Loaded Potato Soup - middleeastsector
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Loaded Potato Soup


Loaded baked potatoes are amazing, but you can’t cozy up and warm your hands on it like you can with a big bowl of soup! So let’s turn that baked potato into a thick and creamy, warm and cozy, delicious and filling bowl of Loaded Potato Soup to get us through the last couple months of winter. This soup has all the usual fixins like bacon, sour cream, cheddar cheese, and green onion all piled into a thick and velvety potato soup base. Soooo cozy!

I chose to use russet potatoes for my potato soup for a few reasons. They mash easily and are a bit starchier than other potato varieties, which helps make a nice thick soup. Youkon Gold, which are slightly starchy and slightly waxy and hold their shape better, so they are a good option if you like your soup to be more on the chunky-soupy side rather than thick and velvety.



2 pounds of russet potatoes, peeled and cut into large chunks (about 1-1/2 inch)
1/2 cup of chopped sweet onion
1/2 cup chopped celery
3 tablespoons all-purpose flour
Kosher salt and freshly cracked black pepper, to taste
1/4 to 1/2 cup (1/2 to 1 stick) salted butter
Water to cover
1 (12 ounce) can evaporated milk
Shredded cheese, for garnish, optional



First you need to take the potatoes, the celery, the onion, salt, flour, and the pepper and toss them all together until it’s all fully combined. Let that sit to the side for at least 10 minutes.

Take the butter and melt it in a soup pot or a Dutch oven, and then, add the potatoes and the other ingredients in this mixture to the pot, and then coat it all in the butter.

Add water so that it’s enough that the potatoes are covered, boil it, and then put the milk in there. Let it sit and simmer, uncovered, stirring every so often for about 20-30 minutes, or until you notice the potatoes becoming tender.

Adjust the seasonings to taste with the pepper and salt, and then let it sit to simmer with it uncovered until you notice it reaching the correct thickness and consistency that you want. This might take longer for electric stoves.

Take the soup, ladle it in a bowl, and then garnish this with some shredded cheese and parsley if you so desire. Serve this right away.

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