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- 4 large russet potatoes, peeled and cut into cubes - 1 medium onion, finely diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1/2 cup sour cream or Greek yogurt - Salt and pepper to taste - 1 teaspoon smoked paprika - 1/2 cup cooked and crumbled turkey bacon or crispy chickpeas Gathering the right ingredients is key for great loaded potato soup. Start with russet potatoes. They are starchy and creamy, perfect for this dish. Dice up one medium onion and three cloves of garlic. These add depth and flavor. Use vegetable broth as a base. It gives the soup a rich taste. For the creamy texture, you can choose between heavy cream or coconut cream. Both will make the soup velvety. Add sour cream or Greek yogurt for tang. Don't forget the flavor enhancers! Season with salt and pepper. Smoked paprika adds a nice warmth. If you want a topping, use crumbled turkey bacon or crispy chickpeas for a tasty crunch. {{ingredient_image_2}} First, take a large pot and heat 2 tablespoons of olive oil over medium heat. Once the oil is warm, add 1 medium onion, finely diced. Cook the onion for about 5 minutes. Stir it often until it turns translucent. Next, add 3 cloves of minced garlic. Cook the garlic for 1 minute. You want it to smell great and turn golden. Now, it’s time to add the star of our soup: 4 large russet potatoes. Cut them into cubes and add them to the pot. Pour in 4 cups of vegetable broth. Increase the heat until the mixture boils. Once it starts boiling, reduce the heat to a simmer. Let it cook for about 15 to 20 minutes. You will know the potatoes are ready when they are fork-tender. After the potatoes are soft, use an immersion blender to blend the soup. Blend until it becomes smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender. Be careful with the hot soup! Once blended, mix in 1 cup of heavy cream or coconut cream for a vegan twist. Stir in 1 teaspoon of smoked paprika too. Let it warm for a few minutes. Then, add in 1 cup of grated sharp cheddar cheese and 1/2 cup of sour cream or Greek yogurt. Stir well until the cheese melts and everything is combined. To make sure your potatoes cook evenly, cut them into similar-sized cubes. This helps them cook at the same rate. When you add the potatoes to the pot, stir them well in the broth. This will help them cook through. For blending, I prefer an immersion blender. It keeps the soup hot and smooth. If you use a countertop blender, be careful! Always let the steam escape to avoid splashes. Spices can really boost the taste. I love adding smoked paprika; it gives a nice depth. A pinch of cayenne pepper adds a bit of heat, if you like. For the best cheese, choose sharp cheddar. It melts well and adds rich flavor. Garnishing makes your soup look fancy! A swirl of sour cream on top adds creaminess. Sprinkle some extra cheese and chopped green onions for color. When serving, choose rustic bowls for a cozy feel. A side of crusty bread is perfect for dipping. Enjoy this warm bowl of comfort! Pro Tips Use Starchy Potatoes: Russet potatoes are ideal for this recipe due to their high starch content, which creates a creamy texture when blended. Adjust Creaminess: For a lighter version, reduce the amount of cream or use more vegetable broth to achieve your desired consistency. Flavor Boost: Enhance the flavor by adding herbs like thyme or rosemary during the simmering stage for a fragrant twist. Storage Tips: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_4}} You can easily make a vegan version of loaded potato soup. Start by using coconut cream instead of heavy cream. This will give your soup a rich and creamy texture. For protein, add crispy chickpeas. They add crunch and flavor. You can also look for dairy-free cheese options. Many brands offer great flavors without any dairy. If you want to add more protein, try different meats or beans. You can use turkey bacon or even crumbled tofu for a tasty twist. Beans like black beans or lentils can also work well. Each protein type brings a unique flavor. For example, smoked turkey adds a nice depth, while chickpeas give a mild taste. Don't be afraid to swap ingredients! You can use different types of potatoes, like yellow or red potatoes. Each type will change the soup's flavor and texture. For more nutrition, add vegetables like carrots or spinach. They blend well and boost the soup’s health benefits. Just chop them small so they cook evenly. To keep your loaded potato soup fresh, allow it to cool first. Pour the soup into airtight containers. Glass or plastic containers work well. Always store it in the fridge. This way, the soup stays good for about three to four days. For longer storage, you can freeze the soup. Let it cool completely before transferring it to freezer-safe bags or containers. Squeeze out the air to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave until hot. This loaded potato soup lasts about three to four days in the fridge. If you freeze it, it stays fresh for up to three months. Watch for signs of spoilage: a sour smell, off-color, or mold means it’s time to toss it. Always trust your senses! Can I add more vegetables to the soup? Yes, you can! Adding more veggies boosts flavor and nutrition. Try carrots, celery, or spinach. Just chop them small so they cook well. Add them when you cook the potatoes for best results. Is it possible to make this soup in a slow cooker? Absolutely! To make this soup in a slow cooker, start by sautéing the onion and garlic. Then, add them to the slow cooker with the potatoes and broth. Cook on low for 6-8 hours or high for 3-4 hours. Blend before serving. Gluten-free and dairy-free options You can easily make this soup gluten-free. Use a gluten-free broth and check your cream. For a dairy-free option, swap heavy cream for coconut cream. Also, choose a dairy-free cheese if you want to keep it creamy. Healthy ingredient alternatives Try using low-fat milk instead of heavy cream. You can also use Greek yogurt instead of sour cream. This keeps the soup creamy while lowering calories. For a lighter version, skip the bacon or use turkey bacon. What side dishes pair well with loaded potato soup? Serve this soup with crusty bread or a fresh salad. A simple green salad with a tangy dressing complements the soup well. You can also try garlic bread for extra flavor. Can this soup be served as a main dish? Yes, loaded potato soup makes a great main dish! It’s hearty and filling. You can top it with extra cheese, bacon, or chickpeas for protein. Serve with a side to make it a complete meal. This loaded potato soup blends simple ingredients for rich flavors. You start with russet potatoes, onions, and garlic. Next, cream and spices bring it to life. Tips for cooking and storage help you enjoy it longer. Try variations like coconut cream for vegan needs or different toppings for extra flair. This soup suits any meal. With the right steps, you can savor a warm bowl packed with goodness, ready to impress anyone at your table. Enjoy your cooking!

Creamy Loaded Potato Bliss

A rich and creamy potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and cut into cubes
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream or coconut cream
  • 1 cup sharp cheddar cheese, grated
  • 0.5 cup cooked and crumbled turkey bacon or crispy chickpeas
  • 0.5 cup sour cream or Greek yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon freshly cracked black pepper
  • to taste salt
  • 2 green onions sliced for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté, stirring occasionally, until it becomes translucent, approximately 5 minutes.
  • Incorporate the minced garlic into the pot and cook for an extra minute, stirring until the garlic is fragrant and golden.
  • Add the cubed russet potatoes to the pot, then pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cook for 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes are soft, carefully use an immersion blender to puree the soup until it's smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender—just be cautious with the hot liquid.
  • Stir in the heavy cream (or coconut cream if using), along with the smoked paprika. Allow the soup to warm for a few more minutes to meld the flavors.
  • Mix in the grated cheddar cheese and sour cream, seasoning with salt and freshly cracked black pepper to taste. Stir well until the cheese has melted and the mixture is fully combined.
  • Ladle the loaded potato soup into bowls. Top generously with additional cheddar cheese, crumbled turkey bacon (or chickpeas for the vegetarian version), and a sprinkle of sliced green onions for color and crunch.

Notes

For an elegant touch, consider serving the soup in rustic bowls, drizzling a swirl of sour cream on top and adding a sprinkle of smoked paprika for added color. A side of crusty bread pairs beautifully for dipping!
Keyword comfort food, creamy soup, potato soup