Loaded Potato Soup (Printable)

Velvety russet potato soup with cheddar, bacon, and green onions for a comforting meal.

# 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 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, plus extra for garnish

→ Proteins

09 - 6 slices bacon, cooked and crumbled

→ Oils and 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, 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 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 continuously, until cheese melts and soup reaches creamy consistency, approximately 5 minutes.
06 - Taste soup and adjust salt, pepper, and seasonings as needed.
07 - Ladle soup into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Tips:

01 -
  • It comes together in under an hour, and most of that time is just the soup doing its thing while you relax.
  • The texture is pure comfort—creamy and velvety without ever feeling heavy or pretentious.
  • Bacon, cheese, and fresh green onions on top turn a simple soup into something that feels special enough for guests but easy enough for Tuesday dinner.
02 -
  • Don't let the soup boil hard once you've added the cheese and sour cream—high heat can make the cream break and look curdled even though it's still perfectly fine to eat, but it won't look as appetizing.
  • If you find yourself with soup that's too thick, thin it with a splash more broth or milk; if it's too thin, let it simmer a few extra minutes and it'll naturally thicken as the potatoes break down further.
03 -
  • Cook your bacon in advance and store it in the fridge; having it ready means you can assemble this soup in a rush if you need to.
  • The potato size matters more than you'd think—if your pieces are too big they won't cook evenly, too small and they disappear into nothing; aim for bite-sized chunks.
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