Loaded Potato Soup (Printable)

Velvety potato soup loaded with cheddar, bacon, and green onions for ultimate comfort.

# What You 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 milk 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 & Seasonings

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

# Step-by-Step Guide:

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 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, until cheese melts and soup is creamy, approximately 5 minutes.
06 - Taste and adjust seasonings as needed.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, and sliced green onions.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato you can eat with a spoon, only better because every bite is creamy and cheesy.
  • You can have it on the table in under an hour with ingredients you probably already have in your kitchen.
  • It's endlessly customizable, so picky eaters and adventurous eaters alike can make it their own with toppings.
  • Leftovers actually get better the next day when all the flavors meld together in the fridge.
02 -
  • Don't skip peeling the potatoes, the skins can turn the soup gritty and gray instead of smooth and inviting.
  • Add the cheese over low heat and stir constantly or it can seize up and turn grainy instead of melting smoothly.
  • If reheating leftovers, do it gently over low heat and add a splash of milk or broth because the soup thickens as it sits.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees for perfectly crispy strips every time without the stovetop mess.
  • Use an immersion blender right in the pot to save yourself the hassle and danger of transferring hot soup to a countertop blender.
  • Grate your own cheese from a block instead of buying pre-shredded because it melts so much smoother without the anti-caking agents.
Go back