Loaded Potato Soup (Print view)

Hearty potato soup with creamy cheddar, bacon, and green onion toppings.

# 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 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

# Cooking Steps:

01 - Heat 2 tablespoons olive oil in a large soup 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 4 cups 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 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, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste soup and adjust seasonings as needed.
07 - Ladle soup into bowls and garnish with crumbled bacon, additional cheddar cheese, and sliced green onions.

# Expert Ideas:

01 -
  • It tastes like a fully loaded baked potato in creamy, spoonable form without any of the fuss.
  • You can have it on the table in under an hour using ingredients you probably already own.
  • Leftovers taste even better the next day after all the flavors marry overnight in the fridge.
02 -
  • Don't skip the step of cooking the onion until it's truly soft, raw or undercooked onion will leave a sharp, unpleasant bite in your finished soup.
  • Blend the soup while it's still hot for the smoothest texture, cold or lukewarm potatoes won't puree as easily and can turn gummy.
  • Add the cheese off the heat or over very low heat, high temperatures can cause it to separate and become greasy instead of creamy.
03 -
  • Dice your potatoes into uniform pieces so they cook evenly and you don't end up with some mushy and others still firm.
  • Shred your own cheese from a block instead of buying pre shredded, the anti caking agents in bagged cheese can make your soup grainy and less smooth.
  • Taste your broth before adding it, if it's too salty, you'll need to adjust the seasoning at the end or your soup will be over salted.
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