This Creamy Loaded Potato Soup is a hearty soup that’s very quick to make, like 5 minutes quick. The best part is you can make this recipe with instant mashed potatoes, no need to peel and puree a bunch of potatoes.
Down here in Texas, we’ve been freezing our booties off in this ice storm, and there’s nothing like a steaming bowl of soup to warm your insides.
Table of Contents
Ingredients to make Creamy Potato Soup
- 4 cups chicken broth
- 2 cup potato flakes
- 3/4 tsp garlic powder
- 3 cups milk (or half and half)
Toppings ides for Potato Soup
- cheddar cheese
- chopped green onions
- bacon bits
- sour cream
How to make Loaded Potato Soup
Add the chicken broth to a large pot and set the fire on HIGH.
When the chicken broth boils, add the potato flakes, milk, and garlic powder.
Whisk together until smooth.
Turn fire down to low and stir constantly for a minute or two.
Remove from fire.
Dish into bowls and add your favorite toppings like cheese, bacon bits, and chopped green onions.
Single Serving of this Creamy Loaded Potato Soup
Don’t need a whole pot of potato soup for the family? Head over to our other blog, Just Microwave It, to get the mug version of this creamy potato soup that takes 2 minutes!
Substitution Tips for this Recipe
If you want a creamier version, skip the milk and use half and half. Usually, I split the 3 cups of milk into 1 1/2 cups of milk and 1 1/2 cups of half and half.
If you don’t have chicken broth, you can use water instead. I like to use chicken broth because it adds a delicious flavor to the soup.
1 “Family size” package of Idahoan Buttery Homestyle Mashed Potatoes is what I use in this recipe. It says “8 servings on the package.
Variations on Loaded Potato Soup
Bacon & Blue Potato Soup
Switch out the cheddar and use blue cheese for a Bacon & Blue Cheese Potato Soup
Pesto Potato Soup
Skip the cheddar cheese, onions, and bacon. Instead top this creamy potato soup with pesto sauce and Parmesan cheese.
Can you make this ahead of time?
It literally takes 5 minutes to make this recipe, so if possible, I’d make it when you plan to eat it. The reason for this is because as it cools, the potatoes thicken. So, if you make it ahead of time, you’ll need to thin out the potatoes with additional chicken broth or milk to make it more like soup like.
How do you store leftovers?
I keep them in a sealed container and store in the fridge for up to 3 days. When you’re ready to eat them, heat them up in the microwave in a microwave-safe bowl. Once they are hot, you’ll probably need to thin the soup from a mashed potato texture to a more soup-like texture using milk, water, or chicken broth.
What to serve with this Potato Soup?
- Easy Garlic Bread with English Muffins
- Easy Cheesy Cornbread for Soup
- Jalapeno Popper Bread
- How to make Cheesy Garlic Pull Apart Bread
- The SECRET to Fluffy Bisquick Biscuits!
- How to make Simple Biscuit Muffins
- How to make 3-Ingredient Chili Cheese Puffs
More Soup Recipes
- Creamy Chicken Alfredo Tortellini Soup
- Hearty Country French Stew
- Creamy Chicken Noodle Soup
- Chicken Minestrone Soup
- Tomato Beef Stew
- Medieval Times Tomato Bisque Soup
- Easy Italian Wedding Soup
Yield: 5 servings
Creamy Loaded Potato Soup
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
Ingredients
- 4 cups chicken broth
- 2 cup potato flakes
- 3/4 tsp garlic powder
- 3 cups milk (or half and half)
- cheddar cheese
- chopped green onions
- bacon bits
Instructions
Add the chicken broth to a large pot and set the fire on HIGH.
When the chicken broth boils, add the potato flakes, milk, and garlic powder.
Whisk together until smooth.
Turn fire down to low and stir constantly for a minute or two.
Remove from fire.
Dish into bowls and add your favorite toppings like cheese, bacon bits, and chopped green onions.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
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