small batch loaded potato soup

small batch loaded potato soup
creamy, thick, loaded baked potato soup is packed with flavors to give you the ultimate fall comfort food in a bowl. loaded baked potato soup | a flavor journal food blog

I don’t know if there are many recipes in my repertoire that are longer overdue.  If there is one soup I love in life, it’s easily loaded potato soup.  Hands down.  And it needs to be easy, creamy, and packed with flavor.  It also has to deliver a sense of comfort to my tastebuds in each and every bite.  Lastly, it needs to be a small batch loaded potato soup.

Is that so much to ask? 🙂


My original recipe had a ton of veggies in it.  This version is simplified, with onions and garlic as our flavor base.  We cook those in bacon fat and butter (because potatoes love fat), and let the flavors develop.  We also boil the chopped potatoes in the chicken broth and milk.  Not only does this eliminate the extra step of boiling them in water, but it uses one less large pot this way. 🙂

small batch loaded potato soup

I use an immersion blender to make this soup really creamy and velvety in texture.  You can also use a blender or food processor, but be super careful if you do.  Blend about half of the soup at a time, and be sure to leave a ventilation system to allow the hot air to escape.  

loaded potato soup for two

I scaled this small batch loaded potato soup recipe down to two huge bowls, or four smaller bowls.  Basically, it makes two for us today, then two for us when we decide we are too lazy to make dinner later this week.  I don’t need ten servings of leftover potato soup taking up room in my refrigerator; the cookie dough and honey lavender syrup already claimed most of the room. 🙂 But really, when there are so many fun and delicious things to make throughout the week, we aren’t good at repetitive eating.  This way, we can enjoy a couple of dinners with this (pair it with a killer salad for the ultimate lunch or dinner combo!), and move on to the next fun meal.  Also, once the soup sits in the refrigerator for a day or two, the flavors really blend together for a next level of deliciousness.

loaded baked potato soup for two

I love small batch recipes, because life is about adventure.  That’s why I like to keep it going, and keep a fun rotation of weekly foods in our dinner plans.  This soup is delicious, and you need it in your life!  It’s worthy of leftovers, and I really hope you enjoy!  Tag me on Instagram with #aflavorjournal to show me everything you’ve made! 


small batch loaded potato soup
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3.67 from 3 votes

small batch loaded potato soup

a hearty loaded potato soup recipe for two
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup
Cuisine: American
Keyword: loaded potato soup
Servings: 2 large bowls
Calories: 252kcal
Author: sara a.
Cost: $5


  • 2 strips thick cut bacon
  • 1 tbsp. unsalted butter
  • 1/2 cup chopped onion yellow or white
  • 2 cloves garlic minced
  • 2 tbsp. all-purpose flour
  • 1 pound small gold potatoes peeled and cut into 1/2" pieces (I used honey gold)
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 1/4 tsp. smoked paprika
  • salt and pepper
  • 1/4 cup heavy cream
  • 2 tbsp. sour cream
  • grated cheddar cheese and chopped green onion


  • Heat a large sauce pan over medium heat. Chop the bacon into small pieces, about 1/4"-1/2", and add to the hot pan. Cook bacon until brown and crispy, then transfer the bacon to a plate lined with paper towel to drain. Leave the bacon fat in the pan.
  • Add butter and onions to the pan, along with a good pinch of salt. Stir. Cook the onions until tender and starting to brown, about ten minutes. Stir in garlic, and cook another minute until fragrant and softened.
  • Stir in the flour. Let it cook 1-2 minutes to cook out the "flour" taste.
  • Add potatoes, chicken broth, whole milk, smoked paprika, and another good pinch of salt. Stir. Bring the pot up to a boil, and let it sit undisturbed for 15 minutes.
  • Turn the heat down. Check to make sure you can easily pierce a potato with a fork, which indicates that they are cooked through. Once the soup has stopped bubbling, carefully use an immersion blender to blend the soup into a smooth, creamy texture. Stir in heavy cream, sour cream, and a healthy pinch of freshly cracked black pepper. Taste, then season with more salt and pepper to taste.
  • Let the soup simmer for about ten minutes before serving.
  • Serve the soup hot, with grated cheddar cheese, chopped green onion, the crispy chopped bacon, and additional sour cream for toppings.


If you do not have an immersion blender, carefully transfer the hot soup to a blender or food processor.  Fill it about halfway full, and carefully blend until smooth.  Be sure the hot air can escape as you blend it.
If you prefer to have chunks of potato in your soup, it can be eaten as is.  Alternatively, you can blend half of the soup and leave the other half chunky.


Serving: 1cup | Calories: 252kcal
small batch loaded potato soup

check the "about me" page for more information on Sara.
    • Lisa Schell
    • April 17, 2020

    3 stars
    I assume the broth gets added when the milk goes in? I see it in the ingredients but I can’t find where it’s added in the procedure

    1. Reply

      Hi Lisa! You are absolutely right. Thank you so much for pointing that out – the broth does get added when the milk goes in. Let me know how it turns out!

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