Description
This creamy loaded potato soup is made entirely in one pot and packed with flavor. Topped with crispy mushrooms and cheese, it’s a fall dinner favorite.
Ingredients
4 cups potatoes, peeled and diced
1 medium onion, diced
2 cloves garlic, minced
4 cups vegetable or chicken broth
1 to 1½ cups shredded cheddar cheese
½ cup sour cream
Salt & pepper to taste
1 cup mushrooms, sliced and crisped (optional)
Chives or green onion, chopped, for garnish
Instructions
1. In a large pot, heat oil over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened.
2. Add diced potatoes and broth; bring to a simmer.
3. Cover and cook 15–20 minutes, until potatoes are tender.
4. Blend with an immersion blender or partially blend for chunky texture.
5. Stir in shredded cheese and sour cream until smooth and creamy.
6. Season with salt and pepper to taste.
7. Crisp mushrooms in a pan and add to soup or on top (optional).
8. Garnish with chives or green onion and serve hot.
Notes
Blend fully or leave a few chunks depending on preference.
Replace sour cream with plain Greek yogurt or a dairy-free version.
Add crispy bacon or vegan bacon for extra crunch.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 4g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 40mg
Keywords: loaded potato soup, one-pot potato soup, creamy fall soup