This easy potato soup recipe has all the flavors of a loaded baked potato, but it’s ready in 15 minutes.
Who doesn’t love a bowl of Cream of Potato Soup? All those carbs in a creamy broth. It makes me feel as warm and comforted as when I slip on my favorite grey wool socks.
I especially love the versions of potato soup that are topped like a loaded baked potato. Cheese. Green onions. Sour cream. Bacon.
Mmmmm…Loaded Baked Potato Soup.
But the thing is, baked potato soup usually starts with baked potatoes, like in this recipe. That means that the cooking time is as long it takes to bake a potato PLUS soup-cooking-time. You’re looking at a good hour.
I wanted a quicker potato soup recipe. I tried a bunch of different techniques before getting this one down. The quickest tastiest thing I tried was to really finely chop the potatoes (a 1/4 inch dice) and then sauté them a bit before simmering them in chicken broth. I do this is a wide 6 quart stock pot (like this) so that the potato chunks have space enough to get hot quickly and to heat through quickly. A big pot is key here.
While the potatoes are cooking, you get all of the other stuff ready. Cook up bacon and then chop it. But don’t discard the bacon fat. It’s going to be central to this soup.
Most of the chopped bacon goes in with the potatoes and broth. Some stays out to use as a topping for the soup. The other toppings that you need to get ready are the shredded cheese and chopped green onions. Set all that aside for later on.
Now back to the bacon fat. Bacon fat is the SouperTip for this soup. It’s the thing that makes this soup so delicious so quickly. What we’re going to do is use the fat to get bacony flavor all through the soup. But you don’t just want to pour the fat into the soup. That would create a greasy layer on top. Ew.
Instead, you measure flour and water into a mason jar and then put on the lid and shake the beejeezees out of it. Add that to the bacon fat and heat it and stir until it gets thick. This bonds the fat to the flour. Now when you add it to the soup it blends in and doesn’t separate out, resulting in soup with a nice non-greasy bacon flavor throughout. And that makes every bite taste like loaded baked potato. Click here for more tips for making quick and easy soups.
The key to making this soup so quickly is to chop the potatoes really finely. The key to making it so tasty is the bacon fat mixed with flour and water that is stirred into the soup. This spreads a bacon flavor throughout every mouthful. To get this soup done really quickly, read through the recipe first. As you read it, gather together all ingredients, pots, pans, knives and other tools that you will need so that everything is at your fingertips. But don’t prep any ingredients. All prep for this soup is in the instructions and is included in the 15 minutes time it takes to make the soup. See you in 15!
4 cups low or no-sodium chicken broth
2 Tbsp. neutral oil like vegetable or grape seed
1 and 1/2 lbs. baking potatoes (about 3 medium)
6 strips bacon
1 tsp. salt
1/4 cup flour
1 cup water
3 oz. cheddar cheese
2 spring onions
4 Tbsp. sour cream or Greek yogurt
Measure the chicken broth into a large microwave-safe bowl. Microwave on high for 5 minutes.
Meanwhile, warm the oil in a large pot or Dutch oven over medium high heat. Take a potato and chop it into tiny 1/4 inch cubes. Add the cubes from the one potato to the oil.
Stir and cover. Chop remaining potatoes in 1/4 inch cubes, adding each potato to the pot once it’s chopped, stirring and covering. Once all potatoes are added, stir often but keep covered between stirs.
Put the bacon in a large pan over medium high heat. Cook flipping occasionally until cooked through, 5-6 minutes.
When microwave is done, add broth to the potatoes along with salt. Increase heat to high. Stir. Keep it covered until it reaches a boil. Reduce heat to a vigorous simmer stirring occasionally.
While soup is simmering and bacon is cooking, measure flour into a large mason Jar. Add the water and shake a lot until well-incorporated. Set aside. Shred the cheese and chop the spring onions.
Take a potato masher and mash into the soup, breaking up some of the potato cubes.
When bacon is cooked, transfer it to the cutting board. Chop it and add three-quarters of it to the simmering soup. Put the rest with the cheese and onions, which will be used for garnishing the soup.
Shake the mason jar again and then pour it into the bacon fat. Stir well. It should thicken from the remaining heat in the pan. If not, heat it over low until thickened. Add the bacon fat mixture to the soup and stir it up a lot. When soup is simmering and potatoes are tender, mash it up a bit more.
Ladle into bowls and serve topped with the cheese, spring onions, sour cream and remaining bacon.
This post originally appeared in October, 2014 and was revised and republished in January, 2016.
Disclosure: This post contains an Amazon affiliate link, meaning that if you click on it and buy something I will receive a small commission. This is at no additional charge to you. All opinions are my own.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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