Who doesn’t like cheap and easy recipes? What if I can tell you that this easy and cheap soup is also very nutritious and delicious. I boosted up a simple potato soup recipe with amazing flavors and colors. Let’s get started.

Servings: 3-4
Prep time: 60 minutes
Difficulty: ๐Ÿณ ๐Ÿณ (2/5)


  • 1 1/2 kg (3 lbs) of white potatoes
  • 1 medium onion
  • 2 cloves of garlic
  • 1 small leek
  • 4 stems of celery
  • 1/2 tablespoon of salt
  • 1/2 tablespoon of pepper
  • 1 tablespoon of dried thyme
  • 1 tablespoon of ground smoked paprika
  • 3 tablespoons of apple vinegar
  • 3 tablespoons of vegetable oil
  • 1 liter (4 cups) of chicken broth
  • 500 ml (2 cups) of water
  • 4 tablespoons of vegetable oil
  • 1 piece (~100 g – 3,5 oz) of smoked Hungarian paprika sausage
  • 3 slices of bacon
  • 1 red beetroot
  • 50 g (1/2 stick – 2 oz) of butter
  • 1 teaspoon of rosemary


A good thing about a loaded soup is that it is very fulfilling and light in the same time. It is also close to a stew. It is perfect for hangover. The soup base does not contain any dairy – it can stay up to 4-5 days in the fridge.


First up chop your onion and garlic cloves into small pieces. Cut the leek into thin slices, but save the greener slices for plating. Cut the potatoes into 2,5 cm (1 inch) cubes. Slice the celery into 2 cm (3/4 inch) pieces.


In a soup pot heat up 3 tablespoons of vegetable oil and add in the onion and leek pieces. On medium low heat stir them until they get translucent. Add the garlic pieces into the pot along with the spices: thyme, salt, pepper and smoked paprika. Stir them for another 30 seconds.


Pour in the chicken broth and 500 ml (2 cups) additional water and increase the heat to medium. Bring the soup into a boil and add in the potato and celery pieces. Cook them for around 20-25 minutes on medium heat.


In the meanwhile you can prepare the garnish for the plating. We start with the meat. Slice up the smoked sausage into 0,5 cm (0,2 inch) slices.


In a frying pan add 2 tablespoons of vegetable oil and on medium low heat fry the sausage pieces for 1 minute until they crisp up a little. Put them on a plate with a paper towel. Wipe the pan with a paper towel and add another 2 tablespoons of vegetable oil. Fry the bacon slices until they are brown and crispy.


Put the bacon slices along with the sausages on a plate with a paper towel to soak up the excess oil. On a chopping board cut the sausage slices into thin stripes.


After 20-25 minutes the potatoes should be almost cooked. Take out one piece and taste it. Close the burner and fish out half of the potatoes and celery into a bowl. Mash up the rest of the soup with a potato masher. Finally push the soup through a strainer to get rid of any chunks. This way the soup should be creamy. Toss away the remaining mush.


While using some plastic gloves cut the red beetroot into thin slices on a chopping board. It is important to use gloves, because the beet can leave stains on the skin.


In a frying pan add 50 g (1/2 stick) of butter and melt it on medium low. Raise the fire to medium and add the beet slices. While constantly turning them cook them for around 3-4 minutes.


Take them out on a plate with a paper towel and sprinkle them with some salt and crushed rosemary leaves.

Add back in the soup pot the fished out potatoes and celery. Pour 3 tablespoons of apple vinegar into the soup. At this point taste it and adjust it to your taste with additional salt pepper or vinegar. Cook the soup for another 5-10 minutes. With a ladle put some soup into a soup plate. Sprinkle on some sliced sausages and some bacon pieces. Add a few slices of green leek and place on the side of the plate some red beetroot chips. Your loaded potato soup is ready.


  • celery stems > celery roots
  • dried thyme> fresh tarragon
  • apple vinegar > apple juice