0 from 3 votes
Creamy Potato Soup
Loaded creamy potato soup is the ultimate comforting meal! It has a smooth, velvety base made from blended potatoes, tender chunks of potato, onion, garlic and cream. Top with cheddar cheese, crispy bacon and chives for a hearty dish that will warm you up on a chilly day!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 people
Calories: 558 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive or avocado oil
- 1 yellow onion diced
- 2 stalks celery diced
- 3-4 cloves garlic minced
- 4 Tablespoons flour
- ¼ teaspoon EACH smoked paprika, garlic powder, salt, black pepper
- 2 pounds russet or Yukon Gold potatoes peeled and diced
- 32 oz chicken stock 4 cups
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese plus more for topping
- For topping: sour cream, chives or cilantro, cheese
Instructions
- Heat a large Dutch oven or pot over medium-high heat. Add the butter, oil, onion, and celery. Cook for 4-6 minutes or until translucent. Add the garlic and cook another minute or until fragrant. Stir in the flour and sauté for about a minute to cook it off.
- Pour in the chicken stock, and whisk until it is smooth then add the peeled diced potatoes. Bring the soup to a boil, turn the heat down to a simmer, and cover. Cook until the potatoes are tender, about 20 minutes.
- Once tender, remove about 1/3 of the potatoes with some stock. Blend until the potatoes are smooth then return to the pot. You can also use an immersion blender and blend some parts of the soup directly in the pot. You want a good mixture of chunky and smooth potatoes.
- Add the heavy cream and cheddar cheese and stir until the cheese is melted and the soup is warmed through about 3-4 minutes.
- Taste the soup and adjust the seasoning, if desired. Ladle soup into serving bowls and top with a dollop of sour cream, chopped chives or cilantro, and freshly grated cheddar.
Cup of Yum
Notes
- If you'd like to add bacon, cut about 4 strips of bacon into small pieces and fry in the large Dutch oven before cooking down the onions. Cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Continue with the recipe as instructed without adding the oil.
Nutrition Information
Serving
1serving
Calories
558kcal
(28%)
Carbohydrates
60g
(20%)
Protein
16g
(32%)
Fat
29g
(45%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Sodium
443mg
(18%)
Potassium
1300mg
(37%)
Fiber
4g
(16%)
Sugar
8g
(16%)
Vitamin A
922IU
(18%)
Vitamin C
16mg
(18%)
Calcium
177mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 558
% Daily Value*
| Serving | 1serving | |
| Calories | 558kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 443mg | 18% |
| Potassium | 1300mg | 28% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 177mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.