This is the easiest and tastiest recipe for Baked Potato Soup! In just 30 minutes, you have a creamy, hearty, yet healthy potato soup on the table.
Top this Potato Soup with crumbled baked bacon green onions, and shredded cheese, and enjoy loaded baked potatoes in soup form!
Why You Will Love this Soup
Potato Soup is one of my favorite recipes to make when the temps drop and I need fast comfort food.
Made in just 30 minutes, using only one pot, this hearty potato soup always hits the spot.
And while my recipe for Baked Potato Soup is creamy and decadent tasting, it happens to be much lower in fat and calories than most potato soup recipes.
It is an inexpensive, easy, relatively wholesome soup to enjoy any night of the week.
How To Make Baked Potato Soup
- Scrub and dry russet potatoes and cut them into 1-inch cubes. I do not peel the potatoes, as the peels have added nutrients, but if you would prefer a creamier soup, feel free to peel.
- Combine the potatoes, onions, carrots, broth, and vinegar in a large stock pan and give it a stir to combine.
- Bring the soup to a rolling boil, then reduce the heat to medium-low and simmer, covered, for 15 minutes, or until potatoes are fork tender.
- To thicken potato soup and make this soup creamy, I add in a milk and flour mixture to the soup.
- Whisk together milk with flour until well combined.
- Once potatoes are fork tender, remove soup from heat and whisk in milk mixture.
- Return to heat and turn heat to high and whisk and cook for about 3-5 minutes, or until creamy and bubbly.
- Dish out potato soup into bowls and serve with shredded cheese, crispy bacon, and chives.
Notes on 30 Minute Potato Soup
- Do not omit the vinegar in this soup or substitute white vinegar for another vinegar. That is the MAGIC ingredient in this soup--it add flavors and helps preserve the texture of the potatoes.
- I do not peel my potatoes for this soup because so many nutrients are packed in the skin. Do whatever your family prefers.
- If you have picky eater, omit the minced onions and carrots and add in 1 teaspoon onion powder.
- Use vegetable stock to keep this soup Vegetarian.
- If you need this soup to be Gluten-Free, use a 1:1 Gluten Free Flour Mix.
- Top with bacon, cheese, green onion or serve as is--it is delicious plain.
More Homemade Soup Recipes
- Slow Cooker Minestrone
- Homemade Tomato Soup
- Italian Wedding Soup
- Southwest Turkey Soup
- Lasagna Soup
- Copycat Panera Broccoli Cheddar Soup
- Vegetable Beef Soup
Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.
If you gave this Loaded Baked Potato Soup a try, I would love for you to leave a comment and review below.
Loaded Baked Potato Soup
- 4 cups russet potatoes scrubbed and cut into 1 inch cubes
- 2 cups chicken stock or vegetable stock
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 1 tablespoon carrots diced into size of rice grains (I used a handheld chopper)
- 1 tablespoon onions diced into size of rice grains
- 1 cup milk
- 1 tablespoon flour
- For serving: shredded sharp cheddar cheese and bacon I use about 2 ounces shredded cheese and 4 strips cooked bacon
- Place potatoes, chicken stock, vinegar, salt, carrots, and onions into large pan. Bring to a boil and reduce heat and cover, reduce heat to medium and cook for 20 minutes.
- Whisk together the milk and flour.
- Remove soup from heat and whisk in milk mixture. Return to heat and turn heat to high and whisk and cook for about 3-5 minutes, or until creamy and bubbly.
- Serve with shredded cheese and bacon crumbles as desired.