Years ago, when Tom and I were first married, we would have our date nights at O’Charley’s. We got the free bread, one coke and one water, a salad and a bowl of loaded cheesy potato soup. We could eat out for only $22…and the bonus was we loved their soup!
For years, I tried to replicate their soup to fix at home and it was never quite right. I finally tried adding Campbells Cheddar Cheese soup and that was it! The magic ingredient I had been missing!
This easy and yummy loaded cheesy potato soup is always one of the first soups I want to make once the weather starts to cool. It brings back so many sweet memories of those first few years!
This recipe is not only very good, it is so simple! It’s a perfect busy, weeknight meal. Start to finish, this soup can be made in less than 20 min. In my opinion, a big pot of cheesy potato soup is the ultimate comfort food!
Below are a few tips to the perfect pot of yummy potato soup!
- Boil diced potatoes until just tender. This should take 10-12 min or so. Poke the potatoes with a fork to make sure they are tender and reduce the heat to a simmer.
- To make the soup thicker, you will want to make a rue. To make a rue, melt butter in a separate sauce pan and add flour a little at a time whisking the whole time to ensure there are no lumps.
- You can use any kind of milk you like, but I prefer to use half and half. Half and half makes such a creamy, hearty soup!
- To make this soup a “loaded” cheesy potato soup, add green onions or chives, crumbled bacon, shreded cheese and/or sour cream! We love to serve ours with saltine crackers too!
- I would not recommend using a crockpot for this soup as the potatoes will become mush! My favorite soup pot is linked here! It really is the best!
The full Recipe is listed below! I hope this becomes a fall favorite in your house just as it has in mine!
Loaded Cheesy Potato Soup
Ingredients
- 2 1/2 lbs Red Potatoes
- 8 Cups Water
- 1 Tblsp. Chicken Stock (or bouillon cube)
- 1 Tblsp. Salt
- 1/2 Tblsp. Pepper (White Pepper preferably)
- 2 Cans Cheddar Cheese Soup
- 2 Cups Milk
- 2 Sticks Butter
- 3/4 Cup Flour
Instructions
1. Boil potatoes in 8 cups water, chicken stock, salt and pepper for 12 min.
2. While potatoes are cooking, melt butter in a sauce pan and add flour a little at a time to make a rue.
3. Add flour mixture, milk and cheddar cheese soup and simmer.
4. Serve with shredded cheese, bacon bits and diced green onions or chives.
5. ENJOY!!
Leave a Reply