Loaded Potato Soup (Printable Version)

Velvety russet potato base enriched with melted cheddar, smoky bacon crumbles, and fresh green onion garnish 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 milk or 2% milk
07 - 1/2 cup sour cream
08 - 1.5 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

# 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 to prevent burning.
03 - Stir in diced potatoes and pour in broth. Bring to a boil, then reduce heat and simmer uncovered for 15-20 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 frequently, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste soup and adjust seasonings as needed for desired flavor intensity.
07 - Ladle soup into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato but in creamy, spoonable form, with all the toppings built right in.
  • You can make it as smooth or as chunky as you want, depending on your mood and your blender.
  • Leftovers get even better the next day, and it freezes beautifully for those nights when cooking feels impossible.
02 -
  • Don't skip the step of cooking the onion until it's translucent, because raw onion flavor will make the whole soup taste sharp and unfinished.
  • If you blend the soup while it's still boiling hot and seal the blender lid completely, the steam can build pressure and blow the top off, so always vent it or let it cool slightly first.
  • Add the cheese off the heat or on very low heat, because high heat can make it grainy and separated instead of smooth and melty.
03 -
  • Use freshly shredded cheese from a block instead of pre-shredded, because the anti-caking agents in bagged cheese can make your soup grainy and less smooth.
  • If you want a deeper, smokier flavor, sauté the onions in a little reserved bacon fat instead of olive oil.
  • Taste the soup before serving and add a tiny pinch of sugar if it tastes flat, because sometimes a little sweetness brings all the flavors into focus.
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