Loaded Potato Soup with Cheddar (Printable Version)

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

# 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 milk or 2% milk
07 - 1/2 cup sour cream
08 - 1 1/2 cups shredded cheddar cheese, plus extra for garnish

→ Meats

09 - 6 slices bacon, cooked and crumbled

→ Oils & Seasonings

10 - 2 tablespoons olive oil
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon paprika

# Steps:

01 - Heat olive oil in a large 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 textured consistency.
05 - Stir in milk, sour cream, shredded cheddar cheese, salt, black pepper, and paprika. Cook over low heat, stirring frequently, for 5 minutes until cheese melts and soup reaches creamy consistency.
06 - Taste soup and adjust seasonings as needed.
07 - Ladle soup into bowls and garnish with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings.

# Expert Advice:

01 -
  • It delivers that cozy, stick-to-your-ribs satisfaction without requiring fancy techniques or hard-to-find ingredients.
  • You can make it as smooth or as chunky as you like, adjusting the texture to match your mood.
  • Leftovers taste even better the next day, making it perfect for meal prep or surprise guests.
  • The toppings bar turns dinner into a fun, customizable experience everyone enjoys.
02 -
  • Do not let the soup boil after adding the dairy or the texture can turn grainy and separated; keep it on low heat and stir gently.
  • If reheating leftovers, do it slowly over low heat and add a splash of milk or broth to bring back the creamy consistency.
  • Using an immersion blender right in the pot saves cleanup time and gives you total control over the texture.
03 -
  • Cook your bacon until it is extra crispy so it stays crunchy even after sitting on top of the hot soup.
  • Shred your own cheddar from a block instead of using pre-shredded; it melts smoother and tastes infinitely better.
  • If you want an even richer flavor, roast the diced potatoes in the oven with a little olive oil before adding them to the broth.
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