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–+ servings
Loaded Potato Soup Recipe Ciorba cu cartofi

Loaded Potato Soup

A rich and creamy vegetarian loaded potato soup topped with melty cheese, green onions, and a sprinkle of chili flakes — the ultimate comfort bowl for cool days.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 6

Ingredients 

  • 6 white potatoes large, peeled, cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 onion chopped
  • 3 cloves garlic crushed
  • ⅓ cup flour
  • 4 cups vegetable stock
  • 2 cups milk
  • ⅔ cup liquid cream
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon cayenne
  • ⅔ cup sour cream

For the topping:

  • 6 tablespoons cheese grated
  • green onion chopped, to taste
  • chili flakes to taste

Instructions

  • Begin by heating oil and butter in a pan or deep pot over medium heat.
  • Once the butter is melted, add chopped onion and sauté until soft, about 3-4 minutes.
  • Next, stir in crushed garlic and cook for 30 seconds.
  • Add flour, whisking well to create a thick base.
  • Then mix in potatoes, vegetable stock, milk, cream, salt, pepper, and cayenne, blending until all ingredients are well combined. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
  • Keeping the heat low, carefully transfer half of the soup to a blender and process until smooth and creamy, or use an immersion blender directly in the pot.
  • Return this to the pot, add the sour cream, and stir until well mixed.
  • Continue to simmer for another 10 minutes on low heat.
  • Serve hot, garnished with grated cheese, chopped green onions, and a sprinkle of chili flakes for an extra kick.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently over low heat, adding a splash of milk or stock to loosen if the soup has thickened.