Loaded Potato Soup (Print)

Creamy soup packed with potatoes, cheddar, and bacon

# 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 - 1.5 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 2 tablespoons olive oil in a large pot over medium heat. Add 1 chopped medium onion and sauté until translucent, approximately 5 minutes.
02 - Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring frequently.
03 - Stir in 4 cups diced russet potatoes and pour in 4 cups 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 1 cup milk, 1/2 cup sour cream, 1.5 cups shredded cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Cook over low heat, stirring constantly, until cheese melts and soup becomes creamy, 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, additional shredded cheddar cheese, and sliced green onions.

# Helpful Hints:

01 -
  • It tastes like a baked potato in creamy, spoonable form, with all the best toppings built right in.
  • You can make it as smooth or chunky as you like, depending on your mood and how much you blend.
  • It comes together in under an hour, but tastes like you've been simmering it all day.
  • Leftovers reheat beautifully, and the flavors get even better overnight.
02 -
  • Don't let the soup boil once you've added the dairy, or the sour cream and milk can separate and turn grainy.
  • If your soup is too thick, thin it with a splash of broth or milk; if it's too thin, let it simmer a bit longer or mash a few more potatoes into it.
  • Always taste before serving, because the saltiness of your broth and bacon will vary, and you might need to adjust the seasoning.
03 -
  • Cook your bacon in the oven on a sheet pan at 400°F for 15 minutes—it comes out perfectly crispy and you don't have to stand over the stove.
  • Grate your own cheddar from a block instead of using pre-shredded; it melts smoother and tastes sharper.
  • If you want an even richer soup, substitute half the milk with heavy cream and add an extra handful of cheese.
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