Loaded Potato Soup (Printable)

Velvety soup with russet potatoes, cheddar cheese, bacon, and green onions. Ready in 45 minutes.

# 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 Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
02 - Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
03 - Stir in 4 cups diced russet potatoes and pour in 4 cups 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 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, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste soup and adjust seasonings as needed.
07 - Serve hot, garnished with 6 slices crumbled bacon, additional cheddar cheese, sliced green onions, and optional toppings.

# Expert Suggestions:

01 -
  • It tastes like comfort food but comes together in under an hour, no fancy techniques required.
  • You can make it as chunky or as smooth as you want, depending on your mood.
  • The toppings turn it into something special every single time, like building your own cozy masterpiece.
02 -
  • Don't skip peeling the potatoes—leaving the skins on can make the soup gritty and unpleasant in texture.
  • Blend while the soup is still hot for the smoothest results, cold soup resists blending and clumps up.
  • Add the cheese off high heat or it can separate and turn greasy instead of creamy.
03 -
  • Cook the bacon in the same pot first, then use the rendered fat instead of olive oil for even deeper flavor.
  • If you want a thicker soup, mash some of the potatoes with a fork before blending instead of pureeing everything.
  • Always taste before serving and adjust the salt, the broth and bacon both add saltiness, so go easy at first.
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