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To make a rich and creamy loaded baked potato soup, gather these main ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup cheddar cheese, shredded (plus extra for garnish) - 1/2 cup sour cream - 4 slices of cooked turkey bacon, crumbled (optional for a lighter option) - 1/4 cup green onions, chopped - Salt and pepper to taste - 2 tablespoons butter - 1 teaspoon smoked paprika These ingredients combine to create a hearty and comforting soup. The russet potatoes give the soup its creamy base, while the garlic and onion add depth of flavor. To make your soup extra special, add some of these toppings: - Extra shredded cheddar cheese - Crumbled turkey bacon - Chopped green onions - A dollop of sour cream - A sprinkle of smoked paprika These toppings not only enhance the flavor but also add visual appeal. You can mix and match based on your tastes. If you're missing some ingredients or want to make swaps, consider these options: - Use chicken broth instead of vegetable broth for a richer flavor. - Substitute heavy cream with half-and-half for a lighter soup. - Try using a different cheese, like gouda or pepper jack, for a unique twist. - For a vegetarian option, skip the turkey bacon or use a meat alternative. These substitutions can help you tailor the soup to your dietary needs or what you have on hand. Don't be afraid to experiment! {{ingredient_image_1}} To start, gather your ingredients. You need russet potatoes, onion, garlic, vegetable broth, and more. Begin by melting two tablespoons of butter in a large pot over medium heat. Add the finely chopped onion and minced garlic. Sauté these until the onions become soft and clear, about five minutes. This step builds a rich flavor base. Next, stir in the diced potatoes and pour in the vegetable broth. Bring this mixture to a boil. After boiling, lower the heat and let it simmer. Cook until the potatoes are soft, which takes around 15 to 20 minutes. You can check their doneness with a fork. Once the potatoes cook, it’s time to blend. Use an immersion blender to mix the soup until it’s smooth. If you like some texture, blend only half of the soup. This way, you keep some potato chunks. Then, stir in the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika. Let the soup simmer on low heat for another five to ten minutes. Stir often, so the cheese melts nicely into the soup. If you want some extra flavor, add crumbled turkey bacon now. Finally, season with salt and pepper to your taste. Serve your hot soup garnished with chopped green onions and extra cheese. Using an immersion blender is easy and fun. Here are some tips to get the best results: - Keep it submerged: Make sure the blender is fully under the soup to avoid splatters. - Blend in batches: If your pot is small, blend in two parts. This helps prevent overflow. - Control the texture: Move the blender up and down for a smooth blend or keep it still for chunks. To make your soup perfectly creamy, follow these tips: - Use heavy cream: This adds richness and smoothness. - Blend thoroughly: A good blend ensures creamy consistency. - Add cheese slowly: Stir in cheese gradually for a smoother feel. - Adjust with broth: If your soup is too thick, add more vegetable broth until it’s just right. This soup is not only rich and creamy but also filled with flavors. Enjoy every spoonful! To boost the flavor of your loaded baked potato soup, use quality ingredients. Fresh russet potatoes give the best texture. For depth, add smoked paprika. It gives a rich, warm flavor to your soup. If you want more savory notes, consider adding some garlic powder or onion powder. These enhance the natural taste of potatoes. Also, try using homemade vegetable broth for a fresher taste. Avoid overcooking your potatoes. If they are too mushy, the soup will lack texture. When blending, do not blend all the soup if you like some chunks. This keeps the fun texture. Also, watch the salt. Taste as you go. Adding too much can ruin your soup. Lastly, do not skip the garnishes. They add color and flavor to your dish. Pair this soup with a fresh salad for a nice contrast. A simple green salad with lemon vinaigrette works well. If you want bread, go for crusty sourdough. It’s perfect for dipping. For a heartier meal, serve with grilled cheese sandwiches. This combo makes a cozy, filling dinner. Enjoy the soup with a glass of white wine for a touch of elegance. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh russet potatoes and high-quality cheese. Fresh ingredients enhance the overall taste of the soup. Adjust the Consistency: If you prefer a thinner soup, gradually add more vegetable broth until you reach your desired consistency. For a thicker soup, blend less or add more potatoes. Enhance the Flavor: Consider adding herbs like thyme or rosemary for an extra layer of flavor. A dash of hot sauce can also spice things up! Make it Ahead: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or broth to restore creaminess if needed. {{image_2}} You can swap heavy cream for half-and-half or coconut milk. This change cuts fat but keeps creaminess. For cheese, try using low-fat cheddar or nutritional yeast for a lighter taste. These swaps make the soup rich without the extra calories. To make this soup vegetarian, use vegetable broth instead of chicken broth. For a vegan version, replace heavy cream with cashew cream or almond milk. You can also skip the cheese or use a dairy-free cheese alternative. This keeps the flavors while making it plant-based. Get creative with your soup! Add different spices like chili powder or curry for a kick. You can also mix in roasted garlic for a deeper flavor. Try adding toppings like jalapeños or avocado for a fresh twist. These changes make the soup fun and unique each time! To keep your loaded baked potato soup fresh, let it cool first. Pour the soup into an airtight container. Seal it tightly to keep out air. Store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. When you're ready to enjoy your soup, reheat it on the stove. Pour the soup into a pot over low heat. Stir it often to prevent sticking. You can also add a splash of broth or cream to bring back the creaminess. If you're in a hurry, use the microwave. Heat it in short bursts, stirring in between. For long-term storage, freeze the soup in portions. Use freezer-safe bags or containers. Leave some space at the top to allow for expansion. When you're ready to eat, thaw it overnight in the fridge. Reheat on the stove or in the microwave for a quick meal. To make your Loaded Baked Potato Soup thicker, you can add more potatoes. Cooked potatoes break down nicely when blended. You can also mix in a slurry of cornstarch and water. Just stir in this mixture while the soup simmers. Another way is to reduce the soup by simmering it longer. This helps evaporate some water, thickening the soup. Yes, you can use sweet potatoes instead of russet potatoes. Sweet potatoes add a different flavor and a nice sweetness. The texture will also be creamier. Just remember to adjust the cooking time. Sweet potatoes may cook faster, so keep an eye on them. If you want to substitute heavy cream, try using half-and-half or whole milk. Coconut cream is another great choice, adding a unique flavor. For a lighter option, use unsweetened almond milk or oat milk. Each substitute will change the taste a bit, but they all work well in this soup. In this post, we explored the best ingredients for loaded baked potato soup, including key options and toppings. We outlined a detailed cooking process, shared tips for using an immersion blender, and discussed how to achieve that creamy texture. I also provided helpful tricks to enhance flavor, avoid common mistakes, and suggested great pairings. We talked about variations for health needs and how to store leftovers. With these insights, you can create a delicious, versatile soup that everyone will love. Enjoy making your perfect bowl!

Cheesy Loaded Baked Potato Soup

A creamy and cheesy soup loaded with potatoes and topped with green onions and cheddar cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup cheddar cheese, shredded (plus extra for garnish)
  • 1/2 cup sour cream
  • 4 slices cooked turkey bacon, crumbled (optional for a lighter option)
  • 1/4 cup green onions, chopped
  • to taste salt and pepper
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika

Instructions
 

  • In a large pot, melt the butter over medium heat. Add the chopped onion and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
  • Stir in the diced potatoes and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
  • Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
  • Stir in the heavy cream, cheddar cheese, sour cream, and smoked paprika. Allow the soup to simmer on low heat for another 5-10 minutes, stirring occasionally until the cheese melts and the soup is creamy.
  • If using, add the crumbled turkey bacon and season the soup with salt and pepper to taste.
  • Serve the soup hot, garnished with chopped green onions and additional cheddar cheese on top.

Notes

Serve in rustic bowls topped with a dollop of sour cream, a sprinkle of green onions, and a few extra cheese shreds for a beautiful finish.
Keyword cheesy, comfort food, potato, soup