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- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 slices turkey bacon, cooked and crumbled - 1 cup green onions, sliced - 1 teaspoon smoked paprika - Salt and black pepper to taste - 2 tablespoons olive oil Every ingredient in this soup plays a key role. The russet potatoes add a creamy texture. They also bring a rich, earthy taste. The onion and garlic provide a strong flavor base. They help build layers of taste in the soup. Vegetable broth serves as the liquid, giving depth to the dish. Heavy cream makes the soup rich and smooth. Shredded cheddar cheese adds a lovely sharpness. Sour cream gives a tangy twist. Turkey bacon brings a satisfying crunch and flavor. Green onions add freshness and color. Smoked paprika enhances the overall taste, adding a subtle smokiness. Lastly, salt and black pepper balance all the flavors. You can swap ingredients if needed. For potatoes, you might try Yukon gold or red potatoes. If you want a lighter soup, use half-and-half instead of heavy cream. For a dairy-free option, use coconut milk or almond milk. If you don't have turkey bacon, regular bacon works well, too. You can skip it for a vegetarian option. Instead of cheddar cheese, try gouda or a dairy-free cheese. Use vegetable or chicken broth based on your preference. The soup still tastes great with these changes! First, gather all your ingredients. You will need four large russet potatoes, one medium onion, three cloves of garlic, and four cups of vegetable broth. Don’t forget the heavy cream, cheddar cheese, sour cream, turkey bacon, green onions, smoked paprika, salt, and black pepper. Next, peel and dice the potatoes. Chop the onion and mince the garlic. These steps make cooking easier. In a large pot, heat two tablespoons of olive oil over medium heat. Add the chopped onion and cook for about five minutes until it feels soft. Stir in the minced garlic and one teaspoon of smoked paprika. Cook for one more minute to release the flavors. Then, add the diced potatoes and vegetable broth to the pot. Bring the mixture to a boil. Once it boils, lower the heat and let it simmer for 20 to 25 minutes. The potatoes need to be tender for the best soup. When the potatoes are soft, use an immersion blender to puree the soup. If you don’t have one, carefully pour the soup into a regular blender in batches. Blend until it reaches your desired smoothness. Return the soup to low heat. Now, stir in one cup of heavy cream, one cup of shredded cheddar cheese, and a quarter cup of sour cream. Mix well until the cheese melts. Season with salt and black pepper to taste. If using a regular blender, let the soup cool slightly before blending. Hot liquids can create pressure and make a mess. Blend in small batches and always keep the lid slightly open to let steam escape. For a chunkier soup, blend only half of it. This gives you some potato pieces for texture. Adjust your blending based on how you like your soup. Enjoy experimenting! To make your soup creamy, start by using heavy cream. This adds a rich texture that is hard to beat. Blend the cooked potatoes well. This helps create a smooth base. You can also add sour cream for tanginess. Stir in the sour cream right before serving. This keeps the creaminess fresh and bright. Sautéing the onion and garlic first is key. This builds a strong flavor. Use medium heat to avoid burning. When adding potatoes, make sure they are diced evenly. This ensures they cook at the same rate. Simmer the soup until the potatoes are tender. An immersion blender is best for blending. It keeps the soup warm and easy to mix. Smoked paprika adds a nice depth to your soup. It gives a subtle smoky flavor that pairs well with potatoes. Don’t forget to season with salt and pepper. Taste your soup as you go. This way, you can adjust the flavors to your liking. For extra flavor, try adding fresh herbs like chives or thyme. They brighten the dish and add a fresh note. {{image_2}} To make a vegetarian version, simply swap the turkey bacon for crispy veggie bacon or omit it. Use vegetable broth instead of chicken broth to keep it meat-free. You can also add more vegetables, like carrots and celery, for extra flavor and nutrition. This keeps the soup hearty and satisfying without losing the classic baked potato taste. For a dairy-free loaded baked potato soup, replace heavy cream with coconut milk or almond milk. Use dairy-free cheese for that cheesy flavor. You can make a creamy texture by blending in some cooked cauliflower or a bit of silken tofu. This way, you can enjoy all the richness without any dairy. If you like heat, add some diced jalapeños or red pepper flakes to the base. You can also stir in some hot sauce once the soup is creamy. Top the soup with spicy cheese or even a sprinkle of chili powder for extra kick. This adds a fun twist to the classic flavor and warms you up from the inside. To store your loaded baked potato soup, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep out air. Store it in the fridge for up to three days. Label the container with the date. This helps you remember when you made it. When you're ready to eat the soup, take it out of the fridge. Pour the soup into a pot over medium heat. Stir it often to warm it up evenly. If the soup is too thick, add a splash of vegetable broth or water. Heat until it’s hot but not boiling. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top, as soup expands when frozen. It can last for up to three months. When you’re ready to eat it, thaw the soup in the fridge overnight. Reheat it as explained above. Remember, the texture might change a bit after freezing, but the taste stays great! Yes, you can! Using a slow cooker is simple. Start by sautéing the onion and garlic in a pan. Then, add them to your slow cooker with the diced potatoes, vegetable broth, and smoked paprika. Set it on low for 6-8 hours or high for 3-4 hours. When the potatoes are tender, blend the soup as you like. Finally, stir in the cream and cheese, and enjoy! Loaded Baked Potato Soup lasts about 3-5 days in the fridge. Make sure to store it in an airtight container. Before eating, check for any signs of spoilage. If it smells fine and looks good, you can reheat it. Just warm it on the stove or in the microwave until hot. Absolutely! Toppings make the soup fun. You can add crispy bacon, extra cheese, or green onions. You might also try sour cream or chives for a fresh taste. For a spicy kick, add jalapeños or hot sauce. Customize it to your taste! In this post, we covered the key ingredients for loaded baked potato soup, their roles, and easy swaps. I shared step-by-step instructions for preparing, cooking, and blending the soup. We also discussed tips for creaminess, cooking techniques, and flavor boosts. You learned about variations like vegetarian and spicy options, plus storage and reheating tips. Now you have the tools to make this dish your own. Enjoy your cooking journey and create your perfect loaded baked potato soup!

Loaded Baked Potato Soup

Warm up with this delicious Loaded Baked Potato Soup that’s creamy, cheesy, and packed with flavor! Made with fresh russet potatoes, smoked paprika, and topped with crumbled turkey bacon, this simple recipe is perfect for a cozy night in. Discover how to create this hearty dish in just under an hour. Click to explore the full recipe and impress your family with a comforting bowl of goodness!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup shredded cheddar cheese

1/2 cup sour cream

4 slices turkey bacon, cooked and crumbled

1 cup green onions, sliced

1 teaspoon smoked paprika

Salt and black pepper to taste

2 tablespoons olive oil

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

    Add the minced garlic and smoked paprika, cooking for another minute until fragrant.

      Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.

        Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency. If you don’t have an immersion blender, you can carefully transfer batches to a regular blender.

          Return the soup to low heat, then stir in the heavy cream, shredded cheddar cheese, and 1/4 cup of the sour cream. Mix until the cheese is melted and the soup is creamy.

            Season with salt and black pepper to taste.

              To serve, ladle the soup into bowls and top with crumbled turkey bacon, additional cheddar cheese, diced green onions, and a dollop of sour cream.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6