Loaded Potato Soup (Printable)

Velvety smooth potato soup loaded with crispy bacon, sharp cheddar, and fresh green onions for the ultimate comforting bowl.

# 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 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 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 purée 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 frequently, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste and adjust seasonings as needed for optimal flavor balance.
07 - Serve hot, garnished with 6 slices crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings as desired.

# Expert Tips:

01 -
  • It tastes like a loaded baked potato but in creamy, spoonable form that warms you from the inside out.
  • You can blend it smooth or leave it chunky depending on your mood, and it never judges.
  • Leftovers actually get better the next day as the flavors settle and deepen overnight.
  • Toppings turn every bowl into a customizable experience, so picky eaters and adventurous ones both leave happy.
02 -
  • Do not let the soup boil after you add the dairy or the sour cream can curdle and ruin the silky texture you worked for.
  • If you blend the soup while it is too hot and use a countertop blender, the steam can pop the lid off, so let it cool slightly or use an immersion blender instead.
  • Russet potatoes are key here because waxy potatoes will not break down the same way and your soup will stay thin and sad.
03 -
  • Grate your own cheese from a block because pre-shredded cheese has coatings that can make your soup grainy instead of smooth.
  • If you want an even richer soup, replace half the milk with heavy cream, but be ready for serious comfort food territory.
  • Add the sour cream off the heat or over very low heat and stir it in slowly to prevent it from separating or curdling.
  • For a smoky twist, cook your bacon in the soup pot first and use the rendered fat instead of olive oil to sauté your onions.
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