Loaded Potato Soup

By Heather Wirtz January 19, 2017

All of the flavors of a loaded baked potato in a delicious creamy soup! This recipe is a hit with the whole family, especially on a cold winter day. My boys loved garnishing their own soup!

2 tbsp butter or margarine
1 onion, chopped
2 cloves garlic, chopped
2 tbsp flour
8 oz cream cheese
2 lbs russet potatoes, diced 3/4 inch, skin on
2 qt. chicken stock
1 pt. light cream
Salt & black pepper, to taste

For garnish:
chopped chives
sour cream
shredded sharp cheddar cheese
bacon bits or bacon cooked and chopped

  1. Melt butter in a large stock pot over med high heat.
  2. Add the onion and garlic. Cook over med high heat for 5 minutes or until onions are soft, stir often.
  3. Stir in the flour to form a roux, cook for one minute, stirring constantly.
  4. Pour the chicken stock into pot while whisking, make sure the mixture stays smooth.
  5. Add the cream cheese; continue whisking until the cream cheese is dissolved.
  6. Add the potatoes and light cream.
  7. Bring to a low simmer, reduce heat to medium and cover. Cook for 25 minutes or until potatoes are fork tender. Stirring occasionally.
  8. Ladle into bowls and serve hot. Garnish with chives, sour cream, cheese and bacon.