Last Updated on February 12, 2026 by Deliciously Organic Editor
Loaded baked potato soup is perfect for a winter day. It’s wholesome, creamy, buttery, and will warm you up from the inside out.
The potato soup is a combination of carrots, celery, onion, butter, bone broth (or meat stock), potatoes, cream, sea salt and arrowroot flour.
I prefer to use Yukon potatoes in this recipe because they make the soup super creamy.
When a recipe calls for cornstarch, I like to grab arrowroot instead. It’s a perfect 1:1 replacement. Cornstarch is often made from GMO corn, and also many people who are struggling with autoimmunity or thyroid disease can find corn inflammatory. So, arrowroot is the perfect substitute!
After the vegetables are softened and the potatoes have cooked in the stock and herbs, then the entire soup is blended using a hand immersion blender. You can also do this in batches in your blender. If you do this, keep in mind that you’ll only want to fill the blender about 2/3 full since hot liquids tend to expand. This will help you avoid any soup coming out the top of the blender!
The toppings are what really make this soup shine! I like to top it with sour cream, raw cheddar cheese, green onion and freshly ground black pepper.
Like most soups, this one becomes more flavorful after it’s been in the fridge for a day or two. The leftovers are divine!
Loaded Baked Potato Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Instructions
- Melt 4 tablespoons butter in Dutch oven over medium heat. Stir in celery, carrots, onions. Cover the pot and reduce the heat to low. Let the vegetables cook for 30 minutes. Remove the lid. Add the potatoes and chicken stock and simmer until tender, about 30 minutes. Stir in cream and sea salt.
- In a small saucepan melt remaining 4 Tbs. butter and arrowroot (whisking while incorporating to avoid clumping). Let the butter and flour mixture cook for a couple of minutes while constantly stirring. Stir the flour mixture into the vegetables and broth. Blend soup until creamy using a hand immersion blender or you can blend the soup in a blender in small batches. Adjust sea salt to taste.
- Garnish with cheese and sour cream, green onions and pepper.
Nutrition
- Serving Size: Serves 6
Photo Credit: Helene Dujardin
This sounds delicious. We love potato soup but have lived in the land of potato hatred since we were in South Beach Diet mode for so long. We should learn to be nicer to patotoes so that we can make this yummy sounding soup!
Do you use heavy cream or half and half? I don’t have access to raw dairy.
I prefer heavy cream. If you don’t have access to raw dairy, hopefully you could find a non-homogenized heavy cream. I know some Trader Joe’s sell it as well as other health food stores.
Hi! This recipe looks fantastic. Can you freeze it?
It should freeze well. I would leave out the cream and add it after reheating.
I have a ton of potatoes I would like to use in this recipe. Does it freeze well?
It should freeze well. I would leave out the cream and add it after reheating.
I’ve made this recipe for years, although I’ve always used baked potatoes. I bake them then scoop out the flesh into the veggie and broth mixture. I also use the skins, cut them into very thin strips, then fry them in oil like you would tortilla chips, add a little sea salt while hot. I use them for toppings, and I always add bacon. :o)
Do you peel the potatoes or leave the skin on?
I like to leave the skins on
I’m still working on incorporating dairy back into my diet… ever so slowly. I find I can tolerate organ hard cheese, like cheddar and parmesan – but for cream… haven’t tried that yet. While I’m working on this transition, can I use coconut cream or milk as a sub? I know that I use it for your tomato vegetable chicken soup and it’s amazing!
Coconut cream or milk is a great option! Native forest is one of my favorite brands