Loaded Potato Soup

This is our tried and true loaded potato soup We have made for years and years. After the first bite of this loaded potato soup recipe, you will be hooked. Tender potatoes, cheesy, bits of bacon throughout and full of rich and vibrant flavors. The hearty potato soup recipe to serve up on a chilly day.

This easy loaded potato soup is truly a breeze to make. We have made it on the stove top for years and even did it in the slow cooker. We prefer stove top but we will give you the option to make it either way. Check out this Instant Pot potato soup!

When people hear we are making this soup they get excited, and for good reason! We don’t mean to be boastful, but this recipe qualifies for the boastfulness!

Crowd Worthy Loaded Potato Soup Recipe

We have perfected this recipe, and we want to help you to find how to have success with the recipe as we have! Give it a try and let us know what you all think.

What Are The Best Potatoes For Loaded Potato Soup

We personally use russets for our potato soup. Russets release more starch so it offers more of a creamy texture as it bakes down. You could also use Yukon if you would prefer.

Cheese for the Loaded Potato Soup

Use Velveeta! It will help thicken the soup slightly and offer a rich and creamy texture to the soup. If you use bagged shredded cheese it will separate and you won’t get that creamy texture within the soup that you want.

What Goes Good With Loaded Potato Soup

A lot of times we pair our Cloverleaf rolls next to our potato soup recipe. We dip our rolls into the soup and it is like a soup bowl taste but with less hassle!

Or reach for some oyster crackers, saltines, or pair with a crisp green salad or even a half sandwich.

How Do You Add Flavor to Potato Soup

We flavor our soup with chicken stock, Velveeta cheese and then some seasonings. It gives it a creamy and cheesy taste without being overbearing. Then we leave in some of the bacon grease so that it helps to add another dimension of flavor.

How Do You Thicken Potato Soup Without Flour

We thicken our loaded potato soup with a cornstarch and water slurry. Once your potatoes are cooked through, bring your soup to a boil, and add in your cold corn starch slurry, and it will begin to thicken the soup. Repeat the process until it reaches the thickness you want.

Ingredients

Makes 10 servings

• 1 package of bacon, diced
• 4 cups milk
• 1 -32 oz chicken stock
• 6 oz Velveeta
• 8 potatoes, peeled and diced
• 2 tablespoons parsley flakes, dried or fresh
• 1 tablespoon dried onions
• 1/4 cup corn starch
• 1/2 cup cold water

• 1 package of bacon, diced
• 4 cups milk
• 1 -32 oz chicken stock
• 6 oz Velveeta
• 8 potatoes, peeled and diced
• 2 tablespoons parsley flakes, dried or fresh
• 1 tablespoon dried onions
• 1/4 cup corn starch
• 1/2 cup cold water

Equipment

• Crock-Pot 6-Quart Cook & Carry Manual Portable Slow Cooker, Stainless Steel

Method

1. Start by cooking up your diced bacon. You want to ensure the bacon is cut nice and small. Drain some of the grease off, but leave some for flavor.
2. Next add in your chicken stock and milk along with the parsley and dried onions. We cook over medium heat.
3. Peel and dice up your potatoes and then add to the pot. Cook until the potatoes are tender and cooked through.
4. Lower your heat down. Add in your Velveeta cheese and stir often or it will burn.
5. Then create your cornstarch slurry of corn starch and cold water. Slowly pour into the soup and stir until thickens. If it isn't as thick as you like repeat the slurry over. It won't affect flavor.
6. Once potatoes are cooked and nice and thick serve!

1. Start by cooking up your diced bacon. You want to ensure the bacon is cut nice and small. Drain some of the grease off, but leave some for flavor.
2. Next add in your chicken stock and milk along with the parsley and dried onions. We cook over medium heat.
3. Peel and dice up your potatoes and then add to the pot. Cook until the potatoes are tender and cooked through.
4. Lower your heat down. Add in your Velveeta cheese and stir often or it will burn.
5. Then create your cornstarch slurry of corn starch and cold water. Slowly pour into the soup and stir until thickens. If it isn't as thick as you like repeat the slurry over. It won't affect flavor.
6. Once potatoes are cooked and nice and thick serve!

Kitchen notes

We like to cook this all day long. Once we get it cooked on stove, we generally transfer to the slow cooker. If you leave it on the stove to cook. you need to stir often or the cheese will burn. In the slow cooker you won't have that issue.