Loaded Potato Soup

$- Potatoes: I love using russet potatoes for this soup. They are starchy and creamy. You can also try Yukon Gold for a slightly buttery flavor. Both types work well and give a rich texture. - Broth choices: You can choose between vegetable broth and chicken broth. Vegetable broth is great for a lighter taste. Chicken broth adds a deeper flavor. Both options give the soup a nice base. - Dairy components: Cream, cheese, and sour cream are key here. Heavy cream makes the soup rich and smooth. Shredded cheddar cheese melts in beautifully, adding flavor. Sour cream gives a nice tang that brightens the dish. For the full list of ingredients, check the Full Recipe. Preparing the Vegetables: Start by chopping your onion and garlic. You want the onion in small pieces for even cooking. I find a sharp knife makes this easy. Mince the garlic cloves finely. This releases their strong flavor, which will enhance your soup. Dicing the Potatoes: Next, take your russet potatoes. Peel them first, then cut them into 1-inch cubes. This size helps them cook evenly. Uniform pieces mean a smooth texture in your soup. Don't rush this step; it is key to a good dish. Sautéing Onions and Garlic: In a large pot, pour a splash of olive oil and heat it over medium heat. Add the chopped onion and sauté for about 5 minutes. Stir it often until it is soft and clear. Then, add the minced garlic and cook for one more minute. The smell will be amazing, but be careful not to burn it. Cooking Potatoes in Broth: Once your onion and garlic are ready, it's time for the potatoes. Add them to the pot along with the vegetable broth. Turn up the heat until it boils. Then, lower the heat to a gentle simmer. Cook the potatoes for about 15 to 20 minutes. They should be fork-tender when done. Blending the Soup: After cooking the potatoes, it's time to blend the soup. You can use a potato masher or an immersion blender. If you like some texture, blend just part of it. This way, you get both smooth and chunky bits in your soup. Adding Cream and Seasonings: Now, stir in the heavy cream, shredded cheddar cheese, and sour cream. Add the dried thyme and smoked paprika for flavor. Season with salt and pepper. Mix well until the cheese melts and everything is creamy. Taste your soup and adjust the seasoning if needed. If it’s too thick, add more broth until you like the texture. Enjoy this comforting dish warm, topped with crispy turkey bacon, extra cheese, and green onions. For the full recipe, check out the complete guide. - Maximizing Flavor: Fresh ingredients often taste better than dried ones. Fresh garlic and onions add a bright taste. Use whole potatoes for the best texture. Fresh herbs like thyme enhance the soup’s aroma. - Avoiding Common Mistakes: One mistake is overcooking the potatoes. They should be tender but not mushy. Check them after 15 minutes of simmering. If they fall apart, the soup texture will not be as nice. - Ideal Serving Temperature and Presentation: Serve the soup hot for the best taste. Ladle it into bowls and let the steam rise. This adds to the experience. - Recommended Garnishes for Enhanced Taste: Add crispy turkey bacon for crunch. Shredded cheddar cheese gives a creamy touch. Sliced green onions add color and freshness. Using these toppings makes the soup even better. For more ideas, check the Full Recipe. {{image_4}} Making it vegetarian or vegan: Alternative ingredients You can easily make loaded potato soup vegetarian. Just swap the chicken broth for vegetable broth. For a vegan version, replace heavy cream with coconut milk or cashew cream. Use vegan cheese instead of regular cheese. This keeps the soup creamy without dairy. Gluten-free adjustments: Choosing the right broth and toppings To make the soup gluten-free, check your broth. Many brands are gluten-free, but some contain gluten. Use fresh toppings like green onions and bacon bits to add crunch. Adding herbs and spices for added complexity You can spice up your soup with herbs. Thyme and smoked paprika are great choices. You can also add a pinch of cayenne pepper for heat. Fresh herbs like chives or parsley add brightness too. Optional ingredients: Incorporating vegetables like spinach or corn Want to add more veggies? Toss in fresh spinach or sweet corn. These add color and nutrition. You can mix in cooked broccoli or carrots for extra flavor and texture. Check out the Full Recipe for a detailed guide on making this soup! To store leftovers of loaded potato soup, let it cool first. Transfer it to an airtight container. This keeps the soup fresh and safe. In the fridge, it lasts for about 3 to 4 days. Make sure to check for any off smells before serving again. Freezing loaded potato soup is a great way to save it for later. To freeze, let the soup cool completely. Pour it into a freezer-safe container, leaving space at the top for expansion. It will stay fresh for up to 3 months. When you're ready to eat, thaw the soup overnight in the fridge. To reheat, warm it gently on low heat. Stir it often to keep the texture smooth. If it seems too thick, add a splash of broth or cream to loosen it up. Enjoy your comforting bowl again! Can I use other types of potatoes? Yes, you can use other potatoes. Yukon Gold potatoes work well too. They give a creamier texture. Red potatoes are also an option, but they may be less creamy than russets. How can I make this soup spicier? To spice it up, add more smoked paprika or red pepper flakes. You can also use jalapeños for a fresh kick. Another option is to add hot sauce while cooking. What can I substitute for heavy cream? If you want a lighter option, use half-and-half or whole milk. For a dairy-free version, try coconut milk or cashew cream. Both work well for creaminess. Can I make loaded potato soup in a slow cooker or Instant Pot? Yes, you can! For a slow cooker, put all ingredients in and cook on low for 6-8 hours. For an Instant Pot, use the sauté function first, then cook on high pressure for about 10 minutes. Is it possible to prep in advance? Absolutely! You can chop the veggies and store them in the fridge. You can also make the soup a day ahead. Just reheat it gently before serving. What pairs well with loaded potato soup? This soup goes great with crusty bread or a simple salad. You might also enjoy it with sandwiches or grilled cheese. The combos are endless! How to reheat leftovers without losing flavor? Reheat on the stove over low heat. Add a splash of broth or cream to keep it smooth. Stir often to prevent sticking. Enjoy it just as good as the first time! Loaded potato soup is a rich, creamy dish packed with flavor. We explored key ingredients like potatoes, broth types, and dairy options. I provided step-by-step cooking instructions, tips for maximizing flavor, and dietary variations. You learned how to store and reheat soup to keep it fresh. Remember, experimenting with herbs and spices can elevate your soup even more. Enjoy making your loaded potato soup just the way you like it!$

Warm up with a delicious bowl of creamy loaded potato soup that’s packed with flavor! This easy recipe combines tender russet potatoes, savory onion, and hearty garlic, all blended with rich cream and melted cheddar cheese. Add crispy turkey bacon for crunch and top with green onions for a delightful finish. Perfect for a cozy night in, click through to discover how to make this comforting dish today! Your taste buds will thank you!

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Ingredients

6 medium 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 extra flavor)

1 cup heavy cream

1/2 cup shredded cheddar cheese (plus additional for garnishing)

1/4 cup sour cream

1 teaspoon dried thyme

1/2 teaspoon smoked paprika (for a deeper flavor)

Salt and freshly cracked black pepper to taste

4 slices crispy turkey bacon, chopped (optional, but recommended for added crunch)

3 green onions, thinly sliced (for garnish)

Instructions

In a large, heavy-bottomed pot, pour in a splash of olive oil and heat over medium heat. Add the chopped onion and sauté, stirring occasionally, until it becomes soft and translucent, approximately 5 minutes.

Incorporate the minced garlic into the pot, cooking for an additional minute until fragrant and golden, taking care not to burn the garlic.

Add the diced potatoes to the pot, followed by the vegetable broth. Increase the heat until the mixture reaches a boil, then reduce the heat to a gentle simmer. Cook the potatoes until they are fork-tender, about 15-20 minutes.

Once the potatoes are cooked through, use a potato masher or an immersion blender to blend the soup. For added texture, mash it partially, allowing some chunks of potatoes to remain visible.

Stir in the heavy cream, shredded cheddar cheese, sour cream, dried thyme, smoked paprika, and season with salt and freshly cracked black pepper. Stir continuously until the cheese melts and all ingredients are well combined, creating a rich, creamy consistency.

Taste the soup and adjust the seasoning as necessary. If the soup is too thick for your preference, gradually add more vegetable broth until you achieve your desired consistency.

Serve the soup hot in bowls, generously garnishing with crispy turkey bacon (if using), extra shredded cheddar cheese, and sliced green onions for a burst of color and flavor.

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

- Serving Suggestions: Pair with freshly baked crusty bread for dipping or a simple side salad to complement the meal. Enjoy!