Creamy Loaded Baked Potato Soup

$- 4 medium russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth - 2 cups heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 4 green onions - 1/4 cup cooked turkey bacon (optional) - Salt and pepper - 1 teaspoon smoked paprika - 2 tablespoons olive oil - 1 tablespoon fresh chives For the best loaded baked potato soup, I use fresh, simple ingredients. The russet potatoes give the soup a creamy texture. The onion and garlic create a base full of flavor. Vegetable broth adds depth, while heavy cream makes it rich and smooth. I love using sharp cheddar for that extra cheese kick. The sour cream adds a tangy twist, and green onions give a fresh crunch. If you want a bit of crunch, add turkey bacon. It’s not a must, but it’s a tasty option. For seasonings, I add smoked paprika for warmth. Salt and pepper balance the flavors. This mix of ingredients makes the soup comforting and satisfying. Each bite feels like a warm hug on a chilly day. {{ingredient_image_2}} - Heat olive oil in a large pot over medium heat. - Add the finely chopped onion and sauté until it becomes soft, about 5 minutes. - Stir in the minced garlic and cook for one more minute. Watch the garlic closely, so it doesn’t burn. - Add the diced russet potatoes to the pot along with the vegetable broth. - Raise the heat and bring the mixture to a boil. - Once it boils, lower the heat and let it simmer until the potatoes are tender, about 15 to 20 minutes. - Use an immersion blender to puree the soup until it reaches your desired texture. - If you like some chunks, blend only half of the soup. Mix it back with the unblended portion. - Return the pot to medium heat after blending. - Add the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. - Stir well until the cheese melts and the soup is creamy. - Season with salt and freshly cracked pepper to taste. - Ladle the hot soup into bowls. - Garnish with extra cheddar cheese, sliced green onions, and crumbled turkey bacon if you want. - Sprinkle fresh chives on top for extra color and flavor. To get the best flavor in your Loaded Baked Potato Soup, start with the onions. Sauté the onions in olive oil for about five minutes. This helps soften them and brings out their sweetness. Next, add the garlic and let it cook for just one minute. This step maximizes the flavors without burning the garlic. For the broth, I recommend using vegetable broth. It adds a nice depth without overpowering the potatoes. Do you like your soup smooth or chunky? If you prefer a smooth texture, blend everything until it’s creamy. But if you enjoy some chunks, blend only half the soup. Then mix it back with the unblended portion. This creates a fun contrast in texture that makes each spoonful interesting. Garnishing can elevate your soup. Try adding a sprinkle of extra cheddar cheese on top. You can also include sliced green onions for a fresh crunch. If you want a bit of crunch, crumbled turkey bacon works great. For a pop of color, add chopped chives. Serve the soup in rustic bread bowls for an extra cozy touch. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup as they become fluffy when cooked, creating a creamy texture. However, you can also mix in some Yukon Gold potatoes for additional creaminess. Enhance the Flavor: For a deeper flavor, consider roasting the diced potatoes before adding them to the soup. This caramelizes the sugars in the potatoes and adds a lovely depth to the soup. Texture Variation: If you prefer a chunkier soup, reserve some diced potatoes before blending and stir them back into the pureed soup for added texture. Garnish Creatively: Experiment with different garnishes such as crispy fried onions, fresh herbs, or even a drizzle of truffle oil to elevate your soup presentation and flavor. {{image_4}} To make a vegetarian or vegan soup, you can swap a few ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or cashew cream for a rich texture. For cheese, try nutritional yeast or vegan cheese shreds. For sour cream, use a non-dairy version made from cashews or soy. You will still enjoy a creamy and hearty soup without meat. If you want a dairy-free version, there are great options. Use almond milk, oat milk, or soy milk in place of heavy cream. For the cheese, look for vegan cheese that melts well. You can also add a splash of lemon juice for a bit of tang. This keeps the soup creamy while avoiding dairy. You can add fun flavors to your soup. Try using spices like cayenne pepper for heat. Fresh herbs like thyme or rosemary add depth. If you want a smoky touch, add smoked paprika or liquid smoke. For a kick, mix in some diced jalapeños or chili powder. These little changes can make your soup unique and exciting. To store leftovers, let the soup cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. When ready to eat, check for any signs of spoilage. If it looks and smells good, you're set to enjoy it again! You can freeze this soup for longer storage. Use a freezer-safe container or bag. Leave some space for the soup to expand as it freezes. It will last for about two to three months. To thaw, place it in the fridge overnight before reheating. Reheating can be tricky. You want to keep it creamy! The best method is to use a pot on low heat. Stir often to prevent sticking. If the soup seems too thick, add a splash of broth or water. You can also use a microwave. Heat it in short bursts, stirring in between. This keeps the texture just right. To make this soup, start by sautéing onions in olive oil. Cook until they turn soft and clear. Then, add minced garlic and cook for one more minute. Next, add peeled and diced russet potatoes to the pot. Pour in vegetable broth and bring to a boil. Once boiling, lower the heat and let it simmer. Cook until the potatoes are soft, about 15 to 20 minutes. After that, blend the soup until smooth or leave some chunks if you prefer. Return the pot to heat, then stir in heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. Mix well and season to taste. Yes, you can make this soup ahead of time. Cook it completely and let it cool. Store it in an airtight container in the fridge. It stays fresh for about three days. When ready to enjoy, gently reheat the soup on the stove. Stir it well to mix everything again. If it seems thick, add a bit of broth or water. If you want a lighter option, you can use half-and-half or whole milk. For a dairy-free choice, try coconut cream or cashew cream. Both options add creaminess without the dairy. You can also use non-dairy milk with a thickener like cornstarch. Each substitute changes the flavor a bit, so choose what suits your taste. Loaded Baked Potato Soup lasts about three to four days in the fridge. Make sure to store it in a sealed container to keep it fresh. If you want to keep it longer, consider freezing it. Just remember, the texture may change a little after freezing and thawing. This blog post shared how to make Loaded Baked Potato Soup. We started with ingredients, including potatoes, onions, and broth. Next, I showed you step-by-step instructions to create a creamy soup. Tips on improving flavor and texture followed. We even discussed variations for different diets. Now, you can impress your family and friends with this easy recipe. Enjoy making your own soup and exploring new flavors!$

Creamy Loaded Baked Potato Soup

A rich and creamy soup loaded with potatoes, cheese, and garnished with green onions and bacon.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

4 medium russet potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth or stock
2 cups heavy cream or non-dairy alternative
1 cup shredded sharp cheddar cheese, plus extra for garnishing
0.5 cup sour cream or non-dairy sour cream alternative
4 pieces green onions, thinly sliced
0.25 cup cooked and crumbled turkey bacon (optional)
to taste salt and freshly cracked pepper
1 teaspoon smoked paprika
2 tablespoons olive oil for sautéing
1 tablespoon fresh chives, finely chopped (for garnish)

Instructions

In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it turns translucent and begins to soften, about 5 minutes.
Stir in the minced garlic, cooking for an additional minute until fragrant.
Add the diced russet potatoes to the pot, pouring in the vegetable broth. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer, cooking until the potatoes are tender, roughly 15-20 minutes.
Using an immersion blender, puree the soup until smooth. For texture, blend only half of the soup and mix it back with the remaining chunky portion.
Return the pot to medium heat. Add the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. Stir well to combine and allow the soup to heat through until the cheese is melted and everything is creamy. Season to taste with salt and freshly cracked pepper.
Ladle the hot soup into bowls and garnish with extra cheddar cheese, sliced green onions, crumbled turkey bacon (if included), and a sprinkle of fresh chives.

Notes

Consider serving the soup in rustic bread bowls for a cozy touch or alongside warm buttered bread for dipping.

Keyword comfort food, creamy, potato, soup