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Loaded Baked Potato Soup Comforting and Creamy Recipe

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For a great loaded baked potato soup, I always start with the right base. Here are the must-have ingredients: - 4 large russet potatoes, peeled and diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (or chicken broth for extra flavor) Russet potatoes give a creamy texture to the soup. They break down well and mix with other flavors. Onions and garlic add a nice depth to the base. You can choose vegetable broth for a lighter taste or chicken broth for more richness. Next, we bring in the creamy elements and spices. Here’s what you need: - 1 cup heavy cream - 1/2 cup shredded sharp cheddar cheese, plus extra for garnish - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - Optional toppings: 1/2 cup cooked turkey bacon, crumbled, and 1/4 cup sour cream Heavy cream makes the soup rich and smooth. Cheddar cheese adds that classic baked potato flavor. Thyme and smoked paprika bring warmth and earthiness. Don’t forget to taste and adjust salt and pepper as you go. For toppings, crumbled turkey bacon adds crunch, while sour cream gives a tangy finish. You can find the full recipe [here](Full Recipe) to make this delicious soup. To start, we need to build the base of our soup. First, heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about 5 minutes until it turns soft and translucent. This adds a sweet flavor to our soup. Next, add the minced garlic and sauté for one more minute. You want the garlic to smell good but not to brown. This keeps the flavor fresh and bright. Now, let’s add the star of the show: the potatoes. Toss in the diced russet potatoes, along with the vegetable broth. You can use chicken broth for a richer taste. Also, add dried thyme and smoked paprika. Stir everything well. Increase the heat until the mixture gently boils, then reduce it to low. Let it simmer for 15 to 20 minutes until the potatoes are soft enough to pierce with a fork. After the potatoes are tender, it’s time to create that creamy texture. Use a potato masher or an immersion blender to mash the soup. I like to leave some potato chunks for a hearty feel. It adds a nice bite to each spoonful. Now, pour in the heavy cream and add the shredded cheddar cheese. Stir continuously over low heat for about 5 minutes. This helps the cheese melt smoothly into the soup, making it rich and creamy. Don’t forget to season with sea salt and freshly ground black pepper. Taste and adjust as needed. If you want to add a savory crunch, fold in crumbled turkey bacon at this point. Remove the pot from heat and let the soup cool slightly before serving. This allows the flavors to mix well. For the full recipe, you can check the details above. Choosing the right potatoes is key. I love using russet potatoes. They are starchy and creamy, making the soup thick and rich. For best results, pick potatoes that feel heavy and firm. Avoid any that are soft or have blemishes. Adjusting seasoning is important for flavor balance. Start with sea salt and freshly ground black pepper. Taste as you go, and add more if needed. A pinch of smoked paprika adds a nice depth. If you want a hint of herbal flavor, add dried thyme. For the best garnishes, focus on visual appeal. Top each bowl with a sprinkle of shredded cheddar cheese. A dollop of sour cream adds creaminess. Fresh chives or green onions provide a nice crunch and color. These toppings make the soup look inviting. Pair your soup with a simple salad for a fresh touch. A crusty bread or garlic toast goes great with it too. For drinks, try a light beer or a crisp white wine. These pairings enhance the warmth of the soup. Find the full recipe [here](#). {{image_4}} You can change this soup in many ways. Adding protein makes it heartier. Try crumbled bacon or diced chicken for a savory kick. Both add flavor and texture. If you want a lighter option, use turkey bacon or leave out meat entirely. For a vegetarian or vegan twist, swap out the heavy cream for coconut milk or a cashew cream. Use vegetable broth and skip the bacon. You can still enjoy all the rich, creamy goodness of this soup. Spices and herbs can change the game. Try adding a pinch of cayenne pepper for heat. A sprinkle of dill or parsley can brighten the flavors. Experimenting with spices keeps the soup exciting. You can also add more veggies. Broccoli or leeks work well in this soup. Just chop them up and add them with the potatoes. They add color and nutrients, making the soup even better. For the full recipe, check out the creamy loaded baked potato soup section. To keep your loaded baked potato soup fresh, let it cool first. This step is key. Pour the soup into a container with a tight lid. Glass or plastic containers work well. Make sure to leave some space at the top. This allows the soup to expand when frozen. For refrigeration, your soup can last up to four days. Just keep it in the fridge. If you want to save it longer, freezing is the way to go. In the freezer, it can last for three months. Just remember to label your container with the date. When you are ready to enjoy your soup again, there are two great ways to reheat it. The first is on the stove. Pour the soup into a pot and warm over low heat. Stir it often to avoid sticking. The second method is the microwave. Use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. For best taste, consume your soup within four days if refrigerated. If frozen, aim to eat it within three months for the best flavor and texture. Enjoy every comforting bite! How long does loaded baked potato soup last in the fridge? Loaded baked potato soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It actually tastes even better the next day! Just let it cool, then store it in the fridge. Reheat gently on the stove when you are ready to enjoy it. Why is my soup too thick or too thin? If your soup is too thick, add some broth or water to thin it out. Stir well and heat it through. If it’s too thin, let it simmer longer to thicken. You can also mash in more potatoes for extra body. How do I make my soup creamier? To make your soup creamier, add more heavy cream or cheese. You can also blend a portion of the soup for a silkier texture. This helps create a rich, smooth feel in every spoonful. Caloric details per serving Each serving of loaded baked potato soup has about 350 calories. This can vary based on the specific ingredients you use. Check the labels for accurate counts. Ingredient substitutions for dietary restrictions If you want a lighter soup, use low-fat milk instead of cream. For a vegan option, try coconut milk or almond milk. You can also skip the cheese and use nutritional yeast for a cheesy flavor without dairy. In this post, we covered how to make loaded baked potato soup. We started with the essential ingredients, then moved through preparation steps and final touches. I shared tips to enhance flavor and offered serving suggestions. Variations showed how to adapt the recipe to your taste and needs. Finally, we discussed storage and answered common questions. Now, you can enjoy a warm bowl of soup made just for you. This dish is fun to customize and perfect for any time.
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There’s nothing like a warm bowl of Loaded Baked Potato Soup to chase away the chill. This creamy recipe combines all the rich flavors of a classic baked potato, making it a perfect comfort food. With simple ingredients like russet potatoes, cheese, and cream, you can whip up this hearty dish in no time. Ready to impress your family with a bowl of warmth? Let’s dive into the steps to make this creamy delight!

Ingredients

Essential Ingredients for Loaded Baked Potato Soup

For a great loaded baked potato soup, I always start with the right base. Here are the must-have ingredients:

– 4 large russet potatoes, peeled and diced into bite-sized pieces

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth (or chicken broth for extra flavor)

Russet potatoes give a creamy texture to the soup. They break down well and mix with other flavors. Onions and garlic add a nice depth to the base. You can choose vegetable broth for a lighter taste or chicken broth for more richness.

Dairy and Seasonings

Next, we bring in the creamy elements and spices. Here’s what you need:

– 1 cup heavy cream

– 1/2 cup shredded sharp cheddar cheese, plus extra for garnish

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Sea salt and freshly ground black pepper, to taste

– Optional toppings: 1/2 cup cooked turkey bacon, crumbled, and 1/4 cup sour cream

Heavy cream makes the soup rich and smooth. Cheddar cheese adds that classic baked potato flavor. Thyme and smoked paprika bring warmth and earthiness. Don’t forget to taste and adjust salt and pepper as you go.

For toppings, crumbled turkey bacon adds crunch, while sour cream gives a tangy finish. You can find the full recipe [here](Full Recipe) to make this delicious soup.

Step-by-Step Instructions

Preparation Steps

To start, we need to build the base of our soup. First, heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about 5 minutes until it turns soft and translucent. This adds a sweet flavor to our soup.

Next, add the minced garlic and sauté for one more minute. You want the garlic to smell good but not to brown. This keeps the flavor fresh and bright.

Now, let’s add the star of the show: the potatoes. Toss in the diced russet potatoes, along with the vegetable broth. You can use chicken broth for a richer taste. Also, add dried thyme and smoked paprika. Stir everything well. Increase the heat until the mixture gently boils, then reduce it to low. Let it simmer for 15 to 20 minutes until the potatoes are soft enough to pierce with a fork.

Blending and Finalizing the Soup

After the potatoes are tender, it’s time to create that creamy texture. Use a potato masher or an immersion blender to mash the soup. I like to leave some potato chunks for a hearty feel. It adds a nice bite to each spoonful.

Now, pour in the heavy cream and add the shredded cheddar cheese. Stir continuously over low heat for about 5 minutes. This helps the cheese melt smoothly into the soup, making it rich and creamy.

Don’t forget to season with sea salt and freshly ground black pepper. Taste and adjust as needed. If you want to add a savory crunch, fold in crumbled turkey bacon at this point.

Remove the pot from heat and let the soup cool slightly before serving. This allows the flavors to mix well. For the full recipe, you can check the details above.

Tips & Tricks

How to Perfect Your Loaded Baked Potato Soup

Choosing the right potatoes is key. I love using russet potatoes. They are starchy and creamy, making the soup thick and rich. For best results, pick potatoes that feel heavy and firm. Avoid any that are soft or have blemishes.

Adjusting seasoning is important for flavor balance. Start with sea salt and freshly ground black pepper. Taste as you go, and add more if needed. A pinch of smoked paprika adds a nice depth. If you want a hint of herbal flavor, add dried thyme.

Serving Suggestions

For the best garnishes, focus on visual appeal. Top each bowl with a sprinkle of shredded cheddar cheese. A dollop of sour cream adds creaminess. Fresh chives or green onions provide a nice crunch and color. These toppings make the soup look inviting.

Pair your soup with a simple salad for a fresh touch. A crusty bread or garlic toast goes great with it too. For drinks, try a light beer or a crisp white wine. These pairings enhance the warmth of the soup.

Find the full recipe [here](#).

Variations

Different Takes on Loaded Baked Potato Soup

You can change this soup in many ways. Adding protein makes it heartier. Try crumbled bacon or diced chicken for a savory kick. Both add flavor and texture. If you want a lighter option, use turkey bacon or leave out meat entirely.

For a vegetarian or vegan twist, swap out the heavy cream for coconut milk or a cashew cream. Use vegetable broth and skip the bacon. You can still enjoy all the rich, creamy goodness of this soup.

Flavor Enhancements

Spices and herbs can change the game. Try adding a pinch of cayenne pepper for heat. A sprinkle of dill or parsley can brighten the flavors. Experimenting with spices keeps the soup exciting.

You can also add more veggies. Broccoli or leeks work well in this soup. Just chop them up and add them with the potatoes. They add color and nutrients, making the soup even better.

For the full recipe, check out the creamy loaded baked potato soup section.

Storage Info

How to Store Leftover Soup

To keep your loaded baked potato soup fresh, let it cool first. This step is key. Pour the soup into a container with a tight lid. Glass or plastic containers work well. Make sure to leave some space at the top. This allows the soup to expand when frozen.

For refrigeration, your soup can last up to four days. Just keep it in the fridge. If you want to save it longer, freezing is the way to go. In the freezer, it can last for three months. Just remember to label your container with the date.

Reheating Tips

When you are ready to enjoy your soup again, there are two great ways to reheat it. The first is on the stove. Pour the soup into a pot and warm over low heat. Stir it often to avoid sticking. The second method is the microwave. Use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly.

For best taste, consume your soup within four days if refrigerated. If frozen, aim to eat it within three months for the best flavor and texture. Enjoy every comforting bite!

FAQs

Common Questions About Loaded Baked Potato Soup

How long does loaded baked potato soup last in the fridge?

Loaded baked potato soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It actually tastes even better the next day! Just let it cool, then store it in the fridge. Reheat gently on the stove when you are ready to enjoy it.

Troubleshooting Common Issues

Why is my soup too thick or too thin?

If your soup is too thick, add some broth or water to thin it out. Stir well and heat it through. If it’s too thin, let it simmer longer to thicken. You can also mash in more potatoes for extra body.

How do I make my soup creamier?

To make your soup creamier, add more heavy cream or cheese. You can also blend a portion of the soup for a silkier texture. This helps create a rich, smooth feel in every spoonful.

Nutritional Information and Substitutions

Caloric details per serving

Each serving of loaded baked potato soup has about 350 calories. This can vary based on the specific ingredients you use. Check the labels for accurate counts.

Ingredient substitutions for dietary restrictions

If you want a lighter soup, use low-fat milk instead of cream. For a vegan option, try coconut milk or almond milk. You can also skip the cheese and use nutritional yeast for a cheesy flavor without dairy.

In this post, we covered how to make loaded baked potato soup. We started with the essential ingredients, then moved through preparation steps and final touches. I shared tips to enhance flavor and offered serving suggestions. Variations showed how to adapt the recipe to your taste and needs. Finally, we discussed storage and answered common questions.

Now, you can enjoy a warm bowl of soup made just for you. This dish is fun to customize and perfect for any time.

For a great loaded baked potato soup, I always start with the right base. Here are the must-have ingredients: - 4 large russet potatoes, peeled and diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (or chicken broth for extra flavor) Russet potatoes give a creamy texture to the soup. They break down well and mix with other flavors. Onions and garlic add a nice depth to the base. You can choose vegetable broth for a lighter taste or chicken broth for more richness. Next, we bring in the creamy elements and spices. Here’s what you need: - 1 cup heavy cream - 1/2 cup shredded sharp cheddar cheese, plus extra for garnish - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Sea salt and freshly ground black pepper, to taste - Optional toppings: 1/2 cup cooked turkey bacon, crumbled, and 1/4 cup sour cream Heavy cream makes the soup rich and smooth. Cheddar cheese adds that classic baked potato flavor. Thyme and smoked paprika bring warmth and earthiness. Don’t forget to taste and adjust salt and pepper as you go. For toppings, crumbled turkey bacon adds crunch, while sour cream gives a tangy finish. You can find the full recipe [here](Full Recipe) to make this delicious soup. To start, we need to build the base of our soup. First, heat a splash of olive oil in a large pot over medium heat. Add the finely chopped onion. Sauté it for about 5 minutes until it turns soft and translucent. This adds a sweet flavor to our soup. Next, add the minced garlic and sauté for one more minute. You want the garlic to smell good but not to brown. This keeps the flavor fresh and bright. Now, let’s add the star of the show: the potatoes. Toss in the diced russet potatoes, along with the vegetable broth. You can use chicken broth for a richer taste. Also, add dried thyme and smoked paprika. Stir everything well. Increase the heat until the mixture gently boils, then reduce it to low. Let it simmer for 15 to 20 minutes until the potatoes are soft enough to pierce with a fork. After the potatoes are tender, it’s time to create that creamy texture. Use a potato masher or an immersion blender to mash the soup. I like to leave some potato chunks for a hearty feel. It adds a nice bite to each spoonful. Now, pour in the heavy cream and add the shredded cheddar cheese. Stir continuously over low heat for about 5 minutes. This helps the cheese melt smoothly into the soup, making it rich and creamy. Don’t forget to season with sea salt and freshly ground black pepper. Taste and adjust as needed. If you want to add a savory crunch, fold in crumbled turkey bacon at this point. Remove the pot from heat and let the soup cool slightly before serving. This allows the flavors to mix well. For the full recipe, you can check the details above. Choosing the right potatoes is key. I love using russet potatoes. They are starchy and creamy, making the soup thick and rich. For best results, pick potatoes that feel heavy and firm. Avoid any that are soft or have blemishes. Adjusting seasoning is important for flavor balance. Start with sea salt and freshly ground black pepper. Taste as you go, and add more if needed. A pinch of smoked paprika adds a nice depth. If you want a hint of herbal flavor, add dried thyme. For the best garnishes, focus on visual appeal. Top each bowl with a sprinkle of shredded cheddar cheese. A dollop of sour cream adds creaminess. Fresh chives or green onions provide a nice crunch and color. These toppings make the soup look inviting. Pair your soup with a simple salad for a fresh touch. A crusty bread or garlic toast goes great with it too. For drinks, try a light beer or a crisp white wine. These pairings enhance the warmth of the soup. Find the full recipe [here](#). {{image_4}} You can change this soup in many ways. Adding protein makes it heartier. Try crumbled bacon or diced chicken for a savory kick. Both add flavor and texture. If you want a lighter option, use turkey bacon or leave out meat entirely. For a vegetarian or vegan twist, swap out the heavy cream for coconut milk or a cashew cream. Use vegetable broth and skip the bacon. You can still enjoy all the rich, creamy goodness of this soup. Spices and herbs can change the game. Try adding a pinch of cayenne pepper for heat. A sprinkle of dill or parsley can brighten the flavors. Experimenting with spices keeps the soup exciting. You can also add more veggies. Broccoli or leeks work well in this soup. Just chop them up and add them with the potatoes. They add color and nutrients, making the soup even better. For the full recipe, check out the creamy loaded baked potato soup section. To keep your loaded baked potato soup fresh, let it cool first. This step is key. Pour the soup into a container with a tight lid. Glass or plastic containers work well. Make sure to leave some space at the top. This allows the soup to expand when frozen. For refrigeration, your soup can last up to four days. Just keep it in the fridge. If you want to save it longer, freezing is the way to go. In the freezer, it can last for three months. Just remember to label your container with the date. When you are ready to enjoy your soup again, there are two great ways to reheat it. The first is on the stove. Pour the soup into a pot and warm over low heat. Stir it often to avoid sticking. The second method is the microwave. Use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps it heat evenly. For best taste, consume your soup within four days if refrigerated. If frozen, aim to eat it within three months for the best flavor and texture. Enjoy every comforting bite! How long does loaded baked potato soup last in the fridge? Loaded baked potato soup lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. It actually tastes even better the next day! Just let it cool, then store it in the fridge. Reheat gently on the stove when you are ready to enjoy it. Why is my soup too thick or too thin? If your soup is too thick, add some broth or water to thin it out. Stir well and heat it through. If it’s too thin, let it simmer longer to thicken. You can also mash in more potatoes for extra body. How do I make my soup creamier? To make your soup creamier, add more heavy cream or cheese. You can also blend a portion of the soup for a silkier texture. This helps create a rich, smooth feel in every spoonful. Caloric details per serving Each serving of loaded baked potato soup has about 350 calories. This can vary based on the specific ingredients you use. Check the labels for accurate counts. Ingredient substitutions for dietary restrictions If you want a lighter soup, use low-fat milk instead of cream. For a vegan option, try coconut milk or almond milk. You can also skip the cheese and use nutritional yeast for a cheesy flavor without dairy. In this post, we covered how to make loaded baked potato soup. We started with the essential ingredients, then moved through preparation steps and final touches. I shared tips to enhance flavor and offered serving suggestions. Variations showed how to adapt the recipe to your taste and needs. Finally, we discussed storage and answered common questions. Now, you can enjoy a warm bowl of soup made just for you. This dish is fun to customize and perfect for any time.

Loaded Baked Potato Soup

Warm up your day with our creamy loaded baked potato soup that’s rich, satisfying, and easy to make! Packed with hearty russet potatoes, savory garlic, and melty cheddar, this soup is perfect for cozy nights. Plus, optional turkey bacon adds a delightful crunch. Click through for the full recipe and discover how to create this delicious dish that will quickly become a favorite on your dinner table!
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Ingredients
  

4 large russet potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (or chicken broth for extra flavor)

1 cup heavy cream

1 teaspoon dried thyme

1 teaspoon smoked paprika

Sea salt and freshly ground black pepper, to taste

1/2 cup shredded sharp cheddar cheese, plus extra for garnish

1/2 cup cooked turkey bacon, crumbled (optional for a savory crunch)

1/4 cup sour cream, for serving

Fresh chives or green onions, finely chopped, for garnish

Instructions
 

In a large, heavy-bottomed pot, heat a splash of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until it becomes translucent and soft.

    Incorporate the minced garlic into the pot and sauté for an additional minute, stirring frequently until the garlic is fragrant but not browned.

      Add the diced potatoes, vegetable broth, dried thyme, and smoked paprika to the pot. Stir well to combine all the ingredients. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

        Once the potatoes have cooked through, use a potato masher or an immersion blender to partially mash the soup. Aim to leave some potato chunks for added texture and creaminess.

          Pour in the heavy cream and add the shredded cheddar cheese. Stir continuously over low heat for about 5 minutes, or until the cheese has fully melted and the soup is beautifully creamy.

            Season the soup generously with sea salt and freshly ground black pepper to enhance the flavors. If you’re using turkey bacon, fold in the crumbled pieces at this stage for an extra layer of flavor and crunch.

              Remove the pot from heat and allow the soup to cool slightly before serving to let the flavors meld together beautifully.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6

                  - Presentation Tips: Serve the soup steaming hot in large, rustic bowls. Garnish each serving with a generous sprinkle of extra shredded cheddar cheese, a dollop of sour cream, and a vibrant scattering of freshly chopped chives or green onions for a peppery finish and visual appeal. Enjoy!

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