Loaded Potato Soup Recipe (2024)

If you’re looking for comfort food, turn your attention to this easy creamy loaded potato soup. With smoked meat, cheese, cream, and potatoes, this soup is super rich and flavorful.

This loaded baked potato soup is going to be a hit in your household. First, it’s easy to make and ready to eat in just 40 minutes. It’s also loaded with yummy ingredients like potatoes, cheese, and smoked meat. Add in some heavy cream and you have a family-friendly meal that’s creamy, hearty, flavorful, and filling. Serve your loaded baked potato soup with some warm cornbread to soak up all the indulgent leftovers in your bowl.

Keep reading as I share lots of suggestions below on substitutions and additions to make this easy loaded potato soup recipe suit you and your family as well.

If you’re on the hunt for more comforting soup recipes, check these out:taco soup,chicken noodle soup,tomato basil soup,Italian sausage soup, and French onion soup.

Recipe Ingredients

• 4-5 medium russet potatoes
• Instant potato flakes (I go with just plain ole dehydrated potatoes by Bob’s Red Mill Potato Flakes without all the additives. I get them on Amazon if I have trouble finding them in the store).
• Heavy cream
• 2 cans of chicken broth
• A small yellow onion
• Shredded cheddar cheese
• Smoked meat
• Salt and pepper

To begin with, pour your broth into your dutch oven or soup pot and put it over medium heat.

Peel and dice your potatoes.

Dice your onion.

Add the vegetables and the smoked meat to your broth and season to taste with salt and pepper. However, stay on the light side because we will season it again right before serving.

I’d add about 1/4 of a teaspoon of salt now and maybe 1/8 of a teaspoon of pepper.

Bring that just to a boil and then reduce heat and simmer, covered, until you have tender potatoes.

This will take about 10 to 15 minutes, depending on how big your chunks of potato are.

Now add in your potato flakes and stir that up.

I love instant potato flakes as thickeners for soups and stews and making the crust to my Mama’s Taco Casserole. I don’t use them for mashed potatoes though. My Grandmother’s mashed potatoes were just too good.

Now add in your cheese and pour in your heavy cream.

Stir that up and cook for just a few minutes until heated through.

Top your loaded baked potato soup with your favorite toppings, such as:

• Chopped green onion, scallions, or chives
• Your favorite fresh herbs
• Crumbled bacon bits
• Shredded cheese (I like mild or sharp cheddar cheese).
• Sour cream
• Diced avocado
• Cooked corn kernels
• Croutons

As always, serve to someone you love, yourself included.

Storage

Store potato soup leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers in an airtight container or a freezer-safe Ziplock bag for up to three months. Once thawed, reheat leftovers in the microwave.

Recipe Notes

• There are quite a few substitutions you can make for this loaded potato soup. Let’s start with the potatoes. If you don’t want to peel and dice the potatoes, just grab a 32-ounce bag of frozen cubed hash browns. You know what, the shredded ones will work just fine, too!
• Now, I think the heavy cream gives this dish a rich and delicious flavor so it is my favorite to use. As a substitute though, I suggest canned evaporated milk, because it also has a very rich flavor that you just won’t find in regular milk.
• For the chicken broth, I actually usually don’t use chicken broth but I bought it special just for this tutorial – because I love you that much! Normally, I’d toss in a few chicken bouillon cubes with some water. The package usually says one cube per cup of water but I usually add an extra cube or two for more richness. I buy them in bulk at Sam’s and they save a lot of money over buying chicken broth. You can also use homemade broth or vegetable broth or stock – whatever cranks your tractor.
• Other additions you can easily add to this loaded potato soup recipe: garlic powder or a little minced garlic would be great. Some fresh or dried parsley would be a good addition, too. You might even want to add additional vegetables and just change it to a creamy veggie soup at this point.
• Any type of smoked meat will work in this recipe, like smoked pork chops, smoked turkey, diced ham, bacon, or smoked chicken breast.
• If you don’t mind a bit of heat, a 1/4-teaspoon of ancho chili powder is a great addition to this recipe.

Recipe FAQs

What are the best potatoes to use in soup?

I use russet, but you could also use Idaho or Yukon Gold potatoes. If you opt for the latter, you can leave the skin on.

Can I make potato soup in the slow cooker?

Yes, you can! What you’ll want to do is add all the ingredients except the cheese and cream to the slow cooker. Cook on low for 4 to 6 hours or high for 3 to 4 hours, or until the potatoes are tender. Then stir in the cream and cheese and continue cooking in the slow cooker for an additional 20 to 30 minutes.

You may also like these comforting potato recipes:

Greek Potatoes With A Twist

Country Chowder

Freezer Mashed Potatoes

Loaded Twice Baked Potatoes Recipe

Garlic Mozzarella Mashed Potatoes

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