Creamy Loaded Potato Soup (Printer Version)

Velvety smooth soup with russet potatoes, sharp cheddar, smoky bacon, and fresh green onions. A hearty American classic.

# 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 for garnish

→ 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, plus extra for garnish

→ Meats

09 - 6 slices bacon, cooked and crumbled

→ Oils & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 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 becomes creamy, approximately 5 minutes.
06 - Taste soup and adjust seasonings as needed for desired flavor profile.
07 - Ladle into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It feels like a warm hug in a bowl, especially when the weather turns cold and you need something that sticks to your ribs.
  • Everything comes together in one pot, so cleanup is as easy as the cooking itself.
  • You can make it as chunky or as smooth as you like, depending on your mood and how much you love your immersion blender.
  • The toppings turn every serving into a personalized masterpiece, from extra cheese to a kick of jalapeño.
02 -
  • Don't rush the onion step, translucent onions are sweeter and won't leave a raw, sharp taste in the finished soup.
  • If you blend the soup while it's still boiling, it can splatter everywhere, so let it cool for a minute or two first.
  • Add the sour cream off the heat or on very low heat, because high heat can cause it to separate and look curdled.
  • Taste before you serve, every broth and cheese brand has different salt levels, so adjust accordingly.
03 -
  • Shred your own cheese instead of buying pre-shredded, it melts smoother and doesn't have the anti-caking agents that can make the soup grainy.
  • If you don't have an immersion blender, transfer half the soup to a regular blender, but leave the lid slightly cracked and cover it with a towel to let steam escape safely.
  • Cook the bacon in the oven on a lined baking sheet at 400°F for about 15 minutes, it comes out perfectly crispy with no stovetop splatter.
  • For a deeper flavor, roast the diced potatoes in the oven with a little oil before adding them to the soup.
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