A hot bowl of loaded potato soup is a comfort dish that has been enjoyed by people of all generations for many years. It exudes a special warmth that is hard to describe. This recipe, which was handed down to me by my mother, not only fills the home with fragrances that are impossible to resist but also envelops you in a feeling of warm, fuzzy reminiscence. Join me as I go on a mission to re-create the magic of my mother’s loaded potato soup, a meal that transcends its components and embodies the love and care that can only be brought into the kitchen by a mother’s touch.

It is more than simply a recipe; Mum’s Loaded Potato Soup is a link to the past, a recall of times when you were nurtured, and an assurance that no matter where life takes you, the warmth of home is only a pot of soup away.



6 large russet potatoes, peeled and diced.

1 large finely chopped onion.

4 garlic cloves, minced.

6 Cups.Of chicken or vegetable broth.

1 Cup.Of whole milk.

1 Cup.Of heavy cream.

1 Cup.Of shredded cheddar cheese

1/2 Cup.Of sour cream

Salt and pepper to taste

Chives and bacon bits for garnish


Additional shredded cheddar cheese.

Chopped green onions.

Crispy bacon bits.


1st Step 

Peel the potatoes and slice them up into pieces that are easily chewable. The pieces of potato in Mom’s recipe should all be the same size so that the dish has the same texture throughout.

2nd Step

Sauté the chopped onion and minced garlic in a large saucepan over medium heat until the onion becomes translucent and the garlic takes on a fragrant aroma. Always stressing the need to start with a flavorful base, Mum would say things like this.

3rd Step 

After you have added the diced potatoes to the saucepan, give it a toss to blend the potatoes with the aromatics. You should give them a few minutes to cook so that they can take up the flavors.

4th Step 

After the chicken or vegetable stock has been poured in, make sure it completely covers the potatoes. Bring the mixture to a boil over medium heat, then lower the temperature and allow it to simmer until the potatoes can be easily pierced with a fork.

5th Step 

Mum used a variety of methods: sometimes, she would use an immersion blender to create a creamier soup and other times, she would crush part of the potatoes for a thicker consistency. Pick the approach that works best for you.

6th Step 

After pouring the milk and heavy cream in, be sure to whisk the mixture well. Allow the soup to cook over low heat for some time so that the flavors may combine and the soup can attain the appropriate consistency.

7th Step 

As you stir in the shredded cheddar cheese and the sour cream, you can observe how the cheese and cream combine with the soup to create a velvety consistency. Salt and pepper may be added to taste as a seasoning.

8th Step 

Place a serving of the loaded potato soup in each dish. Additional shredded cheddar cheese, chopped green onions, chunks of crispy bacon, and a dollop of sour cream should be placed on top of each individual dish. It was my mother’s mantra growing up: “It’s all about the toppings!”

9th Step 

When you take your first mouthful, let the sumptuous flavors and velvety smoothness whisk you away to your mother’s kitchen. Share this bowl of love with family and friends, keeping the tradition alive.


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