Loaded Potato Soup (Print Version)

Creamy potato soup with cheddar, bacon, and green onions. Comfort food ready in 45 minutes for 6 servings.

# 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

# How-To Steps:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped medium onion and sauté until translucent, approximately 5 minutes.
02 - Add 3 minced cloves garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
03 - Stir in 4 cups peeled and diced russet potatoes, then pour in 4 cups chicken or vegetable broth. Bring to a boil over high heat.
04 - Reduce heat to low and simmer uncovered for 15 to 20 minutes until potatoes are fork-tender.
05 - Use an immersion blender to puree the soup until smooth, or blend half the soup and leave the remainder chunky for textural contrast.
06 - 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, for approximately 5 minutes until cheese melts and soup reaches creamy consistency.
07 - Taste the soup and adjust salt, pepper, and paprika as needed to achieve desired flavor profile.
08 - Ladle soup into serving bowls and top with 6 slices crumbled bacon, additional shredded cheddar cheese, and sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It tastes like a loaded baked potato in a bowl, but somehow even better.
  • You can make it as smooth or chunky as you like, depending on your mood.
  • It's rich enough to feel indulgent but comes together in under an hour.
  • Leftovers actually taste better the next day when all the flavors meld together.
02 -
  • Don't skip sautéing the onion and garlic, that step builds the flavor base and makes all the difference.
  • Add the cheese off high heat or it can seize up and turn grainy instead of melting smoothly.
  • If your soup gets too thick, just whisk in a little extra broth or milk until it's the consistency you want.
03 -
  • Cook your bacon until it's really crispy, it holds up better as a topping and adds more texture.
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it's safer and way less messy.
  • Grate your own cheddar instead of buying pre-shredded, it melts smoother because it doesn't have anti-caking agents.
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