If you’re looking for comfort food, turn your attention to this easy creamy loaded potato soup. With smoked meat, cheese, cream, and potatoes, this soup is super rich and flavorful.
This loaded baked potato soup is going to be a hit in your household. First, it’s easy to make and ready to eat in just 40 minutes. It’s also loaded with yummy ingredients like potatoes, cheese, and smoked meat. Add in some heavy cream and you have a family-friendly meal that’s creamy, hearty, flavorful, and filling. Serve your loaded baked potato soup with some warm cornbread to soak up all the indulgent leftovers in your bowl.
Keep reading as I share lots of suggestions below on substitutions and additions to make this easy loaded potato soup recipe suit you and your family as well.
If you’re on the hunt for more comforting soup recipes, check these out: taco soup, chicken noodle soup, tomato basil soup, Italian sausage soup, and French onion soup.
- 4-5 medium russet potatoes
- Instant potato flakes (I go with just plain ole dehydrated potatoes by Bob’s Red Mill Potato Flakes without all the additives. I get them on Amazon if I have trouble finding them in the store).
- Heavy cream
- 2 cans of chicken broth
- A small yellow onion
- Shredded cheddar cheese
- Smoked meat
- Salt and pepper
To begin with, pour your broth into your or soup pot and put it over medium heat.
Peel and dice your potatoes.
Dice your onion.
Add the vegetables and the smoked meat to your broth and season to taste with salt and pepper. However, stay on the light side because we will season it again right before serving.
I’d add about 1/4 of a teaspoon of salt now and maybe 1/8 of a teaspoon of pepper.
Bring that just to a boil and then reduce heat and simmer, covered, until you have .
This will take about 10 to 15 minutes, depending on how big your chunks of potato are.
Now add in your potato flakes and stir that up.
I love instant potato flakes as thickeners for soups and stews and making the crust to my Mama’s Taco Casserole. I don’t use them for mashed potatoes though. My Grandmother’s mashed potatoes were just too good.
Now add in your cheese and pour in your heavy cream.
Stir that up and cook for just a few minutes until heated through.
Top your with your favorite toppings, such as:
- Chopped green onion, scallions, or chives
- Your favorite fresh herbs
- Crumbled bacon bits
- Shredded cheese (I like mild or ).
- Sour cream
- Diced avocado
- Cooked corn kernels
As always, serve to someone you love, yourself included.
Store potato soup leftovers in an airtight container in the fridge for up to 5 days. You can also freeze leftovers in an airtight container or a freezer-safe Ziplock bag for up to three months. Once thawed, reheat leftovers in the microwave.
- There are quite a few substitutions you can make for this loaded potato soup. Let’s start with the potatoes. If you don’t want to peel and dice the potatoes, just grab a 32-ounce bag of frozen cubed hash browns. You know what, the shredded ones will work just fine, too!
- Now, I think the heavy cream gives this dish a rich and delicious flavor so it is my favorite to use. As a substitute though, I suggest canned evaporated milk, because it also has a very rich flavor that you just won’t find in regular milk.
- For the chicken broth, I actually usually don’t use chicken broth but I bought it special just for this tutorial – because I love you that much! Normally, I’d toss in a few chicken bouillon cubes with some water. The package usually says one cube per cup of water but I usually add an extra cube or two for more richness. I buy them in bulk at Sam’s and they save a lot of money over buying chicken broth. You can also use homemade broth or vegetable or stock – whatever cranks your tractor.
- Other additions you can easily add to this loaded potato soup recipe: garlic powder or a little minced garlic would be great. Some fresh or dried parsley would be a good addition, too. You might even want to add additional vegetables and just change it to a creamy veggie soup at this point.
- Any type of smoked meat will work in this recipe, like smoked pork chops, smoked turkey, diced ham, bacon, or smoked chicken breast.
- If you don’t mind a bit of heat, a 1/4-teaspoon of ancho chili powder is a great addition to this recipe.
What are the best potatoes to use in soup?
I use russet, but you could also use Idaho or Yukon Gold potatoes. If you opt for the latter, you can leave the skin on.
Can I make potato soup in the slow cooker?
Yes, you can! What you’ll want to do is add all the ingredients except the cheese and cream to the slow cooker. Cook on low for 4 to 6 hours or high for 3 to 4 hours, or until the potatoes are tender. Then stir in the cream and cheese and continue cooking in the slow cooker for an additional 20 to 30 minutes.
You may also like these comforting potato recipes:
Broasted Potatoes (Seasoned, Smothered, & Covered Options)
Loaded Twice Baked Potatoes Recipe
Garlic Mozzarella Mashed Potatoes
- 4 cups chicken broth 2-16 ounce cans
- 4-5 russet potatoes washed, peeled, and cubed
- 1 cup cheddar cheese
- 1 cup instant potato flakes
- 1 cup whipping cream
- 1 onion diced
- 1 cup smoked chopped ham or your favorite smoked meat
- salt and pepper to taste
- Pour broth into a dutch oven or soup pot and put over medium heat.4 cups chicken broth
- Peel and chop onion and potatoes.4-5 russet potatoes, 1 onion
- Add vegetables to broth along with the ham. Season to taste (about 1/4 tsp salt and 1/8 tsp pepper).4-5 russet potatoes, 1 cup smoked chopped ham, salt and pepper to taste, 1 onion
- Bring mixture to a boil and then reduce heat and cover. Simmer for 10 to 15 minutes or until the potatoes are tender.
- Remove lid and stir in potato flakes.1 cup instant potato flakes
- Add in cheese and cream and continue cooking, stirring constantly, until just heated through.1 cup cheddar cheese, 1 cup whipping cream
- Taste and add more salt and pepper if desired. Serve immediately and top with your favorite toppings.salt and pepper to taste
“People don’t care what you know until they know that you care.”
This is from one of our readers. Thank you Sherri!
Thanks so much for adding the number of servings. The information is most helpful for me since I’m cooking for one and don’t like to have a lot of leftovers.
I woke up at 4:49am to thunderstorms, and as I got ready for work in the gloom, I almost broke out one of my comfy cozy sweaters…but I knew I’d be melting by 9:00am 🙂
I am sooo ready for the crisp, cool fall weather and enjoying the beautiful leaves.
I LOVE the changing of the leaves, I can’t wait either Erika!!
Love potato soup, mom always made it with canned milk, Pacific Evaporated to be exact, we rarely had fresh cream, or milk in the house so used a lot of canned and dried milk. She never put in anything but the potatoes, started out with potatoes and water, and cooked the potatoes until the went to mush, added the milk for about 20 minutes before we ate, fried up some bacon and chopped it in tiny chunks, diced some onion up and filled up the bowl with thick creamy soup, topped with the bacon and onion. We ate this a lot when I was a kid, cheap filling and fairly quick to make.
As to what I want for fall, a nice one please, not too cold to quick, but cooler than the heat we have right now. It can stay around into November too! I hate it when it snows on my birthday in Nov, that always means its winter and I hate winter, have trouble breathing, walking and doing when its cold out! Of course when its too hot I have the same troubles, so spring and fall are the best times of year for doing.
Boy,I tell you–you really come up with some of the most delicious and interesting receipes!You make me want to to advance in my cooking! I really want your cookbook because you make the receipes so easy to do!Thank you very much!
Thank you Patrice, that is one of the best compliments ever!!
Christy, I guess I am a huge food season rule breaker as I love soup and cook it all the time year round. I don’t see where eating a bowl of hot sou or stew is any different than eating a hot meal. Either way you are eating something hot in the hot weather. I love the idea of using chicken broth to cook the potatoes. I cook my potato soup just like this except now I will use chicken broth or bouillon. Also if I don’t have cheddar I have used a little chunk of Velveeta if its been on sale and I have some handy. I love your letter today and yes you are right they grow in the blink of an eye. One good thing though they will always want and need momma’s love. Thank God for that!
I have been thinking of learning a good southern potato soup recipe for a while now but rarely try new things. Four small children, I usually stick to what I already know they like. This is perfect. Made a ham last night, have leftovers and decided tonights the night. I’ve subscribed to you by email and I’m excited about maybe learning something new! Thank you!
I have made this soup numerous times. We absolutely love it. It’s the best Potato Soup I’ve ever had. It’s easy too. The smoked pork chops just make this soup over the top. I am so glad you shared this recipe. Thanks again!