Go Back
- 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1/4 cup unsalted butter - 4 cups vegetable broth (preferably low-sodium) - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream (plus extra for serving) - 4 green onions, chopped (for garnish) The main ingredients create the rich and creamy base of the soup. Russet potatoes provide a fluffy texture. The onion and garlic add depth to the flavor. Vegetable broth gives the soup a savory taste, while heavy cream ensures a velvety finish. Cheese adds a delicious layer of flavor, making each bite enjoyable. - Crispy kale - Additional toppings Garnishes are fun and add flair. Crispy kale gives crunch and color. You can also add other toppings like bacon bits, chives, or extra cheese. This lets you customize each bowl and makes the soup feel special. Enjoy experimenting with different garnishes! {{ingredient_image_2}} First, melt the unsalted butter in a large pot over medium heat. Add the finely chopped onion. Cook for about five minutes until the onion is soft and clear. This step builds a tasty base for your soup. Then, stir in the minced garlic. Cook for one more minute, stirring often. Be careful not to burn the garlic, as it can taste bitter. Now, add the diced russet potatoes to the pot. Pour in four cups of vegetable broth. Next, sprinkle in the dried thyme, smoked paprika, salt, and black pepper. Turn up the heat to bring this mix to a gentle boil. Once it boils, lower the heat and cover the pot. Let it simmer for about 15 to 20 minutes or until the potatoes are tender enough to pierce with a fork. After the potatoes are cooked, it's time to blend. If you have an immersion blender, use it to puree the soup until smooth. If not, transfer the soup in batches to a traditional blender. Remember to leave the lid slightly open to let steam escape. This step makes your soup creamy and inviting. Return the pureed soup to low heat. Stir in the one cup of heavy cream and the shredded sharp cheddar cheese. Mix well until the cheese melts completely, making the soup even creamier. Taste the soup, and add more salt or pepper if you wish. This step creates a rich flavor that feels comforting. Ladle the hot soup into bowls, making sure to serve it nice and warm. Add a dollop of sour cream on top of each bowl. Then, sprinkle with chopped green onions and crumbled crispy kale. These garnishes not only look great but also add extra flavor and texture. Serve the soup in rustic bowls for a cozy touch. A sprinkle of smoked paprika on top can make it look even more appealing. To get a creamy texture, start by blending the soup well. After cooking the potatoes, use an immersion blender. This tool makes it easy to puree the soup right in the pot. If you don't have one, carefully transfer the soup to a regular blender. Remember to leave a small opening in the lid. This step helps release steam and avoids spills. Blend until the soup is smooth and velvety. Seasoning gives your soup great flavor. I like to add dried thyme and smoked paprika. These spices bring a warm taste. After blending, taste the soup. You can always add more salt and pepper. If you want more flavor, consider adding a pinch of garlic powder or onion powder. They can enhance the taste of your soup. Sautéing the onions and garlic correctly is key to great flavor. Use medium heat and stir often to avoid burning. Once the onions are soft and translucent, add the garlic for one minute. This step brings out their natural sweetness. When you mix in the potatoes and broth, make sure everything is well combined. Bring it to a gentle boil before simmering. This helps cook the potatoes evenly. Following these techniques will improve your soup's taste and texture. Pro Tips Use Fresh Ingredients: Always opt for fresh garlic and onions for the best flavor. Fresh herbs, if available, can also enhance the soup's taste significantly. Adjust the Creaminess: If you prefer a lighter soup, substitute half of the heavy cream with additional vegetable broth. This will keep it creamy but reduce the richness. Garnish for Flavor: Don't skip the garnishes! The sour cream, green onions, and crispy kale add not only flavor but also texture that elevates the dish. Storage Tips: This soup stores well in the fridge for up to 3 days. To reheat, do so gently over low heat, adding a splash of broth or water if it thickens too much. {{image_4}} If you want a vegetarian version of this creamy loaded potato soup, just swap the broth. Use vegetable broth instead of chicken broth. This change keeps all the rich flavors while making it meat-free. You won’t miss the meat at all! For those who love meat, adding bacon or ham brings a tasty twist. Cook the bacon until crispy, then crumble it into the soup at the end. If you prefer ham, stir in diced ham before blending the soup. Both options add a savory depth that enhances the creamy base. To boost the flavor, consider adding herbs or spices. Fresh herbs like parsley or chives brighten the soup. Spices such as cayenne pepper can add a kick. You can also try a pinch of nutmeg for warmth. Experiment with these additions to find your favorite flavor combination! To store leftover soup, let it cool first. Pour the soup into a container. Make sure it is airtight. Place it in the fridge. It should last up to three days. When you want to eat it again, just reheat on the stove. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can last for up to three months. To reheat, thaw in the fridge overnight. Warm it on the stove over low heat. Add a splash of cream if it seems thick. For the best storage, use glass or BPA-free plastic containers. Look for ones that seal tightly. This keeps the soup fresh and prevents spills. If you use bags, choose freezer-grade ones. They help avoid freezer burn and keep the soup tasty. To thicken your potato soup, you have a few options. Here are some tips: - Mash some potatoes: After cooking, mash a handful of potatoes with a fork. - Cornstarch slurry: Mix equal parts cornstarch and water. Stir it in while the soup simmers. - Add cream cheese: Stir in cream cheese for extra creaminess and thickness. These methods will make your soup heartier and more satisfying. Yes, you can use different types of potatoes. Here are some good alternatives: - Yukon Gold: These potatoes are creamy and flavorful. - Red potatoes: They hold their shape well and add texture. - Sweet potatoes: For a sweeter flavor, use sweet potatoes. Each type brings a unique taste, so feel free to experiment. Yes, you can prepare this soup ahead of time. Here are some tips for making it in advance: - Cook and cool: Make the soup and let it cool completely. - Store: Place it in an airtight container in the fridge for up to three days. - Reheat: Heat gently on the stove, stirring often. Add a splash of broth if it thickens too much. This way, you can enjoy a warm bowl of soup whenever you want. This blog post covered how to make a delicious potato soup. We discussed the main ingredients, from russet potatoes to cream and cheese. I gave you step-by-step instructions for sautéing aromatics and blending your soup. You also learned tips for perfecting texture and seasoning. We explored variations for different tastes and provided storage info for leftovers. So grab your ingredients and create a comforting bowl of soup. Enjoy your cooking journey!

Creamy Loaded Potato Soup

A rich and creamy potato soup loaded with flavors and garnished with cheese and crispy kale.
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 diced into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 0.25 cup unsalted butter
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream (plus extra for serving)
  • 4 green onions, chopped (for garnish)
  • 0.5 cup cooked crispy kale, crumbled (for garnish)

Instructions
 

  • In a large pot, melt the unsalted butter over medium heat. Once melted, add the finely chopped onion. Sauté for about 5 minutes or until the onion becomes soft and translucent, stirring occasionally.
  • Stir in the minced garlic and continue cooking for 1 more minute. Make sure to stir frequently to prevent the garlic from burning and becoming bitter.
  • Add the diced potatoes to the pot. Pour in the vegetable broth, and then sprinkle in the dried thyme, smoked paprika, salt, and freshly ground black pepper. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes are cooked through, carefully use an immersion blender to puree the soup until it's completely smooth. If you don’t have an immersion blender, you can transfer the soup in batches to a traditional blender. If using a blender, be sure to vent the lid slightly to avoid pressure build-up.
  • Return the pureed soup to low heat. Stir in the heavy cream and shredded sharp cheddar cheese, mixing well until the cheese has fully melted and the soup is creamy. Taste and adjust the seasoning with additional salt and pepper if desired.
  • Ladle the hot soup into bowls. Add a generous dollop of sour cream on top of each serving and sprinkle with chopped green onions and crumbled crispy kale for added texture and flavor.

Notes

Serve in rustic bowls for a charming presentation.
Keyword comfort food, creamy, potato, soup