Loaded Potato Soup

Today, I’m linking up with Kelly for Show Us Your Life and it’s all about Soups.

I have to edit myself when it comes to making soups. My husband and I are completely opposite, he doesn’t really consider soup an actual main dish, while I could eat it for lunch and dinner. I love cooking a big pot of soup when the weather is cool (or anytime really). There’s something extremely comforting about a bowl of soup (especially if you pair it with a grilled cheese).

One of my favorite soups it Loaded Potato Soup, I’m constantly trying out different versions at restaurants.

But, I have to be honest, I’m really partial to the version we make around here. It’s simple, quick, and you don’t have to peel a single potato.

Do I have your attention yet?

And you don’t have to chop up on onion.



Loaded Potato Soup
Recipe type: Soup
  • 1 bag frozen hash browns (30 oz)
  • 2 cans reduced fat cream of chicken soup
  • 2½ soup cans full of milk
  • 1 8 oz. container of french onion dip (if you have Barber's in your area, get that one, it's the best)
  • ½ stick of butter
  • Salt and pepper to taste.
  • Garnish with bacon and cheddar.
  1. In a Dutch oven, melt butter.
  2. Add dip, soup, and milk.
  3. Stir until soup is smooth.
  4. Add hash browns.
  5. Cook on medium heat until potatoes are done and soup is heated thoroughly. The longer it cooks, the better it taste, so I usually let mine cook over low heat for 20-25 minutes.
  6. Garnish with bacon and cheddar.


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  1. says

    Oh man oh man, i’ve been looking for a great potato soup recipe! I’m such a sucker for the potato soup at la madeleine. You definitely had me at “you don’t have to peel a single potato”. I’m sold :)

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