Dump-and-Go One-Pot Loaded Potato Soup (Easy Recipe)

Chef Maxime here—this Dump-and-Go One-Pot Loaded Potato Soup has saved countless weeknight dinners at our house, requiring nothing more than tossing ingredients into one pot and letting the magic happen. Creamy potatoes, savory bacon, melted cheese, and fresh toppings come together in a bowl of pure comfort that tastes like hours of work but takes almost no effort.

This recipe is a family favorite for busy evenings, meal prep, or cozy winter nights when you crave something warm and satisfying without the fuss.

Dump-and-Go One-Pot Loaded Potato Soup

5 from 1 vote

Ultra-easy loaded potato soup made in one pot—just dump, simmer, and enjoy creamy comfort with bacon, cheese, and all the toppings!

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Ingredients Equipment Method Notes

Ingrédients

  

• – 2 ½ lbs russet potatoes peeled and diced
• – 6 slices bacon chopped
• – 1 small onion diced
• – 3 cloves garlic minced
• – 4 cups chicken broth
• – 1 ½ cups half-and-half or whole milk
• – 2 cups shredded sharp cheddar cheese divided
• – ½ cup sour cream
• – 2 Tbsp cornstarch
• – 1 tsp salt
• – ½ tsp black pepper
• – ½ tsp smoked paprika
• – ⅓ cup green onions sliced

Equipment

• Large pot or Dutch oven, potato masher or immersion blender, ladle, cutting board, knife.

Method

 

1. In a large pot over medium heat, cook bacon until crispy. Remove and set aside; drain most of the fat, leaving 1 Tbsp in pot.
2. Add onion and garlic to pot; sauté 3–4 minutes until softened.
3. Add diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer 15–20 minutes until potatoes are fork-tender.
4. Mix cornstarch with half-and-half until smooth; stir into soup. Simmer 3–5 minutes to thicken.
5. Use a potato masher to mash about half the potatoes for a chunky-creamy texture (or use an immersion blender for smoother soup).
6. Stir in 1 cup cheddar cheese, sour cream, and half the cooked bacon. Taste and adjust seasoning.
7. Ladle into bowls; top with remaining cheese, bacon, green onions, and extra sour cream.

Notes

Use frozen hash browns for faster prep. Add broccoli or corn for variety. Stores well in fridge up to 4 days.
Calories: 449
Protein: 16g

Nutrition Facts

Tips and Variations for Dump-and-Go One-Pot Loaded Potato Soup

• Use frozen hash browns for even faster prep—no chopping required.
• Swap russet potatoes for Yukon gold or red potatoes for different textures.
• Add broccoli, cauliflower, or corn for extra veggies and color.
• Make it vegetarian by using vegetable broth and skipping the bacon.
• Top with extra cheese, sour cream, green onions, or crispy bacon bits for full « loaded » flavor.

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