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To make a hearty and creamy loaded baked potato soup, gather these ingredients: - 4 large russet potatoes, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese (plus extra for topping) - ½ cup sour cream - 4 slices of crispy turkey bacon, crumbled - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh chives, chopped (for garnish) These ingredients come together to create a comforting bowl of soup full of flavor. You can add or swap ingredients to make this soup your own. Here are some ideas: - Use green onions instead of chives for a different taste. - Swap heavy cream for coconut milk for a lighter option. - Add a pinch of cayenne pepper for a spicy kick. - Use different cheese, like gouda or pepper jack, for a unique flavor. Feel free to play around with these options. Your soup can reflect your tastes. If you need to make changes, here are some easy substitutions: - For a dairy-free version, use almond milk instead of heavy cream. - If you don’t have russet potatoes, Yukon gold potatoes work well too. - Use vegetable broth or chicken broth based on your preference. - For a vegetarian option, skip the turkey bacon or use a plant-based alternative. These swaps keep the soup delicious while matching your needs. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 4 large russet potatoes, diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese (plus extra for topping) - ½ cup sour cream - 4 slices of crispy turkey bacon, crumbled (or use a plant-based alternative) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh chives, chopped (for garnish) Begin by washing and peeling the potatoes. Dice them into small pieces. Chop the onion and mince the garlic. These steps help the flavors blend well in the soup. In a large pot, bring the vegetable broth to a gentle simmer over medium heat. This should take about 2-3 minutes. Add the diced potatoes, chopped onion, and minced garlic to the pot. Cook for about 15-20 minutes, or until the potatoes are soft. Stir occasionally. Once the potatoes are tender, you are ready for the next step. Use an immersion blender to puree the soup until smooth. If you do not have one, transfer the soup in batches to a blender. Blend until it reaches a creamy texture. Be careful not to fill the blender too full; hot soup can splash. After blending, return the soup to the pot. Now, stir in the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. Mix well until the cheese melts and the soup becomes creamy. If you like a chunkier soup, add back some diced potatoes. Season with salt and pepper to taste. Your loaded baked potato soup is now ready to serve! To take your loaded baked potato soup to the next level, focus on seasoning. Start with salt and pepper, but don’t stop there. Add smoked paprika for a warm, smoky flavor. You can also use fresh herbs like thyme or rosemary to brighten the soup. If you love heat, a pinch of cayenne pepper or a dash of hot sauce works wonders. For a richer taste, try using chicken broth instead of vegetable broth. First, choose beautiful bowls to serve your soup. Ladle the creamy soup into each bowl with care. Top it with extra shredded cheddar cheese; it melts beautifully on the warm soup. Add crumbled turkey bacon for a savory crunch. A dollop of sour cream adds creaminess and a pop of flavor. Finish with a sprinkle of fresh chives for a touch of color and taste. One common mistake is not cooking the potatoes long enough. Make sure they are very tender before blending. Another error is over-blending, which can make the soup too smooth. If you want some chunks, blend only part of the soup. Lastly, don’t forget to taste as you go. Adjust the seasoning before serving to ensure the best flavor. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup due to their starchy texture, which creates a creamy consistency when blended. For Extra Flavor: Consider roasting the garlic before adding it to the soup for a deeper, sweeter flavor that enhances the overall taste. Adjust the Thickness: If you prefer a thicker soup, reduce the amount of broth or add more potatoes. For a thinner consistency, simply add more broth or cream. Garnish Creatively: Experiment with different toppings like crispy onions, diced jalapeños, or fresh herbs to add texture and flavor to your soup. {{image_2}} You can make this soup vegetarian by simply omitting the turkey bacon. To make it vegan, swap the heavy cream and sour cream for plant-based alternatives. Use almond milk or coconut cream for a rich texture. Nutritional yeast can add a cheesy flavor without dairy. To heat things up, add chopped jalapeños or a dash of hot sauce. For a smoky twist, increase the smoked paprika or include smoked cheese. You can also add spices like cumin or chili powder for an extra kick. Get creative with your toppings! Use crispy onion strings for crunch. Try roasted garlic or sautéed mushrooms for added depth. Fresh herbs like parsley or cilantro can brighten the dish. Top with a swirl of olive oil for a finishing touch. Each topping can change the soup's flavor and make it your own. To keep your leftover loaded baked potato soup fresh, cool it down first. Use an airtight container to store it in the fridge. The soup will stay good for about three to four days. If you want to keep it longer, consider freezing it. When you are ready to enjoy the soup again, pour it into a pot. Heat it over medium-low heat, stirring often. This helps it warm evenly. If the soup seems too thick, add a splash of broth or water. You can also microwave it in a bowl. Heat in short bursts, stirring in between. To freeze your loaded baked potato soup, first let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand. It will stay fresh for about three months. When you want to eat it, thaw it overnight in the fridge before reheating. Yes, you can make Loaded Baked Potato Soup ahead of time. Just store it in the fridge. When you’re ready to eat, warm it on the stove. This soup tastes great even after a day. The flavors get better as it sits. The best toppings for Loaded Baked Potato Soup include: - Crumbled turkey bacon - Shredded cheddar cheese - Chopped fresh chives - Sour cream These toppings add flavor and texture. Feel free to mix and match to fit your taste. If your soup is too thin, try these methods: - Add a bit more potato. Cook and blend it in. - Stir in some extra cheese. This adds creaminess. - Use a cornstarch slurry. Mix cornstarch with water, then add it to the pot. These tips will help you reach the right thickness. Yes, you can make Loaded Baked Potato Soup without cream. Swap heavy cream for: - Coconut milk for a dairy-free option - Almond milk for a lighter version - Extra vegetable broth for a more broth-based soup These alternatives keep the soup tasty while meeting dietary needs. Loaded baked potato soup is rich, creamy, and easy to make. We covered the main ingredients, optional items for customization, and helpful substitutes. Step-by-step instructions guide you to the perfect soup. I shared tips to boost flavor, ideas for presentation, and common mistakes to avoid. You can also explore fun variations and learn how to store leftovers properly. This soup is flexible and delicious, making it a great dish for any time. Enjoy creating your version, and remember, the best soup is the one you love!

Creamy Loaded Baked Potato Soup

A rich and creamy soup loaded with potatoes, cheese, and bacon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large russet potatoes, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese (plus extra for topping)
  • 1 2 sour cream
  • 4 slices crispy turkey bacon, crumbled (or use a plant-based alternative)
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)

Instructions
 

  • In a large pot, bring the vegetable broth to a gentle simmer over medium heat.
  • Add the diced potatoes, chopped onion, and minced garlic to the pot. Cook 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. (Alternatively, transfer to a blender in batches if you don’t have an immersion blender).
  • Stir in the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. Mix well until the cheese is melted and the soup is creamy.
  • Season with salt and pepper to taste.
  • If desired, you can add back some diced potatoes for a chunkier texture.
  • Ladle the soup into bowls. Top with crumbled turkey bacon, additional shredded cheese, chopped chives, and a dollop of sour cream.

Notes

For a vegetarian option, use plant-based bacon.
Keyword bacon, cheddar, creamy, potato, soup