Quick Facts
Time: 30 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: Gluten-free friendly (uses cornstarch), Meat-optional
Introduction
Potato Soup is the fix when you need dinner fast and comforting. Think steakhouse toppings—sharp cheddar, scallion, a cool spoon of sour cream—melted into a silky, baked-potato base that comes together in 30 minutes. The flavor is savory, gently smoky, and rich without feeling heavy, with soft potato pieces suspended in a creamy broth that’s perfect for dipping bread. It’s family-friendly, meal-prep ready, and budget-smart with simple pantry ingredients. If you love cozy Fall Soup Recipes and want the Best Potato Soup texture without fuss, this one belongs in your rotation.
Try it alongside our soups category and other quick weeknight favorites like our creamy broccoli cheddar soup and easy skillet chicken.
Why You’ll Love It
- Weeknight-easy: one pot, minimal prep, clear timing.
- Flexible: add chicken for Chicken Potato Soup vibes or go fully Vegan Potato Soup with swaps.
- Balanced flavor: creamy, salty-cheesy, with a touch of heat and acid to keep it lively.
- Great leftovers: thickens slightly and reheats beautifully for lunch.
Easy Loaded Baked Potato Soup (One-Pan, 30 Minutes)
- Total Time: 30 minutes
- Yield: 6 servings
Description
A cozy, weeknight-easy take on loaded baked potato soup: tender russets in a silky, creamy broth with sharp cheddar, sour cream tang, and fresh scallions. It’s one-pot, 30 minutes, and endlessly flexible—add chicken, keep it vegetarian, or go dairy-free. Savory, gently smoky, and perfect with crusty bread.
Ingredients
2 Tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 lbs russet potatoes, peeled and ½-inch diced
4 cups low-sodium chicken stock (or vegetable stock)
1 cup milk (or unsweetened almond milk)
½ cup sour cream (or plain Greek yogurt)
1 cup sharp cheddar cheese, freshly shredded, plus more for topping
½ tsp smoked paprika
¼ tsp cayenne (optional)
1½ tsp kosher salt, plus more to taste
½ tsp black pepper
1 Tbsp cornstarch mixed with 1 Tbsp cold water (slurry), as needed
3 scallions, thinly sliced (reserve some green for garnish)
Optional topping: ½ cup finely chopped crispy turkey-bacon-style bits
Finish: 1–2 tsp apple cider vinegar or lemon juice, to taste
Instructions
Sauté aromatics (5 min): Heat olive oil in a 5–6 qt pot over medium. Add onion + pinch of salt; cook until translucent. Stir in garlic; cook 30 seconds.
Add potatoes & stock: Stir in potatoes; pour in stock. Bring to a gentle boil, then reduce to a lively simmer.
Simmer to tender (10–12 min): Cook until potatoes are fork-tender but not falling apart.
Make it creamy: Stir in milk and return to a bare simmer (do not boil hard once dairy is in).
Thicken (1–2 min): If desired, drizzle in cornstarch slurry while stirring; simmer 1 minute until very slightly glossy.
Cheesy finish (2–3 min): Off heat, stir in sour cream, cheddar, smoked paprika, cayenne, black pepper, and most of the scallions. Taste; add salt as needed.
Balance & serve: Stir in vinegar or lemon to brighten. Ladle into bowls; garnish with extra cheddar, reserved scallions, and turkey-bacon bits if using.
Notes
Texture control: Lightly mash or blend 1–2 cups and return to the pot for extra creaminess.
Make it lighter: Swap half the potatoes for cauliflower or use almond milk; you can also add white beans for body.
Dairy-free: Use olive oil + full-fat coconut milk and dairy-free cheese or nutritional yeast.
Add-ins: Fold in 1–2 cups diced rotisserie chicken or browned turkey sausage; stir in a cup of corn for chowder vibes.
Storage: Refrigerate 3–4 days; freezes up to 3 months. Loosen with a splash of stock or milk when reheating.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot stovetop
- Cuisine: American
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 lbs russet potatoes, peeled and ½-inch diced
- 4 cups low-sodium chicken stock (or vegetable stock)
- 1 cup milk (or unsweetened almond milk)
- ½ cup sour cream (or plain Greek yogurt)
- 1 cup sharp cheddar cheese, freshly shredded, plus more for topping
- ½ tsp smoked paprika
- ¼ tsp cayenne (optional)
- 1½ tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 Tbsp cornstarch mixed with 1 Tbsp cold water (slurry), as needed
- 3 scallions, thinly sliced (reserve some green for garnish)
- Optional topping: ½ cup finely chopped crispy turkey bacon-style bits
- Finish: 1–2 tsp apple cider vinegar or lemon juice, to taste
What each ingredient does
- Olive oil: starts the sauté and helps bloom aromatics.
- Onion & garlic: savory backbone.
- Russet potatoes: creamy body and classic baked-potato flavor.
- Low-sodium stock: depth without oversalting.
- Milk: gentle richness.
- Sour cream: tang and extra silkiness.
- Cheddar: salty-cheesy punch.
- Smoked paprika: smoky notes (no special equipment needed).
- Cayenne: subtle warmth.
- Salt & pepper: core seasoning.
- Cornstarch slurry: quick control of thickness.
- Scallions: fresh contrast.
- Turkey bacon-style bits (optional): crispy, smoky pop.
- Vinegar/lemon: final brightener.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: swap onion for leeks or shallots; add a celery stalk for extra aromatic sweetness.
- Protein: fold in 1–2 cups diced rotisserie chicken for Chicken Potato Soup; or browned turkey sausage for Sausage Potato Soup notes.
- Veg: stir in corn for Potato Chowder Soup vibes; sub half the potatoes with cauliflower to lighten.
- Dairy/Fats: use Greek yogurt instead of sour cream; for dairy-free, use olive oil + full-fat coconut milk, and DF cheese or nutritional yeast.
- Diet notes: gluten-free by default (cornstarch thickener). For vegan, use vegetable stock, plant milk, and omit animal toppings.
- Budget/time savers: frozen diced onions, precut potatoes, or leftover baked potatoes cut small.
Equipment Notes
- Required: 5–6 qt heavy pot or Dutch oven, ladle, wooden spoon.
- Nice-to-have: immersion blender or potato masher to control texture.
- Size tips: A 5–6 qt pot prevents boil-overs once dairy is added.
- Cleanup: a quick soak of the pot loosens any starch; avoid scorching by stirring after adding dairy.
Step-by-Step
- Sauté aromatics (5 min): Warm olive oil over medium heat. Add onion and a pinch of salt; cook until translucent. Add garlic; cook 30 seconds until fragrant. This builds savory depth.
- Add potatoes & stock (1 min): Stir in potatoes, then pour in stock. Bring to a gentle boil, then reduce to a lively simmer.
- Simmer to tender (10–12 min): Cook until potatoes are fork-tender but not mushy. Smaller dice speeds this up.
- Creamy base (2 min): Stir in milk. Return to a bare simmer—do not boil hard after dairy is added.
- Thicken (1–2 min): If you want it thicker, drizzle in cornstarch slurry while stirring; simmer 1 minute until slightly glossy.
- Cheesy finish (2–3 min): Off heat, stir in sour cream, cheddar, smoked paprika, cayenne, pepper, and most of the scallions. Season with salt.
- Balance & garnish (1 min): Add vinegar or lemon juice to brighten. Ladle into bowls; top with extra cheddar, scallions, and crispy turkey-bacon bits if using.
Visual cues: soup should coat the back of a spoon; steam wisps; potato edges intact; surface gently rippled.
Make-Ahead, Storage & Reheating
- Make-ahead: Chop onion, garlic, and potatoes (store potatoes submerged in water, covered, in the fridge up to 24 hours).
- Fridge: 3–4 days in sealed containers; texture thickens—loosen with stock or milk when reheating.
- Freeze: Up to 3 months. Cool completely; freeze flat in bags. Add fresh scallions and a splash of milk after thawing for best texture.
- Reheat: Low heat on stovetop, add a splash of broth/milk; stir gently until hot.
How to Lighten / Make It Creamy
- Lighten: Use half stock/half unsweetened almond milk; swap part of the potatoes for cauliflower; add white beans for creamy body with extra fiber.
- Creamy: Blend 1–2 cups of soup then return to pot; or stir in ¼ cup evaporated milk off heat. When adding any dairy, keep heat low to prevent curdling.
Toppings, Garnishes & Finishes
- Crunch: garlic croutons, toasted pepitas, crispy shallots.
- Fresh: chives, parsley, scallions, lemon zest.
- Tang/Heat: a squeeze of lemon, a dash of hot sauce, or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with warm crusty bread, a simple green salad with lemon vinaigrette, or steamed green beans.
For more Soup Ideas and cozy mains, browse our soups category and quick skillet dinners.
Scaling the Recipe
To double, use an 8–9 qt pot and extend simmer time a few minutes; cool large batches quickly in shallow containers. To halve, keep the same timings—watch thickness and reduce slurry accordingly.
Nutrition & Dietary Notes
This bowl offers satiating carbs from potatoes plus protein from dairy add-ins; choose vegetable stock and plant milk for Vegan Potato Soup. Allergen notes: contains dairy; use DF alternatives as needed. Gluten-free when thickened with cornstarch.
Troubleshooting
- Too salty? Add a splash of milk or stock and a squeeze of lemon.
- Too bland? Add salt in small pinches and a bit more vinegar/lemon; finish with extra scallions.
- Too watery? Simmer 3–5 minutes uncovered or add a bit more slurry.
- Overcooked potatoes? Partially blend for a smooth, chowdery texture and brighten with acid.
FAQs
Can I use frozen or precut ingredients? Yes—frozen diced onions and precooked diced potatoes work; simmer just until heated through.
Best protein or veg swaps? Rotisserie chicken, turkey sausage, corn, or cauliflower are all great.
How do I keep it from drying out when reheating? Add a splash of stock or milk and reheat gently.
Can I make it dairy-free or gluten-free? Yes—use plant milk and DF cheese; it’s already gluten-free with cornstarch.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer.
Variations
- Lemony Herb: finish with lemon zest/juice and chopped dill/parsley.
- Spicy Chipotle: stir in 1–2 tsp chipotle in adobo; balance with a drizzle of honey and lime.
- Creamy Parmesan: add ½ cup grated Parmesan and a splash of cream at the end.
Chef Notes / Test Kitchen Tips
Salt in stages—after stock reduces a bit and again after adding dairy—then taste after the vinegar or lemon. The soup is typically “done” between 18–22 minutes of simmering once the potatoes are in; thickness tightens as it stands, so stop when it’s just shy of your target and let carryover finish the job.
Conclusion
When weeknights need comfort, this Potato Soup brings steakhouse flavors in one pot and 30 minutes, reheats like a dream, and fits countless Soup Ideas from cheesy to vegan. It keeps 3–4 days, so make extra for lunches. If you enjoyed this bowl, rate the recipe, leave a comment, and try another cozy favorite from our soups collection. Browse more Potato Soup Recipes or keep it light with our Vegetable Soup Recipes.
