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This Loaded Potato Soup is creamy, delicious and ready in 25 minutes! I use a secret ingredient that is a huge time saver–frozen diced hash browns! Potato Soup is the ultimate comfort food and totally customizable with your favorite baked potato toppings-bacon, cheese, sour cream, chives, and whatever else your heart desires! Serve with warm breadsticks or French bread.
My Secret Ingredient-Frozen Hash Browns
Yes, I use frozen hash browns for my potatoes because they are already cooked and you just have to heat them through. Huge time saver! If you want your soup to be smoother at the end, give it a few pulses with an emersion blender.
Tips and Tricks for the Best Loaded Potato Soup
Here are a few tips and tricks to making a perfect potato soup:
- Boiling Warning: DO NOT boil your soup after you add in the milk. Just kick it back to low and let it do its thing.
- Milk: For the creamiest soup, use whole milk. You can use milk with a lesser fat content, such as 2% or 1% milk as well.
- Variations: Feel free to add in more vegetables (carrots, broccoli or cauliflower are great) or change up the seasonings to your liking.
- Toppings: This potato soup tastes best when you load up the toppings. Any toppings you’d put on a regular loaded baked potato are perfect for this soup.
How To Make Loaded Potato Soup
For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.
Saute Onion + Carrots
In a large pot, melt butter. Saute onion and carrot until they start to become tender. Sprinkle flour over top veggies and stir to create a paste.
Add Chicken Stock, Hash Browns + Seasonings
Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings.
Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
Stir in Milk, Sour Cream + Chives
Stir in milk, sour cream, and dried chives and reduce heat. Cook until soup is hot, but not boiling. Ladle into bowls and top with cheese, bacon and chives. Serve hot!
What To Serve With Potato Soup
Loaded Potato Soup is very delicious, particularly with whole wheat dinner rolls, my Mom’s potato rolls, or these angel biscuits. Really, any freshly baked carb. Add some freshness by serving alongside a green salad.
Make Ahead + Storing Directions
Soup is one of those meals that is great to make ahead and reheat when ready to eat! To store in the fridge, let the soup cool down to room temperature, then transfer it to an airtight container. You can use a plastic or glass container, or even a plastic zipper bag. Potato soup should be good for 3-4 days in the fridge.
To Freeze: Let the soup cool down to room temperature, then transfer it to a freezer-safe container. You can use a plastic or glass container, or even a plastic zipper bag. Make sure the container is tightly sealed to prevent air from getting in. Potato soup can be frozen for up to 3 months. To thaw, transfer it to the refrigerator and let it thaw overnight.
It’s important to note that when you reheat the potato soup, it may thicken due to the starch in the potatoes. To thin it out, you can add a bit of broth or milk while reheating.
More Soup Recipes to Try!
- Easy Taco Soup
- Ham and Bean Soup
- Easy Chicken Tortilla Soup
- Chicken Noodle Soup with Homemade Noodles
- Hamburger Soup
- Zuppa Toscana
- Cabbage Roll Soup
- Creamy Chicken Wild Rice Soup
Get the printable recipe card below. Have a wonderful day, friends! 🙂
Loaded Potato Soup
any desired toppings:
- cooked and crumbled bacon
- grated cheddar cheese
- fresh chives
- sour cream etc.
- In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
- Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings.
- Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
- Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.