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Easy Potato Soup

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

Overhead photo of a bowl of loaded potato soup with cheese, bacon, and green onions.

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! 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

👋 Want the printable recipe? Just scroll down!

  • 2 packages frozen chopped potatoes I use Ore-Ida Steam ‘n Mash
  • Butter
  • Onionyou 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.
Overhead photo of pot of potatoes and butter.

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

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.

➡️ ➡️ Check out all of our Soup recipes!

bowl of potato soup with cheese and bacon.

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A bowl of potato soup with all the toppings.

Easy Potato Soup

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

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

Ingredients

  • 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

  1. Cook potatoes according to package directions.
  2. 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. 
  3. 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.
  4. 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 Information:
Yield: 6 Serving Size: 6 servings
Amount Per Serving: Calories: 683Saturated Fat: 30gCholesterol: 134mgSodium: 316mgCarbohydrates: 40gFiber: 5gSugar: 4gProtein: 13g

Did you make this recipe?

Share a photo and tag me!

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.

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Mary woods

Monday 18th of March 2019

Perfect!!!

Rita

Tuesday 24th of February 2015

Lucy, I made this soup tonight. It was delicious! Great for a cold Atlanta night...thanks for the recipe...xoxo

Lucy

Wednesday 25th of February 2015

So glad you enjoyed it!

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