Super Quick and Easy Loaded Potato Soup


Author: Susanne at

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Super Quick and Easy Loaded Potato Soup
Loaded Potato Soup

If you love a loaded baked potato, like I do, then you’re going to LOVE this quick and easy loaded potato soup! It’s the same comfort food as a loaded baked potato, except in a nice warm, cozy bowl of soup, so it is even creamier…yummo! Not only is it creamy and delicious, but it is ooh so satisfying and surprisingly filling.

This soup can be prepared in under an hour (and most of that is cook time), so this recipe is great for a cozy weekend meal, but is easy enough for a simple week night meal. Easy and delicious, and only one pot to wash. What more could you want? Even picky toddlers love this stuff.

Of course this soup is an especially fabulous meal during the fall and winter months, but, truly, it is wonderful any time of the year. The fact that it is so quick and easy makes it a weeknight winner!


Chop all of the ingredients and get everything ready before starting the cooking process.

This makes a pretty big batch. We like to have it left over for lunches during the week. BUT, if there are only one or two of you, you may want to cut the recipe in half, because this particular recipe doesn’t really freeze well.

Cook your bacon by whatever method you choose. I choose to cook it in the microwave. I use a large paper plate and doubled paper towels. Less mess and turns out fine. I’m sure some chefs would be horrified by this, but, I am not a chef, so all is good 🙂

When dicing your potatoes, try to keep them consistent in size so that they cook evenly.

I peel most of the potato peel off, but leave just a little on for texture.

Any type of potato will work for this recipe. My preference for almost every potato recipe is Yukon golds. I love them!

Several of the ingredients in this recipe contain salt, so it is best to start with only one teaspoon and then once everything is cooked do a taste test to see if more is required. I am a bit of a salt o’holic and I typically only use one teaspoon of Kosher salt. And, if you are salt sensitive, you may want to hold off on adding ANY additional salt until after the taste test at the end.

Depending on the texture you want to end up with, you have several different ways to process the soup when it is finished cooking. You can use a processor and process just a little of the soup mixture, or all of it if you want a smooth soup. You can, also, use an immersion blender, or simply use a potato manual masher. I have a preference for partly smooth and partly chunky, so use a potato masher.


Bacon – I prefer to use a good smoky bacon, but use what you have on hand. My recipe calls for 10-12 pieces, but you use as many as you like.

Yukon gold potatoes – This is just my preference, use what you like, or have on hand

Celery – Make sure to pull the strings off – Place a knife at one end, grab the strings and pull towards you. cut the stalk into 1/3’s or 1/4’s lengthwise and then dice, so that you end up with very small diced pieces.

Yellow onion – medium to large

Fresh garlic – finely grated. Never use the pre-diced crap in the jar…it’s horrible, in my opinion! Fresh is always best and it takes, like, 20 seconds to grate it.


Flour – All-purpose

Celery seed

Garlic powder – granulated

Onion powder – granulated

dried chives

Ranch powder – I keep a big container of it instead of just an envelope

Broth base – I use Orrington Farms

Kosher salt – Kosher salt simply enhances flavor vs just making it taste salty

Freshly ground pepper – black, or whatever you prefer

Chicken broth – I use bone broth

Sour cream – I use full fat

Heavy whipping cream – the thicker the better

Cheddar cheese – pre-shredded, or shred it yourself

Green onions – aka: spring onions, summer onions, scallions


Ninja processor – Like the one I use

Immersion blender – This is the one I’m getting, unless you guys have one that you think is better. Let me know.

Manual Potato Masher – like this one

Large pot – similar to this

Grater – I use this Deiss grater

Super Quick and Easy Loaded Potato Soup


Creamy, yummy, deliciousness in a bowl
5 from 21 votes
Print Pin Rate
Course: Dinner, Main Course, Soup, Veggies
Cuisine: American
Keyword: Loaded Potato Soup, Potato Soup, Super Quick and Easy Loaded Potato Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Author: Susanne


  • Processor Ninja
  • Immersion Blender KitchenAid
  • Potato Masher
  • Large Pot
  • Grater Deiss


  • 10-12 slices bacon cooked, cooled and crumbled; more, if desired; 1/2 in the soup and 1/2 for topping
  • 10-12 med to lg Yukon gold potatoes peeled, or partially peeled, evenly diced
  • 1 large yellow onion diced
  • 2 stalks celery diced
  • 2 cloves fresh garlic finely grated
  • 1 stick real butter
  • 1/3 cup flour
  • 1/2 teaspoon celery seed
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon granulated onion powder
  • 1 Tablespoon dried chives
  • 1 Tablespoon dry ranch powder
  • 1 Tablespoon chicken broth base Orrington Farms
  • 1 cup water
  • 1 teaspoon Kosher salt
  • 30 grinds freshly ground pepper
  • 32 ounce carton chicken broth I use bone broth
  • 1 cup sour cream plus extra for topping
  • 2 cups heavy whipping cream
  • 2 cups cheddar cheese grated/shreedded, plus extra for topping
  • green onions chopped, for topping


  • Cook the bacon by whatever means you choose, cool, crumble and set aside.
  • Dice the potatoes, onion, celery and grate the fresh garlic.
  • Get all other ingredients out and measured.
  • In a large pot, on medium-high heat, melt butter, then turn down to medium heat and add flour. Cook just until well combined.
  • Add the diced onion, celery and spices/seasonings to the butter/flour mixture and cook for until slightly tender, about 5 minutes.
  • Add potatoes and stir to combine everything really well. Cook for about 5 minutes.
  • Add the chicken broth and 1 cup water. Raise heat to high and bring to a boil. As soon as the liquid comes to a boil, reduce the heat to medium low. Cover and let simmer for 15 to 20 minutes, or until the potatoes are fork tender.
  • Leave the heat on medium low and add the sour cream, heavy whipping cream, cheddar cheese and 1/2 of the bacon, including any drippings. Continue cooking until everything is melted and well blended, about 5 minutes, stirring often. Remove from heat.
  • Process, blend or use a potato masher to desired consistency, or leave it like it is.
  • Dish into bowls and garnish with your choice of toppings.


  1. 5 stars
    What I love about your recipes, is not only the finished product, but the way you bring a personal touch to your narrative. I love it! Your writings helps bring the food alive. I can’t wait to see the Christmas goodies adorn your pages. Keep up the excellent work!

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