Loaded Potato Soup (Printer Version)

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 & Dairy

05 - 4 cups chicken or vegetable broth
06 - 1 cup whole or 2% milk
07 - 0.5 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 - 0.5 teaspoon black pepper
13 - 0.5 teaspoon paprika

# How to Prepare:

01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent.
02 - Add minced garlic and cook for 1 minute, stirring frequently until fragrant.
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 puree the soup until smooth, or blend half the soup and leave the remainder chunky for preferred texture.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring, until cheese melts and soup is creamy, approximately 5 minutes.
06 - Taste and adjust seasonings as needed.
07 - Ladle into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Suggestions:

01 -
  • It tastes like a loaded baked potato in a bowl, with all the toppings you crave.
  • The texture is creamy but not heavy, and you can make it as smooth or chunky as you like.
  • It comes together in under an hour and uses ingredients you probably already have.
  • Leftovers taste even better the next day after the flavors have had time to meld.
02 -
  • Don't skip peeling the potatoes, the skins can make the soup grainy and affect the silky texture.
  • Add the cheese off the heat or on very low heat, because high heat can make it clump and turn greasy instead of creamy.
  • If the soup gets too thick, thin it out with a splash of broth or milk until it reaches the consistency you want.
03 -
  • Cook your bacon in the oven on a sheet pan at 400 degrees F for even crispiness and less mess.
  • Use a potato masher instead of a blender if you want a chunkier, more rustic texture.
  • Taste the soup before adding all the salt, some broths and bacon are already quite salty.
  • If you're meal prepping, store the toppings separately so they stay fresh and crispy.
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