This creamy loaded potato soup recipe is filled with sauteed celery & onion, potatoes, a creamy potato base, and topped with bacon, cheese, and chives.
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Potato soup is perfect for cold weather.
This recipe is just like a loaded baked potato so it’s best to top it with bacon, cheese, and chopped chives. The cheese will begin to melt to make it extra delicious and gooey.
Ingredients for Creamy Loaded Potato Soup
- Russet Potatoes
- Chicken Broth
- Celery Stalks
- Half & Half
- Butter; Can be substituted with reserved bacon grease
- Salt & Pepper
- Bacon Pieces
- Shredded Cheddar Cheese
- Chopped Chives
How to Make the Soup Creamy
I always wondered how chefs get soup so creamy yet thick, and then I realized they’re blending some of the potatoes, but not all of it.
This allows for a thicker soup that holds the creamy potato flavor through every bite.
I also add half & half to my soup to give it a creaminess. Half & half is half whole milk and half cream.
If you are like me and often forget this at the store you can make a substitute half & half right at home.
Can you freeze potato soup?
You can, but it’s best not to. Both potatoes and milk products like half & half become watery and grainy after they are frozen and later thawed.
How long does potato soup last in the refrigerator?
Potato soup can be safely stored in the refrigerator for 3-4 days.
Try these other delicious soups!
- 50 Best Soups for Cold Weather
- Chicken Noodle Soup
- Cream of Chicken Soup
- Cream of Mushroom Soup
- Double-Roux Shrimp and Sausage Gumbo
- Garlic Bread Soup
- Instant Pot Beef Stew
- Instant Pot Chicken Cacciatore Chili
- Instant Pot Meatball and Potato Soup
- Lobster Bisque
- One-Pot Lasagna Soup
- Wisconsin Beer Cheese Soup
Creamy Loaded Potato Soup
- 8 Russet Potatoes, diced into 1″ pieces
- 4 cups Chicken Broth
- 8 Slices Bacon
- 2 Celery Stalks, cut into ¼″ pieces
- 1 Small Onion, cut into bite size pieces
- 1 tbsp Minced garlic
- 2 cups Half & Half
- 2 tbsp Butter; Can be substituted with reserved bacon grease
- 3 tbsp Flour
- Salt & Pepper to taste
- Bacon Pieces
- Mild Cheddar Cheese
- Chopped Chives
- Place diced potatoes in a large pot with chicken broth and bring to a boil. Once it is boiling, turn heat down to medium-high heat and allow to simmer for about 12 minutes. Check doneness by piercing potatoes with a fork.
- While potatoes cook, add cut pieces of bacon to another pan and cook for 5-7 minutes until they begin to crisp. Remove bacon from the pan with a slotted spoon and set aside.
- Either reserve bacon grease in the pan or use 2 tablespoons butter to cook the celery and onion for 5 minutes.
- Add minced garlic to the pan and cook until aromatic, about 60 seconds. Add flour and stir to coat vegetables. Slowly stir in half & half and bring to a simmer. Continue stirring until cream thickens.
- Using an immersion blender, blend half of the potatoes until they are creamy. Be sure not to blend all of the potatoes and leave some pieces. Add celery and onion mixture to potatoes and stir well.
- Top with cheese, chopped chives, and bacon pieces.
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