Loaded Potato Soup (Print version)

Velvety russet potato base loaded with cheddar, bacon, and green onions for hearty comfort in a bowl.

# 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

→ Base & Dairy

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

→ 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
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 15-20 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.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring, until the cheese melts and the soup is creamy, approximately 5 minutes.
06 - Taste and adjust seasonings as needed.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato in soup form, rich and indulgent without being fussy.
  • You can throw it together on a weeknight and still feel like youve made something special.
  • The toppings let everyone customize their bowl, so picky eaters and adventurous ones are both happy.
  • Leftovers taste even better the next day when all the flavors have mingled overnight.
02 -
  • Don't rush the onion step, letting it soften properly makes the whole soup taste sweeter and more balanced.
  • If you blend the soup when it's too hot and the lid isn't vented, it can explode upward, so always leave a gap or use an immersion blender.
  • Add the cheese off the heat or on very low, high heat can make it grainy instead of smooth.
03 -
  • Cook your bacon in the oven on a sheet pan at 400°F for even crispness and less mess.
  • Use an immersion blender directly in the pot to save time and avoid transferring hot liquid.
  • Grate your own cheese from a block instead of buying pre-shredded, it melts smoother and tastes fresher.
Return