Loaded Potato Soup (Printable)

Creamy russet 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

→ Base & Dairy

05 - 4 cups chicken or vegetable broth
06 - 1 cup whole or 2% milk
07 - 0.5 cup sour cream
08 - 1.5 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 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika

# Step-by-step Directions:

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

# Expert Advice:

01 -
  • It tastes like a loaded baked potato, only smoother and easier to share with a crowd.
  • You can have it simmering in under an hour with simple pantry staples and one pot.
  • Every spoonful is creamy, savory, and topped with crispy bacon that makes it irresistible.
02 -
  • Don't add the sour cream and cheese over high heat or they'll break and turn grainy, keep it low and stir gently.
  • If your soup gets too thick as it cools, thin it out with a splash of broth or milk when you reheat.
  • Blending the soup while it's still piping hot creates steam pressure, so leave the blender lid slightly open or use an immersion blender for safety.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees F for even crispiness and less mess.
  • Shred your own cheese from a block because pre-shredded contains anti-caking agents that can make the soup grainy.
  • If you're making this for a crowd, double the recipe and use a Dutch oven so everything has room to simmer evenly.
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