This recipe for Homemade Loaded Potato Soup is way better than Panera Bread’s recipe…really!
Loaded Potato Soup Recipe
If you like the loaded potato soup from Panera, you’re going to love this recipe. However, it’s much better than Panera! My family loves soup for dinner. Does yours?
If you’ve been reading my blog for any amount of time or following along with me on Facebook, you’ll see that for dinner I post frequently that we’re having soup. I finally was able to get a good photo of this delicious recipe for potato soup that I originally posted a few years ago.
You’re going to love this creamy, delicious AND easy recipe for potato soup!
How to Make Homemade Loaded Potato Soup
This is an easy recipe too. You can have dinner on the table quick! It freezes pretty well too; if you have leftovers. You can make grilled cheese sandwiches to go with the soup or a salad but most of the time the soup is enough for us.
This recipe is just as easy as boiling potatoes for mashed potatoes. Only you’re boiling the potatoes in chicken broth. Yummy!
Using a potato masher, mash the potatoes after they have become fork tender. Be careful to leave some of the potatoes chunky. You’re not making mashed potatoes for dinner. You want some chunks of potato in your soup.
Add one cup of cheddar cheese and then a cup of either half and half or heavy cream. I have made the soup with both and it comes out fine with either. I’ve also used fat free half and half. Continue to cook the soup until it thickens up nicely.
- 6 large russet potatoes; peeled and cut into 1/2 inch cubes
- 3- 14 oz cans chicken broth
- 1 cup whipping cream or half and half
- 1 cup shredded cheddar cheese
- 1 - 2 Knorr chicken flavored bouillon cubes
- Toppings: Chopped Chives Sour Cream or Cooked and Crumbled Bacon.
Peel the potatoes.
Cut the potatoes into 1/2 inch cubes.
Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
Bring to a boil and continue to cook until the potatoes are fork tender.
Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
Slowly add the 1 cup half and half. All the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
Add the 1 cup shredded cheddar cheese.
Continue to simmer until the soup has thickened.
Season with salt and pepper.
Garnish with sour cream, crumbled bacon and chives.
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