A rustic bowl of creamy Dump-and-Go One-Pot Loaded Potato Soup, garnished generously with bacon, cheddar, and chives.

As Chef Emma, I’ve built my culinary philosophy on a simple truth: the most cherished meals are often the least complicated. In the heart of a busy life, we crave food that soothes the soul without demanding hours of our precious time. This Dump-and-Go One-Pot Loaded Potato Soup is the ultimate expression of that idea.

“Looking for more Easy Weeknight Meals: Check out our complete guide: 20 One-Pot and One-Pan Recipes for Busy Families“

It’s a recipe I created on a particularly blustery afternoon, the kind of day that calls for a thick blanket and a bowl of something utterly warm and comforting. I wanted the rich, decadent flavor of a classic loaded baked potato—creamy potatoes, sharp cheddar, smoky bacon—but the thought of a complicated process and a sink full of dishes was the last thing I wanted. I challenged myself to create the simplest soup possible.

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The “dump-and-go” method was my solution. Could I really just put everything in a pot, let it simmer, and end up with a velvety, flavorful soup? The answer was a resounding yes. The magic lies in the humble potato itself. As the potatoes cook and soften in the broth, their starches naturally release and break down, creating a luxuriously thick and creamy base without the need for a complicated roux or thickening agent. This scientific process does all the heavy lifting for you. This Dump-and-Go One-Pot Loaded Potato Soup isn’t just a shortcut; it’s a smarter way to cook. It’s a culinary warm hug in a bowl, a recipe that proves that sometimes the easiest path leads to the most delicious destination. For those interested in the nutritional aspects of pantry staples, resources from university extension programs, like this one from the University of Maine, can offer great insights into making the most of simple ingredients.

Summary for Dump-and-Go One-Pot Loaded Potato Soup

This is quite possibly the easiest, creamiest potato soup you will ever make. Our Dump-and-Go One-Pot Loaded Potato Soup delivers all the comforting, savory flavors of a classic loaded baked potato in a ridiculously simple, no-fuss soup. As the name suggests, you simply “dump” the main ingredients into one pot and let it simmer to perfection. There’s no complex prep and virtually no cleanup. The result is a thick, velvety potato soup that you can customize with all your favorite “loaded” toppings like crispy bacon, sharp cheddar cheese, and fresh green onions. It’s the ultimate comfort food, perfected for busy weeknights.

[IMAGE 1: A beautiful overhead shot of the creamy Dump-and-Go One-Pot Loaded Potato Soup in a rustic soup bowl, generously topped with shredded cheddar, crispy bacon bits, and sliced green onions.]

Equipment

Large pot or Dutch oven (at least 6 quarts)
Immersion blender (or a standard blender)
Chef’s knife
Cutting board
Ladle

Ingredients for Dump-and-Go One-Pot Loaded Potato Soup

To create the ultimate creamy and flavorful Dump-and-Go One-Pot Loaded Potato Soup, you will need:

3 lbs Russet potatoes (about 6 medium), peeled and cut into 1-inch cubes
1 large yellow onion, chopped
4 cloves garlic, minced
6 cups low-sodium chicken or vegetable broth
1 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika
1 cup heavy cream or half-and-half
1.5 cups shredded sharp cheddar cheese
For Loaded Toppings:
8 slices bacon, cooked and crumbled
1/2 cup sour cream or Greek yogurt
1/4 cup chopped green onions or chives
Extra shredded cheddar cheese

Directions for Dump-and-Go One-Pot Loaded Potato Soup

Follow these incredibly simple steps to make your Dump-and-Go One-Pot Loaded Potato Soup:

Dump the Ingredients: In your large pot or Dutch oven, combine the cubed potatoes, chopped onion, minced garlic, chicken or vegetable broth, salt, pepper, and smoked paprika. Stir everything together once.
Go (Simmer): Place the pot on the stove over high heat and bring the mixture to a boil. Once it’s boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes. The soup is ready for the next step when the potatoes are very tender and can be easily pierced with a fork.
Blend to Creaminess: Turn off the heat. Use an immersion blender to blend the soup directly in the pot until it reaches your desired consistency. For a completely smooth and velvety soup, blend until no chunks remain. For a more rustic, slightly chunky texture, pulse the blender just a few times. (Alternatively, you can carefully transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot).
Add the Creamy Finish: Stir the heavy cream and the 1.5 cups of shredded cheddar cheese into the blended soup. Continue to stir gently over low heat until the cheese is completely melted and the soup is smooth and heated through. Do not let the soup boil after adding the cream and cheese.
Serve and Load It Up: Your Dump-and-Go One-Pot Loaded Potato Soup is now ready. Ladle the hot soup into bowls. Set out the bowls of crumbled bacon, sour cream, green onions, and extra cheese, and let everyone load up their soup just the way they like it.

[IMAGE 2: A close-up, side-angle shot of a spoon dipping into a bowl of the Loaded Potato Soup, showing the thick, creamy texture and a mix of toppings.]

Tips and Variations for One-Pot Loaded Potato Soup

No Immersion Blender? No problem. Carefully ladle about half of the soup (mostly the solids) into a regular blender. Cover the lid with a kitchen towel (to allow steam to escape) and blend until smooth. Pour the blended portion back into the pot and stir.
Make it Vegetarian: This soup is easily made vegetarian! Simply use a high-quality vegetable broth and omit the bacon topping. You can add a sprinkle of smoked paprika on top for that smoky flavor.
Lighter Version: To reduce the fat and calories, you can substitute the heavy cream with whole milk or evaporated milk and use a reduced-fat cheddar cheese. Turkey bacon is also a great lighter alternative for the topping.
Add-Ins: Feel free to add a peeled, chopped carrot or a stalk of celery to the pot along with the potatoes for an extra layer of flavor and nutrition.
Slow Cooker Method: You can adapt this for a slow cooker. “Dump” the potatoes, onion, garlic, broth, and seasonings into the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until potatoes are tender. Blend and stir in the cream and cheese just before serving.

Nutrition Facts

Nutrient	Amount per serving
Calories	520 kcal
Protein	20 g
Carbohydrates	45 g
Fat	30 g
Fiber	5 g

Nutritional Highlights for One-Pot Loaded Potato Soup

While this Dump-and-Go One-Pot Loaded Potato Soup is a true comfort food indulgence, it also offers some great nutritional benefits. Russet potatoes are an excellent source of potassium, which is important for heart health and fluid balance, and they also provide Vitamin C. The milk, cheese, and sour cream toppings contribute a good amount of calcium, which is vital for bone health. When made with real, whole-food ingredients, even comfort food can be part of a nourishing diet.

Dietitian Tips for One-Pot Loaded Potato Soup

To build a healthier bowl, focus on the toppings. Be generous with the green onions and consider adding other vegetable toppings like finely chopped steamed broccoli. Opt for plain Greek yogurt instead of sour cream for a significant protein boost and fewer calories. If you’re mindful of sodium, use low-sodium broth and be aware that bacon and cheese contribute a fair amount. Using a smaller amount of a high-quality, extra-sharp cheddar can deliver a big flavor impact for fewer calories and less fat than a larger amount of mild cheddar.

FAQs

1. Why is it called “Dump-and-Go”?
It earns the name because the primary cooking process involves simply “dumping” all the main ingredients into the pot at once and letting it “go” (simmer) without any complex steps, making it incredibly easy.

2. What are the best potatoes for potato soup?
Russet potatoes are the best choice for a creamy soup. Their high starch content breaks down during cooking, which naturally thickens the soup and gives it a fluffy, velvety texture.

3. Can I freeze this soup?
It’s generally not recommended to freeze potato soups that contain dairy. The cream and cheese can separate upon thawing, resulting in a grainy texture. This soup is best enjoyed fresh.

4. My soup is too thick/thin. How can I fix it?
If your soup is too thick, simply stir in a little more broth until it reaches your desired consistency. If it’s too thin, you can let it simmer gently (uncovered) for a little longer to allow some of the liquid to evaporate and thicken it up.

5. Is this recipe gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free. Just be sure to double-check that your chicken or vegetable broth is certified gluten-free if you have a high sensitivity.

6. Can I make this ahead of time?
Yes, you can make the soup a day or two in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk to thin it out slightly as you reheat it.

[IMAGE 3: A shot of the soup in a large Dutch oven on the stove, with the toppings (bacon, cheese, green onions) in small bowls next to it, ready for serving.]

Conclusion for Dump-and-Go One-Pot Loaded Potato Soup

This Dump-and-Go One-Pot Loaded Potato Soup is the ultimate proof that simple, effortless cooking can yield the most spectacularly comforting results. It’s a recipe that asks for almost nothing but gives back so much—a rich, creamy, and satisfying meal that warms you from the inside out. It’s designed for real life, for those days when you need a win in the kitchen without any of the stress. I hope this easy, delicious soup becomes a beloved staple in your home, bringing comfort and joy to your family table. For another incredibly easy weeknight meal, you won’t want to miss our famous dump-and-bake casserole.