Loaded Potato Soup (Print View)

Velvety smooth potato soup loaded with sharp cheddar, crispy bacon, and fresh green onions. A comforting American classic ready in under an hour.

# 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

→ 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 Make It:

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 the 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 texture preference.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring constantly, until the cheese melts and the soup reaches a creamy consistency, approximately 5 minutes.
06 - Taste the soup and adjust seasonings as needed for optimal flavor balance.
07 - Ladle into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings as desired.

# Expert Insights:

01 -
  • It tastes like a loaded baked potato but in creamy, spoonable form that warms you from the inside out.
  • You can make it as smooth or as chunky as you like, and every topping adds another layer of flavor.
  • Leftovers taste even better the next day after all the flavors meld together overnight.
  • It comes together in under an hour with ingredients you probably already have on hand.
02 -
  • Don't let the soup boil once you've added the dairy or the sour cream can curdle and the texture will turn grainy instead of smooth.
  • If you blend the entire pot, the soup can become gluey, so leave at least a quarter of it chunky or pulse carefully.
  • Russet potatoes are key because waxy potatoes won't break down the same way and your soup will stay thin.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees for even crispiness and way less mess than stovetop frying.
  • Grate your own cheese from a block instead of using pre shredded because it melts smoother without the anti caking agents.
  • If your soup is too thick, thin it with warm broth or milk instead of cold liquid so the temperature doesn't drop.
  • Taste the soup after blending and before adding the dairy so you can adjust the salt and pepper while the flavors are still developing.
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