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- 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream - 4 slices turkey bacon, cooked and crumbled (optional; can be omitted for vegetarian) - 1/4 cup green onions, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 tablespoon olive oil Loaded potato soup is all about comfort. The star of the show is the russet potatoes. Their starchy texture makes the soup thick and creamy. I love peeling and dicing them into small cubes. It helps them cook faster and evenly. Next, we add the onion and garlic. The onion gives a sweet base to the soup. Sautéing it until it’s soft brings out those great flavors. The garlic adds a punch that makes everything taste better. The broth is key. You can use chicken or vegetable broth, depending on your taste. It adds depth to the soup. Heavy cream comes in next, making the soup rich and velvety. I use sharp cheddar cheese for a bold flavor. It melts perfectly and gives the soup a cheesy goodness. Sour cream adds a nice tang. It balances out the rich flavors. If you want, you can add turkey bacon for extra crunch and flavor. Lastly, green onions bring a fresh touch. They make the soup look pretty, too. Seasonings like salt, black pepper, and paprika round out the dish. They enhance all the flavors in the soup. With these ingredients, you’ll create a warming bowl of loaded potato soup that everyone will love. {{ingredient_image_1}} First, heat 1 tablespoon of olive oil in a large pot over medium heat. Once hot, add 1 medium onion, finely chopped. Sauté the onion for about 5 minutes until it turns translucent. Next, add 3 cloves of minced garlic and sauté for another minute. You want the garlic to be fragrant but not burnt. Now, it’s time to add the main ingredients. Stir in 4 large russet potatoes, peeled and diced. Pour in 4 cups of chicken or vegetable broth, then add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Bring the mixture to a boil, then lower the heat. Let it simmer for 15 to 20 minutes until the potatoes are tender. While the soup simmers, check on the potatoes. You want them soft enough to blend. After they are tender, use an immersion blender to puree half the soup. If you don’t have an immersion blender, scoop out half of the soup into a regular blender. Blend it until smooth, then return it to the pot. This gives the soup a nice texture, mixing creamy with chunky. Now, let’s make it rich and creamy! Stir in 1 cup of heavy cream and bring the soup back to a gentle boil. Next, add 1 cup of shredded sharp cheddar cheese. Stir until the cheese melts completely. Then, mix in 1/2 cup of sour cream for extra creaminess. If you like bacon, add 2 slices of crumbled turkey bacon now, saving some for the top. Lastly, taste your soup and adjust the seasoning if needed. Serve hot, garnished with chopped green onions, crumbled bacon, and more cheese if you like! You can make loaded potato soup fit your needs. For a vegetarian version, skip the turkey bacon. You can use extra veggies instead, like carrots or spinach. If you want a vegan soup, swap heavy cream with coconut milk. Use vegan cheese to keep it tasty! For toppings, you have many choices. Add crispy onions for crunch or fresh herbs for a pop of color. Avocado slices can add creaminess. You can even sprinkle some hot sauce for a kick! Blending the soup is key for a smooth texture. I like using an immersion blender. It’s simple and keeps the soup in the pot. If you prefer a chunkier soup, blend only half of it. This gives nice bits of potato to enjoy. If you want to adjust the seasoning, taste as you go. Add salt or pepper gradually. This way, you won’t overpower the flavors. If it’s too thick, add more broth or cream to lighten it up. This soup pairs well with many sides. Try it with crusty bread or a fresh salad. A grilled cheese sandwich makes a great partner too! To make it look warm and inviting, use a nice bowl. Top the soup with green onions and more cheese. A drizzle of cream adds a nice finish. Serve it hot for a cozy meal! Pro Tips Choose the Right Potatoes: Russet potatoes work best for this soup due to their high starch content, which creates a creamy texture. Adjust the Thickness: For a thicker soup, blend more of the potatoes. If you prefer a thinner consistency, simply leave more chunks or add additional broth. Cheese Variations: Feel free to experiment with different types of cheese, such as Gruyère or Monterey Jack, for a unique flavor twist. Make it Ahead: This soup can be made in advance and stored in the refrigerator. Reheat gently on the stove, adding a splash of broth if needed. {{image_2}} You can easily change the flavor of your loaded potato soup. Adding herbs like thyme or rosemary can lift the taste. Both herbs add a warm and fragrant note. If you want some heat, try adding jalapeños. They bring a nice kick and make the soup more exciting. Just chop them finely and mix them in during cooking. You can adjust the amount based on your spice level. Switching up the cheese can also change the flavor. Sharp cheddar is classic, but you can try gouda or pepper jack. Each cheese brings its own taste and creaminess. For those who prefer dairy-free options, you can use coconut milk instead of heavy cream. Nutritional yeast can replace cheese for a cheesy flavor. Just ensure you balance the seasonings for a tasty result. You can give your soup a regional twist. For instance, add smoked paprika for a Southern flair or curry powder for an Indian spin. Use local ingredients like corn or chorizo for a unique touch. Each of these options reflects different cultural flavors. Get creative and make it your own! To keep your loaded potato soup fresh, place it in an airtight container. Make sure to cool it to room temperature before sealing. I recommend using glass containers for better storage. This soup will last up to four days in the fridge. When you want to eat it, just take it out and enjoy! Want to save some for later? You can freeze loaded potato soup! First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as the soup will expand when frozen. It will stay good for about three months. To use it later, just thaw it in the fridge overnight. When it's time to eat, you can reheat your soup in a few ways. The best method is on the stove. Pour the soup into a pot and heat it on low. Stir it often to keep it smooth. You can also use the microwave. Just heat it in short bursts and stir in between. This way, you keep that rich, creamy flavor! Loaded potato soup is rich and comforting. It features simple, hearty ingredients that blend well. Here are the core ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream - 4 slices turkey bacon, cooked and crumbled (optional) - 1/4 cup green onions, chopped - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon paprika - 1 tablespoon olive oil These ingredients create a creamy, flavorful soup that warms you up. The potatoes provide a nice base, while the cheese and cream add richness. You can even customize it with toppings like bacon or green onions. Yes, you can prep loaded potato soup ahead of time. This makes it easy for busy days. Here are some tips for making it ahead: - Cook the soup and let it cool down. - Store it in an airtight container in the fridge for up to three days. - Reheat it on the stove over low heat. - If it thickens too much, add a bit more broth or cream. Making it ahead saves time and lets the flavors blend well. You can enjoy a warm bowl anytime! Loaded potato soup can be gluten-free. The key is in the broth and thickening options. If you use gluten-free broth, the soup stays safe for those with gluten sensitivities. - Chicken broth is usually gluten-free. - Vegetable broth is also a good choice. For thickening, the soup relies on the potatoes. You won’t need flour or other gluten ingredients to thicken it. Enjoy your loaded potato soup without worry! This loaded potato soup is a tasty and easy dish to make. We covered the main ingredients, cooking steps, and tips to help you customize it. You learned how to store leftovers and even how to freeze it. Whether you like creamy, spicy, or hearty soups, this recipe fits your needs. Try it with different toppings or flavors. Enjoy creating your perfect loaded potato soup!

Loaded Potato Soup

A creamy and hearty potato soup loaded with cheese, bacon, and green onions.
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 chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 0.5 cup sour cream
  • 4 slices turkey bacon, cooked and crumbled (optional)
  • 0.25 cup green onions, chopped
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 tablespoon olive oil

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and sauté for another minute until fragrant.
  • Stir in the diced potatoes, broth, salt, pepper, and paprika. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, use an immersion blender to puree about half of the soup, leaving some chunks for texture. Alternatively, you can scoop out half the soup and blend it in a regular blender, then return it to the pot.
  • Stir in the heavy cream and bring the soup back to a gentle boil.
  • Mix in the cheddar cheese until melted. Add the sour cream and stir well to combine.
  • If you’re using turkey bacon, stir in half now and reserve the rest for topping.
  • Taste and adjust the seasoning if necessary. Serve hot, garnished with green onions, crumbled bacon, and extra cheese as desired.

Notes

For a vegetarian version, omit the turkey bacon.
Keyword cheese, comfort food, potato, soup