I chase calm on busy nights, so I reach for potato soup. The pot warms fast. Steam smells like butter and onion. A spoon stands up. I take a taste and nod. The texture feels like a hug. A small one, not clingy. This bowl leans rich like creamy potato soup, yet the method stays short. I keep a simple potato soup recipe that uses pantry stuff. I cook on a single burner, so this reads like a potato soup recipe stovetop. I top it with sharp cheese, crisp bacon, and chives. The bite lands smooth, salty, and bright. Friends ask for the soup at game night. They tease me about a copycat chicken salad chick potato soup recipe. I do not claim that. I just cook what tastes good. For laughs I serve a side that eats like a baked potato dip recipe with chips. We call it dinner and feel pretty proud. You and I will keep this easy. Chop, simmer, mash a bit, done. We get thick soup without fuss. Leftovers pack well. If you want more texture, save a few chunks for the end. I do that when I want a tiny chew.
Table of Contents
- 1) Key Takeaways
- 2) Easy Loaded Baked Potato Soup Recipe
- 3) Ingredients for Loaded Baked Potato Soup
- 4) How to Make Loaded Baked Potato Soup
- 5) Tips for Making Loaded Baked Potato Soup
- 6) Making Loaded Baked Potato Soup Ahead of Time
- 7) Storing Leftover Loaded Baked Potato Soup
- 8) Try these Soup next
- 9) Loaded Baked Potato Soup
- 10) Nutrition
1) Key Takeaways
I cook for comfort and for speed. This soup gives both in one pot. The base turns silky as potatoes soften and release starch. Bacon and cheddar bring crunch and melt. Chives bring a clean lift. We get balance that tastes cozy yet bright.
I stick with pantry items and one burner. The method stays simple and calm. We stir, we simmer, we mash a little, we top with good stuff. That is the rhythm. The pot asks for little and gives a lot.
Leftovers reheat well and travel well. The soup holds body without splitting. Friends call it game night gold. I call it Tuesday joy. If you want a lighter bowl, trade cream for milk. If you want more bite, keep a few chunks intact. Your spoon, your rules.
2) Easy Loaded Baked Potato Soup Recipe
I crave potato soup on busy days, and I say it twice here since that craving shows up fast and loud. Potato soup warms the kitchen and settles the house. Steam rises with butter and onion, and I feel the day ease a notch. The spoon dips, the spoon comes up, and I grin like a kid who found the last fry in the bag. That first sip tastes rich yet clean.
The texture leans like creamy potato soup yet the steps stay short. I keep a simple rhythm and a short list. Broth meets potatoes, heat works slow, a quick mash thickens the pot, and cheese finishes with a soft pull. Bacon adds crisp edges. Chives add a green snap. It all lands in a cozy way that feels easy to share.
Gamers at my place once guessed a secret link to a fast food copy. They joked about the chicken salad chick potato soup recipe and I laughed with them. I just cook what tastes good. On the side I serve a small bowl that eats like a baked potato dip recipe, and folks dunk chips and call it dinner. Simple wins.
3) Ingredients for Loaded Baked Potato Soup
Russet potatoes peeled and cut in chunks for a fluffy body that thickens as they simmer
Yellow onion diced for a sweet base that softens into the broth
Garlic minced for a warm edge that rounds the savor
Low sodium chicken broth for depth without an aggressive salt hit
Whole milk for gentle richness that keeps the sip light
Heavy cream for a lush finish when you want extra body
Unsalted butter for a smooth start that coats the onion
All purpose flour for a quick roux that helps the soup cling to the spoon
Sharp cheddar shredded for melt and a clean tang
Kosher salt and black pepper for steady seasoning from start to finish
Bacon cooked until crisp then crumbled for crunch and smoke
Chives chopped for fresh bite that wakes the bowl
Greek yogurt or sour cream for a cool finish that balances the heat
4) How to Make Loaded Baked Potato Soup
Step one melt butter in a heavy pot over medium heat then add onion and cook until soft add garlic and stir for a short minute
Step two sprinkle flour over the onion mix whisk smooth and pour in broth a little at a time bring to a gentle simmer with small bubbles
Step three slide in potato chunks simmer until tender and edges look fuzzy then lower the heat
Step four stir in milk and cream let the pot burble low and steady for a brief spell
Step five mash part of the potatoes right in the pot leave some chunks for a rustic chew
Step six fold in cheddar season with salt and pepper taste and nudge as needed
Step seven ladle into warm bowls top with bacon cheddar chives and a spoon of yogurt or sour cream
5) Tips for Making Loaded Baked Potato Soup
I pick russets when I want big body and I pick gold potatoes when I want a silkier sip. I keep a small cup of hot broth near the stove so I can thin the pot late if it tightens too much. I salt in layers so each step tastes right on its own.
For creamy potato soup texture without fuss I mash only half the potatoes. The rest stay in friendly chunks. A wooden spoon works fine but a hand masher gives more control. I skip blenders here since they can overwork starch.
For a simple potato soup recipe that loves toppings I warm the bowls and keep bacon crisp on a sheet pan in a low oven. Chives wait on the board. Cheese stands ready. We build each bowl at the table and let folks play with the finish.
6) Making Loaded Baked Potato Soup Ahead of Time
I cook the base a day ahead then cool it fast. A shallow pan helps the chill. The pot goes in the fridge with a loose lid until cold then I seal it tight. This keeps the flavor fresh and the texture steady.
When I reheat the potato soup I bring it up slow over medium low heat. I stir often and add small splashes of milk to relax the body. Cheese and bacon wait until serving so they stay lively. Chives go on right before the spoon hits the bowl.
For a potato soup recipe stovetop plan I prep toppings in jars. Bacon crumbles in one jar cheese in another chives in a small cup. The table looks fun and the meal feels like a cozy bar where we load bowls and trade stories.
7) Storing Leftover Loaded Baked Potato Soup
I store the soup in shallow containers so it cools fast and safe. The fridge keeps it happy for three to four days. For longer storage I pack it in freezer safe cups with room at the top for expansion.
Reheat on the stove with a gentle flame. Stir often and add a small splash of broth or milk if the soup looks too thick. Top fresh each time so bacon stays crisp and chives stay bright. The second round tastes just as good.
If you like a chunkier style lift out a cup of cooked potatoes before mashing and keep them in a small container. When you reheat stir them back in so you get a hearty chunky potato soup bite that feels new again.
8) Try these Soup next
9) Loaded Baked Potato Soup
Loaded Baked Potato Soup potato soup comfort bowl
Ingredients
For the Soup
- 6 medium russet potatoes peeled and cut in chunks
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 1 cup shredded sharp cheddar
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt or to taste
For Toppings
- 6 slices bacon cooked and crumbled
- 0.5 cup shredded sharp cheddar
- 0.25 cup chopped chives
- plain Greek yogurt or sour cream for serving
Instructions
For the Soup
- Melt butter in a heavy pot over medium heat. Add onion and cook until soft. Add garlic and cook one minute.
- Sprinkle flour over the pot. Stir until the mix looks smooth.
- Whisk in chicken broth a little at a time. Bring to a gentle simmer.
- Add potato chunks. Cook until tender and the edges look soft.
- Lower heat. Stir in milk and cream. Let the soup bubble low for a few minutes.
- Mash part of the potatoes with a spoon or a masher. Leave some chunks for bite.
- Stir in cheddar. Season with salt and black pepper. Taste and adjust.
To Serve
- Ladle soup into warm bowls. Top with bacon, cheddar, chives, and a spoon of yogurt or sour cream.
10) Nutrition
A typical serving lands near four hundred to five hundred calories based on toppings and dairy choices. A lighter pour of cream drops the count. Extra cheese raises it. You set the balance that fits your day and your plate.
Protein sits in the low teens per bowl and climbs with more bacon or a scoop of Greek yogurt. Fiber stays near three grams when we use russets. Sodium changes fast so taste before you add more salt. Your palate reads the pot better than numbers alone.
I cook for taste and for feel. If you track numbers, write them down and adjust the next batch. The aim stays the same a warm bowl that feeds you and the people you love with ease and calm.
Author Linda at Cook Daily Recipe on Cook Daily Recipe
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