Loaded Creamy Potato Soup

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This creamy potato soup is everything I love about a loaded baked potato in cozy soup form. Plus, it's so easy to make in one pot!

Prep Time15

Cook Time38

Total Time53

Course: Dinner, Soup

Cuisine: American

Keyword: Creamy potato soup, Fall Soup, Loaded poato soup, Potato soup

Servings:

8 ounces thick-cut bacon diced into ¼-inch pieces
2 medium carrots peeled and diced into ½-inch pieces
2 celery ribs diced into ½-inch pieces
1 large yellow onion diced
4 garlic cloves minced
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground black pepper
3 pounds Russet potatoes peeled and diced into ½-inch pieces
4 cups low-sodium vegetable broth
2 cups whole milk
⅔ cup sour cream
For garnish: grated sharp cheddar cheese, sour cream, sliced green onion and crispy bacon.

Cook the bacon. In a large soup pot over medium heat, cook the bacon until crispy, about 6 to 8 minutes. Use a slotted spoon to remove the bacon to a paper towel-lined plate. Leave the bacon grease in the pot.
Sauté the vegetables. Add the onion, carrots and celery to the pot and sauté for 4 to 5 minutes, until softened. Add the garlic, salt, paprika, and pepper, and stir for another 30 seconds.
Add the potatoes and liquid. Add the potatoes, vegetable broth, and milk to the pot, then stir well. Bring to a boil, then reduce the heat to a gentle simmer and cook for about 15 minutes, until the potatoes are fork-tender.
Make it extra creamy. Transfer about half of the soup to a blender, blend until creamy, then add back to the pot and stir together. Alternatively, you can use an immersion blender to spot blend the soup until it's creamy, but still slightly chunky.
Add the sour cream and bacon. Add the sour cream and about ⅓ of the crispy bacon and stir together. Let it simmer for another 5 minutes, to let the flavors meld. Taste and adjust the seasoning as desired.
Serve and add toppings. Ladle the soup into bowls, then add your favorite toppings. I like to add a sprinkle of grated sharp cheddar cheese, a dollop of sour cream, sliced green onions, and the remaining crispy bacon.

If you like it extra cheesy, you can always stir in 1 cup of grated cheese before serving.
If the soup thickens up a bit too much, just add a splash more water or broth, then stir together.
Makes 6 servings of about 2 cups each.