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To make this rich and creamy delight, gather these ingredients: - 4 large russet potatoes, peeled and cubed - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 green onions, chopped - 4 strips of cooked turkey bacon, crumbled (optional) You can swap some ingredients based on your needs. For a lighter soup, use half-and-half instead of heavy cream. If you want a dairy-free version, coconut cream works well. Use vegetable broth for a vegetarian soup. For added flavor, try using chicken broth. If you don’t have russet potatoes, Yukon Gold potatoes are a good choice. This soup serves six and is quite filling. Each serving has about: - Calories: 350 - Protein: 8g - Carbohydrates: 45g - Fat: 15g This soup is rich in vitamins from potatoes and onions. It also provides protein from cheese and bacon. Enjoy it as a hearty meal! 1. Start by peeling and cubing 4 large russet potatoes. 2. Next, dice 1 medium onion and mince 3 cloves of garlic. 3. Gather your ingredients. It helps to have everything ready. 1. In a large pot, add the cubed potatoes, diced onion, and minced garlic. 2. Pour in 4 cups of vegetable broth. Season with 1 teaspoon dried thyme, 1 teaspoon smoked paprika, salt, and pepper. 3. Bring the pot to a boil over medium-high heat. 4. Once boiling, reduce the heat to medium-low. Cover and simmer for about 20 minutes. Check if the potatoes are tender. 5. After cooking, use a potato masher to gently mash the mixture. Leave some chunks for texture. 6. Stir in 1 cup of heavy cream. Cook for another 5 minutes to thicken the soup. 7. Remove from heat and mix in half of the shredded cheddar cheese and all of the sour cream. Stir until the cheese melts. 8. Taste the soup. Adjust with more salt or pepper if you like. 9. Serve hot. Top with the rest of the cheddar cheese, crumbled turkey bacon, and chopped green onions. - Use a potato masher rather than a blender. This keeps some potatoes chunky. - Mash gently to avoid a gluey texture. - If you want it smoother, mash a bit more, but leave some chunks for fun. To thicken your loaded baked potato soup, use a potato masher. After cooking, mash the potatoes slightly. This keeps some chunks for texture. If you want it even creamier, add more heavy cream. You can also mix in a cornstarch slurry. Just combine cornstarch and cold water, then stir it in. Cook for a few more minutes until the soup is thick. Toppings make this soup special. Here are some great ideas: - Shredded cheddar cheese - Crumbled turkey bacon or regular bacon - Chopped green onions - Sour cream or Greek yogurt - Fresh chives - A sprinkle of smoked paprika Feel free to get creative with your toppings. A squeeze of lemon juice adds brightness too! You can cook this soup in different ways. The slow cooker is a great choice. Just add all ingredients and let it cook on low for 6-8 hours. For a quick version, use an instant pot. Cook on high pressure for about 10 minutes, then mash as before. Each method gives you a rich and creamy delight. {{image_2}} You can easily make this soup vegetarian. Just skip the turkey bacon. Use vegetable broth instead of chicken broth for a rich base. For a vegan version, replace heavy cream with coconut milk or cashew cream. This keeps the soup creamy and adds a lovely taste. To make your soup pop, add spices and herbs. A pinch of garlic powder brings depth. Fresh herbs like chives or parsley brighten the flavor. Try adding a dash of hot sauce for some heat. Smoked paprika gives a nice, smoky flavor. Experiment with your favorite spices to find what you love! Seasonal veggies can make your soup even better. In spring, add in fresh peas or asparagus. In fall, consider adding roasted butternut squash or carrots. These veggies not only boost flavor but also add fiber and nutrients. You can also toss in some corn for sweetness. Each season brings new options to explore! To store your leftover loaded baked potato soup, let it cool first. Once cool, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to eat it. When you're ready to enjoy your soup again, pour it into a pot. Heat it over medium heat on the stove. Stir it often to prevent sticking. If the soup is too thick, add a splash of broth or cream. You can also microwave it in a bowl. Heat in short bursts, stirring in between. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. It can stay in the freezer for up to three months. When you're ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. Enjoy your rich and creamy delight whenever you like! Loaded Baked Potato Soup is a creamy soup full of potato goodness. It has chunks of russet potatoes, onions, and garlic. I make it rich with heavy cream and add cheese for extra flavor. Toppings like sour cream, green onions, and bacon make it even better. This soup is perfect for a cozy night in or a gathering with friends. Yes, you can make Loaded Baked Potato Soup ahead of time. I often prepare it a day before serving. After cooking, let it cool and store it in the fridge. When you’re ready to eat, just reheat it on the stove. The flavors will blend even better overnight. Just remember to add fresh toppings before serving. To make Loaded Baked Potato Soup gluten-free, choose gluten-free vegetable broth. Most ingredients are already gluten-free. Just ensure your cheese and bacon are also gluten-free. This way, you can enjoy a delicious soup without worry. Always check labels when buying ingredients to be safe. This blog post provided a clear guide on making Loaded Baked Potato Soup. We covered key ingredients, useful substitutions, and important nutrition facts. You learned step-by-step cooking instructions and helpful tips for achieving the perfect texture. Our discussion on variations and storage options makes this soup versatile and easy to enjoy later. In conclusion, this soup can fit any diet and occasion. You can easily make it your own. Enjoy the process and savor the delicious results.

Loaded Baked Potato Soup

Warm up with this creamy loaded baked potato soup that’s perfect for chilly days! Made with fresh russet potatoes, savory garlic, and rich cheddar cheese, this delicious recipe is simple and satisfying. Learn how to create a hearty dish that’s packed with flavor and topped with optional turkey bacon and green onions for a tasty twist. Click through to explore the full recipe and bring comfort to your table today!
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Ingredients
  

4 large russet potatoes, peeled and cubed

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup sour cream

4 green onions, chopped

4 strips of cooked turkey bacon, crumbled (optional)

Instructions
 

In a large pot, add the cubed potatoes, diced onion, and minced garlic. Pour in the vegetable broth; season with dried thyme, smoked paprika, salt, and pepper.

    Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Cover and simmer for about 20 minutes, or until the potatoes are tender.

      Once the potatoes are cooked, use a potato masher to slightly mash the mixture, leaving some chunks for texture.

        Stir in the heavy cream and continue cooking for another 5 minutes, allowing the soup to thicken slightly.

          Remove from heat and stir in half of the cheddar cheese and all of the sour cream. Mix well until the cheese is melted and the soup is creamy.

            Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.

              Serve hot, topped with the remaining cheddar cheese, crumbled turkey bacon (if using), chopped green onions, and any additional garnishes you like.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6