Cheesy Loaded Baked Potato Soup

$- 4 large russet potatoes, peeled and diced - 1/2 cup unsalted butter - 1 cup onion, finely chopped - 3 cloves garlic, minced - 1/2 cup all-purpose flour - 4 cups vegetable broth - 2 cups milk (or plant-based milk) - 2 cups sharp cheddar cheese, grated - 1/2 cup sour cream (or Greek yogurt) - Salt and pepper to taste - 1 teaspoon smoked paprika - 1/2 cup green onions, sliced (for garnish) - 1/2 cup crispy tortilla chips (for garnish) To make loaded baked potato soup, gather these ingredients. Large russet potatoes give the soup its hearty base. I use unsalted butter for flavor, while onion and garlic add depth. All-purpose flour helps thicken the soup. Vegetable broth brings in liquid and flavor. For creaminess, I add milk, but you can use plant-based milk if you prefer. Sharp cheddar cheese melts beautifully, adding a rich taste. Sour cream or Greek yogurt gives it a nice tang. Don't forget your seasonings! Salt and pepper enhance all the flavors. Smoked paprika adds a subtle warmth. Finally, green onions and crispy tortilla chips make excellent toppings. They add crunch and freshness to each bowl. {{ingredient_image_1}} Start by melting the unsalted butter in a large pot over medium heat. Once it melts, add the finely chopped onion and minced garlic. Sauté them for about five minutes. You want the onions to become soft and clear. This adds a great flavor to your soup. Next, stir in the all-purpose flour. Cook this mixture for another two minutes. This step creates a roux, which helps thicken the soup later. Make sure to stir continuously to avoid lumps. Now it's time to add the vegetable broth. Pour it in slowly while whisking. This helps keep the mixture smooth. Bring the broth to a gentle simmer. Once it simmers, add the peeled and diced russet potatoes. Season with salt, pepper, and smoked paprika. Cover the pot and let it simmer for 15 to 20 minutes. You want the potatoes to be tender and easy to mash. After the potatoes are tender, use a potato masher or an immersion blender. Blend the soup a bit, but leave some chunks for texture. Next, stir in the milk. Heat it until warm, and then add the grated sharp cheddar cheese. Stir until the cheese melts and combines into a creamy mix. Finally, remove the pot from heat and add sour cream. Mix well to combine. Taste and adjust the seasonings as needed. Serve the soup in bowls. Top with sliced green onions and crispy tortilla chips for a nice crunch. Enjoy your delicious loaded baked potato soup! To get the right consistency for your loaded baked potato soup, aim for a creamy yet chunky feel. Start by mashing some of the potatoes after they cook. This gives the soup a nice base. If you want it smoother, use an immersion blender. Blend just a little to keep some potato pieces. This adds character to the soup. For extra flavor, try adding more spices like garlic powder or onion powder. These give depth to your soup. Fresh herbs like parsley or chives can brighten the taste. Just chop them up and stir them in before serving. They add a fresh kick that makes the soup even better. Garnishes can really elevate your soup. Top each bowl with green onions for a fresh crunch. Crispy tortilla chips add a fun texture too. You can also try adding crumbled bacon or extra cheese on top. Serve the soup with crusty bread or a simple salad for a complete meal. Enjoy every spoonful! Pro Tips Use Starchy Potatoes: Russet potatoes are ideal for a creamy texture, but you can also mix in Yukon Gold for added flavor. Adjust Thickness: If you prefer a thicker soup, let it simmer longer or mash more potatoes; for a thinner consistency, add more broth or milk. Cheese Variations: Experiment with different cheeses like Monterey Jack or Gouda for a unique twist on the classic flavor. Garnish Creatively: Besides green onions and tortilla chips, try adding crispy bacon bits or a drizzle of hot sauce for extra flavor. {{image_2}} To make this soup vegan, you can substitute dairy ingredients easily. Use plant-based milk like almond or oat milk instead of regular milk. Swap the sour cream with vegan yogurt or silken tofu for creaminess. For cheese, try nutritional yeast or a vegan cheese brand. These swaps keep the rich flavor without using animal products. If you need a gluten-free version, you can thicken the soup differently. Instead of all-purpose flour, use cornstarch or a gluten-free flour blend. Simply mix it with a bit of cold water before adding it to the soup. Ensure your vegetable broth is gluten-free too. For extra flavor, consider adding bacon or other proteins. Cook bacon until crispy, then crumble it on top of the soup. You can also use cooked chicken or turkey for added heartiness. To spice things up, try adding cayenne pepper or red pepper flakes for heat. A dash of hot sauce can also bring a kick! To store your loaded baked potato soup in the fridge, let it cool first. Once cool, transfer it to an airtight container. This keeps the soup fresh and prevents spills. I recommend using glass containers for easy reheating. They do not stain and can go in the microwave. For freezing, use freezer-safe containers. Leave some space at the top for expansion. It is best to freeze the soup in single servings. This makes it easy to thaw only what you need. When you are ready to eat, thaw overnight in the fridge. Reheat in a pot on low heat. Stir often to avoid sticking on the bottom. You can also use the microwave but do it in short bursts. Loaded baked potato soup lasts about 3 to 4 days in the fridge. In the freezer, it can last for up to 3 months. Always check for signs of spoilage. If you see any mold or off smells, it’s best to throw it away. When in doubt, it’s safer to discard it than to risk eating spoiled food. Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, follow these meal prep tips: - Cook the soup completely as per the recipe. - Let it cool to room temperature before storing. - Store in an airtight container in the fridge for up to three days. - When ready to serve, reheat gently on the stove over low heat. Add a splash of milk if needed. If you want to swap sour cream, you have many choices. Here are some great alternatives: - Greek yogurt: It adds creaminess and tang. - Cottage cheese: Blend it smooth for a similar texture. - Cream cheese: It gives a rich flavor, just blend well. - Non-dairy yogurt: Use coconut or almond yogurt for a vegan option. To add some heat to your soup, try these simple ideas: - Cayenne pepper: Start with a small pinch for a kick. - Jalapeños: Chop fresh or pickled jalapeños and stir in. - Hot sauce: A few dashes can spice things up. - Crushed red pepper flakes: Sprinkle in to taste as you cook. These options let you customize the heat level to your liking! This blog post guides you in making a delicious Loaded Baked Potato Soup. We’ve covered the key ingredients, step-by-step instructions, and helpful tips. You learned how to prepare the base, cook the soup, and add finishing touches for optimal flavor. Additionally, we explored variations to suit dietary needs and tips for storage. Remember, cooking is fun and a way to be creative. Enjoy your delicious soup, share it with friends, and make it your own!$

Cheesy Loaded Baked Potato Soup

A creamy and cheesy soup loaded with tender potatoes and garnished with green onions and crispy tortilla chips.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

4 large russet potatoes, peeled and diced
0.5 cup unsalted butter
1 cup onion, finely chopped
3 cloves garlic, minced
0.5 cup all-purpose flour
4 cups vegetable broth
2 cups milk (or plant-based milk)
2 cups sharp cheddar cheese, grated
0.5 cup sour cream (or Greek yogurt)
to taste salt and pepper
1 teaspoon smoked paprika
0.5 cup green onions, sliced (for garnish)
0.5 cup crispy tortilla chips (for garnish)

Instructions

In a large pot over medium heat, melt the butter. Add the chopped onions and garlic, and sauté until the onions are translucent, about 5 minutes.
Stir in the flour and cook for another 2 minutes to create a roux, stirring continuously.
Gradually add the vegetable broth, whisking to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes and season with salt, pepper, and smoked paprika. Cover and simmer for about 15-20 minutes, or until the potatoes are tender.
Use a potato masher or immersion blender to blend the soup slightly, leaving some chunks for texture.
Stir in the milk and continue to heat until warmed through.
Add the grated cheddar cheese and stir until melted and creamy.
Finally, remove the pot from heat and add in the sour cream, mixing well. Adjust seasonings to your taste.
Serve the soup in bowls and top with sliced green onions and crispy tortilla chips for added crunch.

Notes

Adjust seasonings to taste. Can use plant-based milk for a dairy-free option.

Keyword cheesy, potato, soup