Loaded Creamy Potato Soup

$- 4 large russet potatoes - 1 medium onion - 2 cloves garlic - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - ½ cup sour cream - Optional: 4 strips of cooked turkey bacon The key to my loaded creamy potato soup starts with russet potatoes. They have the perfect starch content for a creamy base. Use medium onion and garlic to build a solid flavor foundation. Sauté these in olive oil to bring out their sweetness. Next, add vegetable broth for a rich taste. The broth should cover the potatoes well to ensure they cook evenly. Heavy cream adds that luxurious texture that makes this soup feel special. For tang, I use sour cream. It balances the richness perfectly. If you want a smoky touch, turkey bacon is a great optional addition. It adds a savory crunch that elevates each bite. - Salt and pepper - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon paprika - Fresh parsley and green onions for garnish Seasoning is essential. I use salt and pepper to enhance the flavors. A tablespoon of olive oil keeps the soup smooth while adding a hint of fruity flavor. Dried thyme gives an earthy note, while paprika adds warmth and color. For garnish, fresh parsley and chopped green onions brighten the dish. They also add a pop of color and freshness. For the Full Recipe, check the detailed instructions to bring these ingredients together into a warm bowl of comfort. Start by making the base for your soup. First, heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté them for about 3 to 4 minutes until the onion is soft and translucent. This step builds a flavorful foundation. Next, add 4 large russet potatoes that you’ve peeled and diced. Pour in 4 cups of vegetable broth, along with 1 teaspoon of dried thyme, 1 teaspoon of paprika, and salt and pepper to taste. Stir everything together and bring the mixture to a boil. Once it boils, lower the heat and let it simmer for 15 to 20 minutes. You want the potatoes to become tender. As the soup simmers, keep an eye on the potatoes. You can check for tenderness by poking them with a fork. They should mash easily. When they are ready, grab a potato masher or an immersion blender. Use it to partially mash the potatoes. This gives the soup a creamy yet chunky texture that feels cozy. Once you have the right texture, stir in 1 cup of heavy cream, or use coconut cream if you prefer a dairy-free option. Bring the soup back to a gentle simmer. Then, add in 1 cup of shredded sharp cheddar cheese and ½ cup of sour cream. Stir until the cheese melts and the soup becomes smooth. Don’t forget to taste your soup! Adjust the seasoning with more salt and pepper if needed. If you want a little crunch, mix in 4 strips of cooked turkey bacon that you’ve crumbled. This step adds a nice texture and flavor boost. Serve your loaded creamy potato soup hot, garnished with chopped green onions and fresh parsley. Enjoy your warm bowl of goodness! For the complete recipe, check out the Full Recipe. To get the right creaminess in your soup, use an immersion blender. This tool helps blend the soup while keeping some potato chunks. If you like a thicker soup, blend more. If you prefer a chunkier texture, blend less. You can even use a regular blender, but let the soup cool a bit first to avoid splatters. To make your soup even tastier, try adding fresh herbs like rosemary or chives. You can also add a pinch of cayenne pepper for a kick. Using homemade vegetable broth can give your soup a rich flavor. Store-bought broth works too, but taste it first to adjust the seasoning. Serve your loaded creamy potato soup in rustic bowls for a cozy feel. Add a sprinkle of cheese and chopped green onions on top for color. A dollop of sour cream adds a nice touch too. Fresh parsley makes the dish look bright and inviting. For a fun twist, try serving with a side of crusty bread. You can find the full recipe earlier in this article. {{image_2}} You can make this soup dairy-free easily. Swap heavy cream for coconut cream. It gives a rich taste without dairy. For cheese, use dairy-free shredded cheese. Look for brands made from nuts or soy. For sour cream, try a cashew-based version or plain coconut yogurt. Both work well in this recipe. If you want to change up the potatoes, try Yukon Gold or red potatoes. They add a different flavor and texture. You can also add veggies for more nutrients. Carrots, celery, or even spinach taste great in this soup. Just chop them small and add them early in the cooking process. They will cook down nicely. For bacon lovers, try different types of bacon. You can use regular pork bacon or even pancetta for a twist. If you want a vegetarian protein, add cooked lentils or chickpeas. They will make the soup hearty and filling. Both options fit well with the creamy base, adding flavor and texture. For the full recipe, check the earlier section. How long does the soup last in the fridge? It lasts about 3 to 5 days. Store it in a sealed container to keep it fresh. What are the proper storing techniques? Let the soup cool to room temperature. Then, pour it into an airtight container. Label the container with the date. This way, you can track how long it’s been stored. What are the best practices for freezing potato soup? You can freeze it for up to 3 months. First, let the soup cool completely. Then, use freezer-safe bags or containers. Leave some space for the soup to expand when it freezes. What are the thawing and reheating tips? To thaw, place the soup in the fridge overnight. For quick thawing, you can microwave it on low. When reheating, do it slowly on the stove. Stir often to keep it smooth. If it seems thick, add a splash of broth or water. For the full recipe, check out the Loaded Creamy Potato Soup section. To thicken your loaded creamy potato soup, you have a few options. Here are some techniques to achieve your desired consistency: - Mash the potatoes: After cooking, use a potato masher to mash some of the potatoes. This adds thickness without losing texture. - Add a roux: Cook equal parts flour and butter together, then stir into the soup. This creates a rich, creamy base. - Use cornstarch: Mix cornstarch with cold water, then stir it into the soup. Let it simmer until thickened. - Add more cream: A little extra heavy cream can also help thicken the soup and add richness. Feel free to mix and match these methods to get the perfect thickness for your soup. Yes, you can make this soup ahead of time! Here’s how to prep and store it for meal prep: - Make it in advance: Cook the soup fully and let it cool. This can save time on busy days. - Storage: Store the soup in an airtight container in the fridge for up to three days. - Freezing: You can freeze the soup for up to three months. Just make sure to leave some room in the container for expansion. - Reheat: When ready to serve, gently reheat the soup on the stove. Stir well and add a splash of cream if needed for smoothness. Making the soup ahead lets the flavors blend even more! Toppings can add great flavor and texture to your potato soup. Here are some popular choices: - Shredded cheese: Cheddar or mozzarella adds a nice melty touch. - Bacon bits: Crumbled turkey bacon or regular bacon gives a crispy bite. - Sour cream: A dollop adds creaminess and a tangy kick. - Green onions: Chopped green onions provide a fresh crunch. - Herbs: Fresh parsley or chives brighten the dish. Feel free to mix and match toppings to suit your taste! This blog post showed you how to make loaded creamy potato soup. We covered essential ingredients, cooking steps, and tips for creaminess. Remember, blending and seasoning are key to a great taste. Explore variations to suit your taste, from dairy-free options to extra proteins. Store your soup well for long-lasting enjoyment and easy reheating. Enjoy making this comforting dish that warms your heart and your home. Happy cooking!$

Warm up with our delicious loaded creamy potato soup! This comforting recipe is packed with russet potatoes, rich cream, sharp cheddar cheese, and topped with crispy turkey bacon for an extra kick. Perfect for chilly nights or a cozy dinner. Ready in just 35 minutes, it's an easy dish that the whole family will love.

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for dairy-free)

1 cup shredded sharp cheddar cheese

½ cup sour cream (or Greek yogurt for a lighter option)

4 strips of cooked turkey bacon, crumbled (optional)

2 green onions, chopped

Salt and pepper to taste

1 tablespoon olive oil

1 teaspoon dried thyme

1 teaspoon paprika

Fresh parsley for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the diced potatoes to the pot, along with the vegetable broth, thyme, paprika, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.

Once the potatoes are cooked, use a potato masher or an immersion blender to partially mash the potatoes, creating a creamy yet chunky texture.

Stir in the heavy cream (or coconut cream) and bring the soup back to a gentle simmer.

Add the shredded cheddar cheese and sour cream to the pot, stirring until the cheese has melted and the soup is smooth. Adjust seasoning with salt and pepper as needed.

If using, stir in the crumbled turkey bacon just before serving, allowing it to warm through.

Serve hot, garnished with chopped green onions and fresh parsley.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

- Presentation Tips: Serve the soup in rustic bowls, garnished with extra cheese, a dollop of sour cream, and a sprinkle of chopped herbs for a vibrant touch.

Enjoy your hearty and creamy potato soup!