Easy Potato Soup

Easy Potato Soup that’s made with frozen chopped potatoes or hash browns and ready in 45 minutes—it’s creamy, buttery, cheesy comfort food! Top with all your favorite loaded potato toppings: bacon, scallions, and cheese.

I am so excited to share this recipe with y’all. It’s one of the easiest things I’ve ever made and so delicious. In the middle of the week, after working all day, nobody wants to head into the kitchen and start peeling potatoes to make potato soup.

Ain’t nobody got time for that!

I thought of the perfect solution: frozen peeled and chopped potatoes or frozen hash browns! I don’t know about you, but I am a big fan of convenience products if they’re real food and have minimal extra ingredients or processing—and frozen potatoes fit that bill perfectly!

These potatoes are great for making mashed potatoes when you’re in a hurry or if you need to feed mashed potatoes to a lot of people.

And, they’re great for making potato soup as well! If you’re into DIY, you can make your own freezer diced potatoes, but I’d rather just buy the already peeled and chopped potatoes myself.

This soup takes about 45 minutes start to finish—it really is the easiest soup and it tastes just like a potato soup should: creamy, buttery, warm and comforting on a chilly day.

Add cheese, bacon, and chopped green onions and you have a perfect bowl of loaded potato soup.

Ingredients

• 2 packages frozen chopped potatoes – I use Ore-Ida Steam ‘n Mash
• Butter
• Onion – you can buy already chopped or frozen chopped onion
• Chicken stock
• Sour cream
• Half-and-Half
• Salt and pepper

How to make potato soup

1. Cook the potatoes according to package directions.
2. While potatoes are cooking, sauté chopped onion in a large Dutch oven.
3. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot.
4. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly.
5. Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.

Can you freeze this soup?

Yes, you can! I like to make a large batch of this easy potato soup so we will have leftovers. I use these handy deli-style freezer containers to store my leftover soup in the freezer.

Pro Tip: The soup will keep for about 3 months in the freezer. 

How to thicken potato soup

This potato soup recipe will naturally thicken once you puree the potatoes so there’s no need to add anything extra like flour or cornstarch.

Pro Tip: If you want the soup even thicker, you can add some instant potato flakes. 

Toppings

• Grated sharp Cheddar cheese
• Crispy bacon
• Sour cream
• Chopped green onions

What to serve with potato soup

• Simple green salad
• Roasted Brussels sprouts
• Classic Meatloaf

Tips

1. Don’t try this recipe in the slow cooker because the potatoes will overcook.
2. This recipe can be made a day ahead and reheated.
3. If you want the soup thicker, you can add instant potato flakes.
4. You can use fresh peeled and chopped potatoes if you don’t want to use frozen. You will have to adjust the cooking time.

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4.70 from 10 votes

Easy Potato Soup

Easy Potato Soup that’s done in 45 minutes–it’s creamy, buttery, cheesy comfort food! Top with bacon, scallions, and cheese.

Prep: 5 minutes mins

Cook: 30 minutes mins

Total: 35 minutes mins

Servings: 6 servings

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Ingredients 

1x2x3x

• ▢ 2 packages frozen chopped potatoes
• ▢ 1 onion, finely chopped
• ▢ 2 tablespoons olive oil or vegetable oil
• ▢ 1 quart unsalted chicken stock
• ▢ 1 pint half-and-half
• ▢ 2 sticks unsalted butter
• ▢ 1 cup sour cream
• ▢ Salt and pepper to taste

Instructions 

• Cook potatoes according to package directions.
• While potatoes are cooking, saute onion in a large Dutch oven. Add cooked potatoes to the onion. Add chicken stock, half-and-half, butter, and a teaspoon of salt to the pot. Bring to a simmer and cook for about 15 minutes, until butter is melted and soup thickens slightly. 
• Using immersion blender, blend the soup until pureed as much as you like. Stir in sour cream until completely blended into soup. Add additional salt and pepper to taste.
• Serve with baked potato toppings: cheese, bacon, green onions.

Notes

Tips for the Best Potato Soup:

• Don’t make this soup in the slow cooker.
• You can make the soup a day ahead and reheat.
• Use pre-chopped onions or frozen chopped onions.
• The soup will freeze well for about 3 months.

Toppings: grated Cheddar cheese, chopped green onions, chopped crispy bacon or whatever you like!

Nutrition

Serving: 6servings, Calories: 683kcal, Carbohydrates: 40g, Protein: 13g, Saturated Fat: 30g, Cholesterol: 134mg, Sodium: 316mg, Fiber: 5g, Sugar: 4g

Course: Soups

Cuisine: American

Calories: 683

Keyword: easy potato soup, loaded potato soup, potato soup

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Update Notes: This post was originally published November 4, 2014, and on January 9, 2019, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.