Go Back

Loaded Potato Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: dinner, lunch
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp Butter
  • 1 Onion diced
  • ⅓ cup Flour
  • 2 ½ lbs about 4-5 Russet or Gold Potatoes diced
  • 4 cups Chicken Broth or Vegetable Broth or 4 cups Water mixed with 1 Tbsp Bouillon
  • 2 cups Milk
  • ½ tsp Salt
  • 1 tsp Pepper
  • 1 tsp Garlic Powder
  • ½ teaspoon Chili Powder
  • ½ cup Sour Cream or Greek yogurt
  • Toppings: Shredded Cheddar Cheese and additional sour cream (or Greek yogurt)

Method
 

  1. In a large pot, melt butter over medium heat. Add onions and saute until translucent. Add garlic and sauté until fragrant, about 1 minute more.
  2. Add flour and stir. Add potatoes, chicken broth, milk, salt, pepper, and chili powder. Bring to a boil. Allow to boil for about 10 minutes, or until potatoes are fork tender, stirring occasionally.
  3. Reduce heat to low. Using an immersion blender, blend half the soup. (You can also carefully place half the soup in a blender and blend or simply mash some of the potatoes). If you don’t have a blender, you can simply mash some of the potatoes with a potato masher and stir.
  4. Add sour cream and stir. Simmer for 5-10 minutes and serve with cheese and any toppings you love!

Notes

If you don't have chicken broth or vegetable broth, you can use 4 cups of water with 1 Tablespoon of bouillon or Soy Sauce. You can also make your own vegetable stock using vegetable scraps.