Loaded Potato Soup Recipe

Prepare the Vegetables

Wash and peel the russet potatoes. Dice them into small cubes. Finely chop the yellow onion and garlic cloves. Peel and dice the carrot. Chop the green onions, keeping the green tops separate for garnish.

Cook the Base

In a large pot over medium heat, melt the unsalted butter. Add the chopped onion and garlic, sautéing until they are translucent (about 5 minutes).

Add Vegetables

Add the diced potatoes and carrots to the pot, stirring to combine. Cook for another 5 minutes.

Add Broth and Seasonings

Pour in the chicken or vegetable broth and bring to a boil. Add salt, black pepper, paprika, dried thyme, and red pepper flakes. Reduce heat to a simmer and cook for 20-25 minutes, or until the potatoes are tender.

Blend the Soup

Once the potatoes are tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender, then return it to the pot.

Stir in Dairy

Stir in the heavy cream and cream cheese until combined and creamy. Add the cheddar cheese, stirring until melted and smooth.

Add Toppings

Ladle the soup into bowls and top with cooked bacon, a dollop of sour cream, extra cheddar cheese, and chopped parsley. Garnish with green onion tops.