Loaded Potato Soup (Printable Version)

Creamy potato soup with cheddar cheese, bacon, and fresh green onions for a hearty, comforting 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 - 1/2 cup sour cream
08 - 1 1/2 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

# How to Make:

01 - Heat 2 tablespoons 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 browning.
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 while leaving the remainder chunky for textured consistency.
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 becomes creamy, approximately 5 minutes.
06 - Taste the soup and adjust seasonings as needed for optimal flavor balance.
07 - Ladle soup into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and any optional toppings desired.

# Expert Suggestions:

01 -
  • It tastes like the best baked potato you've ever had, but you can eat it with a spoon and call it dinner.
  • The texture is completely customizable: blend it smooth or leave it chunky depending on your mood.
  • Leftovers somehow taste even better the next day when all the flavors have mingled overnight in the fridge.
02 -
  • Don't skip peeling the potatoes, the skins can turn the soup gritty and gray instead of creamy and inviting.
  • Add the cheese off the heat or on very low heat, high temperatures can make it break and turn grainy instead of melting smoothly.
  • If you're reheating leftovers, do it gently over low heat and stir often, or the dairy can separate and the texture suffers.
03 -
  • Cook your bacon in the oven on a parchment-lined sheet at 400°F for 15 minutes, it comes out perfectly crispy every time and you don't have to stand over the stove.
  • Use an immersion blender instead of transferring hot soup to a blender, it's faster, safer, and you'll have one less dish to wash.
  • Make a double batch and freeze half in individual portions, future you will be so grateful on a busy weeknight.
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