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Loaded Potato Soup

Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 4 -6


  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 5 garlic cloves minced
  • 4-5 large russet potatoes washed & cubed
  • 5 cups  chicken broth
  • 1/2 cup water
  • 1 1/2 - 2 cups milk
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon corn starch
  • 3 tablespoon water
  • garnish: sour cream shredded cheese, bacon, green onions, hot sauce


  • In a large stock pot or dutch oven, heat oil over medium-high heat. Once the oil is hot, add onions and cook for about 5 minutes. Add garlic and cook for another minute or so. Making sure not to burn the garlic.
  • Add the potatoes, chicken broth and water. Bring to a boil. Reduce heat to medium and cook for about 20 minutes, or until the potatoes are fork tender.
  • Remove 2 cups of potatoes with a slotted spoon and set aside. With a masher, mash remaining potatoes right in the pot.
  • Once the potatoes are mashed, whisk in milk, sour cream, cheese, dried parsley, salt and pepper.
  • Stir in reserved cubed potatoes and bring to a light boil.
  • Whisk together the corn starch and water. Pour mixture into boiling soup and reduce heat to a low simmer. Simmer for another 5 minutes, until slightly thickened.
  • Garnish  soup and enjoy!