This delightful potato soup recipe substitutes evaporated milk for cream, resulting in a rich, creamy, and incredibly tasty dish.

Just like my Broccoli Cheddar Soup and my favorite Clam Chowder, I adore soups that are hearty, chunky, and deeply comforting. That’s why I’m head over heels for this creamy potato soup recipe! But here’s a twist—there’s no cream involved in this dish. Traditional soups often become too thin, overly gluey, or risk separation of the fats. So, I borrowed a technique from my Instant Pot Macaroni and Cheese; I cook the potatoes in evaporated milk alongside chicken broth instead of regular milk or cream. Then, I mix in a bit of cornstarch into the broth before blending half the soup to achieve that velvety smoothness with delightful potato chunks.

• This potato soup perfectly captures the spirit of a loaded baked potato, featuring crispy bacon, sharp cheddar cheese, a dollop of sour cream, and a sprinkle of fresh chives—it truly is the best!
• The texture is spot-on, and it’s ultra-creamy without using any milk or cream.
• It’s simple to prepare, wonderfully warming, and immensely comforting.

This classic potato soup is served ‘loaded’ style, offering all the flavors of a fantastic loaded baked potato, just in soup form. It’s truly the ultimate potato soup recipe, bursting with flavor.

Here’s what you’ll need:

• Bacon – I prefer applewood smoked bacon, keeping some of the grease for flavor.
• Butter – This adds a rich depth to the soup.
• Onion – For that savory flavor base.
• Garlic – To enhance the overall flavor.
• Yukon gold potatoes – Ideal for a creamy texture without excessive starch that could make the soup gluey.
• Kosher salt and freshly ground black pepper – Always essential for flavor.
• Chicken stock or broth – This forms the savory soup base.
• Evaporated milk – Cooking the potatoes in this helps release their starch, thickening the soup beautifully.
• Cheddar cheese – For serving on top.
• Sour cream – Also for topping.
• Chives – For a fresh finish (green onions work well too).

Tip: Want to spice things up? Add ⅓ teaspoon of cayenne pepper or a dash of hot sauce.

Find the full recipe with measurements below.

This easy potato soup comes together on the stovetop in no time. The secret? Cooking the potatoes in evaporated milk to let them release their natural starch, adding a little cornstarch, and blending part of the soup for that thick and creamy finish. Here’s how to prepare it:

• Cook the Bacon: Cook the bacon until crispy, taking about 4-5 minutes. Transfer to a paper towel-lined plate and set aside, reserving 1 tablespoon of the bacon grease. While I usually use a non-stick skillet to prevent overpowering bacon notes, you can fry it directly in the soup pot if you like.
• Sauté the Onion, Garlic, and Potatoes: In a Dutch oven or large pot, add the reserved bacon grease and melt it with the butter over medium heat. Stir in the onion and 1 teaspoon of salt, cooking for about 5-7 minutes until softened. Add the garlic and the diced potatoes, season with black pepper, and cook for another minute.
• Add the Broth: Pour in the chicken stock and evaporated milk, bringing it to a boil before lowering to a simmer. Cook until the potatoes are fork-tender.

• Use Evaporated Milk: By cooking the potatoes in evaporated milk—where much of the water has already evaporated—the broth becomes creamier as the potato starches help thicken it. This prevents fat from separating.
• Add Cornstarch: To thicken the soup further, create a slurry by whisking a few tablespoons of broth with cornstarch in a bowl until smooth. Add this back to the pot and simmer until thickened. Adjust seasoning as needed.
• Blend Half the Soup: Ladle half the soup into a blender and blend until smooth, about 30 seconds. Return this mixture to the pot and stir over medium heat for about 5 minutes.
• Top and Serve, Loaded Style: When serving, ladle the soup into bowls, loading them with crumbled bacon, shredded cheese, sour cream, and chives.

While you can use russet potatoes, I favor Yukon gold varieties, as they contain more moisture and less starch, providing an even creamier soup. They also retain their shape beautifully, unlike russets, which can dissolve too easily.

Evaporated milk is heated until about 60% of its water content has evaporated, making it thicker and creamier than regular milk, making it ideal for enriching soups and sauces. It’s important to note that evaporated milk doesn’t contain the sweetness of its counterpart, condensed milk, allowing it to shine in both sweet and savory dishes.