Old-Fashioned Loaded Potato Soup (Easy Step-by-Step Guide)
This loaded potato soup is a cozy, healthy comfort-food dinner that comes together quickly with simple pantry staples. It’s endlessly adaptable — swap the ground beef for leftover roast, chicken, or whatever cooked meat you have on hand. I’ve also included a slow-cooker option for those extra busy days when you need a truly hands-off meal. Full of tender potatoes, savory beef, and plenty of cheese, it’s a hearty, family-friendly recipe your kids will happily ask for again. My kids loved this soup because it’s packed with all their favorite flavors — and none of the veggies they usually avoid, since those are blended right into the silky, creamy base!
Why You’ll Love This Soup
- Naturally creamy and hearty – this soup is an old-fashioned comfort food, perfect for a cold winter day.
- Healthy real-food ingredients – bone broth, real cream, beef, fresh vegetables, and no processed shortcuts.
- Step-by-step beginner-friendly recipe – with a crockpot option for a really hands off dinner.
- High-protein options for growing families – this soup is a meal in a pot, combining protein, starch, and veggies, and you can adjust the protein content to fit your family’s needs (see ‘High Protein Tips’ below the recipe).
- Budget-friendly and uses pantry staples – you can easily adjust the amount of meat and cheese based on your preferences, or even replace some of the ground beef with cooked beans for a more frugal option.
What Goes in Loaded Potato Soup?
- Potatoes – best varieties are those that are naturally creamy and buttery, while still holding their shape during cooking, such as Yukon Gold or Russet potatoes.
- Onion, leeks, and celery – help to add a creamy base and deepen the flavor of soup.
- Broth – use good quality homemade chicken or beef broth for best flavor.
- Heavy cream or whole milk – I added half cup of cream and half cup of whole raw milk to my soup. If you like your soup really creamy and rich, go with 1 cup cream.
- Meat – I used ground beef, but leftover shredded chicken or beef could also be used.
- Cheese – I love cheddar so that’s what I used. Other cheeses that would also work fine in this recipe are Swiss Cheese, Monterey Jack, or Colby.
- Butter – for browning the beef and sautéing the veggies. Instead of butter you could also use tallow, chicken fat, or coconut oil.
- Spices – I kept my soup simple by using only unrefined salt, freshly ground black pepper, and a few small sprigs of fresh thyme for seasoning.
Common Mistakes to Avoid
- Not seasoning in layers can make your soup taste bland. Season the beef well as it browns, then season the sautéed aromatics, sprinkle in a little more seasoning when adding in the potatoes, then taste and adjust seasoning before serving.
- Adding dairy too early can make it curdle. Stir in the cream (or half-and-half) and cheese when the potatoes have finished simmering, then reheat very gently until just warmed through.
- Over-mashing the potatoes can make them gluey. You can mash some of the potatoes gently with a potato masher when they have finished cooking – do it only if your soup looks too thin for your taste.
- Cutting potatoes unevenly. Dice them into even pieces so they become tender at the same time.
- Using too much broth will make your soup thin and watery. Only add the amount specified in the recipe – if the soup looks too thick once cooked, it’s easy to stir in a little extra broth.
Ingredients
- You will also need 1 1/2 cups of shredded cheddar cheese – which I forgot to add to the photo!
Step-By-Step: How to Make Loaded Potato Soup (Stovetop Method)
Step 1
Melt 1 tablespoon of butter in a large frying pan and add the ground beef. Use a wooden spoon or spatula to break it into small pieces as it cooks. Browning the meat well adds a deeper, richer flavor to the soup, so take your time here and let it develop some color. Season lightly with salt and pepper as it cooks, then set aside when ready.
Step 2
Melt the other 1 tablespoon of butter in a heavy bottomed pan. Add the chopped onion, sliced leek, and celery. Stir them gently so they’re coated in the butter. Let the vegetables cook slowly for 5–7 minutes, stirring occasionally. Season well.
Step 3
Pour 1 cup of chicken broth into the pot with the softened aromatics. Stir to loosen any bits stuck to the bottom. Using an immersion blender, blend the mixture until completely smooth and creamy.
This blended base gives the soup a velvety texture without needing a roux or extra thickeners.
Step 4
Stir in the diced potatoes and a sprig or two of fresh thyme, coating them in the flavorful blended base.
Pour in the remaining chicken broth and give everything a good stir so the potatoes are evenly distributed. Bring the pot up to a gentle simmer, not a rapid boil. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender. At this point, if the soup looks a bit thinner than you prefer, use a potato masher to gently mash some of the cooked potatoes right in the pot.
Step 5
Stir in the cream (or half-and-half), along with half of the shredded cheddar cheese and half of the cooked ground beef. Mix gently until everything is combined. As the cheese melts into the warm soup, it adds richness and helps create that classic loaded-potato creaminess. Reheat the soup gently and slowly until it’s steamy and the cheese is fully melted. Taste and adjust the seasoning with more salt and pepper if needed.
Step 6
Ladle the warm, creamy soup into bowls, giving each one a good mix so every serving gets plenty of potatoes, broth, and melty cheese. Add some of the reserved ground beef on top. Sprinkle over a handful of shredded cheddar, then finish with a pinch of fresh chives for color.
Slow Cooker / Crockpot Option
1. Melt 1 tablespoon of butter in a skillet over medium heat. Add ground beef, break up, then cook until browned. Season lightly with salt and pepper. Set aside.
2. In a large heavy bottomed pot, melt the remaining 1 tablespoon of butter. Add chopped onion, sliced leek, and celery. Cook 4–5 minutes until softened.
3. Add 1 cup of chicken broth to the aromatics and blend with an immersion blender until smooth.
4. Put the blended aromatics, diced potatoes, fresh thyme, the browned beef, and the remaining chicken broth into the crockpot. Stir to combine.
5. Cover and cook on Low 4–5 hours (or High 2–3 hours) until potatoes are fork-tender.
6. Mash about ¼–⅓ of the potatoes in the crockpot with a potato masher to thicken, if desired.
7. Stir in the cream or half-and-half, half the shredded cheddar, and warm on Low until heated and the cheese melts (about 10–15 minutes). Taste and adjust the salt and pepper.
8. Ladle into bowls and top with the reserved beef, remaining cheddar, and chopped chives.
Recipe FAQ
High-Protein Tips
- This soup is already fairly high in protein, but you can easily boost it by adding extra ground beef or shredded cheese.
- For a different twist, leftover cooked chicken works just as well in place of beef.
- You can also stir in cooked beans to increase the protein content while keeping it hearty and satisfying.
Serving Suggestions
- Serve with some sourdough garlic bread or hot biscuits.
- Instead of chives, you could garnish this soup with green onions or fresh parsley.
- If you are serving this soup for a crowd, set out the toppings in a buffet-style, so everyone can top their soup the way they like it best.
Storage Tips
- This soup can be kept in the refrigerator for up to 4 days.
- It is normal for this soup to thicken while in the fridge – stir in a splash of broth when reheating to thin it a little.
- You can freeze this soup for up to 3 months. For best texture, freeze it before adding the cream and cheese. You can stir those in while reheating the soup.
Final Thoughts
When the weather turns chilly, there’s nothing better than a warm, comforting bowl of soup! I hope this loaded potato soup brings cozy comfort to your family during the colder months. If you enjoyed this recipe, I’d love for you to subscribe to my newsletter for more old-fashioned, homey recipes, helpful tips, and exclusive subscriber-only freebies.
More Hearty Soup Recipes for You
Barley Soup with Chicken Hearts
Traditional Sausage and Bean Soup
Loaded Potato Soup
Equipment
- immersion blender
Ingredients
- 2 tbsp butter
- 17 ounces raw ground beef (or 1 1/2 cups leftover cooked ground beef)
- 1 medium onion, chopped
- 1 large leek, sliced (white and light green parts only)
- 1 large stalk celery, sliced
- 4 cups chicken or beef broth, divided
- 4 medium potatoes, peeled and diced
- 1-2 sprigs fresh thyme
- 1 cup cream (or half-and-half)
- 1½ cups shredded cheddar cheese, divided
- 2 tsp unrefined salt, divided (or to taste)
- ½ tsp freshly ground black pepper
To serve
- ½ cup fresh chives, chopped
- reserved cooked beef
- reserved cheddar cheese
- ½ cup sour cream or crème fraîche (optional)
Instructions
- Melt 1 tablespoon of butter in a large frying pan. Add ground beef and cook until browned, breaking it up with a spoon. Season lightly with salt and pepper. Set aside.
- In a large heavy pot, melt the other 1 tablespoon of butter over medium heat. Add onion, leek, and celery. Cook gently until softened and fragrant, about 5–7 minutes.
- Add 1 cup of broth to the aromatics in the pot, then blend with an immersion blender until smooth. This will create a smooth, creamy base for your soup.
- Stir in diced potatoes and fresh thyme, then pour in the rest of the chicken broth. Bring to a simmer, cover, and cook until the potatoes are tender, 15–20 minutes.
- Take the soup off the heat and remove the thyme sprig.
- If your soup isn’t as thick as you’d like, gently mash some of the potatoes in the pot with a potato masher to create a creamier, heartier texture.
- Stir in the cream (or half-and-half), half of the cheddar cheese and half of the beef. Warm gently until heated through. Taste and adjust seasoning.
- Ladle into bowls and top with some of the reserved ground beef, shredded cheddar, a spoonful of crème fraîche, and a sprinkle of fresh chives.
Notes
- Add vegetables: Stir in peas, shredded carrots, or chopped kale toward the end of cooking for a full meal-in-a-bowl.
- Make ahead: It reheats beautifully — just warm gently to avoid curdling the cream.
- Freeze-friendly version: If freezing, omit the cream and cheese until reheating day.
