Creamy Loaded Potato Soup (Printable)

Velvety smooth potato soup loaded with cheddar, bacon, and 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 and 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, plus extra for garnish

→ 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

# How-To Steps:

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 to prevent browning.
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 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 is creamy, approximately 5 minutes.
06 - Taste soup and adjust seasonings as needed for optimal flavor balance.
07 - Serve hot, garnished with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Tips:

01 -
  • It tastes like a baked potato in soup form, only richer and easier to eat with a spoon.
  • You can make it as smooth or as chunky as you like, depending on your mood.
  • Leftovers taste even better the next day after all the flavors settle in together.
  • Its flexible enough to handle whatever toppings you have lying around in the fridge.
02 -
  • Do not let the soup boil after you add the cheese or it can break and turn grainy instead of smooth.
  • If you blend the whole pot, the soup will be thicker and more like a chowder, which some people love and others find too heavy.
  • Leftover soup thickens up in the fridge, so add a splash of broth or milk when you reheat it to bring it back to life.
03 -
  • Cook the bacon in the same pot first, then use the rendered fat instead of olive oil for even deeper flavor.
  • If you want extra body without more cream, mash a few of the potatoes against the side of the pot before blending.
  • A little smoked paprika instead of regular paprika will give the soup a subtle campfire taste that people always ask about.
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