![- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - Vegetable broth and cream The heart of this soup is the russet potatoes. They give the soup that rich and creamy feel. I like to peel and dice them, which makes cooking easier. Next, I chop a medium onion to add a sweet flavor. Garlic is key for depth, so I use three cloves, minced finely. For the base of the soup, I combine vegetable broth and heavy cream. This mix creates a smooth and rich texture. - Shredded cheese varieties - Meat options like turkey bacon - Herbs and spices You can customize this soup in many ways. I often add different kinds of shredded cheese for extra flavor. Cheese like cheddar melts well and adds a nice touch. If you want some meat, crumbled turkey bacon is a tasty choice. Fresh herbs like thyme or a dash of smoked paprika can enhance the taste. Feel free to get creative with your choices! - Sour cream - Fresh chives or green onions - Extra shredded cheese Toppings make this dish special. I love a dollop of sour cream to add creaminess. Fresh chives or green onions give a nice crunch and bright color. Don’t forget more shredded cheese on top! It melts beautifully and makes the soup look inviting. Each spoonful becomes a comforting delight with these toppings. For the full recipe, check out the details provided. To start, you need to chop the potatoes and onions. Use a sharp knife for safety. Cut the potatoes into small cubes. This helps them cook faster. For the onions, slice them thinly. This will help them cook evenly. Next, you will sauté the onion and garlic. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion. Cook it until it turns translucent, about five minutes. This step builds flavor. Then, add the minced garlic. Sauté it for one more minute. You want the garlic to be fragrant but not burnt. Now it is time to cook the soup. Stir in the diced potatoes, vegetable broth, dried thyme, and smoked paprika. Bring the mixture to a boil. After boiling, reduce the heat to low and simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender enough to mash. Once the potatoes are soft, it is time to mash them. Use a potato masher or an immersion blender. Mash the mixture partially. This keeps some chunks for texture, which makes the soup more fun to eat. Next, you will add creaminess to the soup. Stir in one cup of heavy cream and half a cup of shredded cheddar cheese. Cook this on low heat for about five more minutes. Stir often until the cheese melts and the soup becomes creamy. Now, it is time to adjust the flavor. Season with salt and pepper to taste. If you like, add crumbled turkey bacon for a crunchy twist. This step adds great texture and flavor to the soup. To boost the taste of your loaded baked potato soup, use the right spices and herbs. I recommend adding: - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These spices add warmth and depth. For a richer taste, try sautéing the onion and garlic longer. This brings out their sweetness. Add a splash of cream at the end for a velvety finish. To get the right balance of creaminess and chunkiness, mash half the potatoes. Use a potato masher for a rough texture. If you want it smoother, an immersion blender works well. Blend just a bit, so you still have some potato chunks. This gives the soup a nice, hearty feel. For the best experience, serve the soup hot in large bowls. Top it with: - Extra shredded cheddar cheese - A dollop of sour cream - Chopped fresh chives or green onions This makes the dish look vibrant and appetizing. Pair it with crusty bread or a fresh salad for a complete meal. If you want to impress, use a wide bowl to show off the colors and textures in your soup. For the full recipe, check out the detailed instructions above. {{image_2}} For a vegetarian twist, swap out the vegetable broth and heavy cream. Use vegetable stock or homemade broth for a fresh taste. For creaminess, try coconut milk or cashew cream. These options add rich flavor without meat. Topping ideas are fun too! Leave out the bacon and load up on toppings like: - Fresh herbs - Roasted garlic - Sautéed mushrooms - Extra cheese - Avocado slices If you want a dairy-free soup, plenty of choices exist. Almond milk or oat milk can replace heavy cream. These options keep the soup creamy without dairy. For cheese lovers, vegan cheese works well. Many brands melt nicely. Some options to try include: - Nutritional yeast for a cheesy flavor - Vegan cheddar shreds - Cashew-based cheese To spice things up, add jalapeños or different cheeses. A sprinkle of crushed red pepper can bring heat. You can also try mixing in herbs like cilantro for a fresh twist. For international flavors, consider: - Adding curry powder for a hint of Indian flair - Stirring in chipotle for a smoky flavor - Trying Italian herbs for a Mediterranean feel These variations help make the soup fun and unique. With so many ways to change it, you can enjoy a new soup each time! For the complete recipe, check the [Full Recipe]. To keep your loaded baked potato soup fresh, store it in airtight containers. Make sure to let the soup cool before sealing it. This helps avoid steam buildup, which can lead to spoilage. - Refrigeration: If you plan to eat leftovers within a few days, keep the soup in the fridge. It stays good for about 3 to 4 days. - Freezing: For longer storage, freeze the soup in freezer-safe containers. It can last for up to 3 months. Reheating soup is easy, and you have options. You can use the microwave or stovetop. - Microwave: Pour your soup into a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. - Stovetop: Place the soup in a pot over medium heat. Stir often to prevent sticking. To maintain creaminess, add a splash of milk or cream while reheating. This helps keep the texture smooth. You can get creative with leftover soup. - Repurpose: Use it as a sauce for pasta or rice. It adds great flavor to any dish. - Serving Base: Consider serving it as a base for casseroles. Pour it over cooked chicken or veggies for a comforting meal. With these tips, you can enjoy your loaded baked potato soup in many tasty ways! For the full recipe, check out the [Full Recipe]. You can store Loaded Baked Potato Soup in the fridge for up to five days. Keep it in an airtight container. If you want to freeze it, let it cool first. Then, transfer it to freezer-safe bags or containers. The soup can last for about three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Yes, you can make the soup ahead of time. Just follow the recipe and let it cool completely. Then, store it in the fridge or freezer as mentioned. When reheating, add a splash of cream or broth to keep it creamy. This helps the soup maintain its delicious flavor. To spice up your soup, try adding some cayenne pepper or crushed red pepper flakes. You can also mix in diced jalapeños for heat. Top with spicy cheese or a drizzle of hot sauce for an extra kick. These additions make your soup exciting and full of flavor. To thicken your soup, you can use a potato masher to smash some of the potatoes. Another way is to stir in a bit of cornstarch mixed with cold water. This thickens the soup without changing its taste. You can also add more cheese or cream to boost richness. Loaded baked potato soup is rich, creamy, and filling. We discussed key ingredients like russet potatoes and heavy cream. You can customize with cheese and meats to suit your taste. Next, I shared step-by-step instructions for preparing, cooking, and achieving the perfect texture. I also provided tips for serving and storing leftovers effectively. Finally, you can explore variations for vegetarian or dairy-free options. This soup is versatile, making it a great go-to meal. Enjoy making your own version!](https://southerndishes.com/wp-content/uploads/2025/06/c248775e-d507-4a4d-bd02-1b7fd6d50877-768x768.webp)
If you’re craving a warm, hearty dish that brings comfort to your kitchen, look no further! Loaded Baked Potato Soup is that creamy delight you’ve been dreaming about. Made with russet potatoes, onions, and garlic, each bowl bursts with flavor. Customize it with your favorite toppings or serve it with bread for a cozy meal. Join me as we dive into this simple recipe, perfect for any day of the week!
Ingredients
Main Ingredients for Loaded Baked Potato Soup
– 4 large russet potatoes
– 1 medium onion
– 3 cloves garlic
– Vegetable broth and cream
The heart of this soup is the russet potatoes. They give the soup that rich and creamy feel. I like to peel and dice them, which makes cooking easier. Next, I chop a medium onion to add a sweet flavor. Garlic is key for depth, so I use three cloves, minced finely. For the base of the soup, I combine vegetable broth and heavy cream. This mix creates a smooth and rich texture.
Optional Ingredients for Customization
– Shredded cheese varieties
– Meat options like turkey bacon
– Herbs and spices
You can customize this soup in many ways. I often add different kinds of shredded cheese for extra flavor. Cheese like cheddar melts well and adds a nice touch. If you want some meat, crumbled turkey bacon is a tasty choice. Fresh herbs like thyme or a dash of smoked paprika can enhance the taste. Feel free to get creative with your choices!
Recommended Toppings
– Sour cream
– Fresh chives or green onions
– Extra shredded cheese
Toppings make this dish special. I love a dollop of sour cream to add creaminess. Fresh chives or green onions give a nice crunch and bright color. Don’t forget more shredded cheese on top! It melts beautifully and makes the soup look inviting. Each spoonful becomes a comforting delight with these toppings. For the full recipe, check out the details provided.
Step-by-Step Instructions
Preparing the Vegetables
To start, you need to chop the potatoes and onions. Use a sharp knife for safety. Cut the potatoes into small cubes. This helps them cook faster. For the onions, slice them thinly. This will help them cook evenly.
Next, you will sauté the onion and garlic. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion. Cook it until it turns translucent, about five minutes. This step builds flavor. Then, add the minced garlic. Sauté it for one more minute. You want the garlic to be fragrant but not burnt.
Cooking the Soup
Now it is time to cook the soup. Stir in the diced potatoes, vegetable broth, dried thyme, and smoked paprika. Bring the mixture to a boil. After boiling, reduce the heat to low and simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender enough to mash.
Once the potatoes are soft, it is time to mash them. Use a potato masher or an immersion blender. Mash the mixture partially. This keeps some chunks for texture, which makes the soup more fun to eat.
Final Touches for Creaminess
Next, you will add creaminess to the soup. Stir in one cup of heavy cream and half a cup of shredded cheddar cheese. Cook this on low heat for about five more minutes. Stir often until the cheese melts and the soup becomes creamy.
Now, it is time to adjust the flavor. Season with salt and pepper to taste. If you like, add crumbled turkey bacon for a crunchy twist. This step adds great texture and flavor to the soup.
Tips & Tricks
Enhancing Flavor Profiles
To boost the taste of your loaded baked potato soup, use the right spices and herbs. I recommend adding:
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– Salt and pepper to taste
These spices add warmth and depth. For a richer taste, try sautéing the onion and garlic longer. This brings out their sweetness. Add a splash of cream at the end for a velvety finish.
Achieving Perfect Texture
To get the right balance of creaminess and chunkiness, mash half the potatoes. Use a potato masher for a rough texture. If you want it smoother, an immersion blender works well. Blend just a bit, so you still have some potato chunks. This gives the soup a nice, hearty feel.
Serving Suggestions
For the best experience, serve the soup hot in large bowls. Top it with:
– Extra shredded cheddar cheese
– A dollop of sour cream
– Chopped fresh chives or green onions
This makes the dish look vibrant and appetizing. Pair it with crusty bread or a fresh salad for a complete meal. If you want to impress, use a wide bowl to show off the colors and textures in your soup. For the full recipe, check out the detailed instructions above.
Variations
Vegetarian Loaded Baked Potato Soup
For a vegetarian twist, swap out the vegetable broth and heavy cream. Use vegetable stock or homemade broth for a fresh taste. For creaminess, try coconut milk or cashew cream. These options add rich flavor without meat.
Topping ideas are fun too! Leave out the bacon and load up on toppings like:
– Fresh herbs
– Roasted garlic
– Sautéed mushrooms
– Extra cheese
– Avocado slices
Dairy-Free Options
If you want a dairy-free soup, plenty of choices exist. Almond milk or oat milk can replace heavy cream. These options keep the soup creamy without dairy.
For cheese lovers, vegan cheese works well. Many brands melt nicely. Some options to try include:
– Nutritional yeast for a cheesy flavor
– Vegan cheddar shreds
– Cashew-based cheese
Additional Flavor Variations
To spice things up, add jalapeños or different cheeses. A sprinkle of crushed red pepper can bring heat. You can also try mixing in herbs like cilantro for a fresh twist.
For international flavors, consider:
– Adding curry powder for a hint of Indian flair
– Stirring in chipotle for a smoky flavor
– Trying Italian herbs for a Mediterranean feel
These variations help make the soup fun and unique. With so many ways to change it, you can enjoy a new soup each time! For the complete recipe, check the [Full Recipe].
Storage Info
Best Practices for Storing Leftovers
To keep your loaded baked potato soup fresh, store it in airtight containers. Make sure to let the soup cool before sealing it. This helps avoid steam buildup, which can lead to spoilage.
– Refrigeration: If you plan to eat leftovers within a few days, keep the soup in the fridge. It stays good for about 3 to 4 days.
– Freezing: For longer storage, freeze the soup in freezer-safe containers. It can last for up to 3 months.
Reheating Instructions
Reheating soup is easy, and you have options. You can use the microwave or stovetop.
– Microwave: Pour your soup into a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through.
– Stovetop: Place the soup in a pot over medium heat. Stir often to prevent sticking.
To maintain creaminess, add a splash of milk or cream while reheating. This helps keep the texture smooth.
Using Leftover Soup
You can get creative with leftover soup.
– Repurpose: Use it as a sauce for pasta or rice. It adds great flavor to any dish.
– Serving Base: Consider serving it as a base for casseroles. Pour it over cooked chicken or veggies for a comforting meal.
With these tips, you can enjoy your loaded baked potato soup in many tasty ways! For the full recipe, check out the [Full Recipe].
FAQs
How long can I store Loaded Baked Potato Soup?
You can store Loaded Baked Potato Soup in the fridge for up to five days. Keep it in an airtight container. If you want to freeze it, let it cool first. Then, transfer it to freezer-safe bags or containers. The soup can last for about three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight.
Can I make Loaded Baked Potato Soup ahead of time?
Yes, you can make the soup ahead of time. Just follow the recipe and let it cool completely. Then, store it in the fridge or freezer as mentioned. When reheating, add a splash of cream or broth to keep it creamy. This helps the soup maintain its delicious flavor.
What can I add to make the soup spicier?
To spice up your soup, try adding some cayenne pepper or crushed red pepper flakes. You can also mix in diced jalapeños for heat. Top with spicy cheese or a drizzle of hot sauce for an extra kick. These additions make your soup exciting and full of flavor.
How do I make Loaded Baked Potato Soup thicker?
To thicken your soup, you can use a potato masher to smash some of the potatoes. Another way is to stir in a bit of cornstarch mixed with cold water. This thickens the soup without changing its taste. You can also add more cheese or cream to boost richness.
Loaded baked potato soup is rich, creamy, and filling. We discussed key ingredients like russet potatoes and heavy cream. You can customize with cheese and meats to suit your taste.
Next, I shared step-by-step instructions for preparing, cooking, and achieving the perfect texture. I also provided tips for serving and storing leftovers effectively.
Finally, you can explore variations for vegetarian or dairy-free options. This soup is versatile, making it a great go-to meal. Enjoy making your own version!
![- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - Vegetable broth and cream The heart of this soup is the russet potatoes. They give the soup that rich and creamy feel. I like to peel and dice them, which makes cooking easier. Next, I chop a medium onion to add a sweet flavor. Garlic is key for depth, so I use three cloves, minced finely. For the base of the soup, I combine vegetable broth and heavy cream. This mix creates a smooth and rich texture. - Shredded cheese varieties - Meat options like turkey bacon - Herbs and spices You can customize this soup in many ways. I often add different kinds of shredded cheese for extra flavor. Cheese like cheddar melts well and adds a nice touch. If you want some meat, crumbled turkey bacon is a tasty choice. Fresh herbs like thyme or a dash of smoked paprika can enhance the taste. Feel free to get creative with your choices! - Sour cream - Fresh chives or green onions - Extra shredded cheese Toppings make this dish special. I love a dollop of sour cream to add creaminess. Fresh chives or green onions give a nice crunch and bright color. Don’t forget more shredded cheese on top! It melts beautifully and makes the soup look inviting. Each spoonful becomes a comforting delight with these toppings. For the full recipe, check out the details provided. To start, you need to chop the potatoes and onions. Use a sharp knife for safety. Cut the potatoes into small cubes. This helps them cook faster. For the onions, slice them thinly. This will help them cook evenly. Next, you will sauté the onion and garlic. In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion. Cook it until it turns translucent, about five minutes. This step builds flavor. Then, add the minced garlic. Sauté it for one more minute. You want the garlic to be fragrant but not burnt. Now it is time to cook the soup. Stir in the diced potatoes, vegetable broth, dried thyme, and smoked paprika. Bring the mixture to a boil. After boiling, reduce the heat to low and simmer. Let it cook for about 15 to 20 minutes. You want the potatoes to be tender enough to mash. Once the potatoes are soft, it is time to mash them. Use a potato masher or an immersion blender. Mash the mixture partially. This keeps some chunks for texture, which makes the soup more fun to eat. Next, you will add creaminess to the soup. Stir in one cup of heavy cream and half a cup of shredded cheddar cheese. Cook this on low heat for about five more minutes. Stir often until the cheese melts and the soup becomes creamy. Now, it is time to adjust the flavor. Season with salt and pepper to taste. If you like, add crumbled turkey bacon for a crunchy twist. This step adds great texture and flavor to the soup. To boost the taste of your loaded baked potato soup, use the right spices and herbs. I recommend adding: - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste These spices add warmth and depth. For a richer taste, try sautéing the onion and garlic longer. This brings out their sweetness. Add a splash of cream at the end for a velvety finish. To get the right balance of creaminess and chunkiness, mash half the potatoes. Use a potato masher for a rough texture. If you want it smoother, an immersion blender works well. Blend just a bit, so you still have some potato chunks. This gives the soup a nice, hearty feel. For the best experience, serve the soup hot in large bowls. Top it with: - Extra shredded cheddar cheese - A dollop of sour cream - Chopped fresh chives or green onions This makes the dish look vibrant and appetizing. Pair it with crusty bread or a fresh salad for a complete meal. If you want to impress, use a wide bowl to show off the colors and textures in your soup. For the full recipe, check out the detailed instructions above. {{image_2}} For a vegetarian twist, swap out the vegetable broth and heavy cream. Use vegetable stock or homemade broth for a fresh taste. For creaminess, try coconut milk or cashew cream. These options add rich flavor without meat. Topping ideas are fun too! Leave out the bacon and load up on toppings like: - Fresh herbs - Roasted garlic - Sautéed mushrooms - Extra cheese - Avocado slices If you want a dairy-free soup, plenty of choices exist. Almond milk or oat milk can replace heavy cream. These options keep the soup creamy without dairy. For cheese lovers, vegan cheese works well. Many brands melt nicely. Some options to try include: - Nutritional yeast for a cheesy flavor - Vegan cheddar shreds - Cashew-based cheese To spice things up, add jalapeños or different cheeses. A sprinkle of crushed red pepper can bring heat. You can also try mixing in herbs like cilantro for a fresh twist. For international flavors, consider: - Adding curry powder for a hint of Indian flair - Stirring in chipotle for a smoky flavor - Trying Italian herbs for a Mediterranean feel These variations help make the soup fun and unique. With so many ways to change it, you can enjoy a new soup each time! For the complete recipe, check the [Full Recipe]. To keep your loaded baked potato soup fresh, store it in airtight containers. Make sure to let the soup cool before sealing it. This helps avoid steam buildup, which can lead to spoilage. - Refrigeration: If you plan to eat leftovers within a few days, keep the soup in the fridge. It stays good for about 3 to 4 days. - Freezing: For longer storage, freeze the soup in freezer-safe containers. It can last for up to 3 months. Reheating soup is easy, and you have options. You can use the microwave or stovetop. - Microwave: Pour your soup into a microwave-safe bowl. Heat it for 1-2 minutes, stirring halfway through. - Stovetop: Place the soup in a pot over medium heat. Stir often to prevent sticking. To maintain creaminess, add a splash of milk or cream while reheating. This helps keep the texture smooth. You can get creative with leftover soup. - Repurpose: Use it as a sauce for pasta or rice. It adds great flavor to any dish. - Serving Base: Consider serving it as a base for casseroles. Pour it over cooked chicken or veggies for a comforting meal. With these tips, you can enjoy your loaded baked potato soup in many tasty ways! For the full recipe, check out the [Full Recipe]. You can store Loaded Baked Potato Soup in the fridge for up to five days. Keep it in an airtight container. If you want to freeze it, let it cool first. Then, transfer it to freezer-safe bags or containers. The soup can last for about three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Yes, you can make the soup ahead of time. Just follow the recipe and let it cool completely. Then, store it in the fridge or freezer as mentioned. When reheating, add a splash of cream or broth to keep it creamy. This helps the soup maintain its delicious flavor. To spice up your soup, try adding some cayenne pepper or crushed red pepper flakes. You can also mix in diced jalapeños for heat. Top with spicy cheese or a drizzle of hot sauce for an extra kick. These additions make your soup exciting and full of flavor. To thicken your soup, you can use a potato masher to smash some of the potatoes. Another way is to stir in a bit of cornstarch mixed with cold water. This thickens the soup without changing its taste. You can also add more cheese or cream to boost richness. Loaded baked potato soup is rich, creamy, and filling. We discussed key ingredients like russet potatoes and heavy cream. You can customize with cheese and meats to suit your taste. Next, I shared step-by-step instructions for preparing, cooking, and achieving the perfect texture. I also provided tips for serving and storing leftovers effectively. Finally, you can explore variations for vegetarian or dairy-free options. This soup is versatile, making it a great go-to meal. Enjoy making your own version!](https://southerndishes.com/wp-content/uploads/2025/06/c248775e-d507-4a4d-bd02-1b7fd6d50877-250x250.webp)
