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To make this loaded potato soup, gather these key items: - 4 large russet potatoes, peeled and cubed - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, grated - ½ cup sour cream - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 1 cup cooked and crumbled turkey bacon (or vegetarian bacon) - ¼ cup green onions, chopped for garnish These ingredients provide the base for a rich, creamy soup that warms you up. You can add your own twist to this soup. Here are some ideas: - Extra cheese for more flavor - Different herbs like rosemary or parsley - A splash of hot sauce for some heat - Corn for added sweetness and texture Feel free to mix and match based on your tastes. If you have dietary needs, here are some easy swaps: - Use almond milk or coconut milk instead of heavy cream for a lighter soup. - Substitute cauliflower for potatoes for a lower-carb option. - Use plant-based cheese for a vegan version. These substitutions help you enjoy this soup while meeting your dietary goals. {{ingredient_image_1}} Start by peeling and cubing the russet potatoes. You need four large ones. Next, dice one medium onion and mince three cloves of garlic. In a large pot, heat a bit of olive oil over medium heat. Add the diced onion first. Sauté it for about five minutes until it becomes translucent. Then, stir in the minced garlic. Cook it for one more minute until it smells great. Add the cubed potatoes to the pot. Pour in four cups of vegetable broth. Bring it to a boil, then lower the heat to let it simmer. Cover the pot and let it cook for 15 to 20 minutes. Your potatoes should be tender when ready. Now, take out your immersion blender. Carefully blend the soup until it’s smooth. If you like some chunks, blend it less. After that, stir in one cup of heavy cream, one cup of grated sharp cheddar cheese, and half a cup of sour cream. Also, add one teaspoon each of smoked paprika and dried thyme. Season with salt and pepper. Cook on low heat for about five minutes until the cheese melts and everything is hot. Finally, mix in one cup of crumbled turkey bacon. Using an immersion blender is simple and safe. First, make sure the soup is cool enough to touch. Insert the blender into the pot, keeping it below the surface. Blend in short bursts. This method prevents splattering. Move the blender around to blend evenly. If you want a creamier texture, keep blending until smooth. If you prefer some texture, blend less and leave some potato chunks. Adjusting the soup’s texture is easy. If you want it thicker, blend less and leave more chunks. For a creamier soup, blend longer. If it feels too thick, add a splash of vegetable broth or cream to thin it out. Taste the soup and adjust seasoning as needed. Don't forget, everyone has their own liking. So, make it just how you want! To make your loaded potato soup shine, focus on the base flavors. Start with fresh ingredients. Use high-quality vegetable broth for depth. Sauté the onions until they're soft and sweet. This adds a nice layer of flavor. Don't skip the garlic; it gives the soup a warm aroma. Adding smoked paprika brings a subtle smokiness. Try fresh herbs like thyme for a bright touch. You can also experiment with toppings. Crispy bacon or extra cheese can elevate each bite. To create a creamy texture, use heavy cream and sour cream. These ingredients make the soup rich and velvety. After cooking, blend the soup until smooth. An immersion blender works best for this. If you prefer a chunky feel, blend only half the soup and leave the rest. Always add cheese at the end. Let it melt slowly into the warm soup for extra creaminess. Remember to keep the heat low to prevent curdling. One common mistake is not seasoning enough. Taste your soup as you cook and adjust the salt and pepper. Another mistake is overcooking the potatoes. They should be tender but not mushy. If you blend too long, you may lose the chunky texture. Lastly, don't rush adding cream. Let the soup cool slightly before mixing in the cream to avoid curdling. Following these tips will help you create a delicious and comforting soup. Pro Tips Use Yukon Gold Potatoes: For a creamier texture and buttery flavor, consider using Yukon Gold potatoes instead of russet potatoes. Make It Ahead: This soup can be made in advance and stored in the refrigerator for up to 3 days. Just reheat gently on the stove. Season Gradually: Be sure to taste and adjust the seasoning gradually, as the flavor can change once the cheese is added. Add Variety: Feel free to mix in other toppings like crispy onions, diced tomatoes, or even a drizzle of hot sauce for extra flavor. {{image_2}} You can make this soup vegetarian or vegan easily. Just swap the chicken broth for vegetable broth. For vegan creaminess, use coconut milk or cashew cream instead of heavy cream. You can also replace sour cream with a vegan alternative like cashew yogurt. Use plant-based cheese to keep it vegan. This option keeps the rich, creamy flavor while being friendly to all diets. If you love heat, add some spice! Mix in diced jalapeños or a pinch of cayenne pepper. For a smoky kick, try adding chipotle in adobo sauce. You can also sprinkle some crushed red pepper flakes on top before serving. These spicy options make the soup exciting and add extra depth to the flavor. You can make this soup lighter while keeping it delicious. Use low-fat milk or almond milk instead of heavy cream. Swap cheddar cheese for a reduced-fat version or nutritional yeast for a cheesy flavor. You can also use turkey bacon or even skip the meat entirely. Adding extra veggies, like spinach or kale, boosts nutrition without losing taste. These changes keep your soup comforting and a bit healthier. To keep your loaded potato soup fresh, store it in an airtight container. Let the soup cool before sealing it. You can store it in the fridge for up to four days. Make sure to label the container with the date so you know when you made it. When you are ready to enjoy your leftovers, pour the soup into a pot. Heat it over medium-low heat. Stir often to prevent sticking. You may need to add a splash of broth or water if it seems too thick. Heat until it is warmed through, about 5 to 10 minutes. You can freeze loaded potato soup for later. Use a freezer-safe container or bag. Leave some space at the top since the soup will expand. It can last in the freezer for up to three months. To thaw, place it in the fridge overnight. Reheat it on the stove as mentioned above. Yes, you can! To make Loaded Potato Soup in a slow cooker, start by sautéing the onion and garlic in a pan. This adds great flavor. Then, add everything else to the slow cooker. Include the cubed potatoes, vegetable broth, and spices. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. When it's done, blend it to your liking and stir in cream and cheese. Enjoy a hands-off cooking method! If your soup is too thin, don’t worry! You can thicken it easily. One way is to mix a tablespoon of cornstarch with water, then stir it into the soup. Let it cook for a few minutes until it thickens. Another method is to mash some of the potatoes in the pot. This gives the soup a nice creamy texture. You can also add more cheese or cream for extra richness. Loaded Potato Soup pairs well with many sides. Here are some tasty options: - A simple green salad for freshness. - Garlic bread or crusty rolls for dipping. - Grilled cheese sandwiches for a fun twist. - Crispy bacon or turkey bacon on the side for added crunch. These sides enhance the meal and keep the comfort vibe alive! This blog post covered all you need for making Loaded Potato Soup. You learned about essential and optional ingredients, along with substitutes for dietary needs. I shared easy steps for cooking and tips for using an immersion blender. You now know how to boost flavor and avoid common mistakes. We explored variations like vegetarian options and healthier choices. Finally, I provided storage tips and answered common questions. With this knowledge, you can create tasty soups that fit your needs and preferences. Enjoy your cooking adventure!

Creamy Loaded Potato Soup

A rich and creamy potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

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 cup sharp cheddar cheese, grated
  • 0.5 cup sour cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 1 cup cooked and crumbled turkey bacon (or vegetarian bacon)
  • 0.25 cup green onions, chopped for garnish

Instructions
 

  • In a large pot over medium heat, add a drizzle of olive oil. Once hot, add the diced onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the cubed potatoes to the pot along with the vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15-20 minutes, or until the potatoes are tender.
  • Using an immersion blender, puree the soup until smooth for a creamy texture, or leave some chunks for added heartiness if preferred.
  • Stir in the heavy cream, cheddar cheese, sour cream, smoked paprika, thyme, salt, and pepper. Cook over low heat until the cheese is melted and the soup is heated through, about 5 minutes.
  • Adjust seasoning as needed, then stir in the crumbled turkey bacon.
  • Ladle the soup into bowls and garnish with chopped green onions and a sprinkle of additional cheese if desired.

Notes

Adjust seasoning to taste and add more toppings as desired.
Keyword comfort food, creamy, potato, soup