Print

Pioneer Woman Loaded Potato Soup

Pioneer Woman Loaded Potato Soup - recipe card
Print Recipe

This creamy, hearty potato soup is loaded with tender chunks of potato, melted cheddar, and a rich, velvety broth. It’s a classic comfort food, upgraded with a smoky, savory depth from roasted garlic and a touch of smoked paprika, topped with green onions and a dollop of sour cream.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups low-sodium chicken broth (or vegetable broth for vegetarian)
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 1.5 pounds)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 1 cup whole milk
  • 4 ounces sharp cheddar cheese, shredded (about 1 cup)
  • 1/2 cup sour cream, at room temperature
  • For garnish: chopped fresh chives or green onions, additional shredded cheddar cheese, sour cream, and a dash of smoked paprika

Instructions

  1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. When the butter begins to foam and sizzle, add the diced onion. Cook, stirring occasionally, until the onion is soft and translucent, about 4-5 minutes.
  2. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Do not let the garlic brown, as it will become bitter.
  3. Sprinkle the flour over the onion mixture. Cook, stirring constantly, for 1-2 minutes. This roux will thicken the soup and give it a silky texture. You want the flour to cook out its raw taste, but not take on any color.
  4. Slowly pour in the chicken broth while whisking vigorously to prevent lumps. Continue to whisk until the broth is fully incorporated and the mixture is smooth.
  5. Add the diced potatoes, smoked paprika, kosher salt, and black pepper. Stir to combine and bring the soup to a gentle simmer over medium-high heat. The liquid should barely break into bubbles around the edges.
  6. Reduce the heat to medium-low, cover, and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender but still hold their shape. Check by piercing a piece with a fork—it should slide off with very little resistance.
  7. Once the potatoes are tender, uncover and stir in the milk. Increase the heat to medium and bring the soup back to a gentle simmer, just until heated through—do not boil, or the milk may curdle.
  8. Reduce the heat to low. Gradually add the shredded cheddar cheese, a handful at a time, stirring constantly until each addition is melted and smooth. This gradual addition prevents the cheese from clumping and ensures a creamy texture.
  9. Remove the pot from the heat and stir in the sour cream. The residual heat will warm the sour cream without causing it to break or curdle, resulting in a luscious, velvety finish.
  10. Taste the soup and adjust seasoning with additional salt, pepper, or a pinch of smoked paprika if desired. To achieve a thicker consistency, use a potato masher to lightly mash some of the potato chunks right in the pot, or transfer 1 cup of the soup to a blender and puree, then stir back in.
  11. Ladle the soup into bowls. Garnish each serving with a spoonful of sour cream, a sprinkle of extra cheddar, chopped chives or green onions, and a light dusting of smoked paprika. Serve hot with crusty bread or a simple green salad.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup (without garnishes) in a freezer-safe container for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of milk if the soup has thickened. Do not microwave at high power, as the cheese may separate.

Nutrition

Keywords: loaded potato soup, potato soup, creamy potato soup, cheddar potato soup, comfort food, one pot soup, hearty soup, American soup, vegetarian potato soup, no bacon potato soup, stovetop soup

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-loaded-potato-soup/