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- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth The main ingredients are the heart of this soup. Russet potatoes work best for their creamy texture. Dice the potatoes into even cubes for even cooking. The onion adds sweetness, while garlic brings depth. The vegetable broth serves as a flavorful base, making each bite rich and savory. - 1 cup heavy cream - 1 cup sharp cheddar cheese - ½ cup sour cream Dairy ingredients create that luxurious creaminess. Heavy cream makes the soup silky and rich. Sharp cheddar cheese adds a kick of flavor that blends well. Sour cream gives a tangy finish, balancing the richness perfectly. - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - ¼ cup green onions - Salt and pepper Seasonings elevate the soup's flavor. Smoked paprika adds warmth and depth, while dried thyme introduces an earthy note. Don’t forget salt and pepper; they enhance all the flavors. Green onions on top add a fresh, crunchy garnish that brightens the dish. {{ingredient_image_2}} Start by heating a splash of olive oil in a large pot over medium heat. Once the oil shines, add the finely diced onion. Sauté the onion for about 5 minutes until it softens and turns clear. Then, add the minced garlic and cook for one more minute. Stir it well to release its lovely aroma. Next, toss in the cubed russet potatoes. Pour in the vegetable broth and bring the mix to a strong boil. Once it boils, lower the heat and cover the pot. Let it simmer for 15 to 20 minutes until the potatoes are tender and easy to pierce with a fork. After the potatoes are cooked, it’s time to blend. Use an immersion blender to puree the soup. Blend until it’s smooth and creamy. If you prefer some texture, blend just half of it. This keeps some potato chunks, which adds heartiness to the dish. Once blended, stir in the heavy cream, grated sharp cheddar cheese, and sour cream. Add the smoked paprika, dried thyme, salt, and freshly ground black pepper. Heat the soup gently for about 5 minutes. This allows the cheese to melt and flavors to mix. Finally, fold in the crumbled turkey bacon. Taste the soup and adjust the seasoning if needed. Ladle the creamy soup into bowls. For a nice touch, sprinkle chopped green onions on top and add a bit more cheese if you like. Enjoy your warm, comforting loaded potato soup! To make your soup creamy, choose the right blending method. I like to use an immersion blender. It gives a smooth texture without transferring hot soup to a blender. Blend until you see a velvety finish. If you prefer some chunks, blend only half the soup. You can adjust the creaminess by adding more heavy cream. Start with one cup, then taste. Add more if you want it richer. Balancing flavors is key to a great soup. Use smoked paprika and dried thyme to add depth. Start with one teaspoon of each. Taste your soup after adding these spices. If it needs more kick, add salt and pepper. Always taste as you go. This helps you find the perfect balance for your taste. How you serve your soup can make it even more appealing. Garnish with chopped green onions for color and crunch. Drizzle sour cream on top for a creamy finish. You can also add extra cheese for a rich touch. These small details make your soup look great and taste even better. Pro Tips Choose the Right Potatoes: For the best texture, use russet potatoes as they become fluffy and creamy when cooked. Season Gradually: Taste the soup as you go and adjust the seasoning in stages to achieve a well-balanced flavor. Texture Preference: If you prefer a chunkier soup, reserve some potato cubes before blending and add them back in after pureeing. Garnish Creatively: Elevate presentation by adding a swirl of sour cream and a sprinkle of fresh herbs or additional cheese on top before serving. {{image_4}} You can make this soup without meat. Use vegetable broth instead of chicken broth. Replace turkey bacon with a plant-based option. This keeps the soup tasty and hearty. For a vegan version, swap the heavy cream and sour cream with coconut milk or cashew cream. Nutritional yeast can add a cheesy flavor too. Want to boost flavor? Add fresh herbs like parsley or chives. They add a bright touch to the soup. You can also mix in different cheeses. Try gouda, mozzarella, or pepper jack for unique tastes. Each cheese brings a different creaminess and flavor profile. If you like heat, spice up your soup. You can add red pepper flakes or cayenne for extra kick. For a smoky flavor, use smoked paprika instead of regular paprika. This gives the soup warmth and depth. Adjust the spice to your taste for a comforting bowl. Loaded potato soup keeps well in the fridge for about 3 to 4 days. Store it in airtight containers to keep it fresh. Make sure the soup cools before sealing. This helps avoid extra moisture inside the container. You can also divide the soup into smaller portions for easy reheating. To freeze loaded potato soup, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Make sure to leave space for expansion. The soup can last for up to 3 months in the freezer. When you're ready to eat, thaw it in the fridge overnight. For quicker thawing, place the bag in cold water. You can reheat the soup on the stove or in the microwave. For the stove, heat it gently over medium-low. Stir often to avoid sticking. In the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps keep the texture and flavor. If the soup thickens too much, add a splash of broth or cream. Yes, you can make Loaded Potato Soup ahead of time. This soup tastes even better the next day. To prep, follow these tips: - Cook the soup and cool it down. - Store it in an airtight container in the fridge for up to three days. - When ready to serve, reheat the soup on low heat. Stir often to keep it smooth. - You may need to add a splash of broth or cream for the best texture. Absolutely! You can use various potatoes for this soup. Here are some options: - Yukon Gold: Creamy and buttery taste. - Red Potatoes: Slightly sweet and hold their shape well. - Fingerling Potatoes: Unique shape and flavor, great for a twist. Each potato brings a different taste and texture to the soup. Experiment to find what you love best! Yes, Loaded Potato Soup can be gluten-free. Here’s what to check: - Vegetable broth: Ensure it is labeled gluten-free. - Cheese and sour cream: Most are gluten-free, but always check the labels. - Bacon: Most bacon is gluten-free, but some may have fillers. This soup can be safe for those with gluten allergies or sensitivities. Always read labels to be sure! You now have a clear recipe for making Loaded Potato Soup. We covered the main ingredients, steps, and customization options. I shared tips for making it creamy and flavorful while also offering ways to store it. Whether you want a classic version or a vegan twist, this soup can fit any need. Enjoy creating a warm bowl that brings comfort and joy to your table today.

Creamy Loaded Potato Soup

A rich and hearty potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and cubed
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • ½ cup sour cream
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and freshly ground black pepper
  • 1 cup cooked and crumbled turkey bacon (or vegetarian bacon for a meat-free option)
  • ¼ cup green onions, finely chopped for garnish

Instructions
 

  • In a large pot over medium heat, add a generous drizzle of olive oil. Once the oil shimmers, add the finely diced onion. Sauté for about 5 minutes, or until the onion is soft and translucent.
  • Add the minced garlic to the pot and cook for an additional minute, stirring constantly until fragrant.
  • Incorporate the cubed potatoes into the pot along with the vegetable broth. Bring the mixture to a vigorous boil, then reduce the heat to a gentle simmer. Cover the pot and cook for approximately 15-20 minutes, or until the potatoes are easily pierced with a fork.
  • Using an immersion blender, carefully puree the soup until it reaches a velvety smooth consistency. If you enjoy a heartier texture, blend only half the soup and leave some potato chunks intact.
  • Stir in the heavy cream, grated cheddar cheese, sour cream, smoked paprika, dried thyme, and season with salt and freshly ground black pepper. Heat the soup over low fire until the cheese is completely melted and the soup is warmed through, about 5 minutes.
  • Taste and adjust the seasoning as needed, then fold in the crumbled turkey bacon, allowing it to warm through in the soup.
  • Ladle the creamy potato soup into bowls and finish with a sprinkle of chopped green onions and an extra handful of cheese on top if you wish.

Notes

For a lovely touch, drizzle a swirl of sour cream on top for visual appeal and add a few extra crumbles of bacon before serving. Enjoy your hearty bowl!
Keyword comfort food, creamy, potato, soup