Loaded Cream of Potato Soup

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

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!

Here is what you need:

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

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

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

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

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

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

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!)

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

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Loaded Cream Of Potato Soup

 The best Creamy Potato Soup recipe with all your favorite toppings. Perfect for any week night meal!

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.