Dump-and-Go Loaded Baked Potato Soup – Cozy, Comforting, and Effortless

There are days when you want something warm and comforting without hovering over the stove. This Dump-and-Go Loaded Baked Potato Soup is exactly that. Toss everything in, let it simmer, and you’ll have a hearty, creamy bowl that tastes like a baked potato with all the fixings.

It’s weeknight-friendly, budget-friendly, and loved by kids and adults alike. The best part? You probably have most of the ingredients on hand already.

Dump-and-Go Loaded Baked Potato Soup - Cozy, Comforting, and Effortless

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• Potatoes: 6 cups diced russet or Yukon Gold potatoes (fresh, peeled and cubed, or frozen diced potatoes)
• Broth: 4 cups low-sodium chicken or vegetable broth
• Milk or Half-and-Half: 2 cups (for creaminess)
• Cream Cheese: 8 ounces, softened and cubed
• Onion: 1 small yellow onion, finely chopped (or 1 tablespoon dried minced onion)
• Garlic: 2–3 cloves minced (or 1 teaspoon garlic powder)
• Butter: 2 tablespoons
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional)
• Cheddar Cheese: 1 cup shredded, plus more for topping
• Bacon: 6 slices, cooked and crumbled (or 1/2 cup real bacon bits)
• Green Onions or Chives: 1/3 cup sliced, for topping
• Sour Cream: 1/2 cup, for swirling in or topping
• Optional add-ins: 1 cup corn, 1 cup diced ham, 1/2 teaspoon cayenne for heat

Instructions

 

• Prep the base: Add potatoes, onion, garlic, butter, salt, pepper, and smoked paprika to your slow cooker or large pot. Pour in the broth and milk or half-and-half.
• Choose your method: For slow cooker, cook on High for 3–4 hours or Low for 6–7 hours, until potatoes are very tender. For stovetop, bring to a simmer, cover, and cook on low for 25–30 minutes.
• Soften the cream cheese: Cut into small cubes and let it sit at room temperature while the soup cooks. This helps it melt smoothly.
• Mash or blend: When potatoes are tender, use a potato masher to lightly mash about half the potatoes in the pot. For a smoother texture, use an immersion blender, pulsing a few times. Leave some chunks for that baked potato feel.
• Stir in the dairy: Add cream cheese and shredded cheddar. Stir until fully melted and the soup turns creamy. If needed, switch slow cooker to Warm or keep stovetop on low heat to help it melt.
• Adjust thickness: If it’s too thick, add a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few minutes, stirring now and then.
• Taste and finish: Add more salt and pepper if needed. Stir in sour cream for extra richness, or serve it on the side for topping.
• Serve with toppings: Ladle into bowls and top with bacon, more cheddar, and green onions. Add a dollop of sour cream if you like.

Why This Recipe Works

This soup is designed for busy schedules without sacrificing flavor.

Using diced potatoes (fresh or frozen) and simple pantry staples creates a creamy base with minimal prep. Stirring in cream cheese at the end adds body and richness without making a roux. And topping each bowl with bacon, cheese, and green onions gives it that “loaded” baked potato magic.

It’s uncomplicated cooking that still feels special.

What You’ll Need

• Potatoes: 6 cups diced russet or Yukon Gold potatoes (fresh, peeled and cubed, or frozen diced potatoes)
• Broth: 4 cups low-sodium chicken or vegetable broth
• Milk or Half-and-Half: 2 cups (for creaminess)
• Cream Cheese: 8 ounces, softened and cubed
• Onion: 1 small yellow onion, finely chopped (or 1 tablespoon dried minced onion)
• Garlic: 2–3 cloves minced (or 1 teaspoon garlic powder)
• Butter: 2 tablespoons
• Seasonings: 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika (optional)
• Cheddar Cheese: 1 cup shredded, plus more for topping
• Bacon: 6 slices, cooked and crumbled (or 1/2 cup real bacon bits)
• Green Onions or Chives: 1/3 cup sliced, for topping
• Sour Cream: 1/2 cup, for swirling in or topping
• Optional add-ins: 1 cup corn, 1 cup diced ham, 1/2 teaspoon cayenne for heat

Step-by-Step Instructions

1. Prep the base: Add potatoes, onion, garlic, butter, salt, pepper, and smoked paprika to your slow cooker or large pot. Pour in the broth and milk or half-and-half.
2. Choose your method: For slow cooker, cook on High for 3–4 hours or Low for 6–7 hours, until potatoes are very tender. For stovetop, bring to a simmer, cover, and cook on low for 25–30 minutes.
3. Soften the cream cheese: Cut into small cubes and let it sit at room temperature while the soup cooks.

   This helps it melt smoothly.

4. Mash or blend: When potatoes are tender, use a potato masher to lightly mash about half the potatoes in the pot. For a smoother texture, use an immersion blender, pulsing a few times. Leave some chunks for that baked potato feel.
5. Stir in the dairy: Add cream cheese and shredded cheddar. Stir until fully melted and the soup turns creamy.

   If needed, switch slow cooker to Warm or keep stovetop on low heat to help it melt.

6. Adjust thickness: If it’s too thick, add a splash of milk or broth. If it’s too thin, let it simmer uncovered for a few minutes, stirring now and then.
7. Taste and finish: Add more salt and pepper if needed. Stir in sour cream for extra richness, or serve it on the side for topping.
8. Serve with toppings: Ladle into bowls and top with bacon, more cheddar, and green onions.

   Add a dollop of sour cream if you like.

Keeping It Fresh

Leftovers store well for quick lunches or another easy dinner. Let the soup cool, then transfer to airtight containers. Refrigerate for up to 4 days. It thickens as it sits, so when reheating, stir in a splash of milk or broth to loosen it. Warm gently on the stovetop over low heat or in the microwave in short bursts, stirring between each burst.

For freezing, skip the sour cream and add it after reheating. The texture may change slightly due to the dairy, but it still tastes great. Freeze in freezer-safe containers for up to 2 months.

Thaw overnight in the fridge before reheating.

Benefits of This Recipe

• Minimal prep: No peeling required if you use frozen diced potatoes or leave the skins on Yukon Golds.
• Flexible: Works in a slow cooker or on the stovetop, and handles add-ins like ham, corn, or veggies.
• Comforting and filling: Hearty enough for dinner with a salad or crusty bread.
• Budget-friendly: Uses inexpensive ingredients you likely have on hand.
• Family-approved: Mild, creamy flavors that you can customize per bowl with toppings.

Pitfalls to Watch Out For

• Curdling dairy: Boiling after adding cream cheese or sour cream can cause separation. Keep heat low and stir gently.
• Too salty: Bacon, cheese, and broth all add salt. Use low-sodium broth and season gradually at the end.
• Gluey texture: Over-blending can make potatoes gummy.

  Mash lightly or blend only part of the soup.

• Too thin or too thick: Adjust by simmering briefly to thicken or adding milk/broth to thin it out.
• Uneven melting: Cold cream cheese can form lumps. Soften it first and cut into small cubes.

Variations You Can Try

• Turkey bacon or no bacon: For a lighter version, use turkey bacon, or skip it and add a smoky pinch of paprika.
• Broccoli cheddar twist: Stir in 2 cups small broccoli florets during the last 10 minutes. Add extra cheddar to finish.
• Loaded ham and corn: Add 1 cup diced ham and 1 cup corn for a slightly sweet, savory combo.
• Spicy kick: Use pepper jack cheese and add cayenne or diced jalapeños.
• Greek yogurt swap: Replace sour cream with plain Greek yogurt for tang and protein.

  Stir it in off heat.

• Gluten-free friendly: This recipe is naturally thickened by the potatoes, so no flour is needed.

FAQ

Can I use red potatoes instead of russets?

Yes. Red potatoes hold their shape well and create a slightly less starchy soup. Yukon Golds are a great middle ground if you want creamy texture without peeling.

How can I make this vegetarian?

Use vegetable broth, skip the bacon, and add a smoky element like a pinch of smoked paprika or a dash of liquid smoke.

Top with extra cheese and chives.

Can I cook this in an Instant Pot?

Yes. Add all ingredients except cream cheese, cheddar, and sour cream. Pressure cook on High for 8 minutes, quick release, mash some potatoes, then stir in the dairy on Sauté-Low until smooth.

What if I don’t have cream cheese?

Use 1 cup heavy cream or 3/4 cup evaporated milk.

Simmer gently to thicken and add extra cheddar for body. You can also puree a larger portion of the soup to create creaminess.

How do I fix a bland soup?

Add salt gradually and brighten with a splash of vinegar or a squeeze of lemon. A bit more cheddar, a touch of garlic powder, or a pinch of cayenne can also wake up the flavor.

Can I leave the potato skins on?

Absolutely.

Scrub well and dice. Skins add texture and nutrients, especially with Yukon Gold or red potatoes.

What should I serve with it?

A simple green salad, warm rolls, or crusty bread is perfect. For something heartier, add a side of roasted veggies or a grilled cheese sandwich.

Wrapping Up

This Dump-and-Go Loaded Baked Potato Soup gives you that baked potato comfort with hardly any effort.

It’s creamy, customizable, and perfect for busy nights or cozy weekends. Keep the toppings on the table and let everyone build their bowl just the way they like it. Save this one—you’ll come back to it all season long.