Best Potato Soup Recipe
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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!
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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
Did You Make This Recipe?
Share it with me on Instagram and use the hashtag #mamalovesfood and follow on Pinterest for even more!
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
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First time I ever made potato soup. I served it to my friends who never had potato soup and they loved it.
The recipe was easy to follow, never used an immersion blender, borrowed my daughter’s. That was an interesting experience.
Really loved the potato soup.
Thank you, Gerry Grabowski
awesome!
Made this many times but use leeks. I also throw in leftover veggies and different cheeses. I mix the bacon in it after I cook it.
awesome!
Can I add cream of chicken soup to this?
I normally use frozen potatoes ,chicken broth , cream of chicken soup, and cream cheese. But would love to make it with real potatoes. Could I substitute from for real?
Are you asking if you can use cream of chicken instead of cream cheese? It will definitely give a different flavor, but might still be yummy. I’m not sure what you’re asking with respect to the potatoes. If it’s whether you can substitute frozen, then yes, that should work fine. 🙂
Just wondering if I can get away with not using an immersion blender? Any suggestions for mixing it without one?
Sure, you can mash with a fork, or an electric mixer, or not at all. Whatever you prefer 🙂
So in the photos I saw chunks of potato’s.
Do you take some potato out and set aside before you blend? I’ll be cooking on the stove top and then using my Ninja.
My delivered groceries only sent me 3 pounds of Russet potato’s as well so was going to add corn to my blender as well.
if you’re using an upright blender you can just pull out as much as you want smooth. if you’re using an immersion blender, just stop blending when you’ve reached your desired consistency 🙂
This is really good! I made my half vegan (hubby got regular cream cheese)- vegetable broth and vegan cream cheese and added some Cajun spices, garlic and onion powder. Really tasty!
Hey there! I would love to try this recipe out and i’m new to the whole cooking game. I have a 3-quart crockpot because its the perfect size for just me and my husband. I saw your note about down sizig ingredients for a 6-quart crockpot, so for mine would I change the recipe to just 2 lbs. of potatoes and just 3 cups of broth? And follow the rest of the recipe as it’s listed?? Thank you so much!
I would probably third the recipe for a 3 quart pot. 🙂
followed the instructions to a T and used the Instant Pot version. Delicious. Wil definitely be making again 🙂
wonderful!
My daughter and I love this soup! However, it makes a really big batch. The best way I’ve found to freeze it is to remove half from the crockpot, cool, and freeze. Use 1 brick of cream cheese on the remaining half. To reheat the frozen half, put frozen potion in the slow cooker on low for 3-4 hours. Then add 1 8 oz. brick of cream cheese and blend to your desired consistency.
First time I made potato soup and this was a huge hit! It does make a ton, so like one of the commenters posted I puréed the potatoes and removed half to freeze before I added the cream cheese and there is still a ton left. I chose to cook it in the slow cooker on the low setting. My 7 year old loves it and he has requested it again already, it was a hit with the husband as well! It tastes great with a sprinkle of cheese or bacon.
Can I add some milk or something to thin it out a bit? I used the immersion blender and it blended up all the potatoes … oops! Now it’s very thick – tasty but thick. Thanks!
Sure! Milk, chicken broth, or even water would work 🙂
This is a go to recipe. My family loves it. I thin it down quite a bit but still very thick and hearty. I agree with others that it makes a huge batch so I share with family and friends. Will try freezing some next time. Can you freeze it after you put the cream cheese in?
Yes, you can 🙂
So good! Made it tonight for the first time. So easy. My 3 kids – 15, 13 & 10 all loved it too. I don’t have an immersion blender so I did it in 3 batches in our Ninja blender and then stirred it all together in a big pot at the end. A little bit of a pain, but it worked just fine. This will be added to our regular rotation!
This soup is easy and delicious. And she is right – it isn’t too much garlic (even though it looks and smells like it is at first). I just mashed my potatoes with a fork in the crockpot rather than blending and it still worked well. Thank you!
Truly the BEST potato soup!! I made it in my instant pot for 15 minutes on high pressure. Then I blended some of the potatoes & broth with the cream cheese and stirred it into the soup. The flavor is phenomenal!! So easy to make. MmmmMmmmGood!
Amazing! I lightened it up by using half potatoes and half cauliflower – love this recipe!
Oh no! I added the cream cheese in with everything else, too early according to the recipe! Will it still come out ok?
should be fine 🙂