Loaded Potato Soup (Printable)

Creamy potato soup with bacon, cheddar cheese, and green onions. A comforting meal ready in 45 minutes.

# Ingredient list:

→ Vegetables

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

→ Base & Dairy

05 - 4 cups chicken or vegetable broth
06 - 1 cup whole or 2% milk
07 - 1/2 cup sour cream
08 - 1.5 cups shredded cheddar cheese, plus extra for garnish

→ Meats

09 - 6 slices bacon, cooked and crumbled

→ Oils & Seasonings

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

# How-to:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Add 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 desired texture.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring, until cheese melts and soup becomes creamy, approximately 5 minutes.
06 - Taste and adjust seasonings as needed.
07 - Pour into serving 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 transformed into a creamy, spoonable hug.
  • You can make it as smooth or as chunky as you like, depending on your mood and how much you blend.
  • The toppings are endlessly customizable, so everyone at the table can build their perfect bowl.
  • It comes together in under an hour, but tastes like you've been simmering it all day.
02 -
  • Don't skip peeling the potatoes, the skins can make the soup gritty and interfere with that smooth, creamy texture.
  • If you blend the soup while it's too hot in a countertop blender, steam can build up and blow the lid off, so let it cool slightly and blend in batches with the lid vented.
  • Add the cheese off the heat or on very low heat, high temperatures can make it grainy instead of melty.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees F for even crispiness and less mess.
  • Use block cheddar and shred it yourself, pre-shredded cheese has anti-caking agents that can make the soup grainy.
  • If you're making this vegetarian, smoked paprika and a little liquid smoke can mimic that bacon flavor without the meat.
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