Loaded Potato Soup (Printable Version)

Velvety soup with russet potatoes, cheddar, bacon and green onions for a hearty meal.

# 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 - 0.5 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 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika

# How to Prepare:

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 to prevent burning.
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 the cheese melts and the soup reaches creamy consistency, approximately 5 minutes.
06 - Taste the soup and adjust seasonings as needed for balance and depth.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings of choice.

# Expert Suggestions:

01 -
  • It tastes like a baked potato and a bowl of cozy all at once, with every spoonful rich and satisfying.
  • You can make it as smooth or as chunky as you want, and it still turns out incredible either way.
  • Leftovers somehow taste even better the next day, which makes it perfect for meal prep or lazy lunches.
  • Its endlessly customizable with toppings, so everyone at the table can make it their own.
02 -
  • Dont skip sautéing the onion and garlic first, that step builds the flavor base and makes the whole soup taste more complex.
  • If you blend the soup while its too hot and the lid is on tight, it can explode, so blend carefully and leave the lid slightly vented.
  • Add the cheese off the heat or on very low heat, high heat can make it grainy instead of smooth.
  • Taste before serving, because different broths and cheeses have varying salt levels and you might need to adjust.
03 -
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it saves time and keeps your kitchen cleaner.
  • Cook your bacon in the oven on a sheet pan for perfectly crispy, evenly cooked pieces every time.
  • If you want an ultra creamy soup, substitute half the milk with heavy cream, it makes it taste almost decadent.
  • Always add cheese at the end on low heat to avoid a grainy texture, patience here really pays off.
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