My husband goes CRAZY for this loaded potato soup! You can’t beat the creamy rich broth with tender bites of potato and loaded with cheese and bacon.
Potato soup is the ultimate comfort food and one of the few soups I can eat all year long – even on the hottest days of summer. Oh, who are we kidding. I eat all the soups all year long. Make this with some garlic knots for sopping up every last drop!
Potato Soup
Best Potato Soup Recipe
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Potato Soup Ingredients
- Russet Potatoes – Russet potatoes are what give this soup its distinctive baked potato flavor. Any kind of diced potatoes can be used in a pinch though, including red or gold potatoes.
- Yellow Onion – I love a mild sweet yellow onion.
- Garlic – Fresh is great, but if you don’t have it on hand go ahead and use jarred/pre-minced garlic.
- Chicken Stock or Broth – You can make your own chicken stock, purchase it at the store, or use a chicken bouillon cube or paste. If you’d like to keep this vegetarian, use vegetable stock.
- Cream Cheese – Make sure you bring the cream cheese to at least room temperature before trying to incorporate it into the soup otherwise it will not blend well.
- Seasoned Salt – Lawry’s is what we typically use, but if you have a favorite, then by all means try it out!
Optional Garnishes
Crumbled bacon, shredded cheese, green onions, sour cream or Greek yogurt. I like to cook the bacon in the oven ahead of time, but some folks actually like to cook the bacon in the soup for extra bacon flavor. Alternatively, you could add a 1/2 teaspoon of bacon grease, or a cup of cubed ham.
How Do You Make Potato Soup
⭐ First, add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
⭐ Then, cook on high for 6 hours or low for 10 hours, until potatoes are tender.
⭐ Next, add the softened cream cheese and puree soup with an immersion blender or food processor.
⭐ Finally, top with your choice of garnishes, salt and pepper to taste & enjoy!
Potato Soup With No Heavy Cream
Our Potato Soup is made with cream cheese instead of heavy cream, which gives a rich full and super delicious flavor. A crock pot loaded baked potato soup without heavy cream isn’t easy to find but, we’ve done it and done it well here.
This recipe is my husband’s absolute favorite and if I dare ask what he’d like for virtually any special occasion, it’s this (and a cookie cake)!
Preparation
Should you peel the potatoes for potato soup?
No, you really don’t need to peel the potatoes. A chunk of potato tastes the same with our without the skin so why add the extra work. And bonus, the peel contains vitamins, minerals, and extra fiber!
How do you thicken potato soup?
My favorite way to thicken the soup is just to blend about half of the potatoes after it’s cooked. You could also pour in some extra mashed potato flakes, or stir in a slurry of 2 tablespoons cornstarch + 2 tablespoons water when it is simmering.
Can you make potato soup ahead of time?
You can prepare this dish a day or two in advance. For best results, you’ll want to stir the cream cheese in right before serving. I like to heat the cream cheese separately with a little bit of water or milk (this can be done in the microwave), then stir the liquidy cheese into the soup.
If you need to make the soup in its entirety ahead of time, that’s fine too, just be aware that there could be some separation. Heating and stirring gently should remedy this. Try not to boil.
Leftovers and storage
How long does potato soup last in the fridge?
The soup will keep 3 – 4 days in the refrigerator. Allow the leftovers to cool until no longer hot, then store in a sealed container. If the soup is kept at room temperature for more than two hours, the leftovers should be discarded.
Can you freeze potato soup?
Yes, you can freeze this, we always freeze half for another day! Reheat in a soup pot on medium high heat, stirring regularly. If you cook over medium heat, make sure it does not come to a hard boil or the texture may change.
The soup will last several months when stored in a sealed container at a temperature consistently below freezing. Thaw overnight in the refrigerator for best results.
Nutrition
Is potato soup good for you?
That wholly depends on what diet you’re following. Unlike many potato soups, ours does not use flour as a thickening agent, so it’s totally grain and gluten free. If you’re vegetarian you can sub the chicken stock for vegetable stock and skip the bacon. And if you’re strict paleo, try substituting a thick cashew cream for the cream cheese!
How can you make potato soup healthier?
You can definitely lighten up this soup with a few easy shortcuts.
- Skip the pork bacon and top with turkey bacon instead.
- Use light cream cheese and light shredded cheese to top.
- Swap a dollop of sour cream for a dollop of 0% Greek yogurt.
- Replace half the potato with cauliflower florets.
Try our broccoli and cheese soup recipe too!
Potato Soup Variations
🟢 Make it spicy potato soup by adding chili flakes, or a couple tablespoons of sriracha sauce.
🟢 Go vegetarian by swapping the bacon for mushrooms (or just skipping them completely).
🟢 Do a light potato soup version with light cream cheese, low fat cheddar, and turkey bacon.
🟢 Give it some Mexican flair by stirring in a packet of taco seasoning.
🟢 Prepare it lower carb by swapping half the potato for cauliflower!
Frequently asked questions
What slow cooker do you use?
This is the slow cooker I use (and it’s a tight fit): Crock Pot 7 Quart Slow Cooker.
You could also use this super fantastic 6 quart instant pot. On pressure cooker mode (15 minutes manual), or on slow cooker mode. Just use a little bit less liquid so it all fits! Instant Pot 6 Quart Electric Pressure Cooker
What immersion blender do you ouse?
This is the immersion blender I use and it’s probably my favorite kitchen gadget: Cuisinart Immersion Blender.
Can you make potato soup on the stove top?
You can make potato soup on the stove-top.
Can I use fat free cream cheese?
You can use regular or low fat cream cheese, but we do not recommend fat-free.
Is that too much garlic?
No, I don’t think it’s too much garlic.
Is that too much onion?
No, I don’t think it’s too much onion.
Complete your meal with our recipe suggestions
Often times I’ll throw in some pre-cooked chicken breast at the end to make it a full meal. You can absolutely serve the potato soup as a meal on it’s own but we also like it alongside this delicious meatloaf recipe and some peanut butter cookies.
Or if you’re feeling ambitious, make some bread bowls with our easy French bread recipe or no knead beer bread!
More Yummy Soup Recipes
- Corn Chowder
- Crock Pot Tortilla Soup
- Cabbage Soup
- Slow Cooker Sausage and Potato Soup
- Slow Cooker Tuscan Tortellini Soup
- Split Pea Soup for the Crock Pot
- Check out all our soup recipe ideas!
More awesome potato recipes
- Scalloped Potatoes with Ham
- How to Bake a Potato
- Easy homemade potato salad
- Easy Mashed Potatoes
- See all our easy potato recipes!
Amazing instant pot recipes to try next
- Instant pot Italian sausage soup
- Instant pot bbq ribs
- Instant pot broccoli cheese soup
- Crack chicken in the instant pot
- See all our instant pot recipe ideas!
Suggested tools
- 7 quart slow cooker – this is the perfect sized slow cooker for a large family or for feeding guests!
- Immersion blender – likely the most used kitchen tool in my entire home, I break our stick blender out almost every day.
- Giant soup bowls – I feel like these need no introduction. I love a big bowl.
- Large glass measuring/pouring cups – it took me way too long to invest in decent measuring tools!
- Stainless steel measuring spoons – love that these won’t melt in the dishwasher.
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How to make Potato Soup
Potato Soup
Ingredients
- 4 - 5 pounds russet potatoes washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium yellow onion diced
- 10 cloves garlic, minced (about 3 generous tablespoons)
- 6 - 8 cups chicken stock or broth
- 16 oz cream cheese softened
- 1 tablespoon seasoned salt
- optional garnishes: crumbled bacon shredded cheese, green onions
Instructions
SLOW COOKER DIRECTIONS
- Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
- Cook on high for 6 hours or low for 10 hours.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
INSTANT POT DIRECTIONS
- Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
- Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
STOVE TOP DIRECTIONS
- Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
- Simmer about 15 minutes, until potatoes are fork tender.
- Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
- Stir well, top with your choice of garnishes & enjoy!
Video
Notes
Nutrition
If you love slow cooker recipes, definitely try our crock pot ham next!
Best Potato Soup Recipe
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inspired by: Stephanie O’Dea
Recipe FAQ
What potato is best for soup?
Russet potatoes are best if you want a baked potato soup flavor.
Should I peel potatoes for soup?
It is not necessary to peel potatoes for soup.
Can I freeze soup with potatoes in it?
You can freeze soup with potatoes in it.
Funny story. Several years ago I was on a playdate with two of my girlfriends and we had all packed lunches. One gal pulls out her tupperware of potato soup and starts raving about it. Friend Two chimes in and says “Oh is that from Mama Loves Food?” “I made it last week and we all loved it!”
I start laughing and they both look at me like I’m mad. I said, did you look at the picture of the girl on the website? “No… why? Is it scandalous?!” I told them to look when they got home later.
Needless to say, I got some funny texts later asking if I was famous. Spoiler alert: I’m not. At all. Haha!
Yields about 10-12 servings.
originally published 06-2009
Anonymous says
I am cooking the soup right now, so I was hoping if you had time you could let me know about the bacon? If your too busy I understand. Thanks for sharing the recipe my house is smelling DELICIOUS 😀
Anonymous says
just made this soup…..love it!!!! turned out more thick though….my fault i didn't understand the part of mixing just half the soup…lol!!! but it is still fantastic and i will make it again!!! thanks!
On My Fitness Journey says
This soup is so good. I made half a batch and it was great.
Melanie P. says
I was a little doubtful w/ the cream cheese, plus my crock pot wasn't big enough to hold all 64 ounces of chicken broth. And I didn't have an immersion blender so I added the cream cheese using a food processor. Mixed it all together and……YUM!!!!!! So delicioius! Can't wait to eat it with the toppings!!!!
Anonymous says
All I have to say is "AMAZINGLY DELICIOUS"
My sister sent me an email with this recipe and I had to make it right away and it is delicious. There is only my husband and I so I just cut the recipe in half and it worked great~
My first time on Pinterest and I can't wait to try more recipes
Thanks
Roberta
Anonymous says
What is the best size crockpot to use to make this recipe?
Anonymous says
Hey. I just made this soup today and I used a 6-Quart crock pot, and it was filled to the brim. So 6-8 Quart would be best.
Anonymous says
What if I want a chunky potato soup? Can I just add the cream cheese in the crock pot with everything else?
Anonymous says
I found this on Pinterest, thanks for sharing! Next time, I won't puree as much and keep it chunky. Great soup for feeding a crowd.
Anonymous says
Made this soup tonight and it was great. I did add cooked bacon to it-I think not pre-cooking the bacon would make the soup too greasy. I also added some shredded cheese to the soup vs. individual servings. It had great flavor and it will now replace my old soup recipe. Thanks!
Nathan and Natasha says
This soup is amazing. Def a keeper in our home! And somehow it always calms the heartburn I have when I'm pregnant. Extra kudos for that!!!
Anonymous says
The temp's have been in the 50's the last few days and this has sent me on a search for slow cooker soup recipes. Cause the cooler weather, slow cooker, and soup go hand in hand, right?! Found you through Pinterest and am so happy I did! Made this today and the entire family (that's 5 of us plus my daughters bf) LOVED it!!! The only thing I did different was I didn't blend it all. Once the potatoes had cooked, I drained off most the juice into a pot and added about 2 cups of whole potatoes from the slow cooker plus the cream cheese. Used my immersion blender to incorporate. We love whole taters so didn't want to blend them all. Cooked bacon and had shredded cheddar to garnish. YUMMY!!!! Will be trying the corn & potato chowder next and can't wait! Thank you bunches!
sarahtoma says
Hi there! I just wanted to say that I tried your recipe and LOVED it. I have reposted the link to my blog and posted the picture of it that has your "mama loves food" on it. Please let me know if you would like it removed. I dont take credit for the recipe at all, Just thought I would share your wonderful recipe 🙂
Anonymous says
Amazing taste. Very easy to make. made it tonite and my family of 6 ate it up. and there is more for tomorrow . great soup for those cold fall/winter nights. definately will be making this one again soon. thanks for posting it!
Art From My Table says
This looks amazing! It's currently in the crockpot. I was reading through comments to see if I could freeze it, which I found I can. However, I'm confused about the questions on the garlic. The recipe reads, 10 garlic cloves minced. If you're using jarred, 5 tsp. So why is everyone asking how to fish the garlic out? Did I miss something? I must be misunderstanding it. I just minced up 10 cloves. Maybe mine will be garlic potato soup! Yikes, I guess we'll find out soon.
Liz says
I planned on making this today. Hoping it turns out well just stirring the cream cheese into it because I do not plan on scooping and blending. Tuesdays are always busy for us so I will not have time.
I'm also thinking about adding some ground beed….cheeseburger soup type of dinner.
Mrs P says
Hi there. I absolutely LOVE your website! You have great recipes posted, and the photography is fantastic as well. I just made this soup today as I found it on pintrest at like 4:30 this morning and it looked hella good. It's ready now, but since it made so much, I have a friend coming over to help my husband and I eat it. Cannot wait! This recipe is so delicious! I also like your blog post about kitchen appliances, gadgets, and must-haves. I'm almost as addicted to your blog as I am to Pintrest…LOL!
MommyNamedApril says
you are such a peach. i've had one of those never ending days where nothing seems to be going right. thank you so much for putting a smile on my face! and i hope you get everything you want from that list 🙂 i just bought the pig stopper. couldn't help myself!
Nancy says
I needed a vegetarian dish for a potluck at work. Substituted vegetable broth for the chicken broth and omitted the bacon topping. It came out just as tasty as it did with chicken broth. Just something to keep in mind!
Anonymous says
I don't have a blender and am wondering if there is another way to incorporate the cream cheese or if there is a substitute I can use?
Keri Bates says
I made this previously- turned out great. The hubby loved it and has been asking for it again so it's in the crock now. It made so much I gave some to the neighbor too and she said it was the best potato soup she had and killed her recipe! It also freezes fine too!! :}
Anonymous says
I found your loaded baked potato soup on Pinterest and made it yesterday. It was absolutely delish! One of the best soups I have ever made!