Easy Potato Soup Recipe (Stovetop)
by Sommer Collier — last updated on Aug 30, 2025 
This Easy Potato Soup Recipe is loaded with all of your favorite baked potato toppings like cheese, bacon, and sour cream. This rich and creamy classic baked potato soup is wonderfully simple to make in the crock pot or on the stovetop!
Sommer’s Recipe Notes
Is there anything cozier on a chilly night than a warm bowl of rich, satisfying soup? In my opinion, the best soups are filling – but still leave you craving more with every spoonful. My family and I agree that nothing quite scratches that comfort food itch like this fully loaded potato soup!
When the weather finally recognizes that it’s fall and winter’s time to shine, I turn to tried-and-true classics like our Slow Cooker Brunswick Stew, Chicken Pot Pie Soup, or Italian Stuffed Shells. This creamy, cheesy loaded baked potato soup recipe is not only super cozy, it’s simple to make and hearty enough to be a main dish!
Why You’ll Love This Easy Potato Soup Recipe
- Simple ingredients – This soup features simple and wholesome ingredients, many of which are basic pantry staples. I tend to keep most of these items in stock in my kitchen so I can make this soup as a last-minute dinner option!
- Customizable – I like to top this soup with shredded cheddar cheese, crispy bacon, sour cream, and green onions, but you can give it your own spin with your favorite loaded baked potato toppings. The possibilities are truly endless!
- Uncomplicated – This classic potato soup recipe has all the yummy flavors you know and love, without being complicated to make. Enjoy in less than an hour when made on the stovetop, or make the potato soup in the crock pot. Bonus, there’s no need to peel or bake the potatoes beforehand!
Not only is this family-friendly baked potato soup delicious, it’s wonderfully easy to make on the stovetop or in the crock pot!
Ingredients and Tips
- Russet potatoes – I prefer russet potatoes in this recipe, but you can use Yukon Golds. Red potatoes can be used as well, but the taste and texture of the soup will be slightly different!
- Bacon – I use traditional pork bacon, but feel free to use turkey bacon if you prefer to lighten things up a bit.
- Aromatics – Classic soup staples like white onion, fresh garlic (can there be too much?), salt, pepper, and chopped scallions for that *pop* of fresh flavor.
- Creamy soup base – To make the richest, most drool-worthy potato soup base, you’ll need half & half, shredded cheddar, cornstarch, and chicken broth (or chicken bouillon and water).
- Sour cream – A baked potatoes tangy, creamy BFF… The “icing on the potato” if you will.
Recipe Variations
- Smoother texture – Use an immersion blender to blend the soup until no chunks remain! I like a few potato chunks in my soup, but it would be delicious either way!
- Without cornstarch – If you don’t have cornstarch on hand, you can use all-purpose flour to thicken the soup instead! Add about 2 tablespoons of flour with the bacon grease and cook along with the onions and garlic before adding the broth and potatoes.
- Vegetarian – Skip the bacon and instead use 1 tablespoon of butter for cooking the onions and garlic. Swap the chicken broth with vegetable broth. And then ta-da! You’ve got a delicious meat-free (and still gluten-free) potato soup!
Pro Tip: Want to add a kick to your baked potato soup? Try using half cheddar and half spicy pepper jack cheese!
How to Make Loaded Baked Potato Soup
Tips for Success – The secret to the Best Loaded Baked Potato Soup is making a simple gluten-free roux with cornstarch for a thick, creamy base. Well, that and include lots of crispy bacon and shredded cheese!
Find the full Easy Baked Potato Soup recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Store any leftover baked potato soup in an airtight container in the refrigerator for up to 4 days.
- Reheating – Reheat in the microwave and top with all of your favorite toppings!
- Freezing – Place cooled potato soup in a freezer-safe bag and lay it flat in the freezer to freeze for up to 3 months.
Serving Suggestions
Loaded baked potato soup is a satisfying meal on its own, especially with all of the delicious toppings! But soup + bread = love, so my Cheddar Bay Biscuits, Homemade Breadsticks, or Garlic Bread are always a welcome addition.
You can also amp up the veggies with my Roasted Root Vegetable Salad, or keep it light with this Wedge Salad or Kale Caesar Salad. When feeding a crowd, side dishes can definitely help round out the meal!
Baked Potato Soup (Stovetop and Crock Pot)
Video
Ingredients
- 8 ounces bacon chopped
- 1 small onion peeled and chopped
- 2-3 cloves garlic minced
- 2 ½ pounds russet potatoes
- 4 cups chicken broth
- 1 ½ cups half & half
- 2 tablespoons cornstarch
- 2 cups shredded sharp cheddar cheese divided
- 2/3 cup chopped scallions divided
- ½ cup sour cream
- Salt and pepper
Instructions
- Set a 6+ quart saucepot over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve for later use.
- Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
- Meanwhile, wash the potatoes and chop them into ¾ inch cubes, leaving the skins on. Add the chopped potatoes to the pot. Pour in the broth.
- Cover the pot and simmer for 20 minutes, until the potatoes are fork-tender.
- Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
- Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in the half & half mixture, 1 cup shredded cheese and 1/3 cup scallions.
- Simmer 3-5 minute to thicken the soup base. Taste, then salt and pepper as needed.
- Serve warm with shredded cheddar, crispy bacon bits, sour cream, and scallions on top.
Notes
- Set a large skillet over medium heat. Add the chopped bacon. Stir and brown for 5 minutes, or until brown and crispy. Scoop out the bacon and reserve it for later use.
- Remove the bacon grease, leaving just 1 tablespoon in the pot. Add the chopped onions and garlic. Sauté for 2-4 minutes to soften.
- Meanwhile, wash the potatoes and chop them into ¾-inch cubes, leaving the skins on. Mix the half & half with the cornstarch, stirring until all clumps have dissolved.
- Pour the onions and garlic into a large 6+ quart slow cooker. Pour the potatoes into the crock. Then add in the broth and half & half mixture.
- Cover and slow cook on HIGH for 3-4 hours, or on LOW for 7-9 hours.
- Once the potatoes are soft, use a potato masher to mash about half of the potatoes, leaving plenty of large pieces. Then stir in 1 cup shredded cheese and 1/3 cup scallions.
- Storing Leftovers – Store any leftover baked potato soup in an airtight container in the refrigerator for up to 4 days.
- Reheating – Reheat in the microwave and top with all of your favorite toppings!
- Freezing – Place cooled potato soup in a freezer-safe bag and lay it flat in the freezer to freeze for up to 3 months.
Nutrition
Frequently Asked Questions
Yes, it is! Because this recipe uses potatoes and cornstarch as a thickening agent, all of the ingredients are gluten-free.
This slow cooker potato soup is already thickened with a cornstarch slurry, and should be pretty thick! However, if you need to thicken up your soup towards the end of the cooking process, you can mix 1 tablespoon of cornstarch with 1-2 tablespoons of water and then add it to the soup. Let it simmer for a few minutes and you will see it start to thicken up!
I “cheeat” by using the breakfast hash from Walmart as it has already chopped potatoes, onions cooked bacon and sweet bell peppers, I keep an extra bag in my freezer. I also “cheat” by instead of using a potato masher I use my immersion blender to break up the potatoes.
My previous “cheat was to use McCain hashbrowned potatoes and ready crop real bacon bits (I hate the smell of bacon cooking).
Just made this. The whole house smells so good. The soup came together fast and tastes amazing. I will definitely make this again.
Has any one used frozen “hash brown” style potatoes instead of baking them? If so what is the measurement of potatoes??
Absolutely and ready crisp bacon, I use the potatoe bacon hash from Walmart.
Made this yesterday. Had to make a few tweaks. I only had red potatoes. I added leftover smoked ham on top of the bacon. Was out of broth, so I used Better than Bullion. A extra cup of mild cheddar and besides the white onion, I put in the scallions. A bunch of Broccoli. And last but not least, I put cilantro for my garnish. 4 hours in the crockpot on high. Then two more on low after I smashed 1//2 the potatoes and put in the cheese and broccoli. Turned out great!
Scrumptious!!! I’ll be making this again and again!!!! YUM!!!
Mycleaning lady said it was a 10!
Simple, filling, and tasty! Perfect for a cold night
This potato soup is sooooo good!!!
Can milk be substituted for the half and half ?
Hi Alicia!
Yes, but I would use whole milk. :)
Recipe looks amazing and I’m about to try this right now!!!😋
I make this every time we need comfort food, it is so satisfying!!
This was really amazing!! Such a comforting meal! My family loved it!
This soup is full of amazing ingredients! love it!