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To make this soup, gather these key items: - 4 large russet potatoes, scrubbed and pierced - 4 cups vegetable broth - 1 cup milk (or plant-based milk for a vegan option) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 tablespoons butter (or vegan butter) - 1 cup shredded cheddar cheese (or vegan cheese) - 1/2 cup sour cream or vegan sour cream - 4 green onions, chopped - Salt and pepper to taste - 1 teaspoon paprika - 1 teaspoon dried thyme Each of these ingredients plays a big role. The potatoes give the soup its creamy base. The broth adds depth and flavor. The milk makes it smooth, while the butter adds richness. You can change the soup based on your taste. Here are some fun options: - Cooked bacon or turkey bacon for a meaty crunch - Fresh herbs like parsley or chives for extra flavor - Different cheeses, like pepper jack for a spicy kick - Sour cream or yogurt for tanginess - Extra veggies, like corn or carrots, for more nutrition Feel free to mix and match. This soup is your canvas! This soup is not just tasty; it's also filling. Here’s a quick look at the nutrition per serving: - Calories: 350 - Protein: 12g - Carbohydrates: 50g - Fat: 12g - Fiber: 5g Each bowl offers a nice balance of carbs and protein. It also provides fiber from the potatoes. This makes it a hearty meal that can warm you up on chilly days. For the full recipe, check out the complete details. Start by preheating your oven to 400°F (200°C). Grab four large russet potatoes. Make sure to scrub them clean and pierce them with a fork. This step helps steam escape while baking. Place the pierced potatoes directly on the oven rack. Bake them for 45-60 minutes. You want them tender enough to pierce with a fork. Once done, take them out and let them cool slightly. Keep the oven on for later if you want to bake the toppings. Next, we move to the soup base. In a large pot, melt four tablespoons of butter over medium heat. Add one finely chopped onion to the pot. Sauté it for about five minutes until it turns translucent. Then, add three minced garlic cloves. Cook for another one to two minutes until the garlic smells great. Now, cut the baked potatoes in half and scoop out the insides into a bowl. Be careful to leave a small layer in the skins. You can chop the skins for toppings if you like. Add the scooped potatoes to the pot with the onions and garlic. Pour in four cups of vegetable broth and mix well. Bring this to a simmer. Now it's time to make the soup creamy and rich. Mix in one cup of milk or a plant-based option. Then add one cup of shredded cheddar cheese and half a cup of sour cream. Sprinkle in one teaspoon of paprika, one teaspoon of dried thyme, and salt and pepper to taste. Stir until the cheese melts and the soup becomes creamy. If you prefer a smoother texture, you can use an immersion blender. Before serving, taste the soup and adjust seasonings if needed. For a fun crunch, take the potato skins, place them on a baking sheet, and sprinkle with olive oil, salt, and extra cheese. Bake them for about 10 minutes until crispy. Serve the soup hot, garnished with crispy potato skins, chopped green onions, and more cheese if desired. Enjoy the warmth of this cozy baked potato soup! To make your cozy baked potato soup burst with flavor, try these tips: - Add fresh herbs like chives, parsley, or dill. - Use smoked paprika for a deeper taste. - Stir in a splash of hot sauce for a kick. - Top with crispy bacon or sautéed mushrooms for texture. Each of these ideas can change the taste and make it even better. You can mix and match until you find your favorite flavors. Creaminess is key in this soup. Here are some tricks to get it just right: - Use a mix of milk and cream for a rich base. - Blend the soup with an immersion blender for a smooth finish. - If you like chunks, mash some potatoes instead of blending fully. - Add cheese gradually to achieve the desired creaminess. These steps ensure your soup feels rich and satisfying in each bite. If you have dietary needs, here are some swaps: - Use plant-based milk for a dairy-free option. - Try vegan butter instead of regular butter. - Substitute sour cream with cashew cream or a vegan alternative. - For gluten-free, check your broth to ensure it’s safe. These options make it easy for anyone to enjoy this comforting dish without worry. For the full recipe, check the Cozy Baked Potato Soup section. {{image_2}} You can easily make this soup vegan and dairy-free. Start by swapping regular milk for plant-based milk. Almond, soy, or oat milk work great. Use vegan butter instead of regular butter. For a cheesy flavor, add nutritional yeast. Finally, replace sour cream with vegan sour cream or skip it altogether. Your soup will still taste rich and creamy. If you love heat, try adding spices. You can mix in cayenne pepper or red chili flakes. A splash of hot sauce adds a nice kick too. For more depth, add diced jalapeños when you sauté the onions. These spicy additions will bring extra warmth to your cozy soup. To make your soup even heartier, add toppings that scream “loaded.” Crumbled bacon or turkey bacon gives a nice crunch. You can also sprinkle crispy shallots on top. Don’t forget to add extra cheese, green onions, or even some sautéed mushrooms. These toppings transform your soup into a meal that feels indulgent. For the full recipe, check out Cozy Baked Potato Soup. After you enjoy your cozy baked potato soup, store the leftovers in the fridge. Use an airtight container for best results. This helps keep the soup fresh. Make sure it cools down first before you seal it. Proper storage can extend the soup's life up to three days. You can freeze this soup if you want to save some for later. Let it cool completely before freezing. Pour the soup into freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. The soup can last in the freezer for up to three months. When you're ready to eat it, just thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir it often to heat evenly. If the soup seems thick, add a splash of milk or broth to thin it out. You can also microwave individual portions. Heat for one to two minutes, stirring halfway through. Make sure it’s hot throughout before serving. Enjoy your cozy baked potato soup again! You can find the full recipe at the start of this article. This soup lasts about 4 to 5 days in the fridge. Make sure to store it in an airtight container. To keep the flavors fresh, let it cool before sealing. If it sits longer, it may lose taste and texture. Always check for any off smells or changes in color before eating leftovers. Yes, you can use different types of potatoes. Yukon golds or red potatoes work well too. Each type gives a unique flavor and texture. However, russets are my favorite for their creamy texture. Experiment with what you have on hand. Just remember to adjust cooking times if needed. You can use Greek yogurt or a vegan yogurt instead of sour cream. They add creaminess and tang. If you want a dairy-free option, try cashew cream. Blend soaked cashews with water until smooth for a rich texture. This keeps the soup creamy and delicious. This blog post covered how to make cozy baked potato soup from scratch. We explored key ingredients, easy step-by-step instructions, and tips for the best flavor. I shared ways to change up the soup for diets and preferences. Plus, you learned how to store leftovers and keep them fresh. Making this soup is simple and fun. Experiment with flavors and enjoy your warm bowl any time. You can customize it as you like for any occasion. Happy cooking!

Cozy Baked Potato Soup

Warm up with a bowl of cozy baked potato soup that's rich, creamy, and oh-so-delicious! This easy recipe features russet potatoes, savory vegetable broth, and comforting toppings like cheese and green onions. Perfect for chilly days, you'll love how simple it is to make. Want to impress your family or guests? Click through to explore this heartwarming recipe and discover tips for perfecting your cozy meal!
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Ingredients
  

4 large russet potatoes, scrubbed and pierced

4 cups vegetable broth

1 cup milk (or plant-based milk for a vegan option)

1 medium onion, finely chopped

3 cloves garlic, minced

4 tablespoons butter (or vegan butter)

1 cup shredded cheddar cheese (or vegan cheese)

1/2 cup sour cream or vegan sour cream

4 green onions, chopped

Salt and pepper to taste

1 teaspoon paprika

1 teaspoon dried thyme

Instructions
 

Preheat the oven to 400°F (200°C). Place the pierced potatoes directly on the oven rack and bake for about 45-60 minutes, or until tender when pierced with a fork.

    Once the potatoes are done, remove them from the oven and let them cool slightly. Leave the oven on for later use if you want to bake the toppings.

      In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

        Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

          Cut the baked potatoes in half and scoop out the insides into a bowl, leaving a small layer of potato in the skins. (You can chop the skins as a topping if desired.)

            Add the scooped potatoes to the pot with the onions and garlic. Pour in the vegetable broth and mix well to combine, then bring to a simmer.

              Mix in the milk, shredded cheese, sour cream, paprika, thyme, salt, and pepper. Stir until the cheese is melted and the soup is creamy. You can use an immersion blender for a smoother texture if desired.

                Before serving, taste and adjust seasonings as needed.

                  For a crispy topping, place the potato skins on a baking sheet, sprinkle with a little olive oil, salt, and extra cheese, and pop them in the oven for about 10 minutes until crispy.

                    Serve the soup hot, garnished with crispy potato skins, chopped green onions, and an extra sprinkle of cheese if desired.

                      Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4