Creamy Loaded Baked Potato Soup

$To make this creamy and flavorful loaded baked potato soup, gather these key ingredients: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (or chicken broth for added flavor) - 1 cup heavy cream (or coconut cream for a dairy-free alternative) - 1 cup shredded sharp cheddar cheese - 1/2 cup cooked bacon bits (optional, for garnishing) - 1/2 cup sour cream (or dairy-free alternative) - 3 green onions, sliced (white and green parts separated) - Salt and freshly cracked black pepper to taste - 2 tablespoons extra virgin olive oil - 1 teaspoon smoked paprika - 1 teaspoon dried thyme You can make your soup even better with these tasty garnishes: - Extra bacon bits for crunch - Additional shredded cheddar cheese for more flavor - A sprinkle of fresh parsley for color - Extra green onions for freshness Need to swap some items? Here are some easy alternatives: - Use sweet potatoes instead of russet for a sweeter flavor. - Swap heavy cream with a nut milk for a lighter option. - Replace sour cream with Greek yogurt for a tangy twist. - Use vegetable broth to keep it vegetarian-friendly. These ideas help you customize the soup. Feel free to mix and match based on your taste! {{ingredient_image_2}} Start by peeling and dicing four large russet potatoes into 1-inch cubes. Place the potatoes in a large pot and cover them with water. Bring the pot to a rolling boil over high heat. Cook the potatoes for about 15 minutes until they are fork-tender. Once done, drain the potatoes and set them aside to cool slightly. This step ensures that your soup has a rich potato flavor. Next, use the same pot to sauté your aromatics. Heat 2 tablespoons of extra virgin olive oil over medium heat. When the oil is hot, add the finely chopped onion. Sauté the onion for about five minutes, until it becomes soft and translucent. Then, add three minced garlic cloves and sauté for one more minute. Stir frequently to prevent burning. This process builds the soup's flavor base. Now it’s time to blend the soup. Pour in four cups of vegetable broth into the pot with the sautéed onions and garlic. Bring the mixture to a gentle simmer. Stir in one teaspoon of smoked paprika and one teaspoon of dried thyme. Let the flavors meld for about 2-3 minutes. Now, add the cooked potatoes into the broth mixture. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture in batches to a countertop blender. Return the blended soup to the pot. This blending creates a velvety texture that is key to a great soup. To make your soup super creamy, use heavy cream. If you want a lighter option, try coconut cream. Blend the soup well. This helps mix in all the flavors. You can also add more cream if you like it richer. For a smooth texture, don’t rush the blending process. Use fresh spices like thyme and smoked paprika. They add depth and warmth. You can also use chicken broth instead of vegetable broth. This gives the soup a richer taste. Don't forget to taste as you cook. Adjust the salt and pepper to match your preference. Serve your soup with crusty bread for dipping. Top each bowl with sour cream, cheese, and green onions for color. Bacon bits add crunch and flavor, so consider using them. A drizzle of olive oil makes it look fancy. Enjoy this cozy meal with family or friends! Pro Tips Choose the Right Potatoes: For the best texture, use russet potatoes as they become fluffy when cooked, perfect for a creamy soup. Enhance the Flavor: Consider adding a splash of white wine or a dash of Worcestershire sauce for an extra layer of flavor in the broth. Texture Variation: For a chunkier soup, reserve some diced potatoes before blending and stir them back into the soup after blending. Garnish Creatively: Experiment with different toppings like crispy shallots, fresh herbs, or even a drizzle of truffle oil to elevate your soup. {{image_4}} You can make this soup without dairy. Use coconut cream instead of heavy cream. It gives a rich taste without dairy. For sour cream, try a dairy-free version made from cashews or soy. These swaps keep the soup creamy and delicious. To make this soup heartier, add different proteins. Shredded chicken or turkey works great. You can also use cooked sausage for extra flavor. If you want a plant-based option, try lentils or chickpeas. These proteins add texture and make the soup more filling. Make your soup even tastier with flavor boosts. Try adding fresh herbs, like parsley or chives. A squeeze of lemon juice brightens the flavor too. If you like spice, add a dash of hot sauce or cayenne pepper. Each of these additions makes the soup uniquely yours. To store your leftover loaded baked potato soup, let it cool down first. Pour it into an airtight container. Make sure to seal it well to keep out air and moisture. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. When you are ready to eat your soup, reheating it is easy. Pour the soup into a pot and heat it over low to medium heat. Stir it often to prevent it from sticking. If the soup is too thick, add a splash of broth or water. You can also use the microwave. Heat it in a microwave-safe bowl for about two minutes, stirring halfway through. To freeze your loaded baked potato soup, use a freezer-safe container. Leave some space at the top since the soup will expand when frozen. It can last up to three months in the freezer. When you want to eat it, thaw it in the fridge overnight. Then, reheat it as mentioned above. This way, you can enjoy your soup later without losing its great flavor! The best way to thicken potato soup is by blending some of the potatoes. You can use an immersion blender to puree part of the soup. This creates a creamy texture without adding extra flour or starch. You can also cook the soup longer, allowing it to reduce and thicken naturally. Cream will add richness and thickness too. Yes, you can use other types of potatoes. Yukon Gold or red potatoes work well. They have a nice creamy texture and flavor. If you prefer, you can mix different potatoes for added taste. Just make sure to adjust the cooking time as needed. Loaded baked potato soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always remember to reheat it until it is hot all the way through before serving. If you want to keep it longer, consider freezing it. You now have all you need to make delicious loaded baked potato soup. We covered essential ingredients, detailed steps, and helpful tips. You can try variations for your own flair. Remember to store any leftovers properly and enjoy them later. This soup is perfect for warm meals and can easily adapt to your taste. Enjoy this comforting dish any time you want a hearty treat.$

Creamy Loaded Baked Potato Soup

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

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

4 large russet potatoes, peeled and diced into 1-inch cubes
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth for added flavor)
1 cup heavy cream (or coconut cream for a dairy-free alternative)
1 cup shredded sharp cheddar cheese
0.5 cup cooked bacon bits (optional, for garnishing)
0.5 cup sour cream (or dairy-free alternative)
3 pieces green onions, sliced (white and green parts separated)
to taste Salt and freshly cracked black pepper
2 tablespoons extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme

Instructions

In a large pot, place the diced potatoes and cover them with water. Bring to a rolling boil over high heat. Cook for approximately 15 minutes or until the potatoes are fork-tender. Drain the potatoes and set them aside to cool slightly.
In the same pot, heat the extra virgin olive oil over medium heat. Once hot, add the chopped onions and sauté for about 5 minutes until they become soft and translucent. Add the minced garlic and sauté for an additional minute, stirring frequently to prevent burning.
Carefully pour in the vegetable broth, bringing the mixture to a gentle simmer. Stir in the smoked paprika and dried thyme, allowing the flavors to meld for about 2-3 minutes.
Incorporate the cooked potatoes into the broth mixture. Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, transfer the mixture in batches to a countertop blender, then return it to the pot once blended.
Lower the heat and return the blended soup to a simmer. Stir in the heavy cream, mixing thoroughly. Let the soup simmer gently for an additional 5 minutes, stirring occasionally to prevent sticking.
Remove the pot from heat and stir in 1 cup of shredded cheddar cheese until it melts completely. Taste and adjust seasoning with salt and freshly cracked black pepper according to preference.
Ladle the creamy soup into individual bowls. Add a generous dollop of sour cream in the center of each serving. Top with the optional bacon bits, sliced green onions (both white and green parts), and an additional sprinkle of cheddar cheese for a beautiful finish.

Notes

Serve with crusty bread on the side for dipping.

Keyword baked potato, creamy, loaded, potato, soup