Loaded Potato Soup

$- 4 large russet potatoes, peeled and diced - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or dairy-free alternative) The main ingredients create the heart of the soup. The russet potatoes give that creamy texture and rich flavor. I love using yellow onions because they add a sweet touch. Garlic adds depth and aroma to the dish. The vegetable broth is key for a tasty base. Finally, the cream makes it all smooth and rich. - 1 cup shredded cheddar cheese (plus extra for garnishing) - 1/2 cup sour cream (or Greek yogurt) - 1/4 cup green onions, sliced - 4 slices crispy turkey bacon, crumbled - Olive oil for sautéing - Salt, pepper, and paprika Garnishes can really elevate your soup. Cheddar cheese adds a great cheesy flavor. Sour cream or Greek yogurt gives a tangy twist. Green onions add a fresh crunch. If you want a bit of crisp, crumbled turkey bacon is perfect. Olive oil is essential for sautéing the onions and garlic. Don’t forget to season with salt, pepper, and paprika for added flavor. By using these ingredients, you can create a loaded potato soup that is both comforting and hearty. Enjoy the process of gathering your ingredients and feel free to mix and match garnishes to find your favorite combination! - Sauté onions and garlic Start by heating a tablespoon of olive oil in a large pot over medium heat. Add the finely chopped onion and sauté for about five minutes. Wait until the onions turn soft and clear. Then, mix in three minced garlic cloves and let them cook for one more minute. The smell will be wonderful and inviting. - Add diced potatoes and vegetable broth Next, add four large russet potatoes, peeled and diced, into the pot. Pour in four cups of vegetable broth. This mix of potatoes and broth will form the base of your soup. Bring the mixture to a boil, then lower the heat. Let it simmer for about 15 to 20 minutes. The potatoes should get soft and tender. - Boil and simmer the mixture As the soup simmers, keep an eye on it. You want the potatoes to be soft enough to pierce easily with a fork. This step is key for a smooth soup. - Blend the soup until smooth After the potatoes are ready, it’s time to blend. Use an immersion blender right in the pot for ease. If you don’t have one, transfer the hot soup in batches to a countertop blender. Just be very careful with the hot liquid. Blend until the soup is creamy and smooth. - Incorporate cream and cheese Once your soup is blended, return it to the pot if needed. Stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix in half a cup of sour cream too. Cook on low heat for about five minutes. Stir gently until the cheese melts and the soup is creamy. - Season to taste Now, it’s time to taste your soup! Add salt and pepper as needed. If the soup feels too thick, pour in a little more vegetable broth to get it just right. You can also add a teaspoon of paprika for extra flavor. - Serve and garnish Serve your loaded potato soup hot. Top it with more shredded cheddar cheese, crumbled turkey bacon if you like, and a sprinkle of sliced green onions. This adds a fresh touch. For a nice presentation, use wide, shallow bowls and consider drizzling some sour cream in the center. Enjoy! To get the best texture in your loaded potato soup, use an immersion blender. This tool makes blending easy. You can blend the soup right in the pot. If you use a countertop blender, be careful with hot soup. Work in small batches to avoid spills. If your soup is too thick, add more vegetable broth. It will help you reach your desired consistency. Start with a little at a time. Stir well and check the texture. You want it creamy but not too thick. Adding spices can really boost the flavor of your soup. Try a pinch of cayenne for heat or some thyme for earthiness. Adding garlic powder can also enhance the taste if you love garlic. Don’t be afraid to taste and adjust as you go. For toppings, get creative! Shredded cheese and crispy turkey bacon add crunch and flavor. You can also use diced tomatoes or jalapeños for a fresh kick. Green onions are perfect for a pop of color and flavor. How you serve the soup matters. Use wide, shallow bowls for a nice display. Add a drizzle of sour cream or yogurt in the center. This makes it look fancy and inviting. A sprinkle of black pepper on top adds a nice touch, too. Consider serving your soup with a side of crusty bread. It makes for a great meal. Remember, we eat with our eyes first, so make it look appealing! {{image_4}} You can easily make this soup fit your diet. For a dairy-free option, use coconut cream. It adds a rich flavor without the dairy. You can also swap heavy cream for Greek yogurt. This makes the soup lighter but still creamy. Want to change up the taste? Try using smoky cheddar or gouda instead of regular cheddar. These cheeses give a nice twist to the soup. Adding fresh herbs like thyme or chives can also boost the flavor. Herbs add brightness and a fresh touch to each bowl. You can switch up your potatoes too. While russet potatoes work great, try using Yukon gold or red potatoes. Each type adds a unique texture and flavor. Also, if you prefer, use vegetable broth instead of chicken broth. This keeps the soup vegetarian while still being hearty. To store loaded potato soup, let it cool first. Pour it into an airtight container. This helps keep the flavors fresh. The soup lasts about three to four days in the fridge. Always check for any off smells or changes before eating. You can freeze loaded potato soup for longer storage. Use freezer-safe bags or containers. Leave some space for the soup to expand. To thaw, place it in the fridge overnight. When ready to eat, reheat it on the stove or in the microwave. Stir it well to ensure even heating. Prepping your ingredients ahead saves time. Chop the potatoes, onions, and garlic in advance. Store them in the fridge in sealed bags. You can also cook the soup and let it cool. Then, store it in the fridge or freezer. This way, you can enjoy a quick meal anytime. How do I thicken loaded potato soup? You can thicken the soup by blending more potatoes. You can also add a bit of flour or cornstarch mixed with water. This will help achieve a creamier texture. Can I use other types of cheese? Yes! You can use any cheese you like. Gouda, smoked cheddar, or even pepper jack can add a fun twist. Just remember to adjust the amount based on the cheese's strength. Is loaded potato soup gluten-free? Yes, this soup is gluten-free if you use gluten-free broth. Always check labels for any hidden gluten in pre-packaged ingredients. How can I make this recipe spicier? Add diced jalapeños or a dash of hot sauce. You can also mix in some cayenne pepper or red pepper flakes for extra heat. What can I serve with loaded potato soup? This soup pairs well with crusty bread or a fresh salad. You could also serve it with grilled cheese sandwiches for a cozy meal. This blog post shared an easy recipe for loaded potato soup. We explored main ingredients, cooking steps, and tips for perfect results. Remember, you can customize this soup with different cheeses and herbs. For storage, freezing is a great option for later meals. Enjoy this warm and hearty dish, perfect for any season. Try adding your favorite toppings for added flavor. Your creativity will make this soup unique every time you serve it. Happy cooking!$

Warm up with a bowl of delicious Loaded Potato Soup that’s creamy, comforting, and packed with flavor! This easy recipe features tender russet potatoes, savory spices, and melted cheddar that will cozy up your evenings. Perfect for a family dinner or a chilly day, this soup is a must-try! Click through to explore how to make this delightful dish and impress your loved ones with every spoonful!

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Ingredients

4 large russet potatoes, peeled and diced

1 medium yellow onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a dairy-free version)

1 cup shredded cheddar cheese (plus extra for garnishing)

1/2 cup sour cream (or Greek yogurt for a lighter alternative)

1/4 cup green onions, sliced (for garnish)

4 slices crispy turkey bacon, crumbled (optional)

1 teaspoon paprika

Salt and pepper to taste

Olive oil for sautéing

Instructions

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onions become translucent and fragrant.

Incorporate the minced garlic into the pot and continue to sauté for an additional minute until the garlic is aromatic.

Add the diced potatoes and pour in the vegetable broth. Bring the mixture to a boil, then lower the heat and let it simmer for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.

Once the potatoes are cooked through, use an immersion blender to carefully puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender—just be cautious with the hot liquid.

Return the pureed soup to the pot (if you used a blender) and stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat, stirring gently, until the cheese melts and the soup becomes creamy, which should take about 5 minutes.

Taste the soup and season with paprika, salt, and pepper as needed. If the soup is too thick for your liking, feel free to add a little more vegetable broth to achieve your desired consistency.

Serve the soup hot, topped with additional shredded cheddar cheese, crumbled turkey bacon (if using), and a sprinkle of sliced green onions for a fresh garnish.

- Prep Time: 10 minutes

- Total Time: 40 minutes

- Servings: 6-8

- Presentation Tips: For an inviting presentation, serve the soup in wide, shallow bowls and garnish with a drizzle of sour cream or yogurt in the center. Add a sprinkle of freshly cracked black pepper for an extra touch of flair!