Loaded Potato Soup (Printable)

Creamy potato soup with cheddar, bacon, and green onions. Comforting, hearty, and ready in 45 minutes.

# 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

# Cooking steps:

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.
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 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 reaches creamy consistency, approximately 5 minutes.
06 - Taste soup and adjust salt, pepper, and paprika as needed.
07 - Ladle into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert advice:

01 -
  • It tastes like someone who loves you made you dinner, even if that someone is you.
  • You can make it with what's already in your pantry and still impress anyone who walks through your door.
  • The leftovers somehow taste even better the next day, which is the ultimate test of a good soup.
02 -
  • Add the sour cream and cheese off the heat or on very low heat, because high heat will make them separate and turn the soup grainy instead of creamy.
  • If you skip the step of cooking the onions long enough, the soup will taste sharp and raw instead of sweet and developed.
  • Russet potatoes are key here; waxy potatoes like red or Yukon Gold won't break down the same way and you'll end up with a thinner soup.
03 -
  • Shred your own cheese from a block; the pre shredded stuff has anti caking agents that can make your soup gritty.
  • If you want a thicker soup, mash some of the potatoes with a fork instead of blending and let the starch do the work.
  • Cook your bacon in the oven on a sheet pan at 400 degrees for 15 minutes; it comes out perfectly crispy and you don't have to babysit the stovetop.
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