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
andrew + camille says
OMG. just made this tonight for supper. it was incredible. smooth and creamy and delish. hubby said it was the best soup he'd ever had.
Lori Hawley says
Made this yesterday and it was glorious! My two year old said ”Mommy, you are the best cooker ever!” Thank you for sharing!
Jacey Gaddy says
How much should you use if you have a smaller crock pot??
Heather Weiand says
I have this is the crock pot now. Too bad my immersion blender has decided it doesn't want to work anymore. On the hunt to see if the neighbors have one or even an upright.
Alexandra Strand says
Just made it and it was great! Thank you for sharing.
Anonymous says
Could you use sweet potatoes instead of baked potatoes?
Donna says
I found your recipe on Pinterest. I already had the potatoes and onions peeled and diced when I realized that I didn't have the correct ingredients. My garlic had gone bad so I used 5 tsp. dried minced garlic. I will use less garlic next time as it was too overwhelming for my taste preference. I didn't have 2 boxes of chicken stock so I substituted one can of condensed chicken soup and two cans water. I only had one box of regular cream cheese so I substituted a bowl of onion and chives cream cheese. I also added salt, pepper, and red onion flakes before turning on the crock pot. I used an electric mixer to blend the potatoes and the cream cheese together. It worked just fine without the added mess of putting it in a blender. Except for too much garlic, and even with the substitutions it tasted really great. My husband and son liked it as well. I will definitely be making this again. Thank you for the recipe.
Anonymous says
I found it to be a bit too onion-y – the taste of the onion overpowered the taste of the potatos 🙁 I halved the recipe and so only used half and onion, so I'm not sure why it turned out this way. I'll try it again but only use a tiny bit of onion in it so the potato taste can be the star.
Anonymous says
This soup was great! I didn't have an onion on hand and so I used some onion soup mix, but otherwise I made it as directed above. We will definitely have this again!
Kelly says
Hi April.Your recipe was posted to FB and I followed the link on over to your blog. This soup looks wonderful and easy. I was excited when I saw the bowl of ingredients and the Publix label was on the bacon and cream cheese. I am from Jacksonville, FL originally and miss Publix sooooo much. It is nice to see local stuff when you least expect it. We moved to Maine and no Publix for several hundreds of miles. Have a great day.
Kelly
MainelyEwesFarm.blogspot.com
Dawn says
LOVE this!! I have made it several times now and the family always likes it. It's great as leftovers too. I mentioned this post in a blog post about our favorite crock pot recipes. Thanks for sharing!!! http://munchkamootimestwo.blogspot.com/
Judy B says
I found this recipie by a friend posting it. Instead of chicken broth I used chicken soup base powder. I also halved the recipie since I'm the only eater of soup here. I had no problem at all and I'm not a cook. I think the trouble people had with the cream cheese taste is that they're not familiar with Houlihans baked potato sooup. It definately has the interesting taste of the cream cheese. As for the onions and garlic, I love them and didn't find them overpowering. I truly think it's very very close to the resturants soup. Awesome job! Love it! I'll be trying the potato corn chowder next.
Anonymous says
Too much garlic!!!!
Boni Lady says
I made this today and Oh Em Gee!! The house smelled amazing all day and the soup tasted amazing! I did bouillon cubes & water instead of chicken stock (it's what I had on hand and worked well); used ALL of the garlic (we're Italian, so it was a no-brainer); topped with bacon, cheddar & chives! My kids even liked it! Great recipe- it's definitely going in my "make again" file!!
I pureed too much of the soup though 🙁 so I had to cook some extra potatoes on the stove to add to it b/c I like it a little chunky! But that was my bad… I can honestly say this is the best potato soup I've ever had! THANK YOU!!
Anonymous says
I made this today. Not only did my soup turn out to have the consistency of oatmeal or mashed potatoes rather than soup, the onion and garlic were almost overpowering, even though I used the correct amounts. So disappointing.
Anonymous says
I used an immersion blender but it pureed the potatoes entirely. There were no chunks of potatoes left at all, the soup was just a thick liquid. The soup was yummy but is it suppose to be this consistency? My daughter wanted to know where the potatoes went! 🙁
Anonymous says
Any suggestions on lowering the sodium? Would reduced sodium stock make it too bland? I have a recipe for a no-salt seasoning and maybe I could try that instead of the seasoning salt. Thoughts?
Anonymous says
The baked potato soup was AMAZING!!! I didn't use the crockpot, but it was still pretty fast to make. A definite "make again"! Thanks for the recipe!
Liz Wilcox says
Best potato soup I've ever had. LOVE leaving the skins on. Family ate it up like crazy. Cheep ingredients too. It's on the weekly rotation for the fall/winter! Thank you!
Lindsey says
Made this tonight but used one and a half packages of 8 oz cream cheese instead of the full 2 it listed, after reading some comments about it being a little too overwhelming. Also added some Tony's cajun salt and some pepper for a little bit more flavor but otherwise, followed it exactly and it turned out much better than I expected. Thanks!!