Loaded Potato Soup with Cheddar (Printable Version)

A comforting blend of russet potatoes, sharp cheddar, and crispy bacon creates this velvety, satisfying soup perfect for hearty meals.

# 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 & 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

→ 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

# Directions:

01 - In a large pot, heat 2 tablespoons olive oil 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 to prevent browning.
03 - Stir in diced 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 preferred texture.
05 - Stir in 1 cup milk, 1/2 cup sour cream, 1 1/2 cups shredded cheddar cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Cook over low heat, stirring continuously, until cheese melts and soup becomes creamy, approximately 5 minutes.
06 - Taste and adjust salt, pepper, and paprika as needed for desired flavor profile.
07 - Serve soup hot, garnished with crumbled bacon, extra cheddar cheese, sliced green onions, and optional toppings of choice.

# Expert Advice:

01 -
  • It tastes like a loaded baked potato in creamy soup form, with all the toppings you crave.
  • You can make it as smooth or as chunky as you like, depending on your mood.
  • It comes together in under an hour and uses simple, everyday ingredients.
  • Leftovers taste even better the next day after the flavors have had time to meld.
02 -
  • Do not let the soup boil after adding the dairy or the sour cream may curdle and the texture will turn grainy.
  • If the soup gets too thick, thin it out with a splash of broth or milk until it reaches your desired consistency.
  • Russet potatoes are key because they break down and thicken the soup naturally, while waxy potatoes will stay firm and won't create the same creamy base.
03 -
  • Cook the bacon in the same pot before starting the soup, then use the rendered fat to sauté the onions for even deeper flavor.
  • Grate your own cheddar from a block instead of using pre-shredded cheese, which contains anti-caking agents that can make the soup grainy.
  • If you like a smoky flavor, add a pinch of smoked paprika or a few drops of liquid smoke when you stir in the seasonings.
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