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.
- 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:
- 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
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