It has been so cold here lately.  I’ve been craving a good hearty potato soup, but a little amped up.  So here’s my version!  It’s so simple I didn’t do step-by-step photos.  It can be made in under an hour and makes four hearty servings.

Loaded Baked Potato Soup


-2 1/2 lbs russet potatoes, cubed.

-3-4 cups chicken broth

-1  leek, sliced thin

-2 Tablespoons butter

-1/3 cup sour cream

-ground black pepper

Toppings (optional)

-chopped fresh scallions or chives

-grated cheddar

-bacon or bacon bits

-sour cream

Peeling your potatoes is optional here.  I peeled mine for a prettier soup, but leaving the skins on would be delicious as well!  For vegetarians, substituting vegetable broth instead of chicken broth would be great too!


In a large pot or dutch oven, saute leeks in butter and cook until soft, about five minutes.  Add broth and cubed potato pieces and bring to a boil.  Reduce heat to medium.  Cook for 15-20 minutes until soft and hand mash with a masher or large fork to release the starches.  I left mine a bit chunky, but it can surely be mashed to a smoother texture.  Continue cooking and mashing potatoes occasionally, another 20-30 minutes until soup has thickened.  Add sour cream and cook for another 2-3 minutes or until incorporated.  Serve and top with whatever toppings make you happy!