Loaded Potato Soup (Printable)

Velvety smooth potato soup loaded with cheddar, 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 for garnish

→ Base and 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, plus extra for garnish

→ Meats

09 - 6 slices bacon, cooked and crumbled

→ Oils and Seasonings

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

# Directions:

01 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
02 - Add minced garlic and cook for 1 minute until fragrant, stirring frequently.
03 - Stir in diced potatoes and pour in the 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 constantly, until the cheese melts and the soup reaches a creamy consistency, about 5 minutes.
06 - Taste the soup and adjust salt, pepper, and paprika as needed for desired flavor profile.
07 - Ladle soup into bowls and garnish with crumbled bacon, extra shredded cheddar cheese, sliced green onions, and optional toppings.

# Helpful Hints:

01 -
  • It tastes like a baked potato in creamy, spoonable form, with all your favorite toppings built right in.
  • You can make it as smooth or chunky as you want, depending on your blending mood that day.
  • Leftovers somehow get even better overnight when all the flavors settle in together.
02 -
  • Don't skip softening the onions properly or you'll end up with sharp, crunchy bits that throw off the whole creamy vibe.
  • Add the cheese off high heat or it can get stringy and grainy instead of melting smoothly into the soup.
  • If you blend it all completely smooth, you lose that homey, rustic texture that makes it feel like real comfort food.
03 -
  • Cook your bacon in the oven on a sheet pan for perfectly even crispiness and way less mess than the stovetop.
  • Use an immersion blender right in the pot to save yourself from transferring hot liquid back and forth.
  • Grate your own cheddar from a block instead of using pre-shredded, it melts smoother and tastes so much better.
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