Easy 30 Minute Loaded Potato Soup

Easy loaded potato soup is the perfect comfort food!  A simple hearty meal that is ready in 30 minutes. Deliciously creamy and topped with all the best toppings for a loaded potato. Definitely a weeknight family favorite!

Homemade loaded potato soup is so easy to make from scratch you will never go back to store bought. The base of the soup is so creamy and filling.  Topped with a dollop of sour cream and a sprinkle of cheese, bacon, and green onion.  I can't resist!

If you are looking for more soup recipes the whole family will love, try Creamy Tomato Bisque, Chili's Chicken Enchilada Soup, and Zuppa Toscana Soup. 

Why This Soup is Amazing

• Easy to make- This recipe is super easy to make using simple ingredients and in only 30 minutes.
• Creamy hearty soup-  The soup is hearty enough to serve as a main course any day of the week.
• Delicious toppings- Once all the toppings are added it is just like an amazing loaded potato, just as a delicious soup.

 

Ingredient Notes

• Bacon- If you can choose thick cut bacon, the amount of bacon and flavor is much better.
• Potatoes- I use russet potatoes, you could use yukon gold as well.
• Milk-  Use what you have in your fridge, I always have skim and so that is what I use.  But the higher fat content of milk the creamier the soup will tend to be.
• Chicken broth- If possible use low sodium chicken broth.  If using regular just taste and adjust the amount of salt you add. 
• Sour cream- This recipe calls for sour cream but I have used plain greek yogurt as well and it still takes amazing.  
• Cheese- Mild cheddar is what the recipe calls for.  If you prefer a cheese with more of a bite you could use moderate or a blend.
• Flour and Butter- The butter helps soften and cook down the onion and garlic and when the flour is incorporated it makes a roux. This is what thickens the soup. 

Step by Step Instructions

Here is how to make this potato soup.

Step 1: Prep.  Dice the onion, peel and cut potatoes into small cubes, cut bacon strips into bite sized pieces. Pull out all of your remaining ingredients.  Having everything ready will make this a breeze and you more successful. 

Step 2: Cook the bacon.  In a frying pan cook bacon pieces until crispy and transfer to a plate.

Step 3:  Cook the onion and garlic. In a dutch oven or thick bottom stock pot add 4 tablespoon butter and diced onion. Cook over medium heat until tender and translucent. Add garlic and saute for 1 minute until fragrant.

Step 4: Make a roux.  Sprinkle ¼ cup all purpose flour over onions and quickly stir until smooth.  This will combine with the butter and create a roux which will thicken the soup and help give it a creamy texture. 

Step 5: Cook potatoes and liquid.  Add diced potatoes to the onions and slowly pour in the low sodium chicken broth and milk. Stir to combine.  Bring the mixture to a boil and cook until potatoes are tender when pierced with a fork (this should take about 10-12 minutes).

Step 6:  Add remaining ingredients and simmer.  Reduce heat to medium low and stir in ½ cup sour cream, 1 cup shredded cheese, and ¾ of the cooked bacon pieces. Stir to combine. Allow to simmer for an additional 2-3 minutes before serving.

Step 7: Garnish and Serve. Top with additional sour cream, shredded cheese, bacon pieces, and thinly sliced green onion.

 

Expert Tips

Make sure the potatoes are all diced the same size to insure they all cook at the same rate. Do not cut them any bigger than ½ inch dice or they will take longer to fully cook and soften.

The flour is used to combine with the butter to make a roux which is part of what thickens this soup and makes it creamy. Do not leave either element out. If gluten free, simply swap all purpose flour for gluten free flour.

Keep an eye on the stove top heat level throughout the cook and use a dutch oven or thick bottom pan to ensure the soup will cook evenly and prevent burning on the bottom.

If you have bacon lovers in your family cook a couple extra strips of bacon for even more toppings. 

 

FAQ

How do you thicken potato soup?  Use flour to make a roux.  That is what I have done in this recipe.  If you are worried it still will not be thick enough before you add the final ingredients you could remove about ⅓ of the soup and puree it in a food processor or blender and add it back to the soup. 

What kind of potatoes are best?  I use russet potatoes but you can also use yukon gold potatoes as well.

Should you cook potatoes before adding to the soup?  There's no need to boil potatoes before adding them to soup. Just be sure dice them no larger than ½ inch cubes and to add them with enough time to cook. For diced potatoes, this is typically 10 to 15 minutes.

Can I make this soup gluten free? Yes simply swap out flour for gluten free flour, using the same quantity.

Storing and Freezing

Store this soup in an airtight container. This soup can be stored in the fridge for 4 to 5 days.  Warm up slowly on the stove top or in the microwave. 

Freezing

I would not suggest freezing potato soup. Potatoes in soups soak up moisture drying out the soup and leaving the potatoes mushy.  Plus, dairy-based soups can separate and lose their creamy consistency.  This is one soup that is better to enjoy immediately or within the next day or two. 

For other easy dinner ideas check out; Grilled Chicken with Lemony Arugula Topping, Zao Copycat Teriyaki Chicken Rice Bowls, and Lemon Garlic Grilled Chicken