Loaded Potato Soup (Printable)

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

# What You'll 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 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

# Directions:

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 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
03 - Stir in 4 cups diced russet potatoes and pour in 4 cups 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 desired texture.
05 - Stir in 1 cup milk, 1/2 cup sour cream, 1 1/2 cups shredded cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Cook over low heat, stirring constantly, until cheese melts and soup becomes creamy, approximately 5 minutes.
06 - Taste and adjust seasonings as needed for optimal flavor balance.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, and sliced green onions.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like youve been simmering it all day.
  • The creamy, cheesy base is endlessly adaptable to whatever toppings or heat level you crave.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Dont rush the onion step, letting it soften fully builds a sweet foundation that makes the whole soup taste richer.
  • Blend the soup while its still hot for the smoothest texture, but be careful with the blender lid to avoid splatter.
  • Add the cheese off high heat and stir constantly, or it can seize up and turn grainy instead of melting smoothly.
03 -
  • Cook the bacon in the same pot first, then use the rendered fat instead of olive oil for deeper flavor.
  • If you want a thicker soup, mash some of the potatoes against the side of the pot before blending, it adds body without extra cream.
  • Taste the soup after adding cheese and before adding more salt, the cheese brings plenty of seasoning on its own.
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