best potato soup

How can a soup this fantastic take only 40 minutes to make? This is our best potato soup; and hundreds of fans agree! Velvety, thick, and rich…it really is loaded …with an entire package of bacon, ham, sour cream, sharp Cheddar cheese and green onions.

Best Potato Soup

bacon

onion

Progresso™ chicken broth (from two 32-oz cartons)

lb baking potatoes, peeled, cubed

butter

Gold Medal™ all-purpose flour

milk

salt

pepper

container (8 oz) sour cream

Cheddar cheese (10 oz)

green onions

No, we’ve simplified the process for by cooking the potatoes to the point they are very tender, so when the milk is added, the potatoes will break apart. Making it easier is just one of the ways we’ve made this our best potato soup!

Do I need to mash the potato before adding the other soup ingredients?

Our loaded potato soup recipe makes 15 (1-cup) servings.

How much soup does this recipe make?

We haven’t tested it in a slow cooker…but there is a genius way to use the slow cooker when serving a crowd. If you make the soup a day in advance (but don’t top the soup with the remaining bacon, cheese, and green onions). It can be reheated the next day in a pan on the stove and held in your slow cooker on Warm setting for two hours. Set out the remaining toppings for everyone to top their own! Making the potato soup in advance will actually make the flavor even more indulgent (as if that were possible!)

Can I make this soup in a slow cooker?

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.

Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.

https://www.bettycrocker.com/videos/loaded-potato-soup

The indulgence of the steak house favorite gets even heartier in this loaded potato soup. Featuring a rich broth base and all of your favorite baked potato toppings, this is the ultimate comfort food. Be sure to use russet potatoes for the best results. This baking variety gives off its extra starch while it cooks in the broth giving the soup that hearty body and creamy texture that everyone loves. Be sure to reserve some of the cheese, bacon, and green onions for everyone to top their bowl as they please. If you love this time-tested recipe you should check out our other must-make soups, stews and chili.

How to Make Loaded Potato Soup Video

Enjoy this warm, hearty dish with creamy potatoes, bell pepper, and smoky chorizo. Serve with a side of crusty bread for a bowl of soul-soothing comfort.

Spanish Potato Soup with Chorizo

olive oil

Spanish chorizo (spicy

green bell pepper

yellow onion (finely chopped)

garlic

carrot

oregano

tsp cumin

tsp sweet paprika

tsp black pepper

cayenne pepper

tbsp tomato paste

tbsp flour

potatoes

chicken broth

heavy cream

parsley

chopping

Get your prep done before you start cooking. Peel and cut the potatoes into bite-sized pieces. Deseed, cut into strips and chop the bell pepper. Peel and chop the carrot. Finely chop the onion. Mince the garlic cloves and chop the parsley.Remove the casing from the chorizo if needed, cut lengthwise in half and slice.

sautéing

Heat oil over medium high in a large pot. Add chorizo and cook for 3 minutes until it starts to brown. Add bell pepper, cook for 2 minutes. Then add onion and garlic, cook for 2 minutes more. Stir in carrot, salt, black pepper, cumin, oregano, paprika and cayenne pepper. Cook for another 2 minutes.

simmering

Add tomato paste, stir until combined. Add flour, stir until incorporated. Add potatoes and pour in broth. Bring to a boil, cover, reduce heat to medium low and simmer for 15 minutes or until the potatoes are tender.

serving

When ready, add cream and parsley. Cook for 3 minutes. Taste and adjust salt. Serve with some crusty bread. Enjoy!

So delicious,  I’ve made it several times is this able to be frozen? If so for how long?

So tasty! I left out the flour and cream. It was so flavorful - healthy comfort food! Will make again!

I tried the recipe, it turned out absolutely amazing! Added a little bit more cayenne to make it bit more spicy. So delicious, my family loved it as well! Thank you so much for the video, it really helped me keep organized :)

This took very little effort to put together and turned out fantastic. I added a little extra everything without needing to add more broth.

Overall it was an excellent soup.  We will be making it again. However, next we will add a full pound of chorizo.  Everything else was perfect.

How have I not made this soup before?  Fabulous soup.  The broth is full of flavorful deliciousness!  I did use ground Chorizo which I think I would have preferred anyway in this soup.  Did not add the cream because it was so delish without it!  That can be for another time!  Thank you Anna for this keeper.

I just made this soup for dinner today. I followed the recipe and added a bit of Worschester sauce, blue cheese and chili flakes for flavor, and oh my, this soup is delicious! It's spicy, tangy and creamy and very addictive 😋  the potatoes and chorizo bites go very well together! I would definitely recommend! 
It took me around 1 hour to make it including the prepping.

Wonderful soup! It is on my all time favoritesoups list! Easy and extremely flavorful every time! Thank you so much for the recipe

Made this for the first time and it turned out great! The chorizo really made the soup standout, and this recipe will be part of my soup season rotation.

https://www.youtube.com/watch?v=L7BNdL0dKwE

Spanish potato soup with chorizo. 
For a more detailed recipe: https://www.servingdumplings.com/recipes/spanish-potato-soup-with-chorizo/
This warm, hearty meal is the perfect treat to finish your day. Made with tender creamy potatoes, soft bell pepper and smoky chorizo. Serve with a side of crusty bread for a bowl of soul-soothing comfort.

Ingredients
1 tbsp olive oil
9 ounces/250 g Spanish chorizo, spicy or mild, sliced
1 green bell pepper, deseeded and chopped
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 carrot, peeled and chopped
1 tsp each: dried oregano, ground cumin, sweet paprika, salt, black pepper
¼ tsp cayenne pepper
2 tbsp double concentrated tomato paste
2 tbsp flour
1.7 pounds/750 g waxy potatoes, peeled and cut into bite-sized pieces
6 cups/1.2 L chicken broth
¾ cup/200 ml heavy cream
2 tbsp chopped parsley

ENJOY!

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Spanish Potato Soup with Chorizo Recipe

Fully Loaded Smashed Potato Soup

lb medium golden potatoes

32 oz cartons chicken stock

onion (finely diced)

garlic (minced)

Tbsp salted butter

all purpose flour

half and half or whole milk

salt (adjust

tsp Old Bay seasoning (optional)

sour cream

cheddar cheese (divided)

green onion (thinly sliced)

Cook potatoes in a large deep pot with chicken stock for 10-15 minutes or until fork tender.

Meanwhile, add bacon drippings and butter to a 4 quart pot.

Cook onion in drippings over medium-high heat for 2 minutes or until translucent. Add garlic, cook for 1 minute longer. Whisk in flour, stir until flour is absorbed, cook for 1 minute.

Over medium-high heat, whisk half and half into roux. Bring to a boil, then lower heat and simmer while gently bubbling for 5 minutes to thicken. Add seasoned salt, pepper and old bay, if using. Mix well.

Add 2 cups cheese to thickened sauce. Mix until melted. Remove from heat. The sauce will be thick.

Once potatoes are cooked, don&#039;t drain. Use a potato masher to smash in the chicken stock, to your desired consistency, leaving some chunks. Pour cheese sauce into the pot with the smashed potatoes. Mix well.

Simmer on medium-low uncovered for 10 minutes to reduce and thicken. You may adjust thickness further by using a slurry of cold water and flour or cornstarch to your personal taste. You may also think using additional stock to suit your taste.

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Best Potato Soup

Spanish Potato Soup with Chorizo

Fully Loaded Smashed Potato Soup

Top 3 best potato soup recipes from across the web

The most viewed best potato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Potato Soup

Spanish Potato Soup with Chorizo

Fully Loaded Smashed Potato Soup

The most viewed best potato soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine