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Loaded potato soup, garnished with chives, served in a bowl

Loaded Potato Soup

A creamy, old-fashioned loaded potato soup packed with flavor, simple ingredients, and easy stovetop or slow cooker directions.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Serving Size 5

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.