Easy Creamy, Cheesy Potato Soup W/ Crisp Bacon

Total Time
Prep 5 mins
Cook 15 mins

This soup is fabulous, and much easier than the more complicated, time-intensive potato soup that I sometimes make. It is easy to throw together on a weekday night, or for lunch. You can, of course, use real potatoes (2 cups potatoes, skinned and cut into cubes), but I find it is even easier, and just as delicious, to use canned, sliced potatoes. It is a filling, creamy, and hearty soup, one that can easily be served alone for a complete meal. Although shared with me by my sister-in law, it actually originally came from a Gooseberry Patch cookbook, and then has been adjusted by me. You will love this soup - as my husband says, "This soup is awesome!!!! "

Ingredients Nutrition


  1. In a 3-qt sauce pan, combine potatoes, water, regular salt, and pepper.
  2. NOTE: If using real, uncooked potatoes, bring to a boil, cover and simmer for 10 mins, until potatoes are tender.
  3. If using canned potatoes, bring to soft boil.
  4. Turn down heat to medium.
  5. Gradually add soup and milk, stirring constantly.
  6. Add onions, garlic, Johnny's seasoning salt, and dashes of hot sauce, and allow to cook, while stirring, for 5 minutes.
  7. Stir in sour cream, bacon, and parsley, and heat thru.
  8. Top with additional pepper and cheese.
Most Helpful

Yum! This soup should be called "loaded baked potato soup"- it's very quick and easy, and really hits the spot on a cold windy day. I made it with a some slight deviations- I used only 1 cup of milk, to lower the total amount of liquid and make it creamier. I added about 6 ounces of shredded cheddar jack into the melt and I used dried chives instead of the parsley. Beacuse I could not find Johnny's seasoning salt, I used Cavenders, and I used real bacon bits thrown in at the beginning to get hot instead of fresh fried bacon. It tastes just like a big restaurant baked potato, but in a creamy soup! Love that it is 99% pantry staples.

Jaylee October 16, 2008