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To make a great loaded baked potato soup, you need some key ingredients: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable broth (low sodium preferred) - 1 cup heavy cream - 1/2 cup sour cream These ingredients create a thick and creamy base. The russet potatoes give the soup a hearty feel. The onion and garlic add a nice touch of flavor. Vegetable broth keeps it rich without adding meat. You can make your soup even better with these optional ingredients: - 1 cup shredded sharp cheddar cheese, plus extra for garnish - 1/2 cup cooked crispy turkey bacon, crumbled (or a vegetarian alternative) - 1/4 cup green onions, sliced - 2 tablespoons olive oil Adding cheese gives the soup a cheesy, rich taste. Turkey bacon adds a nice crunch if you choose to use it. Green onions not only brighten the flavor but also add a pop of color. For the best taste, include these seasonings: - Salt - Freshly cracked black pepper - Immersion blender tips Season your soup with salt and black pepper to taste. This step makes a big difference in flavor. When using an immersion blender, blend half of the soup finely. Leave some potato chunks for extra texture. This method creates a creamy soup with a comforting bite. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté them for about 3 to 4 minutes. You want the onions to turn translucent and fragrant. Next, add the diced russet potatoes and pour in the vegetable broth. Increase the heat to bring this mix to a boil, then reduce it to a gentle simmer. Let the soup simmer for 15 to 20 minutes. This time allows the potatoes to become fork-tender. Check their doneness by poking them with a fork. They should be soft enough to mash easily. Once they are tender, you can reduce the heat to keep the soup warm. Once the potatoes are soft, use an immersion blender to puree the soup. Blend until you reach your desired texture. For variety, blend only half of it while leaving some chunks. This adds depth to the soup. Then, stir in the heavy cream and sour cream. Mix them well until they blend smoothly into the soup. Now it's time to add the shredded cheddar cheese. Stir it in until it melts and becomes part of the soup. Taste the soup and season it with salt and freshly cracked black pepper. Adjust the flavor to your liking. Serve the soup hot, and be generous with the toppings. Add extra cheddar cheese, crumbled turkey bacon, and sliced green onions on top. For a fun twist, ladle the soup into rustic bread bowls. Top each serving with a dollop of sour cream and a sprinkle of fresh chives or parsley. This makes the soup look great and adds extra flavor. To get the perfect texture in your loaded baked potato soup, you can use two blending methods. If you want a smooth soup, blend all of it with an immersion blender. For a mix of textures, blend only half, leaving some potato chunks. This gives your soup a nice bite. When it comes to thickness, you can adjust it easily. If your soup is too thick, add more vegetable broth or cream. If it’s too thin, let it simmer longer. This allows some liquid to evaporate and thickens the soup. Finding the right balance makes all the difference. Fresh herbs can boost the flavor of your soup. Try adding chopped chives or parsley right before serving. They bring a fresh taste and add a pop of color. If you want to change the creaminess, consider alternatives to sour cream. Greek yogurt works well and adds protein. You can also skip the sour cream entirely if you prefer a lighter option. You can make this soup healthier with a few simple swaps. Use low-fat milk instead of heavy cream. This keeps the soup creamy while cutting some calories. You can also use a plant-based sour cream for a dairy-free version. If you want a vegetarian option, swap the turkey bacon for crispy chickpeas or mushrooms. These add a nice crunch and flavor without the meat. These changes make your soup both tasty and nutritious! Pro Tips Use Fresh Ingredients: Fresh ingredients will enhance the flavor of your soup, making it more vibrant and delicious. Adjust the Consistency: If you prefer a creamier soup, add more heavy cream or blend it longer. For a chunkier texture, blend less. Season Gradually: Taste your soup as you go and adjust the seasoning gradually to avoid over-salting. Garnish Creatively: Experiment with different toppings like crispy onions, a drizzle of olive oil, or even jalapeños for added flavor and texture. {{image_4}} You can change the cheese to add new flavors. Try using pepper jack for a spicy twist. It adds a nice kick to the creamy soup. If you want a dairy-free option, use vegan cheese. It melts well and keeps the soup rich. For a different taste, swap crispy turkey bacon with plant-based bacon. It gives you a similar crunch without meat. You can also add other protein options like diced ham or cooked chicken. These choices make the soup heartier and more satisfying. You can make this soup special by adding seasonal vegetables. Spinach or corn can brighten the flavor and color. If you want a sweeter taste, use sweet potatoes instead of russets. They add a lovely sweetness that pairs well with the creamy base. To store your loaded baked potato soup, let it cool first. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for about 4 to 5 days. When you're ready to eat, just grab your soup and heat it up! If you want to freeze your soup, follow these steps. First, let the soup cool completely. Next, use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space for the soup to expand. This soup can last up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. You can reheat your soup in two ways: on the stovetop or in the microwave. If you use the stovetop, heat it over medium-low heat. Stir it often to keep it smooth. For the microwave, put the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. This helps keep the texture creamy. If the soup seems too thick, add a splash of broth or water. Yes, you can make Loaded Baked Potato Soup ahead of time. To prep in advance, follow these steps: - Cook the soup as directed. - Let it cool completely. - Store it in an airtight container in the fridge for up to three days. When you are ready to eat, here are the reheating guidelines: - Reheat the soup on the stovetop over medium heat. - Stir often to avoid sticking. - If the soup is too thick, add a splash of vegetable broth or water to thin it out. If you need a substitute for heavy cream, try these options: - Whole milk or half-and-half for a lighter version. - Coconut milk for a dairy-free option. - Silken tofu blended until smooth for extra creaminess. Each substitute may change the flavor and texture slightly. Whole milk makes it lighter, while coconut milk adds a hint of sweetness. Silken tofu keeps the soup rich without dairy. Yes, you can make a vegetarian version of Loaded Baked Potato Soup. Here’s how: - Use vegetable broth instead of chicken broth. - Top the soup with fresh herbs, like chives or parsley, for added flavor. - Add toppings like crispy plant-based bacon or extra cheese. You can ensure flavor without meat by using spices and herbs. They enhance the soup and create a tasty vegetarian dish. Loaded baked potato soup is a tasty treat. We covered essential and optional ingredients, cooking steps, and helpful tips. You learned how to blend for the perfect texture and enhance flavors. Plus, I shared ways to make it healthier and try fun variations. Store it right for leftovers so you can enjoy it more. Keep experimenting to find your ideal bowl. With some practice, you'll always make a winning soup!

Creamy Loaded Baked Potato Soup

A rich and creamy soup loaded with potatoes, cheese, and crispy bacon.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced into 1-inch cubes
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth (low sodium preferred)
  • 1 cup heavy cream
  • 1 2 sour cream
  • 1 cup shredded sharp cheddar cheese, plus extra for garnish
  • 1 2 cooked crispy turkey bacon, crumbled (or a vegetarian alternative)
  • 1 4 green onions, sliced
  • 2 tablespoons olive oil
  • to taste Salt and freshly cracked black pepper

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté for 3-4 minutes, or until the onions become translucent and aromatic.
  • Incorporate the diced potatoes into the pot, followed by the vegetable broth. Increase the heat to bring the mixture to a vigorous boil, then reduce it to a gentle simmer. Allow the soup to simmer for 15-20 minutes, or until the potatoes are fork-tender and easily mashable.
  • Once the potatoes are soft, carefully use an immersion blender to puree the soup to your desired consistency. For a mix of textures, blend only half of the soup finely and leave the other half with some potato chunks.
  • Stir in the heavy cream and sour cream, blending them into the soup until fully incorporated. Let the soup continue to simmer for another 5-10 minutes, ensuring it is heated through without reaching a boiling point.
  • Add the shredded cheddar cheese, stirring until it melts seamlessly into the soup. Taste and season with salt and freshly cracked pepper as needed.
  • Serve the soup piping hot, garnished generously with additional cheddar cheese, crispy turkey bacon, and a sprinkle of sliced green onions for a burst of color and flavor.

Notes

For a delightful presentation, serve in rustic bread bowls topped with sour cream and fresh chives.
Keyword bacon, cheese, creamy, potato, soup