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
Click the button above to save this recipe!
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.
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
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
Click the button above to save this recipe!
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
Layne says
Potato soup is a favorite for my boys.. can’t wait to try this version for them!
Caty Bratcher says
We absolutely love this potato soup! Our family is not even a potato soup kinda family! I’ve made this recipe many times…& have actually adapted it to cook on the stovetop. I sauté the onion and garlic first then add the chicken stock and bring it to a boil and boil it long enough for the potatoes to cook (about 20 minutes). Then add the cream cheese (I only put 8 oz. in with 5 lbs. of potatoes) and emulsify it. So very good! We freeze it too. Thank you!
April Woods says
I’m so glad you enjoy our potato soup – thank you for taking the time to comment!
Patsy Nicholson says
I just love all your recipes, pictures of your family, the whole site. Also if you don’t mind me asking, your picture on your web site is pretty would you mind telling me what color & brand of lipstick you have one please.
April Woods says
I’m so glad you love our recipes! The lipstick is Maybelline Superstay 24 and the color is All Day Cherry. You can see it here (affiliate link): https://amzn.to/2I9Is37 🙂
Patsy Nicholson says
Thank you I do miss seeing pictures of your boys!!
Kathy says
Absolutely a favorite in my house. My oldest daughter loves this & its an easy recipe. Such a creamy texture without the milk! Thanks for this one!
Sam says
I’ve converted this to an InstaPot recipe and I sauté the bacon in the InstaPot before prepping the soup then poor off the excess grease and leave all the yummy bacon goodness stuck to the bottom then proceeded as the recipe instructions. It gives the soup tones of flavor.
April Woods says
great ideas!
Bettie Curtis says
WON DER FUL !!!!!! I did not use five lb. of potatoes.. just a few, But did the rest as it says.
The little garlic and the cream cheese Truly does just make. A Keeper!!!!!
Shayla says
So yummy!! I think this will be my go-to potato soup recipe from now on. I didnt add all the potatoes, as my crock pot isn’t big enough, but it was amazing! Thanks so much for this recipe!
April Woods says
I’m so glad you loved it!
Mel says
So easy and so good. Made it in my instant pot in 40 minutes! Will definitely be using this recipe again.
Amy says
We love this recipe and cook it frequently. I’ve found that I need to add another 16 oz of broth to keep it from being too thick. And I agree with the garlic being just right. It’s great!!!
April Woods says
thanks for the tip!
Bailey says
How many potatoes do I use?
April Woods says
however many makes 5 pounds 🙂
Julia says
Made this exactly as it said for a big football tailgate and was a hit! Everyone had seconds even the kids. Seems like a lot of onion and garlic but use it all…it cooks off and turns out perfect. I had little bowls of toppings next to it so everyone could customize (green onion, fresh shredded cheddar, bacon, dill, chilli flakes, mushrooms, chicken) And had different bread slices (pretzel bun and sourdough were super good with it). Will make again!!!!
April Woods says
so glad you enjoyed!
Bmaxy says
Going to make it today, but the video shows one 8 oz cream cheese and recipe says two. Which is it? Thanks
April Woods says
two 🙂
Bbmaxy says
Yummy! The soup is delicious.