Wholesome Loaded Potato Soup Stove Top Recipe

As the first spoonful of this Loaded Potato Soup touches your tongue, the flavors of tender potatoes, rich broth, and the subtle creaminess of sour cream unfold in perfect harmony. Aromas of butter, onion, and herbs dance through the air, teasing your senses and leaving you craving the next bite.

If you’re like me and love a hearty breakfast, you might enjoy this Loaded Potato Soup as a comforting side dish to our Easy Sausage Hash Brown Breakfast Casserole Recipe. It’s the perfect combination of nutritious and delicious, and will keep you energized throughout the day.

Why This Recipe Works

• The key to this recipe’s success lies in the combination of Yukon Gold potatoes’ buttery, sweet flavor with Russet potatoes’ fluffy texture, ensuring a well-rounded taste and satisfying bite.
• This easy recipe can be prepared in under 45 minutes, making it ideal for a busy weeknight dinner.
• A simple technique of simmering the soup with a small amount of cream and butter enhances the rich, velvety texture and adds a richness to the dish that complements the fresh herbs and spices.

Key Ingredients

Fresh ingredients make a world of difference in this Loaded Potato Soup recipe. Opt for Yukon Gold potatoes, as their natural sweetness balances the savory broth. If you want to explore other recipes like this, visit How to make Wholesome Loaded Potato Soup Stove Top Recipe for inspiration.

Russet potatoes add a delightful fluffy texture, but feel free to experiment with other varieties like red or sweet potatoes for unique flavors. Fresh herbs such as chives, parsley, or cilantro add a freshness to the soup that’s simply impossible to replicate with dried alternatives.

Recipe Courtesy of Our Kitchen

Wholesome Loaded Potato Soup Stove Top Recipe

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

2 medium Yukon Gold potatoes, peeled and diced

1 medium Russet potato, peeled and diced

2 tablespoons (30g) unsalted butter

1 medium onion, diced

2 cloves of garlic, minced

2 cups (475ml) of vegetable or chicken broth, warmed

1/2 cup (120ml) heavy cream

1 teaspoon dried thyme, chopped fresh herbs for garnish (optional)

Directions

1

Melt butter in a large pot over medium heat, then add diced onion and cook until it’s translucent and slightly caramelized. You’ll know it’s ready when the onions start browning and emitting a sweet, nutty aroma.

2

Add minced garlic to the pot and cook for 1-2 minutes, or until fragrant. Avoid burning the garlic by stirring constantly and keeping an eye on its color.

3

Add the diced potatoes to the pot, stirring to coat them evenly with the butter and garlic mixture. Cook for about 5 minutes or until they’re slightly tender.

4

Pour warmed broth into the pot, making sure that the potatoes are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes or until the potatoes are tender.

5

Use an immersion blender to puree the soup until smooth, leaving a few chunks of potatoes for texture. Alternatively, transfer the soup to a blender and blend in batches, then return it to the pot. Stir in heavy cream and cook for an additional 5 minutes or until warmed through.

Storage & Reheating

This Loaded Potato Soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply thaw and reheat over low heat, whisking occasionally. You can also add additional broth or cream if the soup has thickened too much during storage.