Hearty Loaded Potato Soup with Frozen Potatoes

If you ask me, using frozen potatoes in soup is one of the smartest shortcuts in the kitchen.

This loaded potato soup takes a weeknight dinner and turns it into something that tastes like you’ve been cooking all day. Crispy bacon and sharp cheddar cheese pair with a creamy, garlic-spiked broth.

It starts with frozen potatoes that simmer in chicken broth with onion and garlic until they’re tender. Milk, cream, and sour cream get stirred in at the end for a rich, velvety texture.

It’s a comfort food classic that comes together in about 30 minutes, perfect for busy families who still want a homemade meal.

Options for Ingredient Alternatives

• Frozen potatoes: Fresh potatoes work great too – just peel and dice about 5 medium russet or Yukon gold potatoes into bite-sized pieces. They’ll need the same cooking time to get tender.
• Bacon: Turkey bacon is a lighter option, or you can use diced ham for a different smoky flavor. In a pinch, skip the meat entirely and add a teaspoon of smoked paprika for that smoky taste.
• Cream: Heavy cream makes the soup extra rich, but you can use half-and-half or even additional milk if you want to lighten things up. The soup will be a bit thinner but still tasty.
• Sour cream: Greek yogurt works as a substitute here and adds a nice tang. Just stir it in at the end off the heat to prevent curdling.
• Cheddar cheese: Feel free to use whatever melty cheese you have – Monterey Jack, Colby, or a Mexican blend all work well. Just avoid pre-shredded cheese if possible, as it doesn’t melt as smoothly.
• Chicken broth: Vegetable broth works fine if you want to keep it vegetarian (just skip the bacon). You can also use water with a couple bouillon cubes if that’s what you have on hand.

Storing Guidelines

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after a day or two, so it’s great for meal prep.

Freeze: You can freeze this soup for up to 2 months, though the texture might change slightly because of the cream and sour cream.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring often to prevent scorching. You can also microwave individual portions, but use 50% power and stir every minute or so.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2100
• Protein: 50-60 g
• Fat: 110-125 g
• Carbohydrates: 140-160 g

Ingredients

For the soup base:

• 6 slices bacon (I prefer Wright Brand thick cut for better texture)
• 5 cups potatoes
• 2.5 cups chicken broth (I use Swanson for a consistent flavor base)
• 2 tbsp onion flakes
• 1.5 tbsp garlic
• 1 tsp salt
• 1/2 tsp pepper

For the finish:

• 1 cup milk (room temperature, about 70°F to prevent curdling)
• 1 cup cream
• 1 cup sour cream (I like Daisy brand for its smooth consistency)
• 1 cup cheddar cheese
• 1/2 tsp pepper
• green onion
• 1/4 cup fresh chives, chopped

Step 1: Render the Bacon and Build the Flavor Base

• 6 slices bacon
• 2 tbsp onion flakes
• 1.5 tbsp garlic

In a large pot or pressure cooker set to high sauté mode, cook the bacon for 5-8 minutes until crispy, then remove and set aside on a paper towel.

Pour off excess fat, leaving about 1/4 cup in the pot—this flavorful bacon fat is essential for building depth.

Add the onion flakes and garlic to the remaining fat and sauté for 30-45 seconds just until fragrant, being careful not to burn the garlic.

I find that blooming these aromatics in the bacon fat creates a much richer base than adding them raw.

Step 2: Build and Pressure Cook the Potato Base

• 5 cups potatoes
• 2.5 cups chicken broth
• 1 tsp salt
• 1/2 tsp pepper

Add the frozen potatoes directly to the pot (no need to thaw) and pour in the chicken broth, salt, and 1/2 tsp pepper.

Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these caramelized flavors are liquid gold.

Turn off sauté mode, close and seal the lid, then pressure cook on high for 3 minutes.

The frozen potatoes will cook perfectly in this short time while staying intact enough to partially mash.

Step 3: Release Pressure and Partially Mash

Once the cooking time is complete, carefully release the pressure immediately using the quick-release valve.

Open the lid and gently mash the potatoes 5-8 times with a potato masher—you want some texture remaining, not a completely smooth purée.

The potatoes should be tender but still hold their shape somewhat.

Step 4: Create the Creamy Base and Melt the Cheese

• 1 cup milk
• 1 cup cream
• 1 cup sour cream
• 1 cup cheddar cheese
• 1/2 tsp pepper

In a small bowl, whisk together the milk (at room temperature to prevent curdling), cream, and sour cream until smooth.

I always use room-temperature milk because cold dairy can shock the hot soup and cause an unpleasant grainy texture.

Slowly pour this mixture into the pot while stirring gently to combine.

Add the cheddar cheese and stir until completely melted and incorporated, then taste and adjust seasoning with additional salt and pepper if needed.

Step 5: Finish with Bacon and Fresh Garnish

• cooked bacon from Step 1
• 1/4 cup fresh chives, chopped
• green onion

Crumble the reserved cooked bacon into bite-sized pieces.

Ladle the soup into serving bowls and top generously with the bacon pieces, chopped fresh chives, and green onion.

The crispy bacon adds wonderful textural contrast to the creamy soup, and the fresh herbs brighten everything up.

Hearty Loaded Potato Soup with Frozen Potatoes

Delicious Hearty Loaded Potato Soup with Frozen Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 1975 kcal

Ingredients

  

For the soup base::

• 6 slices bacon (I prefer Wright Brand thick cut for better texture)
• 5 cups potatoes
• 2.5 cups chicken broth (I use Swanson for a consistent flavor base)
• 2 tbsp onion flakes
• 1.5 tbsp garlic
• 1 tsp salt
• 1/2 tsp pepper

For the finish::

• 1 cup milk (room temperature, about 70°F to prevent curdling)
• 1 cup cream
• 1 cup sour cream (I like Daisy brand for its smooth consistency)
• 1 cup cheddar cheese
• 1/2 tsp pepper
• green onion
• 1/4 cup fresh chives, chopped

Instructions

 

• In a large pot or pressure cooker set to high sauté mode, cook the bacon for 5-8 minutes until crispy, then remove and set aside on a paper towel. Pour off excess fat, leaving about 1/4 cup in the pot—this flavorful bacon fat is essential for building depth. Add the onion flakes and garlic to the remaining fat and sauté for 30-45 seconds just until fragrant, being careful not to burn the garlic. I find that blooming these aromatics in the bacon fat creates a much richer base than adding them raw.
• Add the frozen potatoes directly to the pot (no need to thaw) and pour in the chicken broth, salt, and 1/2 tsp pepper. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these caramelized flavors are liquid gold. Turn off sauté mode, close and seal the lid, then pressure cook on high for 3 minutes. The frozen potatoes will cook perfectly in this short time while staying intact enough to partially mash.
• Once the cooking time is complete, carefully release the pressure immediately using the quick-release valve. Open the lid and gently mash the potatoes 5-8 times with a potato masher—you want some texture remaining, not a completely smooth purée. The potatoes should be tender but still hold their shape somewhat.
• In a small bowl, whisk together the milk (at room temperature to prevent curdling), cream, and sour cream until smooth. I always use room-temperature milk because cold dairy can shock the hot soup and cause an unpleasant grainy texture. Slowly pour this mixture into the pot while stirring gently to combine. Add the cheddar cheese and stir until completely melted and incorporated, then taste and adjust seasoning with additional salt and pepper if needed.
• Crumble the reserved cooked bacon into bite-sized pieces. Ladle the soup into serving bowls and top generously with the bacon pieces, chopped fresh chives, and green onion. The crispy bacon adds wonderful textural contrast to the creamy soup, and the fresh herbs brighten everything up.