Creamy Loaded Potato Soup (Print Version)

Velvety smooth potato soup loaded with crispy bacon, sharp cheddar, and fresh green onions for ultimate comfort.

# What You 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 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

# Directions:

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 15-20 minutes until potatoes are fork-tender.
04 - Use an immersion blender to purée 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 the cheese melts and the soup reaches a creamy consistency, approximately 5 minutes.
06 - Taste the soup and adjust salt, pepper, or paprika as needed for desired flavor profile.
07 - Serve hot, topped with crumbled bacon, extra cheddar cheese, sliced green onions, and optional garnishes.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato in a bowl, with all the toppings you crave in one creamy spoonful.
  • The prep is simple and forgiving, so even if your dicing isnt perfect, the soup turns out rich and satisfying.
  • You can make it ahead and freeze it, which means comfort food is always just a quick reheat away.
02 -
  • Dont add the sour cream while the soup is boiling, or it will curdle and turn grainy instead of smooth.
  • If you skip blending altogether, the soup will be chunky and thin, missing that signature loaded potato soup creaminess.
  • Russet potatoes are key here because waxy potatoes wont break down the same way and your base will be thin.
03 -
  • Cook your bacon in the oven on a sheet pan for perfectly crispy, evenly cooked strips that crumble easily.
  • Grate your own cheddar from a block instead of using pre-shredded cheese, which melts smoother and tastes sharper.
  • If you want a smoky depth, add a pinch of smoked paprika or a dash of liquid smoke when you stir in the seasonings.
Go Back