Loaded Potato Soup (Print Version)

Creamy potato soup loaded with cheddar, bacon, and green onions for ultimate comfort.

# What You Need:

→ Vegetables

01 - 4 large russet potatoes, peeled and diced
02 - 1 medium onion, chopped
03 - 3 cloves garlic, minced
04 - 2 green onions, sliced for garnish

→ Base and Dairy

05 - 4 cups chicken or vegetable broth
06 - 1 cup whole or 2% milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded cheddar cheese, plus extra for garnish

→ Meats

09 - 6 slices bacon, cooked and crumbled

→ Oils and Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
04 - Use an immersion blender to puree the soup until smooth, or blend half the soup and leave the remainder chunky for texture preference.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring constantly, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste and adjust seasonings as needed to preference.
07 - Ladle into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It tastes like a fully loaded baked potato, but you can eat it with a spoon and it warms you from the inside out.
  • You can make it as smooth or as chunky as you like, and it still turns out ridiculously creamy every single time.
  • Leftovers actually get better the next day when all the flavors have had time to settle in together.
02 -
  • Don't skip sautéing the onion and garlic, that step builds a flavor foundation you can't fake later.
  • If you blend the soup while it's still boiling hot, do it in batches with a regular blender and leave the lid slightly cracked or you'll have a kitchen ceiling situation.
  • Add the cheese off the heat or on very low heat, high heat can make it grainy and weird instead of smooth and melty.
03 -
  • Use a potato masher instead of a blender if you want a chunkier, more rustic texture without any fuss.
  • Cook your bacon in the oven on a sheet pan at 400°F for about 15 minutes, it comes out perfectly crispy and you don't have to babysit the stove.
  • If you're making this ahead, wait to add the cheese and sour cream until you reheat it so the texture stays perfect.
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