Loaded Baked Potato Soup Comforting Flavorful Recipe

If you're searching for a warm hug in a bowl, you've found it! Loaded baked potato soup combines creamy potatoes, savory bacon, and melted cheese into a delightful dish. I’ll share a simple recipe that you can make at home. Plus, I’ll give you tips to customize it just the way you like. Let’s dive into this comforting, flavorful journey that will soon be a family favorite!

Ingredients

List of main ingredients

To make this tasty Loaded Baked Potato Soup, you need:

These main ingredients create a rich and creamy soup that warms the soul. The russet potatoes provide a hearty base. The onion and garlic add great flavor. The broth makes it cozy and comforting. Cream and cheese turn it into a creamy delight.

Optional ingredients for customization

You might want to add some optional ingredients for a twist:

Adding turkey bacon gives a nice crunch. You can also get creative with spices. This allows you to tailor the soup to your taste.

Suggested garnishes

Garnishes can make your soup look and taste even better. Here are some great ideas:

These garnishes add color and flavor. They also give a nice touch to each bowl. Don't skip this step; it makes your soup feel special!

Step-by-Step Instructions

Preparation process overview

To make Loaded Baked Potato Soup, you need to gather all your ingredients. The main steps include cooking the onions and garlic, boiling the potatoes, and blending everything into a creamy soup. This recipe takes about 40 minutes from start to finish.

Detailed cooking steps

1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat.

2. Add the chopped onion. Sauté it for about 5 minutes until it looks clear.

3. Mix in 3 cloves of minced garlic and cook for another minute. You want it to smell good!

4. Next, add the 4 diced russet potatoes, 4 cups of broth, and 1 teaspoon of smoked paprika.

5. Bring this mix to a boil. Then lower the heat and let it simmer for 15-20 minutes. The potatoes should be tender.

6. Use an immersion blender to puree the soup until it is smooth. For a chunkier soup, blend only half and mix it back in.

7. Stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Heat it on low until the cheese melts.

8. If you want, add 4 slices of crumbled turkey bacon just before serving.

9. Serve hot and top each bowl with sliced green onions and extra cheese if you like.

Tips for achieving the perfect texture

To get the best texture, blend the soup well but not too much. If you like it creamy, blend until smooth. If you want some potato pieces, blend just half. Adding heavy cream makes it rich and velvety. Always heat the soup gently after adding cheese so it melts evenly. Taste and adjust salt and pepper for flavor.

Tips & Tricks

How to enhance flavor

To boost the flavor of your soup, use fresh herbs like thyme or chives. They add brightness and depth. A splash of lemon juice can also enhance the soup’s taste. Don't skip the smoked paprika; it gives a lovely smoky note. If you like a spicy kick, add a pinch of cayenne pepper for warmth.

Common mistakes to avoid

One common mistake is overcooking the potatoes. You want them tender but not mushy. When blending, don’t over-puree. Keeping some chunks adds texture. Also, be careful with salt. Taste the soup before adding more. If the broth is salty, you may not need extra salt. Lastly, avoid adding cream too early. Wait until the potatoes are blended to keep the soup creamy.

Equipment recommendations

An immersion blender is ideal for this soup. It’s easy and keeps the pot clean. If you don’t have one, a regular blender works too. Just blend in batches and be cautious with hot soup. A large pot is crucial for cooking all the ingredients evenly. A wooden spoon is great for stirring and scraping the bottom of the pot.

Variations

Vegetarian options

You can easily make this soup vegetarian. Instead of chicken broth, use vegetable broth. Omit the turkey bacon to keep it meat-free. This soup remains creamy and tasty with just the right spices.

Dairy-free substitutions

To make it dairy-free, swap out heavy cream for coconut milk. Use a dairy-free cheese instead of sharp cheddar. You can use cashew cream for a rich and creamy texture. These swaps keep the soup delicious without dairy.

Different toppings to consider

Toppings can change your soup experience. Try crispy onions for crunch. Add diced tomatoes for freshness. You can also use avocado slices for creaminess. Don’t forget a sprinkle of fresh herbs like parsley or cilantro. Each topping adds unique flavors to your soup.

Storage Info

How to store leftovers

To store leftover soup, let it cool down first. Then, pour it into an airtight container. Make sure to seal it tight. Place it in the fridge for up to three days. Label your container so you remember when you made it. If you want to enjoy it later, freezing is a great option.

Freezing instructions

To freeze your loaded baked potato soup, use freezer-safe containers. Leave some space at the top, as the soup will expand when frozen. It can last for up to three months in the freezer. Just remember to label your containers with the date. This helps you keep track of how long it has been stored.

Reheating tips

When you are ready to eat, take the soup out of the fridge or freezer. For fridge leftovers, heat it on the stove over low heat. Stir it often to avoid burning. If it is frozen, let it thaw in the fridge overnight first. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between, to make sure it warms evenly. Enjoy your delicious soup anytime!

FAQs

How can I make Loaded Baked Potato Soup vegan?

To make this soup vegan, swap out a few key ingredients. First, use vegetable broth instead of chicken broth. Replace heavy cream with coconut cream or cashew cream for that rich texture. Use a vegan cheese that melts well and omit the sour cream or choose a plant-based alternative. You can also skip the bacon or use a vegan bacon option. This way, you keep the creamy goodness while making it plant-based.

Can I use different types of potatoes?

Yes, you can use different potatoes for your soup! While russet potatoes give a nice creamy texture, you can try Yukon Gold or red potatoes. These types have a slightly different flavor and texture. Just remember that waxy potatoes will hold their shape better, while starchy ones will break down and make the soup creamier. Feel free to mix and match to find your favorite blend!

What are the best toppings for Loaded Baked Potato Soup?

Toppings can elevate your soup and add fun flavors. Here are some great options:

Try different toppings to find your perfect combo!

This blog post covered how to make Loaded Baked Potato Soup. We discussed the main and optional ingredients, plus suggested garnishes. You learned step-by-step cooking instructions and tips for getting the right texture. We explored helpful tips, common mistakes, and equipment advice. You also found variations for vegetarians and those needing dairy-free options. Lastly, we shared how to store, freeze, and reheat leftovers.

Now, you can create a delicious soup that fits your taste! Enjoy making it your ow

Creamy Loaded Baked Potato Soup

A rich and creamy soup loaded with potatoes, cheese, and optional bacon, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6

Calories 350 kcal

Ingredients

  

• 4 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup sharp cheddar cheese, shredded
• 1 2 sour cream
• 4 slices cooked turkey bacon, crumbled (optional)
• 2 green onions sliced
• 1 teaspoon smoked paprika
• to taste salt and pepper
• 2 tablespoons olive oil

Instructions

 

• In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until fragrant.
• Add the diced potatoes, broth, and smoked paprika to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
• Once the potatoes are cooked, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only half of the soup and return it to the pot.
• Stir in the heavy cream, shredded cheddar cheese, and sour cream. Continue to heat over low heat until the cheese is melted and the soup is heated through. Add salt and pepper to taste.
• If using, fold in the crumbled turkey bacon just before serving.
• Serve hot, garnished with sliced green onions and extra cheddar cheese if desired.

Notes

For a vegetarian version, omit the turkey bacon.

Keyword comfort food, creamy, potato, soup