Fully Loaded Smashed Potato Soup

This 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 become 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.

On busy days, you can make this smashed potato 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.

Checkout this quick list of ingredients you’ll need to make Mashed Potato Soup Recipe: (Scroll down for full printable recipe card.)

• Potatoes – Yukon Golds potatoes give this soup add creaminess to the texture.
• Liquid – Chicken stock or chicken broth thin the sauce.
• Bacon – Crispy bacon for a smoky flavor.
• Onion – Sweet onion fresh garlic give delth of flavor.
• Butter – Salted butter or unsalted butter adds richness.
• Flour – All purpose flour thickens the soup.
• Milk – Half and half or whole milk gives the cooking broth a creamy texture.
• Spices – Seasoned salt, black pepper and Old Bay seasoning.
• Garnishes – Sour cream, shredded cheddar cheese and green onions or chives for garnishing.

How to Make the Best Fully Loaded Smashed Potato Soup Recipe

• Prep and Boil Potatoes – Cook potatoes until fork tender.
• Sauté Onions – Cook onion in bacon drippings with garlic.
• Make the Roux – Add flour, stir until flour is absorbed, cook for 1 minute.
• Liquid – Whisk half and half into flour mixture. Simmer and season.
• Add Shredded Cheese – Add cheese to the sauce. Mix until melted.
• Mash Potatoes – Cook per the cooking time in the recipe, then mash the potatoes. Don’t drain. Use a potato masher to smash in the chicken stock, to your desired consistency, leaving some chunks.
• Combine with Cheese Sauce – Pour cheese sauce into the pot with the smashed potatoes. Mix well.
• Cook – Simmer on medium-low uncovered to reduce and thicken.
• Mix-Ins – Add sour cream, bacon and green onions.
• Serve – Garnish with remaining cheese, sour cream, bacon and green onions before serving.

Kitchen Equipment to Make Smashed Potato Soup

• Large pot or Dutch oven.
• Chopping boards and sharp knife.
• Cheese grater.
• Potato masher.
• Ladle for serving.

Recipe Variations, Tips and Substitutions

• Potatoes – 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.
• Bacon – If you prefer, you could use ham in place of bacon.
• Half and Half – You can use heavy cream in place of half and half or milk.
• Adjust the Texture to Taste – 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.
• Cheese – 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.
• Why Old Bay Seasoning? 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 replace it with creole or cajun seasoning.
• Thin or Thicken – 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.

Storage and Leftovers

• Reheating – 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 serving portions in the microwave.
• Leftovers – Store leftover smashed potato soup in the refrigerator in an airtight container for up to 3 days.
• Freezer – This soup will keep in the freezer for up to 1 month. Thaw in the fridge overnight and reheat.

More Soup Recipes to Make

• Crockpot Broccoli Cheddar Soup comes together in minutes and the slow cooker does the rest.
• Cheddar Cauliflower Soup with Bacon is a riff on potato soup for a lower carb option.
• Skip the buns and enjoy a bowl of Cheeseburger Soup for supper.
• Instant Pot Vegetable Beef Soup is packed with veggies. 
• Creamy Chicken Noodle Soup will cure what ails ya!
• Slow Cooked Ham and 15 Bean Soup won’t break the bank.
• You may also like this recipe for Crockpot Beef Barley Soup from The Chunky Chef.

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Helpful Kitchen Items:

• Dutch Oven
• Kitchen Utensils
• Knives and Chopping Board
• Soup Bowls