 2 minutes.
  4. Slowly pour in vegetable broth, stirring well.
  5. Add heavy cream, milk, potatoes, salt, and peppers.
  6. Allow soup to simmer and thicken until potatoes are well-cooked, approximately 25-35 minutes.
  7. Scoop out approximately 1/2 of the soup into blender, then pulse until smooth and mix back into soup.  (An immersion blender also works well for this, but mine no longer works.  If you are looking for a new blender, I highly recommend the Ninja!)
  8. To serve, ladle into serving bowls, then sprinkle with cheddar cheese, chives, sour cream, & bacon.

 

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What’s your favorite winter soup?

12 Comments

  1. Jennifer
    January 22 at 11:36AM

    Looks yummy!

  2. Alison
    January 22 at 02:21PM

    This looks so good! Can’t wait to try!

  3. January 22 at 03:01PM

    Sounds delicious Ruth, can’t wait to try it.

  4. January 23 at 08:21AM

    This looks delicious and perfect for our “Artic weather we are having”!

  5. Steph
    January 27 at 08:45PM

    Why do you take half the soup and put it in your blender then back into soup? What if you don’t have a blender? How could you duplicate that action? Sounds absolutely to die for. I would cut it way back only because there are only 2 of us. I wouldn’t imagine it would freeze well. Thanks, Ruth!

    • Ruth Soukup
      January 28 at 05:50AM

      You could use an immersion blender, you could skip that step, or you could use a potato masher. It just makes the soup a little less chunky.

  6. Ashley Ashley
    January 29 at 03:23PM

    Do you peel the potatoes and I forgot parsley will it still be good

    • Ruth Soukup
      January 29 at 07:19PM

      If you use Yukon Gold potatoes they do not need to be peeled. It will still taste yummy without the parsley.
      Enjoy!

  7. Roberta
    January 8 at 09:24PM

    I made this soup tonight and it was awesome! I had russet potatoes on hand so just used them and it came out delicious. The added touches at the end were perfect – bacon, sour cream, cheese, chives. It is a very hearty soup with plenty of leftovers. I fed 3 adults and 3 kids with plenty left for the rest of this cold winter weekend. Thank you for this recipe, we all enjoyed it a lot.

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