Easy Creamy Loaded Potato Soup (45 Min)

Want the ultimate comfort food win? This creamy loaded potato soup delivers restaurant-quality results with just 6 ingredients. After testing 8 versions, I’ve cracked the code for that perfect balance of rich, velvety texture without any grainy or gluey mishaps.

The secret? A specific order of adding ingredients and the right temperature control. This recipe gives you that steamy, stick-to-your-ribs satisfaction you’re craving, with minimal prep work.

At-a-Glance

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 generous servings
• Difficulty: Easy
• Best For: Weeknight dinner, meal prep, comfort food cravings
• Equipment: Large pot, whisk, potato masher

Why This Works

• Temperature Control: Starting with room-temperature dairy prevents curdling and ensures silky smoothness
• Perfect Consistency: The combination of heavy cream and sour cream creates body without flour or cornstarch
• Quick Results: No need to bake potatoes first – we’re using a faster stovetop method
• Budget-Friendly: Basic ingredients create premium results

Ingredients & Smart Swaps

• Chicken Broth (1½ cups)

• Swap: Vegetable broth for vegetarian version
• Swap: Bone broth for extra richness
• Note: Avoid bouillon cubes (too salty)

• Butter (4 Tbsp)

• Swap: Ghee for dairy-sensitive folks
• Swap: Plant-based butter works but reduces richness

• Black Pepper (½ tsp)

• Fresh cracked preferred
• White pepper works for smoother look

• Salt (1 tsp)

• Kosher salt recommended
• Reduce to ¾ tsp if using salted butter

• Heavy Cream (1 cup)

• Swap: Half-and-half (soup will be thinner)
• Don’t use milk (too watery)

• Sour Cream (2 cups)

• Swap: Full-fat Greek yogurt
• Swap: Mexican crema
• Don’t use light versions (they separate)

Step-by-Step Instructions

1. Bring chicken broth to gentle simmer over medium heat (3-4 minutes)

2. Add butter, let melt completely (2 minutes)

   • Watch for foaming to subside
   • Stir occasionally

3. Reduce heat to medium-low

   • Critical step for preventing curdling

4. Whisk in heavy cream slowly (2-3 minutes)

   • Stream in while whisking
   • Look for slight thickening

5. Add salt and pepper

   • Stir to combine
   • Taste and adjust

6. Incorporate sour cream in 4 batches

   • Whisk each addition until smooth
   • Watch for steam, not bubbles

7. Simmer gently for 15-20 minutes

   • Stir every 3-4 minutes
   • Soup should coat back of spoon

Pro Tips & Common Mistakes

• Temperature Control

• Never boil after adding dairy
• Keep below gentle simmer
• Look for wisps of steam, not bubbles

• Texture Fixes

• Too thick? Add warm broth
• Too thin? Simmer longer
• Lumpy? Whisk vigorously or blend

• Timing Tips

• Let dairy come to room temp first
• Don’t rush the simmering stage
• Cool 5 minutes before serving

Storage, Freezing & Reheating

• Storage: Refrigerate up to 4 days in airtight container
• Freezing: Not recommended (dairy separates)
• Reheating:

• Stovetop: Low heat, stir frequently
• Microwave: 50% power, 30-second intervals
• Add splash of warm cream if needed

Variations

1. Loaded Version: Top with crispy bacon, shredded cheddar, chives

2. Southwest Style: Add roasted corn, diced green chiles, lime juice

3. Veggie Boost: Stir in sautéed mushrooms, carrots, celery

4. Pub Style: Add beer-braised onions, smoked gouda

FAQ

Why did my soup curdle?

Heat was too high or dairy was too cold. Always use room-temp dairy and keep heat low and steady.

Can I make this ahead?

Yes, but reheat gently. Best within 2 days. Don’t freeze.

How do I thicken without flour?

Simmer longer to reduce liquid, or add more sour cream. Avoid cornstarch – it makes the texture gluey.

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Easy Creamy Loaded Potato Soup

This creamy loaded potato soup delivers restaurant-quality results with just 6 ingredients, providing a rich, velvety texture without any grainy or gluey mishaps. Perfect for comforting weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 4 servings

Equipment

• Large Pot
• Whisk
• Potato masher

Ingredients

  

Main

• 1 ½ cups chicken broth Swap: Vegetable broth for vegetarian version
• 4 Tbsp Butter Swap: Ghee for dairy-sensitive folks
• ½ tsp Black Pepper Fresh cracked preferred
• 1 tsp Salt Kosher salt recommended
• 1 cup Heavy Cream Swap: Half-and-half makes the soup thinner
• 2 cups Sour Cream Swap: Full-fat Greek yogurt

Instructions

 

Instructions

• Bring chicken broth to gentle simmer over medium heat (3-4 minutes)
• Add butter, let melt completely (2 minutes)
• Reduce heat to medium-low
• Whisk in heavy cream slowly (2-3 minutes)
• Add salt and pepper, stir to combine, taste and adjust
• Incorporate sour cream in 4 batches, whisking until smooth
• Simmer gently for 15-20 minutes, stirring every 3-4 minutes

Keyword Comfort Food, easy recipe, Meal Prep, Potato Soup