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Loaded Baked Potato Soup Creamy and Flavorful Recipe

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To make a tasty loaded baked potato soup, you need just a few simple items: - 4 large russet potatoes, peeled and diced - 1 onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups milk (or a dairy-free alternative) - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream (or Greek yogurt) - 1 teaspoon dried thyme - Salt and pepper to taste These ingredients create a rich base for your soup and bring out the flavors of each bite. You can add fun toppings to make your soup even better: - 4 strips turkey bacon, cooked and crumbled (for a savory crunch) - 1/4 cup green onions, chopped (for freshness) Feel free to mix in any of your favorite toppings. They will give your soup a special twist. If you have special dietary needs, here are some swaps: - Use almond or oat milk instead of regular milk for a dairy-free option. - Replace sour cream with a plant-based yogurt for a vegan choice. - For a lower-carb version, use cauliflower instead of potatoes. These changes let everyone enjoy a bowl of this creamy soup! {{ingredient_image_1}} Start by peeling and dicing the 4 large russet potatoes. Make sure they are about the same size for even cooking. Next, finely chop 1 onion and mince 3 cloves of garlic. Gather all your ingredients, as this makes cooking easier. In a large pot, combine the diced potatoes, chopped onion, minced garlic, and 4 cups of vegetable broth. Turn the heat to medium-high and bring the mix to a boil. Once boiling, lower the heat to a simmer. Cook for 15-20 minutes. Check the potatoes with a fork; they should be tender. After that, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a countertop blender. Blend in batches if needed. Next, stir in 2 cups of milk and cook on low heat. Add in 1 cup of shredded sharp cheddar cheese, 1/2 cup of sour cream, and 1 teaspoon of dried thyme. Mix well until the cheese melts. Season with salt and pepper to taste. If you want, add 4 strips of crumbled turkey bacon at this point. Allow the soup to simmer for another 5 minutes. This helps the flavors mix well. When you blend the soup, do it slowly and in small batches if using a countertop blender. Always leave some space at the top to avoid spills. If using an immersion blender, keep it submerged to prevent splashes. This makes blending easier and safer. For a creamier soup, blend longer. Adjust the texture to your liking by adding more milk if needed. To make your soup creamy, blend it well. I use an immersion blender for this. It makes the soup smooth and thick. If you don’t have one, a countertop blender works too. Just be careful not to burn yourself. Start slow and blend in batches. Adding milk and sour cream also helps give a rich texture. Stir these in after blending the potatoes. To boost flavor, I suggest using fresh herbs. Thyme adds a nice taste. You can also try adding rosemary or chives for a twist. A pinch of garlic powder can deepen the flavor too. If you love spice, a dash of cayenne pepper works well. Don't forget to taste as you go. Adjust salt and pepper to your liking. For an extra kick, add some hot sauce before serving. One common mistake is overcooking the potatoes. This can make them too mushy. Cook them just until fork-tender for the best texture. Another mistake is not blending enough. If you leave chunks, the soup can feel grainy. Also, be careful with salt. Always start with a little and add more later. Lastly, don’t skip the garnishes. They make your soup look and taste better! Pro Tips Use Fresh Ingredients: Fresh, high-quality potatoes and vegetables will enhance the flavor of your soup significantly. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or add more potatoes. For a thinner soup, add extra broth or milk. Add Depth of Flavor: Consider sautéing the onions and garlic in a little olive oil before adding the broth for a richer taste. Garnish Creatively: Experiment with different toppings like crispy onions, chopped herbs, or a drizzle of hot sauce for added flair. {{image_2}} You can easily make this soup vegetarian or vegan. Just skip the turkey bacon. For a vegan twist, use coconut milk or almond milk instead of regular milk. Replace sour cream with a plant-based yogurt. This keeps it creamy and rich. The flavors still shine through. You won’t miss the meat! Want some heat? Add diced jalapeños or red pepper flakes. These spices boost the flavor. You can also use pepper jack cheese for extra spice. Stir in some hot sauce at the end to kick it up a notch. Adjust it to your taste. This spicy version warms you up on chilly days. Feel free to get creative! Swap russet potatoes for sweet potatoes for a different taste. You can mix in other veggies, like carrots or corn. Try adding herbs like rosemary or basil for fresh notes. Also, consider different cheeses. Gouda or blue cheese can add unique flavors. The options are endless! To keep your loaded baked potato soup fresh, let it cool first. Transfer the soup to an airtight container. This prevents air from spoiling the flavor. You can store it in the fridge for up to three days. If you think you won't eat it soon, consider freezing it. When you're ready to enjoy the soup again, reheat gently. Pour it into a pot and warm it on low heat. Stir often to keep it smooth. If the soup seems thick, add a splash of milk or broth. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between. To freeze the soup, use freezer-safe containers. Leave some space at the top. Soup expands when it freezes. You can keep it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above, and enjoy a warm bowl anytime! Yes, you can use other potatoes. Yukon Gold potatoes are a great choice. They add a creamy texture. Red potatoes work too, but they may not be as smooth. If you want a twist, try sweet potatoes. They will change the flavor but still taste good. To make this soup gluten-free, use gluten-free broth. Check the labels on the broth you choose. Many brands offer gluten-free options. Also, avoid using any flour as a thickener. You can blend the potatoes well to get a creamy texture without flour. Yes, you can prepare this soup ahead of time. Cook it fully and let it cool. Store it in an airtight container. It will keep in the fridge for up to three days. When you are ready, reheat it on the stove or in the microwave. Stir well before serving to ensure it heats evenly. In this post, we covered key ingredients for your soup, preparation steps, and storage tips. We also explored fun variations and common mistakes to avoid. Remember, you can swap ingredients for dietary needs or try new flavors. As you make your soup, enjoy the process and be creative. With these tips, your soup will be smooth, tasty, and satisfying. Now, go ahead and make the perfect bowl!

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Have you ever craved a warm, hearty soup that feels like a hug? My Loaded Baked Potato Soup is just that—a creamy, flavorful dish packed with yummy ingredients. This easy recipe will guide you through every step, from choosing the best toppings to blending it to perfection. Whether you’re hosting a gathering or just want a comforting meal, this soup is sure to satisfy. Let’s dive into making a bowl of bliss!

Why I Love This Recipe

  1. Comforting and Hearty: This soup is the ultimate comfort food, perfect for chilly days or when you’re feeling under the weather.
  2. Easy to Make:
  3. Customizable: Feel free to add your favorite toppings, whether it’s crispy bacon, extra cheese, or fresh herbs!
  4. Creamy and Delicious: The combination of cheddar cheese and sour cream creates a rich, creamy texture that is simply irresistible.

Ingredients

List of Key Ingredients

To make a tasty loaded baked potato soup, you need just a few simple items:

– 4 large russet potatoes, peeled and diced

– 1 onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 2 cups milk (or a dairy-free alternative)

– 1 cup shredded sharp cheddar cheese

– 1/2 cup sour cream (or Greek yogurt)

– 1 teaspoon dried thyme

– Salt and pepper to taste

These ingredients create a rich base for your soup and bring out the flavors of each bite.

Optional Ingredients and Toppings

You can add fun toppings to make your soup even better:

– 4 strips turkey bacon, cooked and crumbled (for a savory crunch)

– 1/4 cup green onions, chopped (for freshness)

Feel free to mix in any of your favorite toppings. They will give your soup a special twist.

Suggested Substitutions for Dietary Needs

If you have special dietary needs, here are some swaps:

– Use almond or oat milk instead of regular milk for a dairy-free option.

– Replace sour cream with a plant-based yogurt for a vegan choice.

– For a lower-carb version, use cauliflower instead of potatoes.

These changes let everyone enjoy a bowl of this creamy soup!

Step-by-Step Instructions

Preparation of Vegetables

Start by peeling and dicing the 4 large russet potatoes. Make sure they are about the same size for even cooking. Next, finely chop 1 onion and mince 3 cloves of garlic. Gather all your ingredients, as this makes cooking easier.

Cooking Process Overview

In a large pot, combine the diced potatoes, chopped onion, minced garlic, and 4 cups of vegetable broth. Turn the heat to medium-high and bring the mix to a boil. Once boiling, lower the heat to a simmer. Cook for 15-20 minutes. Check the potatoes with a fork; they should be tender.

After that, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a countertop blender. Blend in batches if needed. Next, stir in 2 cups of milk and cook on low heat. Add in 1 cup of shredded sharp cheddar cheese, 1/2 cup of sour cream, and 1 teaspoon of dried thyme. Mix well until the cheese melts. Season with salt and pepper to taste. If you want, add 4 strips of crumbled turkey bacon at this point. Allow the soup to simmer for another 5 minutes. This helps the flavors mix well.

Tips for Blending the Soup

When you blend the soup, do it slowly and in small batches if using a countertop blender. Always leave some space at the top to avoid spills. If using an immersion blender, keep it submerged to prevent splashes. This makes blending easier and safer. For a creamier soup, blend longer. Adjust the texture to your liking by adding more milk if needed.

Tips & Tricks

How to Achieve the Creamiest Texture

To make your soup creamy, blend it well. I use an immersion blender for this. It makes the soup smooth and thick. If you don’t have one, a countertop blender works too. Just be careful not to burn yourself. Start slow and blend in batches. Adding milk and sour cream also helps give a rich texture. Stir these in after blending the potatoes.

Flavor Enhancements and Seasoning Suggestions

To boost flavor, I suggest using fresh herbs. Thyme adds a nice taste. You can also try adding rosemary or chives for a twist. A pinch of garlic powder can deepen the flavor too. If you love spice, a dash of cayenne pepper works well. Don’t forget to taste as you go. Adjust salt and pepper to your liking. For an extra kick, add some hot sauce before serving.

Common Mistakes to Avoid

One common mistake is overcooking the potatoes. This can make them too mushy. Cook them just until fork-tender for the best texture. Another mistake is not blending enough. If you leave chunks, the soup can feel grainy. Also, be careful with salt. Always start with a little and add more later. Lastly, don’t skip the garnishes. They make your soup look and taste better!

Pro Tips

  1. Use Fresh Ingredients: Fresh, high-quality potatoes and vegetables will enhance the flavor of your soup significantly.
  2. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or add more potatoes. For a thinner soup, add extra broth or milk.
  3. Add Depth of Flavor: Consider sautéing the onions and garlic in a little olive oil before adding the broth for a richer taste.
  4. Garnish Creatively: Experiment with different toppings like crispy onions, chopped herbs, or a drizzle of hot sauce for added flair.

Variations

Vegetarian and Vegan Adaptations

You can easily make this soup vegetarian or vegan. Just skip the turkey bacon. For a vegan twist, use coconut milk or almond milk instead of regular milk. Replace sour cream with a plant-based yogurt. This keeps it creamy and rich. The flavors still shine through. You won’t miss the meat!

Spicy Loaded Baked Potato Soup

Want some heat? Add diced jalapeños or red pepper flakes. These spices boost the flavor. You can also use pepper jack cheese for extra spice. Stir in some hot sauce at the end to kick it up a notch. Adjust it to your taste. This spicy version warms you up on chilly days.

Ingredient Swaps for Unique Flavors

Feel free to get creative! Swap russet potatoes for sweet potatoes for a different taste. You can mix in other veggies, like carrots or corn. Try adding herbs like rosemary or basil for fresh notes. Also, consider different cheeses. Gouda or blue cheese can add unique flavors. The options are endless!

Storage Info

How to Properly Store Leftovers

To keep your loaded baked potato soup fresh, let it cool first. Transfer the soup to an airtight container. This prevents air from spoiling the flavor. You can store it in the fridge for up to three days. If you think you won’t eat it soon, consider freezing it.

Reheating Instructions

When you’re ready to enjoy the soup again, reheat gently. Pour it into a pot and warm it on low heat. Stir often to keep it smooth. If the soup seems thick, add a splash of milk or broth. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between.

Freezing Tips for Long-Term Storage

To freeze the soup, use freezer-safe containers. Leave some space at the top. Soup expands when it freezes. You can keep it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above, and enjoy a warm bowl anytime!

FAQs

Can I use other types of potatoes?

Yes, you can use other potatoes. Yukon Gold potatoes are a great choice. They add a creamy texture. Red potatoes work too, but they may not be as smooth. If you want a twist, try sweet potatoes. They will change the flavor but still taste good.

How do I make this soup gluten-free?

To make this soup gluten-free, use gluten-free broth. Check the labels on the broth you choose. Many brands offer gluten-free options. Also, avoid using any flour as a thickener. You can blend the potatoes well to get a creamy texture without flour.

Can I prepare this soup in advance?

Yes, you can prepare this soup ahead of time. Cook it fully and let it cool. Store it in an airtight container. It will keep in the fridge for up to three days. When you are ready, reheat it on the stove or in the microwave. Stir well before serving to ensure it heats evenly.

In this post, we covered key ingredients for your soup, preparation steps, and storage tips. We also explored fun variations and common mistakes to avoid. Remember, you can swap ingredients for dietary needs or try new flavors.

As you make your soup, enjoy the process and be creative. With these tips, your soup will be smooth, tasty, and satisfying. Now, go ahead and make the perfect bow

To make a tasty loaded baked potato soup, you need just a few simple items: - 4 large russet potatoes, peeled and diced - 1 onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 2 cups milk (or a dairy-free alternative) - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream (or Greek yogurt) - 1 teaspoon dried thyme - Salt and pepper to taste These ingredients create a rich base for your soup and bring out the flavors of each bite. You can add fun toppings to make your soup even better: - 4 strips turkey bacon, cooked and crumbled (for a savory crunch) - 1/4 cup green onions, chopped (for freshness) Feel free to mix in any of your favorite toppings. They will give your soup a special twist. If you have special dietary needs, here are some swaps: - Use almond or oat milk instead of regular milk for a dairy-free option. - Replace sour cream with a plant-based yogurt for a vegan choice. - For a lower-carb version, use cauliflower instead of potatoes. These changes let everyone enjoy a bowl of this creamy soup! {{ingredient_image_1}} Start by peeling and dicing the 4 large russet potatoes. Make sure they are about the same size for even cooking. Next, finely chop 1 onion and mince 3 cloves of garlic. Gather all your ingredients, as this makes cooking easier. In a large pot, combine the diced potatoes, chopped onion, minced garlic, and 4 cups of vegetable broth. Turn the heat to medium-high and bring the mix to a boil. Once boiling, lower the heat to a simmer. Cook for 15-20 minutes. Check the potatoes with a fork; they should be tender. After that, use an immersion blender to blend the soup until smooth. If you don’t have one, carefully transfer the soup to a countertop blender. Blend in batches if needed. Next, stir in 2 cups of milk and cook on low heat. Add in 1 cup of shredded sharp cheddar cheese, 1/2 cup of sour cream, and 1 teaspoon of dried thyme. Mix well until the cheese melts. Season with salt and pepper to taste. If you want, add 4 strips of crumbled turkey bacon at this point. Allow the soup to simmer for another 5 minutes. This helps the flavors mix well. When you blend the soup, do it slowly and in small batches if using a countertop blender. Always leave some space at the top to avoid spills. If using an immersion blender, keep it submerged to prevent splashes. This makes blending easier and safer. For a creamier soup, blend longer. Adjust the texture to your liking by adding more milk if needed. To make your soup creamy, blend it well. I use an immersion blender for this. It makes the soup smooth and thick. If you don’t have one, a countertop blender works too. Just be careful not to burn yourself. Start slow and blend in batches. Adding milk and sour cream also helps give a rich texture. Stir these in after blending the potatoes. To boost flavor, I suggest using fresh herbs. Thyme adds a nice taste. You can also try adding rosemary or chives for a twist. A pinch of garlic powder can deepen the flavor too. If you love spice, a dash of cayenne pepper works well. Don't forget to taste as you go. Adjust salt and pepper to your liking. For an extra kick, add some hot sauce before serving. One common mistake is overcooking the potatoes. This can make them too mushy. Cook them just until fork-tender for the best texture. Another mistake is not blending enough. If you leave chunks, the soup can feel grainy. Also, be careful with salt. Always start with a little and add more later. Lastly, don’t skip the garnishes. They make your soup look and taste better! Pro Tips Use Fresh Ingredients: Fresh, high-quality potatoes and vegetables will enhance the flavor of your soup significantly. Adjust Consistency: If you prefer a thicker soup, reduce the amount of broth or add more potatoes. For a thinner soup, add extra broth or milk. Add Depth of Flavor: Consider sautéing the onions and garlic in a little olive oil before adding the broth for a richer taste. Garnish Creatively: Experiment with different toppings like crispy onions, chopped herbs, or a drizzle of hot sauce for added flair. {{image_2}} You can easily make this soup vegetarian or vegan. Just skip the turkey bacon. For a vegan twist, use coconut milk or almond milk instead of regular milk. Replace sour cream with a plant-based yogurt. This keeps it creamy and rich. The flavors still shine through. You won’t miss the meat! Want some heat? Add diced jalapeños or red pepper flakes. These spices boost the flavor. You can also use pepper jack cheese for extra spice. Stir in some hot sauce at the end to kick it up a notch. Adjust it to your taste. This spicy version warms you up on chilly days. Feel free to get creative! Swap russet potatoes for sweet potatoes for a different taste. You can mix in other veggies, like carrots or corn. Try adding herbs like rosemary or basil for fresh notes. Also, consider different cheeses. Gouda or blue cheese can add unique flavors. The options are endless! To keep your loaded baked potato soup fresh, let it cool first. Transfer the soup to an airtight container. This prevents air from spoiling the flavor. You can store it in the fridge for up to three days. If you think you won't eat it soon, consider freezing it. When you're ready to enjoy the soup again, reheat gently. Pour it into a pot and warm it on low heat. Stir often to keep it smooth. If the soup seems thick, add a splash of milk or broth. You can also microwave it in a safe bowl. Heat it in short bursts, stirring in between. To freeze the soup, use freezer-safe containers. Leave some space at the top. Soup expands when it freezes. You can keep it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned above, and enjoy a warm bowl anytime! Yes, you can use other potatoes. Yukon Gold potatoes are a great choice. They add a creamy texture. Red potatoes work too, but they may not be as smooth. If you want a twist, try sweet potatoes. They will change the flavor but still taste good. To make this soup gluten-free, use gluten-free broth. Check the labels on the broth you choose. Many brands offer gluten-free options. Also, avoid using any flour as a thickener. You can blend the potatoes well to get a creamy texture without flour. Yes, you can prepare this soup ahead of time. Cook it fully and let it cool. Store it in an airtight container. It will keep in the fridge for up to three days. When you are ready, reheat it on the stove or in the microwave. Stir well before serving to ensure it heats evenly. In this post, we covered key ingredients for your soup, preparation steps, and storage tips. We also explored fun variations and common mistakes to avoid. Remember, you can swap ingredients for dietary needs or try new flavors. As you make your soup, enjoy the process and be creative. With these tips, your soup will be smooth, tasty, and satisfying. Now, go ahead and make the perfect bowl!

Cheesy Loaded Baked Potato Soup

A creamy and comforting soup loaded with potatoes, cheese, and optional toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 2 cups milk (or a dairy-free alternative)
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream (or Greek yogurt)
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • 4 strips turkey bacon, cooked and crumbled (optional for topping)
  • 0.25 cup green onions, chopped (for garnish)

Instructions
 

  • In a large pot, add the diced potatoes, chopped onion, garlic, and vegetable broth. Bring to a boil over medium-high heat.
  • Once boiling, reduce heat to a simmer and cook for about 15-20 minutes or until the potatoes are fork-tender.
  • Using an immersion blender, carefully puree the soup until smooth (alternatively, you can carefully transfer to a countertop blender in batches).
  • Stir in the milk and continue to cook over low heat.
  • Add the cheddar cheese, sour cream, dried thyme, and season with salt and pepper. Stir until the cheese is melted and the soup is creamy.
  • If using turkey bacon, add the crumbled pieces to the soup and stir to combine.
  • Allow the soup to simmer for an additional 5 minutes to meld the flavors.
  • Adjust seasonings to your taste and serve hot.

Notes

Serve garnished with extra cheese, crumbled bacon, and green onions.
Keyword cheese, comfort food, potato, soup

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