Loaded Potato Soup in 30 Minutes

It has been a crazy week for me, so I am going to take it easy today and simply share this amazing recipe. I’ve just made it for the 3rd time since I discovered it a few months ago, and every time I make it I’m amazed at how quick and easy it is, and how good it tastes. My husband is a huge potato soup fan, and he likes this even better than his previous favorite from Panera. (I’ve made other good potato soups, but my old favorite recipe doesn’t hold a candle to this one.)

Like a great recipe should be, this one is quick, easy, versatile, delicious, and uses a minimal amount of ingredients. It’s great for one of those last-minute, throw-together, clean-out-the-pantry meals.

I didn’t add a funky background. That’s my coffee table. =D Also, I don’t know why the soup looks so yellow. Just crummy lighting, I guess. It looks creamy and delicious in person.

You can find the recipe here at All Recipes. A couple of notes from me:

1. Use good chicken stock in place of the water and bouillon. I always have wonderful, homemade stock in my freezer. (Click here for my best-ever slow cooker chicken stock recipe.)

2. Add a pinch of dried thyme or dried rosemary if you have it on hand.

3. I always add about a cup of shredded cheese.

4. You may use any potato, but golden potatoes, such as yukon gold taste the best.

5. Garnish with chives.

6. I use bacon rather than ham. Just crisp it up first, and add it at the end with the cheese. It would also be great vegetarian.

7. To make it gluten free, use a gluten free flour mix (and cook the slurry a good deal longer), or omit the flour, and add corn starch to the simmering pot to thicken. Then reduce heat and add your milk and cheese. Alternatively, you can smash some of the potatoes to thicken.


Potato soup is such a great comfort food!

I love potato soup! I’ll have to post my recipe one of these days.


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