Creamy Loaded Potato Soup (Print)

Velvety smooth potato soup with melted 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 - 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

# 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 15-20 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 reaches creamy consistency, approximately 5 minutes.
06 - Taste and adjust seasonings as needed.
07 - Pour into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It comes together in under an hour with ingredients you likely already have tucked away in your fridge and pantry.
  • The creamy, cheesy texture feels indulgent but doesn't require any fancy techniques or hard-to-find ingredients.
  • You can easily adjust the toppings and spice level to match whoever you're feeding, making it endlessly versatile.
  • Leftovers taste even better the next day after all the flavors have had time to meld together overnight.
02 -
  • Don't skip the step of cooking the garlic for only a minute, any longer and it turns bitter and can ruin the flavor of the entire pot.
  • Blend the soup while it's still hot for the smoothest texture, cold or lukewarm potatoes won't puree as well and can turn gluey.
  • Add the cheese off the heat or on very low heat, high temperatures can cause it to separate and become grainy instead of creamy.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees for 15 minutes, it comes out perfectly crispy and you don't have to stand over a spluttering skillet.
  • If you're blending the soup in batches in a countertop blender, leave the lid slightly ajar and cover it with a towel to let steam escape and prevent a messy explosion.
  • Always taste the soup after adding the cheese and dairy, the saltiness can vary depending on your broth and cheese brand, so adjust before serving.
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