This easy potato soup delivers all the classic flavors of a loaded baked potato with crispy bacon, cheese, and chives. Made with simple, budget-friendly ingredients, this comforting soup comes together in less than 45 minutes. It’s hearty, satisfying, and perfect for busy weeknight dinners.
What's great about this recipe
- Stovetop recipe: Made entirely on the stovetop—no slow cooker required.
- Quick and easy: With simple prep and straightforward cooking steps, you’ll have a creamy, flavorful soup ready in no time.
- Customizable toppings: Top it with cheese, bacon, and chives like we do, add your favorites, or enjoy it plain—it’s delicious either way!
- Creamy without cream: The rich, creamy texture comes from the potatoes themselves, so no milk or cream is needed.
- Perfect for leftovers: This soup reheats beautifully, making it a great option for lunch the next day.
Ingredients
- Dairy – Butter (use regular or unsalted) and shredded cheese. We use a combination of white and yellow cheddar cheese. Other good options include gouda, Swiss, Monterey jack, and provolone.
- Produce – Onion (use yellow or white), celery, garlic, chives (or green onions) for serving, and, of course, potatoes. We use yellow potatoes here. Stick to a potato variety that is not too starchy, like yellow or red.
- Spices – The soup is simply seasoned with salt (we use kosher salt) and black pepper.
- Pantry – Flour (all-purpose) and chicken broth. Use reduced sodium broth if you are sensitive to salt. If you want to make this soup meatless then use vegetable broth and eliminate the bacon.
- Meat – Bacon slices, cooked crispy and chopped. If you need a recipe, try this oven bacon. You can also use store-bought bacon bits as a topping for the potato soup.
- See the recipe card for quantities and preparation.
How to make easy potato soup
- Melt the butter in a large pot over medium heat.
- Add the onions and celery. Cook for 3 minutes, stirring often.
- Next, add the garlic, salt, and black pepper. Cook for 30-60 seconds while stirring.
- Add the flour and stir well. Cook for 1 minute. Stir almost constantly.
- Slowly add the chicken broth to the flour mixture while stirring. Continue until it dissolves.
- Add the potatoes, raise the heat to bring to a boil, then lower to medium-low. Cover and cook for 20–25 minutes or until tender, stirring often to prevent sticking.
Ready to serve
- Make sure the potatoes are so tender they can easily be mashed with the back of a wooden spoon.
- You can serve the soup as is, or for a thicker consistency, mash some of the potatoes directly in the pot using a masher or the back of a wooden spoon.
- Before serving, taste the soup and adjust the seasoning if needed. Keep in mind that toppings like bacon and cheese add saltiness, so avoid over-salting. As a reference, we added ¾ teaspoon of salt to ours.
- Ladle the soup into individual bowls and top with crumbled bacon, shredded cheese, and chopped chives or green onions, if desired.
Storing and reheating instructions
- Refrigerator: Store leftover potato soup in an airtight container in the refrigerator for 3 to 4 days.
- Freezer: Cool the soup quickly, then transfer it to a freezer-safe, airtight container, leaving 1–2 inches of space for expansion. Label and date the container for easy identification, and freeze for up to 2 months.
- Reheating: If frozen, thaw in the refrigerator overnight. If the soup has thickened, add 2–3 tablespoons of broth per serving while reheating to loosen the consistency. Warm gently in a saucepan over medium to medium-low heat until it comes to a simmer, stirring often to prevent sticking. Alternatively, microwave the soup in intervals, stirring occasionally to ensure even heating.
- Food Safety: Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
Recipe tips and notes
- Use reduced-sodium chicken broth, low-sodium bacon, and/or unsalted butter if you’re sensitive to salt. You can always add salt at the end if needed.
- Cut potatoes into small, uniform pieces (½ to 1 inch) to ensure they cook evenly and at the same rate.
- For a creamier texture without using a blender, mash some of the potatoes directly in the pot using a potato masher, wooden spoon, or spatula.
Frequently asked questions
What are the best potatoes to use for this soup?
Yellow potatoes (like Yukon Gold) are a top choice because they aren’t overly starchy, helping prevent a “gluey” texture. Red potatoes also work well. If using starchy varieties like russets, avoid over-stirring.
How can I thicken this soup?
This recipe uses a butter and flour roux to create a creamy base, while the potatoes naturally break down and add body to the broth.
Can I prep the potatoes ahead of time?
Yes, you can prep potatoes in advance! Cover them with cold water and refrigerate for a few hours, no longer than 24 hours to keep them fresh.
Should I peel the potatoes for this soup?
For a smooth, creamy consistency, peeling is preferred. But it’s not a deal breaker, especially if using yellow or red potatoes because they have thin skin.
We’re big fans of soup around here because it’s a one-pot meal that makes cleanup a breeze. Soups are also a fantastic way to use up leftover ingredients (hello, turkey noodle soup) and an easy, delicious way to sneak in more vegetables. If you enjoyed this recipe, don’t miss our vegetable beef soup or this fun chicken pot pie soup. For another wholesome and hearty option, check out our potato broccoli soup—it’s easy and satisfying!
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📖 Recipe
Potato Soup
This easy potato soup is loaded with cheese, bacon, and chives reminiscent of a loaded baked potato! It’s a simple soup that uses easy-to-find, affordable ingredients and comes together in less than 45 minutes. It’s hearty, wholesome, and delicious!
Ingredients
- 4 tablespoons Butter
- 1 medium Onion finely diced
- 1 Celery Rib diced
- 3-4 Garlic Cloves minced
- ½ teaspoon Salt plus extra at the end if needed
- ¼ teaspoon Black Pepper
- 4 tablespoons Flour
- 4 cups Chicken Broth
- 2 pounds Potatoes peeled and diced into ½ -1 inch cubes (we use yellow potatoes)
- 3-4 Bacon Slices cook crispy and chopped or crumbled, or use store-bought bacon bits
- ¾-1 cup Shredded Cheddar Cheese for serving (or use your favorite cheese)
- 1-2 tablespoons Chopped Chives for serving (or use green onions, if desired)
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and celery. Cook for 3 minutes, stirring often.
- Next, add the garlic, salt, and black pepper. Cook for 30 seconds to 1 minute while stirring.
- Add the flour to the vegetables and stir well. Cook for 1 minute to get the raw taste out of the flour. Stir almost constantly.
- Slowly add the chicken broth to the flour mixture while stirring with a wooden spoon or whisk. Move around the pot in small circles. Continue stirring until the flour mixture dissolves in the liquid.
- Next, add the diced potatoes to the pot.
- Raise the heat to high and bring the liquid to a boil (will take about 4-5 minutes). Then lower the heat to medium-low, cover the pot, and cook for 20-25 minutes.
- The potatoes should be so tender that they can easily be mashed with a wooden soup. Stir often to prevent them from sticking to the bottom of the pot.
- Taste the soup and add salt if needed. If you are serving it as a loaded potato soup keep in mind that the bacon and cheese are both salty, so you won’t’ overdo it. As a reference we added ¾ teaspoon to ours.
- Serve in individual bowls and top with the crumbled bacon, shredded cheese, and chopped chives or green onions.
Notes
- Keep the potato pieces small, about ½ inch to 1 inch. And keep them roughly the same size so that they cook at the same rate.
- If you were keeping the potatoes in water to prevent browning, make sure to drain it before adding them to the pot.
- Serve the soup as is or use a masher or the back of a wooden spoon to mash some of the potatoes right in the pot to get a thicker soup.
- Use reduced sodium chicken broth, low sodium bacon, and unsalted butter if you are sensitive to salt. Adjust the salt to taste at the end.
Nutrition
Calories: 541kcalCarbohydrates: 51gProtein: 17gFat: 31gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 78mgSodium: 1606mgPotassium: 1156mgFiber: 6gSugar: 4gVitamin A: 729IUVitamin C: 48mgCalcium: 259mgIron: 3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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