loaded potato soup

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot.&nbsp;

Instant Pot Loaded Potato Soup (with a slow cooker version)

butter

onion, (diced)

garlic, (minced)

chicken broth

can/box cream of chicken soup ((I prefer Pacific Foods brand))

salt ((or more/less to taste))

black pepper

milk

flour

cheddar cheese ((I use sharp cheddar))

bacon ((cooked and chopped))

green onions

cheddar cheese

Add butter to the Instant Pot and turn on the sauté button. Once butter is melted, add in the onions and cook for 3-4 minutes until soft. Add in the garlic and cook for one additional minute until fragrant, stirring constantly so that garlic does not burn.

Add the chicken broth, cream of chicken soup, potatoes, salt, and pepper to the pot, and stir well. Place the lid on the Instant Pot and turn the vent valve to "sealing." Cook over manual high pressure for 10 minutes, then quick release the pressure.

Meanwhile, stir together the milk and flour in a small bowl to create a slurry. Set aside.

Once the steam has completely released and the pin has dropped on the lid, open the lid and stir in the slurry. Turn the pot to sauté and cook the soup for 4-5 minutes, until thickened. Stir in the 2 cups of cheddar cheese and stir until melted. Serve garnished with chopped bacon, green onions, and more cheese. Enjoy!

https://embed.mediavine.com/videos/f0umxrlkuqcf0x22zgtr

This Instant Pot Loaded Potato Soup is creamy, delicious, and tastes like you slaved over it all day! It’s easy to prepare and is ready in a flash thanks to the Instant Pot. There’s also a slow cooker version if you’d rather prepare it that way!

Instant Pot Loaded Potato Soup

This creamy Loaded Baked Potato Soup recipe is ready in less than 30 minutes!

Loaded Baked Potato Soup

potatoes (scrubbed)

bacon

tbsp unsalted Challenge Butter

garlic

yellow onion

all-purpose flour

low fat milk

half and half

chicken stock

tsp kosher salt (plus more to taste)

tsp garlic salt (plus more to taste)

tsp black pepper

sour cream

chives (for garnish)

Pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.

Meanwhile, cook the bacon in a skillet over medium-high heat until crisp. Transfer to a paper towel-lined plate to drain and cool. Reserve up to 1 tablespoon of the bacon fat from the pan, discarding the rest. Once the bacon has cooled, crumble it into small pieces.

In a large pot, melt the butter over medium-low heat. Add the reserved bacon fat, garlic and onion and cook for 2 to 3 minutes, or until the onion is tender. Slowly whisk the flour into the pan and stir for 1 to 2 minutes. Slowly whisk in the milk and half-and-half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the kosher salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.

If you'd like to use cheeses and bacon as a garnish, reserve 1/4 cup of t each. Stir in the remaining cheeses, remaining bacon, and the sour cream. Remove the pot from the heat. Scoop potato chunks into the pan, breaking them into small pieces or leaving them chunky, depending on your preference. Serve hot, topped with your favorite garnishes, like cheese, bacon and chives.

This creamy and decadent loaded potato soup has the warmth and nourishment you crave in cold weather. Don't wait - it's time for homemade potato soup!

Creamy Loaded Potato Soup | Veganized!

tablespoons dairy-free butter

garlic cloves,

leeks (4 cups – white

celery sticks, finely chopped

carrot,

smoked paprika (alternatively use chipotle powder)

all-purpose flour or gluten-free flour

vegetable broth

oat milk

yeast

Salt and pepper,

vegan cheese

onions

smoked paprika or chipotle powder

bacon crumbs

Place a large pot over medium heat, melt the butter and sauce the garlic, leeks, celery and carrots until leeks are soft and translucent.

Sprinkle in the smoked paprika, flour and a pinch of salt and pepper, stir until the vegetable are coated and there are no lumps.

Pour in the vegetable broth and bring the ingredients to a boil and then immediately reduce to a simmer. Cook the soup until the potatoes are soft enough to squash with the back of a wooden spoon, around 20 minutes. Remove soup from the heat.

Let the soup cool for around 10 minutes, then add the oat milk and nutritional yeast, stir to combine. Taste the soup and adjust seasoning as needed.

Blend the soup using an immersion blender or countertop blender. Blend the soup to your desired consistency.

Creamy potato soup: blend the soup until smooth.

Half smooth/half chunky creamy potato soup: blend half of the soup until smooth.

Chunky creamy potato soup: blend a quarter of the soup or don&#8217;t blend at all!

If you used a countertop blender, return the blended soup to the pot, stir to combine (if the soup is a little too thick, add a little vegetable broth until your desired consistency is achieved). Reheat if needed. 

Serve the soup hot, loaded with your favorite toppings (dollop of vegan sour cream, sprinkle of grated vegan cheese and green onions/chives, a pinch of smoked paprika/chipotle powder and tempeh crumbs). Feel free to use all or some of these toppings! Enjoy!

potatoes

Thick, creamy loaded potato soup topped with all the fixings! This quick and easy one-pot recipe is a cold weather staple!

Loaded Potato Soup Recipe

tbsp butter

garlic (minced)

tsp kosher sea salt

paprika

cayenne pepper

chives (finely chopped)

cheddar cheese (grated)

chives

In a large pot (or Dutch oven) set over medium-low heat, add the butter. Once the butter has melted, add the garlic and cook until fragrant, about 1 minute. Toss in the potatoes, season with salt, pepper, paprika and cayenne.

Pour in the chicken broth and bring the mixture to a simmer. Cook uncovered for 25-35 minutes or until the potatoes are tender and begin to break down.

Pour in the milk and chives, cook for 5 minutes, then add the cheese. Once the cheese has fully melted, stir and remove from the heat. Allow to cool for 10 minutes before serving.

Serve with additional chives, bacon, sour cream and cheese.

Here's what you need: russet potato, olive oil, salt, pepper, onion, garlic, butter, flour, chicken broth, cream cheese, shredded cheese, bacon, fresh chive

Loaded Baked Potato Soup Recipe by Tasty

russet potato, washed

olive oil

salt

pepper

onion, diced

oz cream cheese

shredded cheese

bacon, diced

fresh chive, chopped

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

On a parchment paper-lined baking sheet, rub potatoes with salt, pepper, and olive oil.

Bake in preheated oven for 40-50 minutes.

Once cooled, peel and mash potatoes, and set aside.

Heat oil in large pot over a medium-high heat.

Add onion and garlic. Cook until translucent and garlic is fragant, about 5 minutes.

Bring in flour and stir until mixture is lightly browned.

Add in the chicken broth and cream cheese. Stir until fully incorporated

Garnish bowl with shredded cheese, bacon, and chives.

https://vid.tasty.co/output/65038/landscape_480/1512080123

Slow Cooker Crack Chicken Potato Soup – creamy potato soup loaded with chicken, cheddar, bacon, and ranch. This soup is SO freaking delicious! I wanted to lick the bowl! Frozen hash browns, chicken breasts, chicken broth, cheddar, bacon, ranch, cream cheese, Velveeta, and milk. Everyone RAVES about this easy soup recipe. Simply dump everything in the crockpot and let it do the work. Whip up some cornbread or biscuits and dinner is done!!

Crack Chicken Potato Soup

chicken breasts

(32-oz) bag shredded hash brown potatoes

Tbsp ranch dressing mix

lb Velveeta, (chopped)

cream cheese

onion powder

¼ tsp pepper

Add all ingredients to the slow cooker.

Cover and cook on LOW for 8 hours.

Remove chicken from the slow cooker and shred with two forks. Add shredded chicken back to slow cooker and stir.

This baked potato soup is smooth, creamy, filling and loaded with flavour!

3.3lb / 1.5kg Baking Potatoes ((Russets or Maris Pipers))

/ 250 milliliters Heavy/Double Cream, (preferably at room temp)

Bacon

Celery, (finely diced)

Onion, (finely diced)

Sour Cream, (to serve)

Fresh Chives, (to serve)

Salt & Pepper, (to taste)

Olive Oil, (as needed)

Add potatoes to a large baking tray and stab each one a few times with a fork. Coat in a drizzle of oil and a good pinch of salt and pepper. Bake in the oven at 200C/390F for 1 hour, or until deep golden, crispy and soft right through the centre (timings will depend on size of potatoes, so just be vigilant).

With about 20mins to go, add the bacon to a large pot over low-medium heat and fry until crispy with most of the fat rendered down. Remove bacon and dice just before needed, leaving the excess fat in the pot. Raise heat slightly to medium and add in celery, onion and garlic. Gently sweat it all down until soft and just starting to pick up colour, adding a dash more oil if needed.

Once the potatoes are cooked and are cool enough to handle, slice each one into 4 wedges (consider 6 if the potato is very large), then scoop the potato out of each wedge and place it into a bowl to one side. Place the leftover skins back on the baking tray and coat in a drizzle of olive oil and a good pinch of salt &amp; pepper. Place back in the oven at the highest temp it goes for around 5mins, or until visibly crispy.

Add the potato to the pot and pour in all of the chicken stock and 1/2 cup milk (save the rest). Use your wooden spoon to break up the potato, then use a hand blender to blitz everything until smooth. Stir in the cream and bring to a gentle simmer, then season with 1/2 tsp salt &amp; 1/4 tsp black pepper (or to taste). Turn off heat and stir in 1 cup cheddar, then use the extra milk to thin out the soup to your liking.

Serve individual portions with cheddar, bacon, a dollop of sour cream and a sprinkling of chives. Enjoy!

https://www.youtube.com/watch?v=pqNf8ge87OU

This baked potato soup is smooth, creamy, filling and loaded with flavour! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/loaded-baked-potato-soup/

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This Easy 4-Ingredient Potato Soup transforms pantry basics into a creamy, comforting bowl of goodness in the slow cooker or on the stovetop. Add bacon, cheese, and green onions to make it taste like a loaded baked potato or serve as is for a classic soup everyone will love.

4-Ingredient Slow Cooker Potato Soup

onion (chopped)

water

milk (may need an additional cup to reach desired consistency)

salt & pepper (to taste)

bacon (cooked and crumbled)

cheddar cheese (shredded)

green onions (thinly sliced)

Chop potatoes and onions. Add to slow cooker with water. Cook on high for 3-4 hours or low for 6-8 hours. (May take several more hours if doubling the recipe)

Once potatoes are falling apart, remove 1 cup of water. Add butter and milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary until desired consistency is reached.

Season with salt and pepper to taste. Serve as is or with toppings.

Slow Cooker

Chop potatoes and onions. Add to large pot or dutch oven along with water. Cook on medium-high heat until the potatoes are falling apart.

Once potatoes are falling apart, remove 1 cup of water. Add butter and 1 cup of milk, then carefully place immersion blender in the slow cooker and blend until smooth. Alternatively, you can place contents in a blender until smooth. Add additional milk if necessary.

We love comments! Please come back and leave us one after you’ve tried this recipe.

Stovetop

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665354804/etgsw5gnqa5o7fr7rxwt.mp4

Potato Soup

https://mediavine-res.cloudinary.com/video/upload/t_original/v1537556862/f0umxrlkuqcf0x22zgtr.mp4

Also known as 'Kartoffelsuppe', this delectable potato soup gives you deliciously-creamy comfort in every bowl!  It’s one of the most popular soup in Germany and now, you can easily make it at home! (VIDEO ABOVE)

German Potato Soup (Kartoffelsuppe)

garlic, sliced finely

onion,

celery,

kg potatoes, diced

stock

bay leaf

double cream

tbsp butter, heaping,

lemon, grated zest

spring (green) onions,

salt and pepper, to season

cumin powder (optional)

nutmeg powder (optional)

Heat up olive oil on a medium-sized pot.

Once olive oil is ready, add garlic and onion.

Cook until garlic becomes fragrant and onion becomes softer.

Add carrot and celery.  Mix and cook for a few minutes.

Add potatoes, stock and bay leaf.

Cover with a lid and bring to a boil.

Keep simmering until the vegetables are slightly cooked (i.e. softened).

Remove the bay leaf. &nbsp;Scoop about 1/3 of the vegetables and set aside.

Add double cream and butter.&nbsp;Mix until butter has completely dissolve.

Blitz the soup by using a stick blender.  (Alternatively, you can use a stand blender, but you have to make sure the soup has cooled down a bit.)

Season with salt and pepper.  Add lemon zest.  (Although cumin and nutmeg are optional, you should add them now if you intend to use them.)

Mix to combine everything. &nbsp;

Add spring onions. Mix, taste and adjust the seasoning, if desired.

Add back the 1/3 of the vegetables that was set aside earlier. &nbsp;Cover and simmer for about 3 minutes.

Serve. Garnish with more spring onions, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1550441611/fm7phaxsbksntdxdmozo.mp4

Also known as ‘Kartoffelsuppe’, German Potato Soup gives you deliciously-creamy comfort in every bowl!  It’s one of the most popular soup in Germany and now, you can easily make it at home!

This delicious luscious soup is full of hearty, wholesome goodness.  It combines ham, potatoes, onions, carrots, and celery in a creamy, lightly seasoned broth.

Creamy Ham and Potato Soup Recipe

onion

celery

carrot

lb sweet deli ham

parsley

Salt and pepper

In a large stockpot, heat oil over medium heat. Add onion, celery, carrot, red potatoes, and deli ham. Sauté until the onions and ham start to crisp on the edges; approximately 5-7 minutes. Add the garlic, onion powder, and parsley; cook for 1 minute. 

Stir in the low-sodium chicken broth. Bring the mixture to a boil. Reduce and simmer until the potatoes are tender, approximately 15 minutes.

In a skillet, melt butter and whisk in flour. Whisk over low heat for 3-4 minutes. Slowly whisk in the milk to make it creamy and remove any lumps. When thoroughly mixed and thickened, slowly whisk or stir into soup. Simmer until warm and season with salt and pepper to taste.

There's always room for a good bowl of soup on the table. I love the creaminess in this soup and how hearty it is to fill the hungriest family member. I think I'll warm up with this tonight!

Ooh delish! Great way to sneak in some veggies for those picky littles!

Mmm..this looks so tasty &amp; comforting!! Love ham &amp; potatoes, so I can't wait to try!

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