Loaded Potato Soup (Printable Version)

Creamy russet potato soup loaded with 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 and 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 and 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 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 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 for optimal flavor balance.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, and sliced green onions.

# Expert Tips:

01 -
  • It tastes like a loaded baked potato but in cozy, spoonable form that warms you straight through.
  • You can make it as smooth or chunky as you like, and the toppings let everyone customize their bowl.
  • Leftovers get even better the next day when all the flavors have mingled overnight in the fridge.
02 -
  • Don't skip peeling the potatoes, I tried leaving the skins on once for a rustic vibe and the texture was gritty and distracting.
  • Blend the soup before adding the dairy or the heat from blending can make the milk curdle and ruin that silky finish.
  • If reheating from frozen, do it gently on low heat and whisk often because dairy-based soups can separate if rushed.
03 -
  • Cook your bacon in the oven on a sheet pan at 400°F for about 15 minutes, it comes out perfectly crispy and you don't have to stand over the stove.
  • Shred your own cheese from a block, the anti-caking agents in pre-shredded cheese can make your soup grainy instead of smooth.
  • If you want to make this ahead for a crowd, prepare it up to the point before adding the dairy, then refrigerate and finish it just before serving so it stays creamy and fresh.
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