Rich Creamy Loaded Potato Soup

Rich Creamy Loaded Potato Soup

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Betty-Ellen Crum


Created by Betty-Ellen

This is a soup to die for. You won't be able to get enough of it. I've tweaked it to what it is and everyone loves it.


★★★★★ 1 vote

15 Min
30 Min


  • 3-4 medium
    fist sized, russet potatoes cut into cubes
  • 1 large
    onion (i like white onion)
  • 2
    carrots peeled and sliced
  • 2
    stalks celery cleaned and sliced
  • 1 box
    chicken stock or broth in a box
  • 4 Tbsp
  • 4 Tbsp
  • 1 pt
    heavy cream
  • 1 pt
    half & half
  • 1/4 c
    parsley, chopped
  • ·
    salt & pepper
  • 3
    cubes of chicken boulion
  • 1 lb
  • 1 bunch
    green onions, chopped
  • ·
    shredded cheddar cheese

How to Make Rich Creamy Loaded Potato Soup


  1. In large pan boil carrots and celery 10 minutes in half water half chicken broth and then add the potatoes. Boil until almost tender. They will finish before soup is done and you don't want them mushy. Strain reserving 1 cup liquid.
  2. In large skillet melt butter with salt & papper, and chicken bouillon. Add the flour and cook for a minute or two add half and half and heavy cream. Stir all the time until thicken add to potatoes along with reserved liquid. Add more chicken broth if to thick. Add parsley and season to taste.
  3. Ladle into bowls topping with shredded cheddar cheese, chopped green onion and a lot of crispy bacon.

Printable Recipe Card

About Rich Creamy Loaded Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Quick & Easy

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