Menu
30 Minutes Or Less / Pork / Recipes / Soup / Video

Potato Soup Recipe

This is the BEST loaded Potato Soup recipe you are going to find! It’s creamy perfection in a comforting bowl, loaded with sour cream, bacon, cheese and chives. Bonus: it only takes 30 minutes to make!

A bowl of potato soup is on a table with a red tablecloth

Potato Soup Recipe

When dreaming of comforting dishes, our minds always go to soup – especially this particular potato soup recipe. Why? It’s got the key ingredients for a cozy, filling bowl of cheesy and carb-y goodness! After all, how could anyone go wrong with cheese, bacon, and sour cream?

This Potato Soup is perfect for when it’s nice and chilly outside, or you’re sick, or any other time you need a little extra love. Once you make it though, we’re sure you’ll be finding all kinds of reasons to whip up a pot of this seriously addicting soup.

One of the best things about this easy potato soup is that it’s craved by everyone! All of the ingredients are simple and picky eater friendly. We haven’t met a single person who doesn’t love it, and that’s including a very picky six year old!

A ladle is holding a scoop of potato soup above a bowl

Healthy potato soup?

Potato soup might not be the most diet friendly since potatoes are carb heavy, but there are ways to lighten it up if you are watching your diet.

One of the biggest ways is with our secret ingredient — Evaporated Milk. I will talk more about that in just a moment, but first let’s look at a few more common ways to lighten up potato soup:

  • Replace the pork bacon with turkey bacon. Turkey bacon contains less fat and fewer calories than traditional pork bacon.
  • Use olive oil in place of the bacon grease.
  • Add some extra vegetables! Broccoli or cauliflower are great additions to this soup.
  • Swap the sour cream for full fat plain greek yogurt.
The ingredients for potato soup are displayed on a white surface

Ingredients

You will need a handful of ingredients to make this easy potato soup recipe:

  • bacon
  • yellow onion
  • shallots
  • fresh garlic
  • all purpose flour
  • chicken broth
  • evaporated milk
  • potatoes
  • salt and ground black pepper
  • sour cream (or full fat plain greek yogurt)
  • sharp cheddar cheese

Why use Evaporated Milk:

::secret ingredient alert:: Evaporated milk is shelf-stable milk from which about 60 percent of the water has been removed. If you substitute evaporated milk for regular milk in a recipe, it will be richer and creamier. So, by using evaporated milk in your baked potato soup, it will be much creamier!

Can I use heavy cream instead?

Absolutely! You can use heavy cream in place of evaporated milk and the final dish will be about the same flavor wise!

However, heavy cream has more than twice the calories and five times the fat content of evaporated milk. So by using evaporated milk, you are getting the same final taste with much less calories and fat.

Bacon is being fried in a skillet
Chicken broth is being poured over bacon grease

How to make Potato Soup

Step 1: Add the bacon to a large dutch oven or stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towels and set aside, leaving the grease in the pot.

Step 2: Add the onion and shallot to pot and cook until softened and translucent, about 5
minutes. Add the minced garlic and cook for an additional 30 seconds.

Step 3: Stir in the flour and cook for about 2-3 minutes, until a light golden color.

Step 4: Slowly pour in the chicken stock, stirring to combine with the flour mixture.

Evaporated milk is being poured into the skillet
Diced potatoes are added to the pot

Step 5: Add the evaporated milk, potatoes, salt and pepper. Stir to combine.

Step 6: Bring the pot to a low boil, lower to a simmer and place lid onto pot. Cook, stirring occasionally, until the potatoes are softened and fork tender. If potatoes are finely diced, the potatoes should be tender in about 10 to 15 minutes.

An immersion blender is blending the ingredients in the pot

Step 7: Once potatoes are soft, remove pot from heat and use an immersion blender to puree most of the soup. I like to leave some chunks of potatoes, but you can also puree it completely smooth.

If you do not have an immersion blender, then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return pureed soup to the pot after blending.

Step 8: Once the soup blended is to the desired texture, add in the shredded cheese and sour cream and stir to combine.

Step 9: Serve soup warm with bacon on top and any additional toppings of your choice!

A ladle is holding a scoop of potato soup above a pot

Tips for making the best Potato Soup!

Use waxy yellow or Yukon gold potatoes. Yellow/gold potatoes are a medium-starch potato. They contain more moisture than a higher starch potato (like russets). This makes them a great choice for soups because they they don’t fall apart as easily are perfect for thickening the soup and leaving the rest in chunks.

How do I make this soup in 30 minutes? The key to making this soup quickly — dice your potatoes in small chunks. The smaller the potatoes are diced, the faster the soup will cook! The longest part of making this potato soup is boiling the potatoes until soft.

Use evaporated milk or heavy cream. You do not want to use regular milk as your soup will not be as creamy. I highly recommend using evaporated milk or substituting it with heavy cream or even half and half.

Don’t forget the toppings! The freshly chopped green onions or chives, crispy bacon and cheddar cheese take a good bowl of potato soup to an amazing bowl of potato soup. Don’t skip them!

Two bowls of potato soup are on a table with a red tablecloth

How to store potato soup?

Potato soup is a very forgiving soup and is just as delicious served fresh or the next day. The only trick you may need is adding a little extra milk to your soup when you reheat it. Sometimes it will thicken a little too much and need a little extra liquid to get back to the right texture.

Otherwise, it’s a great make ahead soup that also stores well in the fridge in an airtight container for up to 5 days!

A small spoon is scooping up some potato soup from a white bowl

When serving this Potato Soup, don’t be shy! Throw on as many toppings as you want. We recommend the following: green onions, cheddar cheese, sour cream, and an abundance of bacon. The more, the merrier! After all, when is too much bacon ever a bad idea?

This potato soup recipe is extra creamy, cheesy and seriously packed with flavor. Don’t be surprised when you don’t have any leftovers — everyone is going back for seconds with this potato soup!

Looking for more comfort food dinner ideas? Try our favorites: Shepherd’s Pie, Instant Pot Beef Tips and easy Crockpot Salsa Verde Chicken Soup!

Yield: 6 servings

Potato Soup Recipe

A ladle is holding a scoop of potato soup above a bowl

This is the BEST loaded Potato Soup recipe you are going to find! It's creamy perfection in a comforting bowl, loaded with sour cream, bacon, cheese and chives. Bonus: it only takes 30 minutes to make!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 slices of bacon, chopped
  • 1 small yellow onion, diced
  • 2 shallots, diced
  • 4 cloves of garlic, minced
  • 4 tablespoons all purpose flour
  • 3 cups low-sodium chicken broth
  • 2 cans (24 oz) evaporated milk
  • 3 pounds of potatoes, peeled and diced to 1 inch size cubes
  • 1 and 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup sour cream
  • 1 cup shredded sharp cheddar cheese

optional toppings

  • extra bacon
  • cheddar cheese
  • chives/green onions
  • sour cream

Instructions

  1. Add the bacon to a large dutch oven or stock pot and cook over medium-high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towels and set aside, leaving the grease in the pot.
  2. Add the onion and shallot to pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds.
  3. Stir in the flour and cook for about 2-3 minutes, until a light golden color.
  4. Slowly pour in the chicken stock, string to combine with the flour mixture. Add the evaporated milk, potatoes, salt and pepper. Stir to combine.
  5. Bring the pot to a low boil, lower to a simmer and place lid onto pot. Cook, stirring occasionally, until the potatoes are softened and fork tender. If potatoes are finely diced, the potatoes should be tender in about 10 to 15 minutes.
  6. Once potatoes are soft, remove pot from heat and use an immersion blender to puree most of the soup. I like to leave some chunks of potatoes, but you can also puree it completely smooth.
  7. If you do not have an immersion blender, then carefully pour portions of the soup into a blender or food processor and blend until smooth. Return pureed soup to the pot after blending.
  8. Once soup is to the desired texture, add in the shredded cheese and sour cream and stir to combine.
  9. Serve soup warm with bacon on top and any additional toppings of your choice!

Notes

You can replace evaported milk with heavy cream or half and half, if desired. Read more info on milk choices above in the post.

Nutrition Information:

Yield:

6 servings

Serving Size:

1

Amount Per Serving: Calories: 551Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 1215mgCarbohydrates: 63gFiber: 6gSugar: 5gProtein: 25g

No Comments

    Leave a Reply