Creamy Loaded Potato Soup (Print Version)

Rich, velvety potato soup loaded with crispy bacon, sharp cheddar, and fresh green onions for ultimate comfort in a bowl.

# 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

# How To Make It:

01 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently until fragrant.
03 - Add 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 puree the soup until smooth, or blend half the mixture and leave 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, for 5 minutes until cheese melts and soup reaches creamy consistency.
06 - Taste soup and adjust salt, pepper, and paprika as needed.
07 - Ladle soup into bowls and top with crumbled bacon, extra cheddar cheese, and sliced green onions. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • You can make it as chunky or silky as you want with just a few pulses of the blender.
  • Toppings turn every bowl into a choose your own adventure.
  • Leftovers taste even better the next day once the flavors really settle in.
02 -
  • Don't skip sautéing the onion and garlic first, that step builds the flavor base the whole soup depends on.
  • Add the cheese off high heat or it can turn grainy and break instead of melting smoothly.
  • If you're reheating leftovers, do it gently over low heat and add a splash of milk to bring back the creamy texture.
03 -
  • Use russet potatoes instead of waxy varieties because they break down into that creamy, thick texture you want.
  • Cook your bacon in the oven on a sheet pan at 400 degrees for even crispiness without standing over the stove.
  • If the soup gets too thick, thin it with extra broth or milk a little at a time until it's just right.
  • Season at the end after the cheese goes in, because the cheese and bacon add plenty of salt on their own.
Go Back