Fully Loaded Smashed Potato Soup is comfort food in a bowl. Serve topped with sour cream, cheese, bacon and a generous sprinkling of green onions. It’s certain to be a regular rotation on your dinner menu.
Easy Fully Loaded Smashed Potato Soup Recipe
What makes this soup different from other potato soup recipes? Well, there’s no need to peel and cube the potatoes. The whole potatoes simmer until tender in chicken stock, and then they’re smashed with a potato masher right in the stock. It may seem like a small difference but, it really does simplify the prep and speed things up. If you’re family is like mine, they pretty much devour potatoes in any form. Whether it’s cheesy scalloped potatoes, buttermilk mashed potatoes or potato salad, it’s guaranteed to be well received.
How to Make the Best Loaded Smashed Potato Soup Recipe
On busy days, you can make this soup on the stovetop then pour it into your crockpot to keep warm. This is particularly helpful on those days the family is going in different directions. Everyone can serve themselves and finish the top with extra cheddar cheese, green onions, crumbled bacon and a scoop of sour cream.
- Ingredients you’ll need to make this easy Potato Soup Recipe: Yukon Golds potatoes, chicken stock, bacon, onion, minced garlic. butter, all purpose flour, half and half or whole milk, seasoned salt, black pepper, Old Bay seasoning, sour cream, shredded cheddar cheese and green onions.
- If you prefer, you could use ham in place of bacon and cream in place of half and half or milk.
- When smashing the potatoes, you can make them as smooth or leave them as chunky as you like. The starch from the potatoes will also help to thicken the soup broth.
- I highly recommend using a sharp cheddar cheese for the robust flavor it gives to the potato soup overall, I also recommend shredding the cheese yourself for the best flavor.
- You can use Yukon Golds or golden potatoes, russet potatoes or red potatoes in this recipe. Golden potatoes have such a buttery texture making them my first choice.
More Potato Soup Making Tips and Soup Recipes to Try
- Why Old Bay? Well, as unconventional as it may seem, it just gives a little something special to the flavor of this potato soup recipe. If you don’t have Old Bay, use a similar seafood seasoning that you enjoy or omit.
- The thickness of this potato soup can be adjusted at the end of cooking. You can further thin the soup using additional chicken stock or half and half. Likewise, you can thicken it, by dissolving 1-2 tablespoons of all purpose flour or cornstarch in just enough cold water or milk for it to dissolve. Use a large whisk and whisk it into the hot soup. Repeat until the desired consistency is reached.
- Reheat leftover potato soup in a saucepan on the stovetop over medium heat. You can also reheat it on low in a slow cooker or in single portions in the microwave. It can be kept in the refrigerator in an airtight container for up to 3 days.
- This soup will keep in the freezer for up to 1 month. Thaw in the fridge overnight and reheat.
- You may also like to try my recipes for Cheddar Cauliflower Soup with Bacon and Instant Pot Vegetable Beef Soup, Creamy Chicken Noodle Soup.
- You may also like this recipe for Crockpot Beef Barley Soup from The Chunky Chef.
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Helpful Kitchen Items:
Fully Loaded Smashed Potato Soup
- 3 lb medium golden potatoes
- 2 32 oz cartons chicken stock
- 1/2 lb bacon cooked and crumbled, reserve 4 Tbsp drippings
- 1 medium onion finely diced
- 2 cloves garlic minced
- 4 Tbsp salted butter
- 1/2 cup all purpose flour
- 2 1/2 cups half and half or whole milk
- 2 tsp seasoned salt adjust to taste
- 1 tsp freshly ground black pepper
- 1/2 tsp Old Bay seasoning optional
- 1 8 oz sour cream
- 3 cups sharp cheddar cheese divided
- 1 bunch green onion thinly sliced
- Cook potatoes in a large deep pot with chicken stock for 10-15 minutes or until fork tender.
- Meanwhile, add bacon drippings and butter to a 4 quart pot.
- Cook onion in drippings over medium-high heat for 2 minutes or until translucent. Add garlic, cook for 1 minute longer. Whisk in flour, stir until flour is absorbed, cook for 1 minute.
- Over medium-high heat, whisk half and half into roux. Bring to a boil, then lower heat and simmer while gently bubbling for 5 minutes to thicken. Add seasoned salt, pepper and old bay, if using. Mix well.
- Add 2 cups cheese to thickened sauce. Mix until melted. Remove from heat. The sauce will be thick.
- Once potatoes are cooked, don't drain. Use a potato masher to smash in the chicken stock, to your desired consistency, leaving some chunks. Pour cheese sauce into the pot with the smashed potatoes. Mix well.
- Simmer on medium-low uncovered for 10 minutes to reduce and thicken. You may adjust thickness further by using a slurry of cold water and flour or cornstarch to your personal taste. You may also think using additional stock to suit your taste.
- At the end of cooking, add 1/2 sour cream, bacon and green onions. Reserve bacon and green onion for top
- Garnish with remaining cheese, sour cream, bacon and green onions before serving.