Potato Soup

This post may contain affiliate links. Please read my disclosure policy.
A delicious and fully loaded cheesy potato soup made with red potatoes instead! All the flavors you know and love stuffed into a potato and made into a soup! via chelseasmessyapron.com

A delicious loaded potato soup — all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup!

Pair this comforting soup with homemade dinner rolls or a light garden salad like this roasted veggie salad or Olive Garden salad.

 

Overhead image of the potato soup in a bread bowl

Potato Soup

This soup tastes channels the flavors of a cheesy baked potato loaded up with all the good stuff! It’s incredibly filling and the perfect kind of comfort food — there really is nothing better on a chilly day! That is, unless we’re eating this soup and enjoying a pumpkin spice steamer 🙂

One of my favorite things about this recipe is how much it makes. There is a good amount of prep that goes into this soup, so it’s only fair to have a big yield which is what you’ll get with this recipe. This recipe makes a lot of potato soup and is a great thing to have in your fridge for lunches all week long.

Process shots-- images of the bacon being cooked, veggies being cooked, potatoes and veggies being added, and all of it being cooked together

How to make potato soup from scratch

While this potato soup is a fairly straight-forward recipe, it does takes a good amount of up front prep time with chopping veggies and potatoes. Below are a few time saving tips:

  • Try freshly made mirepoix (a combination of finely chopped onions, celery and carrots) in the produce section of the grocery store. You can even find it in the frozen vegetable section of the store; this is a huge time saver for veggie chopping!
  • Use jarred garlic. While nothing compares to fresh, sometimes it’s just not practical! Save some time and effort by using pre-minced refrigerated garlic.
  • Use room temperature milk. If the milk isn’t straight from the fridge and cold, it will heat much quicker in this soup. Before starting this soup, I measure the milk and then set it aside to come to room temperature.
  • Save time on the potatoes. Another thing that can take a good amount of time is scrubbing potatoes clean and then peeling them. For this soup I recommend keeping the peels on; not only does it save time it also adds extra texture and color. To further save potato prep time, grab potatoes that have already been washed and scrubbed in the produce asile (usually these are the packaged baby potatoes). 

Process shots-- images of the chicken broth and cream mixture being added to the soup and mixed together. Then the sour cream, cheese, bacon, and chives being added and mixed together

How to add flavor to potato soup

  • Mirepoix: is a French cooking term for a flavor base of evenly cut onions, carrots, and celery. This flavor base is used to increase flavor, aroma and balance in the dish. Truly, a mirepoix is where we begin to build the flavor for this potato soup. Take your time sautéing these ingredients, they are forming the foundation of the flavor in this soup.
  • Bacon Grease: instead of discarding the grease rendered from cooking the bacon, we use it to saute all the veggies in. This add such a depth of flavor adding a meatiness and smokiness to the soup.
  • Seasonings: a little bit of seasonings go a long way in adding flavor to a potato soup. In this recipe we use dried thyme, dried oregano, salt, pepper, and a tiny bit of cayenne pepper. Feel free to increase the cayenne pepper for more of a kick to this soup. Don’t underestimate the power of salt and pepper — if the soup is tasting flat or bland, it could be as easy as adding a bit more of each of these seasonings.
  • Sharp cheddar cheese: the cheese adds so much flavor, but be sure to use a sharp or extra sharp cheddar cheese as opposed to a mild cheddar.
  • Chives or green onions: fresh herbs always add loads of flavor and a cut through the richness of the soup. Chives or green onions are the perfect complement to all the ingredients in this potato soup and a nice flavor addition.

How to thicken potato soup

While the potatoes are simmering and getting tender, we use a different pot to whip up a quick roux. Roux is flour and fat cooked together and is used to thicken this soup and give it body.

Between the roux, cheddar cheese, and sour cream, these three ingredients work well to thicken up this soup nicely. 

We also mash up some of the potatoes which also helps to thicken the soup.

Overhead image of the dish in a bread bowl with a spoon in it

Recipe tips

  • Freshly grate the cheese if you’re able. Pre-shredded cheese has a cellulose coating (to keep it from clumping) that resists melting in this soup or can make it end up a bit greasy.
  • Use 2 types of potatoes. While one type of potato works just fine, we love the combination of red and Yukon golds. The Yukon golds are sweet and buttery and the red potatoes are more firm with a more mild and earthy flavor. The combination of the two is amazing in this potato soup.
  • Dice veggies into small and even sizes. This way everything will cook evenly and integrate into the soup nicely. 

Overhead image of the potato soup

Storage Notes

  • Because this soup is cream-based it is not a great candidate for freezing. The milk solids will separate as the soup thaws, resulting in a grainy texture with a lot of separation.
  • To reheat leftovers: Add leftover Potato Soup to a pot and slowly increase the heat while stirring frequently. Don’t boil the soup or reheat it at a high temperature; this will likely cause the ingredients to separate or potentially curdle.

More delicious soup recipes:

FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content.

Potato Soup

5 from 3 votes
A delicious loaded potato soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup!
Print Recipe

Potato Soup

5 from 3 votes
A delicious loaded potato soup -- all the flavors you know and love from a baked potato are channeled into an ultra creamy, cheesy, and robustly flavored soup!
Course Dinner
Cuisine American
Keyword potato soup
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 10 -12 servings
Calories 400kcal
Author Chelsea
Cost $6.12

Ingredients

  • 2 pounds (910g (~6-1/2 cups) cubed potatoes (We love a mix of red and Yukon gold potatoes)
  • 1 small yellow onion, diced (1 cup; 140g)
  • 2 stalks celery, diced (3/4 cup; 85g)
  • 1-2 large carrots, diced (1 cup; 125g)
  • 2 teaspoons minced garlic (~3 cloves)
  • 1 package (12 ounces) smoked bacon (12 slices of bacon)
  • Fine sea salt and freshly cracked pepper
  • 3/4 teaspoon EACH: dried thyme, dried oregano
  • 1/16 teaspoon ground cayenne pepper, optional
  • 6 cups (1453g) chicken stock/broth
  • 2/3 cup (11 tablespoons; 151g) unsalted butter
  • 3/4 cup (88g) white all-purpose flour
  • 4 cups whole milk, separated
  • 1 cup (8 oz; 247g) sour cream (I use reduced fat/lite)
  • 2 and 1/2 cups sharp cheddar cheese, separated
  • Chives or green onions, optional

Instructions

  • PREP: Wash the potatoes and peel if desired (we like to leave the peel on -- it adds texture, flavor, and is easier!) Then cut into small cubes (1/2 inch in size). Dice the onion, dice the celery, dice the carrot. Mince the garlic. Thinly slice the un-cooked bacon (this is easiest with a very sharp knife and very cold bacon).
  • BACON: In a very large pot, over medium heat, cook all of the bacon to desired doneness, about 6-10 minutes. Using a slotted spoon, remove the bacon on to a paper towel lined plate and dab off excess grease. Set bacon aside.
  • DRAIN BACON FAT: Drain off all the bacon fat except for 3 tablespoons. I do this by lining a small bowl with foil and then pouring all the rendered bacon fat into the bowl. Quickly wipe down the pot and then measure out 3 tablespoons bacon fat from the foil lined bowl and add back into the pot. Once the bacon fat hardens, you can ball up the foil and save for another recipe or discard -- no mess 🙂
  • VEGGIES: Add in the onion, celery, and carrot to the pot and saute, stirring frequently, over medium heat, about 5-7 minutes. Add the garlic in the last 30 seconds. Add in the diced potatoes and toss to coat. Add in the seasonings: salt, pepper, thyme, oregano, and ground cayenne pepper. (I add in 1/2 teaspoon EACH of salt and pepper here.) Toss to coat and cook for 1 minute.
  • SIMMER: Cover everything with 6 cups chicken stock. SEE NOTE 1 to finish in crockpot. Heat to boiling and then reduce the heat and cook for about 10 minutes or until potatoes are fork tender.
  • MASH: Using a potato masher, mash down some of the tender potatoes, leaving some still in chunks.
  • CREAM MIXTURE: In another pot, melt the butter over medium heat. Slowly whisk in the flour and whisk until smooth. Cook for one minute over medium heat. Very slowly, while whisking constantly, add in 2 cups (463g) of milk. Whisk until thickened. Very slowly, while whisking constantly, add in the remaining 2 cups (463g) of milk. Again, stir until thickened. Add in a generous amount of salt and pepper (I add another 1/2 teaspoon of each, but add to your preference!)
  • FINISH THE SOUP: back to the soup, pour in the cream mixture. Stir until thickened, about 5 minutes. Reduce the heat to low and stir in the sour cream, chives or green onions if using (we add about 1/4 cup), 2 cups (193g) of the cheese, and half of the cooked bacon. Stir until the cheese is melted.
  • SERVE: Top individual bowls with remaining 1/2 cup cheese, remaining bacon, and any more chives/green onions as desired. Enjoy warm!

Recipe Notes

Note 1: To prepare this potato soup in the crockpot: Follow steps 1-5 and then put everything into the crockpot (besides the cooked bacon). Cook on low for 5-7 hours or high for 3-4 hours. Mash the potatoes in the crockpot and then continue on with step 7. Add everything in the crockpot and cover for 15-20 more minutes on high to heat everything through and then serve. You'll want to use a 6 quart crockpot for this potato soup.

Nutrition Facts

Serving: 1serving | Calories: 400kcal | Carbohydrates: 29.9g | Protein: 16.1g | Fat: 24.1g | Cholesterol: 67.2mg | Sodium: 444.1mg | Fiber: 2.5g | Sugar: 7.8g

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

More Recipes You'll Love

Butternut Squash Soup

55 mins

Butternut Squash Soup

Click the Bookmark Icon to Add to Your Favories

Chicken and Rice Soup

45 mins

Chicken and Rice Soup

Click the Bookmark Icon to Add to Your Favories

Chicken Quesadilla Soup

10 mins

Chicken Quesadilla Soup

Click the Bookmark Icon to Add to Your Favories

Chicken Vegetable Soup

1 hrs 15 mins

Chicken Vegetable Soup

Click the Bookmark Icon to Add to Your Favories

FREE BONUS

FREE BONUS

EASY MEAL SECRETS:
How to Make Mealtime Hassle Free!

5 secrets to easy, fast and delicious dinners.

  • This field is for validation purposes and should be left unchanged.

Leave a Comment:

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. 5 stars
    Did not use the bacon or cheddar, used Asagio and lots of pepper. Delicious. Have way too may potatoes from the harvest. Thanks for sharing. Also used veg. broth and cubes instead of chkn. Hate meat for the most part.

  2. 5 stars
    I never leave comments after I make recipes that I’ve found, but my goodness this was delicious. Even better the next day. Only thing I’d recommend is to hold off on putting the bacon in the soup while on the stove top. Save it for a topping, otherwise it gets soggy. Two thumbs up. Thanks for the delicious post!!!

  3. I just placed the items in the crockpot as per steps 1 – 6. No liquid goes into the crockpot while its cooking for 5-7 hours?

    1. I apologize for the confusion Jim — the stock or chicken bouillon cubes (with water) do go in the crockpot with everything!

  4. I am making this soup right now for my Buncos Club. I already had golden potatoes so I used them & the only other change I made is using ham. I bought a ham shank and boiled it for about an hour and used that broth for some of the liquid plus cubbed ham that I fried off. Will let you know how it turns out.

Never Miss a Recipe

  • This field is for validation purposes and should be left unchanged.