Best Potato Soup Recipe Recipe
This loaded potato soup is a luscious version of baked potato flavors in a bowl of creamy goodness. This recipe is a lightened up version that can be made vegan!
How to Make the Best Best Potato Soup Recipe
There’s something deeply comforting about a bowl of creamy potato soup on a chilly day. This loaded potato soup recipe transforms humble potatoes into a rich, satisfying meal that captures all the flavors of a loaded baked potato—crispy bacon, sharp cheddar, tangy sour cream, and fresh chives—in every spoonful.
What makes this recipe special is its versatility. The base is a velvety blend of Yukon gold potatoes, aromatic rosemary, and garlic, finished with a touch of Greek yogurt for richness without heaviness. Whether you’re looking for comfort food or need a recipe that can easily accommodate dietary preferences, this soup delivers. Swap the butter for olive oil and use plant-based milk to make it completely vegan, or go all out with the traditional toppings for an indulgent treat.
The key to the perfect texture is being careful not to over-blend the potatoes—a few pulses with an immersion blender gives you that ideal balance of creamy and chunky. Serve it in warm bowls with your favorite toppings piled high, and you’ve got a meal that’s sure to become a family favorite.
Best Potato Soup Recipe
This loaded potato soup is a luscious version of baked potato flavors in a bowl of creamy goodness. This recipe is a lightened up version that can be made vegan!
Ingredients
Soup Base
Toppings
Instructions
Preparation
- Prepare your toppings and set them aside. You can do this ahead and refrigerate.
Cook the Soup
- In a heavy pot or dutch oven, sauté the leeks or onions with butter or olive oil over medium heat until tender, roughly 6 minutes. Add garlic and rosemary, stir for 1 minute. Add potatoes, salt, pepper, and broth.
- Bring to a boil, then turn down to simmer and cook for 15 minutes or until potatoes are fork tender.
- Add the milk or cream. With an immersion blender, pulse soup until mostly smooth. Avoid over-blending, as with some potato varieties, this will turn the soup gluey and gummy. Alternatively, blend in batches in a regular blender, pulsing until just combined.
- Warm the soup back up if needed. Stir in the Greek yogurt or sour cream and serve with all the toppings.
Notes
- When using a regular blender, blend in small batches less than half full, holding the lid down firmly covered with a kitchen towel to prevent hot liquid from erupting.
- You can substitute plant-based milk for a vegan version.
- Peeled russet potatoes work as a substitute for Yukon gold potatoes.
- Try fresh sage or thyme instead of rosemary for a different flavor profile.
