![- 4 large russet potatoes, peeled and 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 green onions, sliced - 4 strips of cooked turkey bacon, crumbled (optional) - 2 tablespoons olive oil - Salt and pepper to taste When I create Loaded Baked Potato Soup, I always start with fresh ingredients. The russet potatoes give this soup its rich texture. I like to peel and dice them into small cubes for even cooking. Next, I chop a medium onion. The onion adds a sweet flavor that balances the creamy soup. Garlic is key too; three cloves minced will bring out the best taste. For the broth, I use four cups of vegetable broth. It adds depth to the soup without overpowering the other flavors. Heavy cream is a must for that creamy finish. I add one cup, which makes the soup rich and smooth. Cheddar cheese is my favorite part! I use one cup in the soup and save some for topping. The extra cheese melts beautifully on top. I mix in half a cup of sour cream for tanginess. It gives a nice contrast to the richness of the soup. Don't forget the green onions; they add a fresh crunch. If I want extra flavor, I crumble cooked turkey bacon on top. It’s optional, but it adds a nice touch. Finally, I drizzle two tablespoons of olive oil in the pot. I season with salt and pepper to taste. These ingredients come together to create a warm, tasty meal. For the full recipe, check out the instructions on how to make this delightful soup! To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium chopped onion. Sauté it for about 5 minutes until it turns soft and clear. Next, toss in 3 cloves of minced garlic. Cook it for another minute. This will fill your kitchen with a nice aroma! Now, add 4 large diced russet potatoes and 4 cups of vegetable broth to the pot. Stir it all together. Raise the heat until it boils. Then, turn it down to low and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. Once the potatoes are tender, grab your immersion blender. Blend the soup until it reaches your desired smoothness. If you don’t have this tool, carefully transfer some soup to a regular blender. Blend it smooth, then pour it back into the pot. Now, it’s time to make it creamy! Stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Mix well until the cheese melts and everything is combined. Don’t forget to season with salt and pepper to taste. For extra flavor, you can add 4 strips of crumbled cooked turkey bacon and half of the sliced green onions. Stir it all together and let it simmer for 5 more minutes. When you’re ready to serve, ladle the soup into bowls. Garnish with the remaining green onions and a sprinkle of extra cheddar cheese. Enjoy your creamy comfort! If you want the full recipe, check it out [Full Recipe]. - Choosing the right potatoes for a creamy texture: I love using russet potatoes for this soup. They are starchy and soften well, giving the soup a creamy feel. Avoid waxy potatoes like red or new potatoes. They won't blend as smoothly. - Adjusting thickness to your liking: If you prefer a thicker soup, add more potatoes or reduce the broth. For a thinner soup, simply add more broth or cream. You can also blend less if you want some chunks. - Best garnishes and toppings for added flavor: I recommend topping the soup with extra cheddar cheese, crumbled turkey bacon, and sliced green onions. A dollop of sour cream also adds great flavor. - Pairing ideas with bread or salads: This soup pairs well with crusty bread or a fresh green salad. You can serve it with garlic bread for a tasty combo. - How to properly store leftovers: If you have leftovers, let the soup cool before storing it. Keep it in an airtight container in the fridge for up to three days. - Reheating best practices: To reheat, gently warm the soup on the stove over low heat. Stir often to prevent sticking. You can also use the microwave, but stir halfway through for even heating. For the full recipe, don't forget to check out the details above! {{image_2}} For those who follow a vegetarian or vegan diet, you can swap out a few ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut milk or cashew cream. For cheese, try vegan cheese shreds. This way, you still get that creamy texture and cheesy flavor. If you need a gluten-free option, ensure your vegetable broth is certified gluten-free. The rest of the ingredients in this soup are naturally gluten-free. So, everyone can enjoy it! Want to spice things up? Add a pinch of cayenne pepper or a dash of smoked paprika to give your soup a kick. You can also mix in some fresh herbs like thyme or rosemary for added flavor. Toppings make a difference too! Besides the classic cheddar and green onions, try crispy fried onions, jalapeños, or a dollop of pesto. The options are endless! Incorporating seasonal veggies can brighten your soup. In spring, add peas or asparagus for freshness. In fall, consider adding roasted butternut squash or sweet potatoes. These veggies add flavor and nutrition. Tailoring your soup for different occasions can be fun. For a cozy winter night, add hearty greens like kale or spinach. For summer gatherings, serve cold with fresh herbs and a splash of lemon juice. This keeps it light and refreshing! For the full recipe, check out the Cheesy Loaded Baked Potato Soup. Each serving of Loaded Baked Potato Soup has about 350 calories. This count comes mainly from potatoes, cream, and cheese. If you are mindful of calories, you might adjust the portions. This soup offers many vitamins and minerals. Here are some key nutrients: - Vitamin C: Helps boost your immune system. - Calcium: Supports bone health from cheese and cream. - Potassium: Found in potatoes, it's good for heart health. You can lower the fat content in this soup. Use low-fat milk instead of heavy cream. Choose reduced-fat cheese for a lighter version. To make a heart-healthy version, swap cream for a blend of cauliflower and vegetable broth. This change keeps the soup creamy while cutting down on calories. How long can I store Loaded Baked Potato Soup? You can store this soup in the fridge for up to four days. Just keep it in an airtight container. Can I make this soup ahead of time? Yes, you can make Loaded Baked Potato Soup one day in advance. The flavors deepen and taste even better! What should I do if my soup is too thick? If your soup is too thick, add more vegetable broth or cream. Stir well and heat gently. Can I use different types of cheese? Absolutely! You can try gouda, mozzarella, or a spicy pepper jack. Each cheese gives a unique flavor. Is there a way to make this soup spicier? Yes, add red pepper flakes or diced jalapeños. You can also stir in hot sauce for a kick. How can I enhance the flavor without adding salt? Try herbs like thyme or rosemary. You can also use lemon juice or vinegar for brightness. What kitchen tools do I need for this recipe? You will need a large pot, a cutting board, a knife, and a blender. An immersion blender makes blending easy. Do I need an immersion blender to make this soup? Not at all! You can use a regular blender. Just blend in batches and return it to the pot. These tips will help you make the best Loaded Baked Potato Soup. For more details, check the Full Recipe. Enjoy! Loaded Baked Potato Soup is a delicious, easy dish you can make at home. We covered everything from ingredients to cooking tips. Remember to customize your soup with your favorite toppings to make it your own. You can also adjust the recipe to fit your diet. This soup is comforting and full of flavor. Enjoy making it for yourself and your loved ones. It's a warm bowl of happiness!](https://flavorsprint.com/wp-content/uploads/2025/06/7604ed39-e33b-4c60-a8c7-4058fd5df3ed-768x768.webp)
Get ready for a warm hug in a bowl with my Loaded Baked Potato Soup! This creamy and comforting delight combines tender potatoes, savory flavors, and a hint of cheese. You’ll love how easy it is to make and how it warms the soul. Whether it’s a chilly night or a cozy gathering, this soup will be your go-to recipe. Let’s dive into the ingredients and get cooking!
Ingredients
List of Ingredients
– 4 large russet potatoes, peeled and 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 green onions, sliced
– 4 strips of cooked turkey bacon, crumbled (optional)
– 2 tablespoons olive oil
– Salt and pepper to taste
When I create Loaded Baked Potato Soup, I always start with fresh ingredients. The russet potatoes give this soup its rich texture. I like to peel and dice them into small cubes for even cooking.
Next, I chop a medium onion. The onion adds a sweet flavor that balances the creamy soup. Garlic is key too; three cloves minced will bring out the best taste.
For the broth, I use four cups of vegetable broth. It adds depth to the soup without overpowering the other flavors. Heavy cream is a must for that creamy finish. I add one cup, which makes the soup rich and smooth.
Cheddar cheese is my favorite part! I use one cup in the soup and save some for topping. The extra cheese melts beautifully on top.
I mix in half a cup of sour cream for tanginess. It gives a nice contrast to the richness of the soup. Don’t forget the green onions; they add a fresh crunch.
If I want extra flavor, I crumble cooked turkey bacon on top. It’s optional, but it adds a nice touch. Finally, I drizzle two tablespoons of olive oil in the pot. I season with salt and pepper to taste.
These ingredients come together to create a warm, tasty meal. For the full recipe, check out the instructions on how to make this delightful soup!
Step-by-Step Instructions
Preparation Steps
To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium chopped onion. Sauté it for about 5 minutes until it turns soft and clear. Next, toss in 3 cloves of minced garlic. Cook it for another minute. This will fill your kitchen with a nice aroma!
Now, add 4 large diced russet potatoes and 4 cups of vegetable broth to the pot. Stir it all together. Raise the heat until it boils. Then, turn it down to low and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender.
Blending and Combining
Once the potatoes are tender, grab your immersion blender. Blend the soup until it reaches your desired smoothness. If you don’t have this tool, carefully transfer some soup to a regular blender. Blend it smooth, then pour it back into the pot.
Now, it’s time to make it creamy! Stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Mix well until the cheese melts and everything is combined. Don’t forget to season with salt and pepper to taste.
Final Steps
For extra flavor, you can add 4 strips of crumbled cooked turkey bacon and half of the sliced green onions. Stir it all together and let it simmer for 5 more minutes.
When you’re ready to serve, ladle the soup into bowls. Garnish with the remaining green onions and a sprinkle of extra cheddar cheese. Enjoy your creamy comfort! If you want the full recipe, check it out [Full Recipe].
Tips & Tricks
Cooking Tips
– Choosing the right potatoes for a creamy texture: I love using russet potatoes for this soup. They are starchy and soften well, giving the soup a creamy feel. Avoid waxy potatoes like red or new potatoes. They won’t blend as smoothly.
– Adjusting thickness to your liking: If you prefer a thicker soup, add more potatoes or reduce the broth. For a thinner soup, simply add more broth or cream. You can also blend less if you want some chunks.
Serving Suggestions
– Best garnishes and toppings for added flavor: I recommend topping the soup with extra cheddar cheese, crumbled turkey bacon, and sliced green onions. A dollop of sour cream also adds great flavor.
– Pairing ideas with bread or salads: This soup pairs well with crusty bread or a fresh green salad. You can serve it with garlic bread for a tasty combo.
Storage Tips
– How to properly store leftovers: If you have leftovers, let the soup cool before storing it. Keep it in an airtight container in the fridge for up to three days.
– Reheating best practices: To reheat, gently warm the soup on the stove over low heat. Stir often to prevent sticking. You can also use the microwave, but stir halfway through for even heating.
For the full recipe, don’t forget to check out the details above!
Variations
Dietary Adjustments
For those who follow a vegetarian or vegan diet, you can swap out a few ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut milk or cashew cream. For cheese, try vegan cheese shreds. This way, you still get that creamy texture and cheesy flavor.
If you need a gluten-free option, ensure your vegetable broth is certified gluten-free. The rest of the ingredients in this soup are naturally gluten-free. So, everyone can enjoy it!
Flavor Enhancements
Want to spice things up? Add a pinch of cayenne pepper or a dash of smoked paprika to give your soup a kick. You can also mix in some fresh herbs like thyme or rosemary for added flavor.
Toppings make a difference too! Besides the classic cheddar and green onions, try crispy fried onions, jalapeños, or a dollop of pesto. The options are endless!
Seasonal Variations
Incorporating seasonal veggies can brighten your soup. In spring, add peas or asparagus for freshness. In fall, consider adding roasted butternut squash or sweet potatoes. These veggies add flavor and nutrition.
Tailoring your soup for different occasions can be fun. For a cozy winter night, add hearty greens like kale or spinach. For summer gatherings, serve cold with fresh herbs and a splash of lemon juice. This keeps it light and refreshing!
For the full recipe, check out the Cheesy Loaded Baked Potato Soup.
Nutritional Information
Calorie Count
Each serving of Loaded Baked Potato Soup has about 350 calories. This count comes mainly from potatoes, cream, and cheese. If you are mindful of calories, you might adjust the portions.
Nutrient Highlights
This soup offers many vitamins and minerals. Here are some key nutrients:
– Vitamin C: Helps boost your immune system.
– Calcium: Supports bone health from cheese and cream.
– Potassium: Found in potatoes, it’s good for heart health.
Health Considerations
You can lower the fat content in this soup. Use low-fat milk instead of heavy cream. Choose reduced-fat cheese for a lighter version.
To make a heart-healthy version, swap cream for a blend of cauliflower and vegetable broth. This change keeps the soup creamy while cutting down on calories.
FAQs
Common Questions
How long can I store Loaded Baked Potato Soup?
You can store this soup in the fridge for up to four days. Just keep it in an airtight container.
Can I make this soup ahead of time?
Yes, you can make Loaded Baked Potato Soup one day in advance. The flavors deepen and taste even better!
What should I do if my soup is too thick?
If your soup is too thick, add more vegetable broth or cream. Stir well and heat gently.
Can I use different types of cheese?
Absolutely! You can try gouda, mozzarella, or a spicy pepper jack. Each cheese gives a unique flavor.
General Cooking Inquiries
Is there a way to make this soup spicier?
Yes, add red pepper flakes or diced jalapeños. You can also stir in hot sauce for a kick.
How can I enhance the flavor without adding salt?
Try herbs like thyme or rosemary. You can also use lemon juice or vinegar for brightness.
Equipment and Tools
What kitchen tools do I need for this recipe?
You will need a large pot, a cutting board, a knife, and a blender. An immersion blender makes blending easy.
Do I need an immersion blender to make this soup?
Not at all! You can use a regular blender. Just blend in batches and return it to the pot.
These tips will help you make the best Loaded Baked Potato Soup. For more details, check the Full Recipe. Enjoy!
Loaded Baked Potato Soup is a delicious, easy dish you can make at home. We covered everything from ingredients to cooking tips. Remember to customize your soup with your favorite toppings to make it your own. You can also adjust the recipe to fit your diet. This soup is comforting and full of flavor. Enjoy making it for yourself and your loved ones. It’s a warm bowl of happiness!
![- 4 large russet potatoes, peeled and 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 green onions, sliced - 4 strips of cooked turkey bacon, crumbled (optional) - 2 tablespoons olive oil - Salt and pepper to taste When I create Loaded Baked Potato Soup, I always start with fresh ingredients. The russet potatoes give this soup its rich texture. I like to peel and dice them into small cubes for even cooking. Next, I chop a medium onion. The onion adds a sweet flavor that balances the creamy soup. Garlic is key too; three cloves minced will bring out the best taste. For the broth, I use four cups of vegetable broth. It adds depth to the soup without overpowering the other flavors. Heavy cream is a must for that creamy finish. I add one cup, which makes the soup rich and smooth. Cheddar cheese is my favorite part! I use one cup in the soup and save some for topping. The extra cheese melts beautifully on top. I mix in half a cup of sour cream for tanginess. It gives a nice contrast to the richness of the soup. Don't forget the green onions; they add a fresh crunch. If I want extra flavor, I crumble cooked turkey bacon on top. It’s optional, but it adds a nice touch. Finally, I drizzle two tablespoons of olive oil in the pot. I season with salt and pepper to taste. These ingredients come together to create a warm, tasty meal. For the full recipe, check out the instructions on how to make this delightful soup! To start, heat 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add 1 medium chopped onion. Sauté it for about 5 minutes until it turns soft and clear. Next, toss in 3 cloves of minced garlic. Cook it for another minute. This will fill your kitchen with a nice aroma! Now, add 4 large diced russet potatoes and 4 cups of vegetable broth to the pot. Stir it all together. Raise the heat until it boils. Then, turn it down to low and let it simmer for 15 to 20 minutes. You want the potatoes to be fork-tender. Once the potatoes are tender, grab your immersion blender. Blend the soup until it reaches your desired smoothness. If you don’t have this tool, carefully transfer some soup to a regular blender. Blend it smooth, then pour it back into the pot. Now, it’s time to make it creamy! Stir in 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ½ cup of sour cream. Mix well until the cheese melts and everything is combined. Don’t forget to season with salt and pepper to taste. For extra flavor, you can add 4 strips of crumbled cooked turkey bacon and half of the sliced green onions. Stir it all together and let it simmer for 5 more minutes. When you’re ready to serve, ladle the soup into bowls. Garnish with the remaining green onions and a sprinkle of extra cheddar cheese. Enjoy your creamy comfort! If you want the full recipe, check it out [Full Recipe]. - Choosing the right potatoes for a creamy texture: I love using russet potatoes for this soup. They are starchy and soften well, giving the soup a creamy feel. Avoid waxy potatoes like red or new potatoes. They won't blend as smoothly. - Adjusting thickness to your liking: If you prefer a thicker soup, add more potatoes or reduce the broth. For a thinner soup, simply add more broth or cream. You can also blend less if you want some chunks. - Best garnishes and toppings for added flavor: I recommend topping the soup with extra cheddar cheese, crumbled turkey bacon, and sliced green onions. A dollop of sour cream also adds great flavor. - Pairing ideas with bread or salads: This soup pairs well with crusty bread or a fresh green salad. You can serve it with garlic bread for a tasty combo. - How to properly store leftovers: If you have leftovers, let the soup cool before storing it. Keep it in an airtight container in the fridge for up to three days. - Reheating best practices: To reheat, gently warm the soup on the stove over low heat. Stir often to prevent sticking. You can also use the microwave, but stir halfway through for even heating. For the full recipe, don't forget to check out the details above! {{image_2}} For those who follow a vegetarian or vegan diet, you can swap out a few ingredients. Use vegetable broth instead of chicken broth. Replace heavy cream with coconut milk or cashew cream. For cheese, try vegan cheese shreds. This way, you still get that creamy texture and cheesy flavor. If you need a gluten-free option, ensure your vegetable broth is certified gluten-free. The rest of the ingredients in this soup are naturally gluten-free. So, everyone can enjoy it! Want to spice things up? Add a pinch of cayenne pepper or a dash of smoked paprika to give your soup a kick. You can also mix in some fresh herbs like thyme or rosemary for added flavor. Toppings make a difference too! Besides the classic cheddar and green onions, try crispy fried onions, jalapeños, or a dollop of pesto. The options are endless! Incorporating seasonal veggies can brighten your soup. In spring, add peas or asparagus for freshness. In fall, consider adding roasted butternut squash or sweet potatoes. These veggies add flavor and nutrition. Tailoring your soup for different occasions can be fun. For a cozy winter night, add hearty greens like kale or spinach. For summer gatherings, serve cold with fresh herbs and a splash of lemon juice. This keeps it light and refreshing! For the full recipe, check out the Cheesy Loaded Baked Potato Soup. Each serving of Loaded Baked Potato Soup has about 350 calories. This count comes mainly from potatoes, cream, and cheese. If you are mindful of calories, you might adjust the portions. This soup offers many vitamins and minerals. Here are some key nutrients: - Vitamin C: Helps boost your immune system. - Calcium: Supports bone health from cheese and cream. - Potassium: Found in potatoes, it's good for heart health. You can lower the fat content in this soup. Use low-fat milk instead of heavy cream. Choose reduced-fat cheese for a lighter version. To make a heart-healthy version, swap cream for a blend of cauliflower and vegetable broth. This change keeps the soup creamy while cutting down on calories. How long can I store Loaded Baked Potato Soup? You can store this soup in the fridge for up to four days. Just keep it in an airtight container. Can I make this soup ahead of time? Yes, you can make Loaded Baked Potato Soup one day in advance. The flavors deepen and taste even better! What should I do if my soup is too thick? If your soup is too thick, add more vegetable broth or cream. Stir well and heat gently. Can I use different types of cheese? Absolutely! You can try gouda, mozzarella, or a spicy pepper jack. Each cheese gives a unique flavor. Is there a way to make this soup spicier? Yes, add red pepper flakes or diced jalapeños. You can also stir in hot sauce for a kick. How can I enhance the flavor without adding salt? Try herbs like thyme or rosemary. You can also use lemon juice or vinegar for brightness. What kitchen tools do I need for this recipe? You will need a large pot, a cutting board, a knife, and a blender. An immersion blender makes blending easy. Do I need an immersion blender to make this soup? Not at all! You can use a regular blender. Just blend in batches and return it to the pot. These tips will help you make the best Loaded Baked Potato Soup. For more details, check the Full Recipe. Enjoy! Loaded Baked Potato Soup is a delicious, easy dish you can make at home. We covered everything from ingredients to cooking tips. Remember to customize your soup with your favorite toppings to make it your own. You can also adjust the recipe to fit your diet. This soup is comforting and full of flavor. Enjoy making it for yourself and your loved ones. It's a warm bowl of happiness!](https://flavorsprint.com/wp-content/uploads/2025/06/7604ed39-e33b-4c60-a8c7-4058fd5df3ed-250x250.webp)
