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Let’s dive into the key ingredients for making loaded baked potato soup. These items create a rich, creamy, and flavorful dish that warms your heart. - 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable or chicken broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 4 slices turkey bacon - 1 cup green onions - 1 teaspoon smoked paprika - Salt and black pepper - 2 tablespoons olive oil Each ingredient plays a role. The russet potatoes create a thick and hearty base. The onion and garlic add a sweet and savory depth. Broth gives the soup body, while heavy cream makes it rich. Cheddar cheese brings a sharp flavor. Sour cream adds tanginess. Turkey bacon gives a nice crunch. Finally, green onions add a fresh touch. You can mix and match some items. For example, use chicken broth for more flavor. You can also switch the cheese to your favorite type. Each choice can change the taste of your soup. Enjoy experimenting with these ingredients! - Warm 2 tablespoons of olive oil in a large pot over medium heat. - Once hot, add 1 finely chopped onion. Sauté for about 5 minutes until soft. - Next, add 3 minced garlic cloves and 1 teaspoon of smoked paprika. Stir for another minute. - Now, add 4 large diced russet potatoes to the pot. - Pour in 4 cups of vegetable or chicken broth. - Bring it to a gentle boil, then lower the heat. Simmer for 20-25 minutes until fork-tender. - Carefully puree the soup to your desired texture using an immersion blender. - If needed, ladle the soup into a traditional blender. Be careful with the hot liquid! - Return the blended soup to low heat. Stir in 1 cup of heavy cream, 1 cup of cheddar cheese, and 1/4 cup of sour cream. - Stir until the cheese melts and the soup becomes smooth. Adjust salt and pepper to taste. - When serving, ladle the soup into bowls. Top with crumbled turkey bacon, extra cheese, green onions, and a dollop of sour cream. Enjoy this comforting and creamy dish! To get the best texture for your soup, use an immersion blender. It makes blending easy right in the pot. If you don't have one, a traditional blender works too. Just be careful with the hot soup. Blend in small batches and allow steam to escape. This soup can be thick or thin, based on your taste. For a thicker soup, blend less. For a thinner soup, add more broth. Adding herbs and spices boosts flavor. Try thyme or fresh parsley for a fresh taste. Smoked paprika gives a rich depth, making the soup even better. Seasoning is key. Always taste and adjust salt and pepper as you cook. This ensures the flavors shine through in every bite. Garnishing makes your soup look great. Top each bowl with crispy turkey bacon and more cheddar cheese. Sprinkle green onions for color and crunch. You can also add a dollop of sour cream for creaminess. For a fancy touch, drizzle olive oil on top. Fresh herbs like chives or parsley add a lovely finish. Serve with warm bread for a cozy meal. {{image_4}} You can easily make this soup vegetarian or vegan. For a vegetarian version, simply replace the chicken broth with vegetable broth. To make it vegan, swap the heavy cream and sour cream for coconut cream or a nut-based cream. Use vegan cheese or skip the cheese entirely for a lighter touch. If you need a gluten-free option, ensure your broth is gluten-free. Most broths are safe, but always check the label. You can enjoy this soup without worrying about gluten. Feeling creative? Try different cheese options like gouda, pepper jack, or a vegan cheese blend. Each cheese adds a unique flavor twist. You can also top the soup with crispy chickpeas or avocado for a fun twist. Add-ins can change the soup too. Toss in some broccoli, corn, or even jalapeños for a spicy kick. These swaps keep the soup fresh and exciting. Using fresh vegetables can enhance your soup. In the summer, add fresh corn or zucchini. In the fall, consider adding pumpkin for a creamy texture. Seasonal veggies can boost flavor and nutrition. Garnishes matter too! During spring, use fresh herbs like chives or parsley. In winter, a sprinkle of crispy fried onions adds crunch. Seasonal touches make your soup feel special and inviting. To keep your loaded baked potato soup fresh, follow these steps: - Refrigeration: Allow the soup to cool down first. Then, transfer it to an airtight container. It can stay in the fridge for up to 4 days. - Freezing: If you want to save it for a later time, freeze the soup in a freezer-safe container. It will last for about 3 months. Just remember to leave some space at the top of the container, as the soup will expand when frozen. When it's time to enjoy your leftovers, here’s how to reheat: - Best Methods: The best way to reheat the soup is on the stove over low heat. Stir it often to prevent sticking. If you’re in a hurry, you can use a microwave. Heat in short intervals, stirring in between. - Maintaining Texture and Flavor: Add a splash of broth or cream if the soup seems too thick. This helps keep the creamy texture. Taste and adjust seasoning, adding salt or pepper as needed. I recommend using russet potatoes. They are starchy and creamy. This gives the soup a rich texture. You can also use Yukon Gold potatoes. They add a slight buttery flavor. Both types work great in this soup. Yes, you can make this soup ahead of time. Prepare it, then let it cool. Store it in an airtight container. It keeps well in the fridge for a few days. Just reheat it on the stove when you are ready to serve. This soup can last up to five days in the fridge. Be sure to store it properly. Check for any signs of spoilage before eating. If it smells off or looks strange, it’s best to toss it. Absolutely! While sharp cheddar is classic, you can use others. Try Monterey Jack for a milder taste. Gouda adds a nice smoky flavor. Feel free to mix cheeses for a unique twist. Yes, you can easily make this soup vegetarian. Use vegetable broth instead of chicken broth. Omit the turkey bacon or substitute it with crispy chickpeas. This keeps the flavors rich without meat. This blog post guides you through making a delicious loaded baked potato soup. We covered the key ingredients, step-by-step instructions, and tips for perfecting texture and flavor. You learned variations for dietary needs and storage tips for leftovers. Overall, this soup is easy to make and very comforting. Customize it to fit your taste and enjoy every bite. Now, it’s time to gather your ingredients and start cooking!

Loaded Baked Potato Soup

Warm up with the ultimate loaded baked potato soup, a creamy delight packed with flavor! This rich and comforting recipe features russet potatoes, sharp cheddar cheese, and crispy turkey bacon, all blended into a velvety texture. Perfect for chilly nights, it's easy to prepare and will satisfy your cravings. Click through to discover how to make this delicious soup that everyone will love!
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Ingredients
  

4 large russet potatoes, peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (or chicken broth for a non-vegetarian option)

1 cup heavy cream

1 cup shredded sharp cheddar cheese, plus extra for garnishing

1/2 cup sour cream, divided (1/4 cup for the soup, 1/4 cup for serving)

4 slices turkey bacon, cooked until crispy and crumbled

1 cup green onions, thinly sliced (both white and green parts)

1 teaspoon smoked paprika for a rich depth of flavor

Salt and black pepper to taste

2 tablespoons olive oil for sautéing

Instructions
 

In a spacious stock pot, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes soft and translucent.

    Incorporate the minced garlic and smoked paprika into the pot, stirring for another minute until the mixture is aromatic. Ensure not to burn the garlic.

      Add the diced potatoes and pour in the vegetable broth. Increase the heat to bring the soup to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes or until the potatoes are fork-tender.

        After cooking, carefully puree the soup to your preferred consistency using an immersion blender. If you do not have one, you can ladle portions of the soup into a traditional blender; just be cautious with the hot liquid.

          Return the blended soup to low heat. Stir in the heavy cream, cheddar cheese, and 1/4 cup of the sour cream. Stir continuously until the cheese is fully melted and the soup is velvety smooth.

            Taste and adjust seasoning with salt and black pepper as needed.

              To serve, ladle the warm soup into generous bowls. Top each serving with crumbled turkey bacon, a sprinkle of extra cheddar cheese, a scattering of diced green onions, and a dollop of the remaining sour cream.

                - Presentation Tips: For an elegant touch, drizzle a little olive oil over the finished soup and garnish with fresh herbs like parsley or chives for color and flavor.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6