There’s nothing quite like a warm bowl of potato soup to make you feel cozy. If you love potatoes as much as I do, you’re in for a treat today. I’ve gathered two fantastic potato soup recipes that I know you’ll want to make right away.
Whether you prefer a soup loaded with toppings or a creamy, restaurant-style classic, I have you covered. These recipes are simple to follow and perfect for a comforting meal any day.
Jump to Recipe:
Classic Loaded Baked Potato Soup
This soup is like a fully dressed baked potato, but in a bowl! It’s rich, creamy, and packed with all the fixings you love like bacon and cheese.
It’s perfect for a chilly evening and is sure to become a family favorite for its comforting flavors.
Key Ingredients & Tips for Loaded Potato Soup
- Russet Potatoes: These are great because they break down easily, helping to thicken the soup and give it a creamy texture.
- Crispy Bacon Bits: Don’t skip the bacon! Its salty crunch adds so much character to each spoonful.
- Sharp Cheddar Cheese: This cheese melts wonderfully and adds a tangy, rich element that balances the potatoes.
What You Need for Loaded Potato Soup
- 4 medium Russet potatoes, peeled and diced
- 6 slices bacon, cooked crispy and crumbled
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, plus more for topping
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 cup chopped green onions, for garnish
- Salt and black pepper to taste
⏱️ Time: 45 minutes🍽️ Yields: 6 servings
How to Make Loaded Baked Potato Soup
Step 1: Cook Bacon and Potatoes
Cook the bacon in a large pot until crispy. Take the bacon out and put it on a plate, leaving a little of the bacon drippings in the pot. Add diced potatoes and chicken broth to the pot. Bring it to a boil, then lower the heat and let it cook until the potatoes are soft, about 10-15 minutes.
Step 2: Make the Creamy Base
In a separate small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, making a thick paste. Slowly whisk in the milk until there are no lumps, then let it simmer and thicken a bit.
Step 3: Combine and Finish
Once the potatoes are soft, mash some of them right in the pot with a potato masher to your desired consistency – leave some chunks for texture! Stir in the thickened milk mixture, sour cream, and 1 cup of cheddar cheese. Cook until the cheese melts and the soup is warm all the way through. Season with salt and pepper.
Step 4: Serve Warm
Ladle the hot soup into bowls. Top each serving with the crumbled bacon, extra shredded cheddar cheese, and fresh green onions. Serve right away and enjoy your comforting meal!
📝 Final Note
You can make this soup ahead of time. Just add the sour cream and cheese right before serving to keep it super creamy. Store any leftovers in the fridge for up to 3 days.
Copycat Outback Potato Soup Recipe
If you love the creamy, cheesy potato soup from that popular steakhouse, then this recipe is for you. It’s a rich and hearty soup that tastes just like the restaurant version.
This soup is a comforting meal on its own or a wonderful starter for any dinner. It’s simple to make and always a crowd-pleaser.
Key Ingredients & Tips for Restaurant-Style Potato Soup
- Cream Cheese: This is a secret ingredient that adds incredible creaminess and a subtle tangy flavor, making the soup very smooth.
- Half-and-Half: Using half-and-half instead of just milk gives the soup a more luxurious and richer texture without being too heavy.
- Chicken Bouillon: Adding a bouillon cube or powder can boost the savory depth, making the soup taste like it’s been cooking all day.
What You Need for Outback Potato Soup
- 4 medium Russet potatoes, peeled and diced
- 4 cups chicken broth
- 1/2 cup chopped yellow onion
- 1/4 cup chopped celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups half-and-half
- 4 ounces cream cheese, softened and cut into cubes
- 1 cup shredded cheddar cheese, plus more for topping
- Salt and black pepper to taste
- Fresh chives, chopped, for garnish
⏱️ Time: 45 minutes🍽️ Yields: 5 servings
How to Make Outback Potato Soup
Step 1: Sauté Vegetables and Cook Potatoes
In a large pot, melt the butter over medium heat. Add the chopped onion and celery and cook until they are soft, about 5-7 minutes. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and let it simmer until the potatoes are very tender, about 15-20 minutes.
Step 2: Thicken the Soup
In a small bowl, mix the flour with a few tablespoons of the warm broth from the pot to make a smooth paste. Add this paste back into the pot with the potatoes and stir well. Let it simmer for a few minutes until the soup starts to thicken slightly.
Step 3: Add Dairy for Creaminess
Reduce the heat to low. Stir in the half-and-half, softened cream cheese cubes, and 1 cup of shredded cheddar cheese. Stir constantly until the cream cheese and cheddar cheese are completely melted and the soup is smooth and creamy. Do not let it boil after adding the dairy. Season with salt and pepper to your liking.
Step 4: Serve and Garnish
Ladle the hot soup into bowls. You can use an immersion blender to make it extra smooth if you prefer, or leave some potato chunks. Garnish each serving with extra shredded cheddar cheese and fresh chopped chives. Serve immediately.
📝 Final Note
For the best taste, serve this soup fresh. If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.