Best Potato Soup Loaded

This silky potato soup brings all the cozy baked potato flavors into one creamy bowl. It is one of those recipes that is endlessly comforting yet surprisingly light, easy to make on weeknights, and can be made completely vegan. When the weather turns cold or you want something simple but soul-satisfying, this is the soup that fills the house with warmth.

Every time I make this for friends, it vanishes fast. Even my picky eaters have asked for seconds and want all their favorite toppings piled high.

Ingredients

• Butter or olive oil: brings richness and helps caramelize the aromatics Try to use a high quality butter or a buttery extra virgin olive oil
• Leek or small white onion: adds a sweet earthy flavor Choose leeks with firm stalks or onions that feel heavy for their size
• Garlic cloves: bring depth and a little bite Always go for fresh garlic over jarred for best flavor
• Fresh rosemary or sage or thyme: delivers warming herbal notes Fresh herbs from the garden or store will always pop more than dried
• Yukon gold potatoes or peeled russet potatoes: Yukon golds yield a naturally creamy texture Select potatoes that are firm with no green tinges or sprouts
• Chicken stock or vegetable broth: forms the flavorful base Choose low sodium if you want to control saltiness or use homemade if you have it
• Salt and black pepper: heighten all the flavors Use fine sea salt for even seasoning and freshly cracked black pepper for a kick
• Whole milk or cream or your favorite plant based milk: for a lighter or vegan version Look for milk or cream without stabilizers when possible for best mouthfeel
• Greek yogurt or sour cream: lends tanginess and body Either works well and both add that luscious finish so use what you like or have on hand

Step-by-Step Instructions

Prepare the Toppings:

Set out everything you will want to serve on top of the soup Dice bacon or green onions grate cheddar and keep all toppings chilled if prepping ahead

Sauté the Aromatics:

Place a heavy pot or dutch oven over medium heat Melt the butter or olive oil Add the leeks or onions and stir frequently watching closely as they soften for about 6 minutes Lower heat if they start to brown too much You are looking for them to go tender and a bit translucent This layering of flavor at the start makes the finished soup deeply savory

Build the Soup Base:

Add in the minced garlic and rosemary After about one minute when the garlic is fragrant tip in the potato pieces Season well with salt and pepper Pour in your broth of choice Stir everything together so the potatoes are just submerged

Simmer the Potatoes:

Bring the soup up to a gentle boil Immediately lower to a simmer Cover partly and cook about 15 minutes or until the potatoes break apart easily when pierced with a fork Stir once or twice to make sure nothing is sticking to the bottom

Blend for Creaminess:

Add the milk or cream then use an immersion blender to carefully blend the soup until mostly smooth Stop blending while there are still a few potato bits for texture This is what keeps the soup from turning gummy with some varieties If using a blender work in small batches Being cautious with hot liquids blend and return soup to the pot

Finish and Serve:

Rewarm the soup gently if it has cooled Stir the Greek yogurt or sour cream in off the heat for tang and smoothness Ladle into bowls and add all the toppings your heart desires

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My favorite thing to add is a big spoonful of Greek yogurt for that bright contrast It has been a tradition in my family to let everyone pick their own toppings and sometimes whole dinner conversations are spent discussing which combos are best

Storage Tips

You can store leftover potato soup in a covered container in the refrigerator for up to four days The flavors seem to deepen after a day If the soup thickens you can loosen it with a splash of broth or milk as you reheat Keep toppings separate and add just before serving for maximum freshness

Ingredient Substitutions

Any variety of potato can work here Yukon golds give a natural butteriness but russets will make a fluffier soup Try coconut cream as a vegan swap for dairy or use chives in place of green onions if that is what you have For a smoky flavor a touch of smoked paprika will mimic bacon

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Serving Suggestions

This soup loves a crunchy side like sourdough toast or baguette Make it a full meal by topping with shredded rotisserie chicken or a handful of steamed broccoli You can even turn it into a showstopper for gatherings by offering a toppings bar so everyone can customize their own bowl

Potato Soup in History

Potato soup is a classic comfort in so many cultures for a reason Potatoes were among the first New World foods to spread through Europe and their hearty nature made them a staple in simple rural kitchens Every region adds its own twist from creamy French potage to simple Irish versions with scallions

Recipe FAQs

→ Which potato variety works best?

Yukon gold provides a creamy, buttery texture, but russet potatoes work well if peeled. Choose starchy potatoes for the smoothest result.

→ Can this soup be made dairy-free?

Yes, substitute olive oil for butter and use plant-based milk and vegan yogurt or sour cream for a dairy-free version.

→ What toppings pair best with the soup?

Classic toppings include crispy bacon, grated sharp cheddar, sour cream or yogurt, and chopped chives or green onions. Vegan bacon and non-dairy toppings also work well.

→ How do I avoid a gluey texture?

Blend the soup gently—over-blending starchy potatoes can lead to a gummy consistency. Use an immersion blender with just a few pulses.

→ Can I prepare this ahead of time?

Yes, the soup keeps well refrigerated for up to three days. Wait to add toppings until just before serving for best texture.

→ Is it possible to freeze the soup?

The soup can be frozen, though dairy may separate. Reheat gently, stirring to re-incorporate creamy elements. Add fresh toppings after reheating.