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Southern Dishes

Loaded Baked Potato Soup Creamy and Delicious Treat

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To make this creamy soup, gather these simple ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream (for dairy-free option) - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream or Greek yogurt - 1/4 cup green onions, sliced - 1/2 cup crispy crumbled tortilla chips or bacon bits (optional) - 2 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika (optional for a smoky flavor) You can make the soup even better with these toppings: - Extra shredded cheddar cheese - A dollop of sour cream or Greek yogurt - Sliced green onions for a fresh touch - Crispy bacon bits for crunch - Crumbled tortilla chips for added texture If you want to make this soup dairy-free or vegetarian, here are some ideas: - Use coconut cream instead of heavy cream. - Swap sour cream for a dairy-free yogurt. - Ensure the broth is vegetable-based for a vegetarian option. - Add nutritional yeast for a cheesy flavor without dairy. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream or Greek yogurt - 1/4 cup green onions, sliced - 1/2 cup crispy crumbled tortilla chips or bacon bits (optional) - 2 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika (optional) Now, peel and dice the potatoes into small cubes. Chop the onion finely and mince the garlic. This helps the flavors blend well. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 5 minutes. You want the onion to look clear. This step builds a great flavor base. Next, add the diced potatoes to the pot. Pour in the vegetable broth and stir. Bring the mixture to a simmer. Cook until the potatoes are soft, around 15 to 20 minutes. Check them with a fork to ensure they are tender. After the potatoes are cooked, you can blend the soup to your liking. Use a potato masher for a chunkier texture or an immersion blender for a smooth finish. Next, stir in the heavy cream and shredded cheese. Allow them to melt into the soup. If it feels too thick, add more broth or water to get the right consistency. Season with salt, pepper, and smoked paprika if you want a smoky taste. Remove the pot from heat and mix in the sour cream. This adds creaminess and tang. Serve the soup hot. Top it with sliced green onions and your choice of crispy tortilla chips or bacon bits for crunch. Enjoy your loaded baked potato soup! To get the best texture in your soup, mash the potatoes well. I like to use a potato masher for some chunks. This gives the soup a nice body. If you prefer it smooth, an immersion blender works great. Blend it until it’s silky but don't overdo it. You want some potato pieces for a hearty feel. Adjust the thickness by adding more broth or water if needed. Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to keep it longer, freeze the soup. Just let it cool first, then pour it into freezer-safe bags. When reheating, do it slowly on the stove. Stir often to prevent sticking. You can add a splash of broth to thin it out. Want to make your soup even better? Try adding more toppings. Crispy bacon bits give a great crunch. You can also add tortilla chips for extra texture. For a smoky twist, sprinkle in smoked paprika. If you like it spicy, add some diced jalapeños. Fresh herbs like chives or parsley also boost flavor. Experiment with your favorites to find the best mix! Pro Tips Use Fresh Ingredients: Fresh potatoes and vegetables enhance the flavor and texture of your soup, making it more delicious and satisfying. Adjust Consistency: If you prefer a creamier soup, blend it longer or add more cream. For a heartier texture, leave some potato chunks intact. Flavor Boost: Experiment with different cheeses such as gouda or pepper jack for a unique twist on the classic flavor profile. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} To make a vegetarian version, I swap the regular broth for vegetable broth. This gives the soup a rich flavor without using meat. I also add more veggies like carrots or celery. They add color and nutrition. If you want a heartier soup, you can toss in some beans. Black beans or kidney beans work well. You still get all the creamy goodness with cheese and sour cream. For a dairy-free soup, I replace heavy cream with coconut cream. It adds a nice, subtle flavor. You can use a dairy-free cheese for extra creaminess too. Nutritional yeast is another great option. It adds a cheesy taste without dairy. Finally, swap sour cream with cashew cream or more coconut cream. This keeps the soup deliciously creamy while being kind to your tummy. If you like spice, I have a few tips. First, add diced jalapeños or a pinch of cayenne pepper when cooking. This gives the soup a nice kick. You can mix in some hot sauce, too, for an extra boost. Try topping the soup with spicy salsa or even a sprinkle of chili powder. These additions make the soup exciting and full of flavor! To keep your loaded baked potato soup fresh, store it in airtight containers. Let the soup cool down before sealing it. This helps avoid condensation and keeps the soup creamy. Label each container with the date you made it. Use glass or BPA-free plastic containers for best results. You can freeze loaded baked potato soup for up to three months. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. When you're ready to eat, thaw it in the fridge overnight before reheating. When stored in the fridge, the soup lasts about three to four days. To reheat, warm it on the stove over low heat. Stir often to prevent sticking. If the soup seems thick, add a splash of broth or water for creaminess. You can also microwave it in a safe bowl, but stir halfway through for even heating. Yes, you can use other potatoes. For a creamier soup, try Yukon Gold potatoes. They have a buttery flavor and cook well. Red potatoes work too, but they keep their shape and add a nice texture. You can even mix different potatoes for added flavor. Just remember to adjust cooking times if needed. To make this soup gluten-free, ensure your vegetable broth is certified gluten-free. Most broths are safe, but always check the label. The other ingredients, like potatoes and cheese, are naturally gluten-free. If you want a thicker soup, use cornstarch or arrowroot powder instead of flour. This soup pairs well with many sides. Here are some ideas: - Warm crusty bread - Garlic breadsticks - A simple green salad - Crispy tortilla chips - Grilled cheese sandwiches These options will enhance your meal and add more flavor. Enjoy! You’ve learned how to make a delicious loaded baked potato soup from start to finish. We covered ingredients, from main components to optional toppings. The step-by-step guide ensures you can cook with ease. Tips helped you get the perfect texture and store leftovers. Variations show you can adapt the recipe for different diets. Remember, this soup is versatile and satisfying. Enjoy your cooking journey, and share this recipe with friends!

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Get ready to warm your soul with a bowl of Loaded Baked Potato Soup! This creamy and delicious treat combines rich potatoes with savory toppings, making it a comfort food favorite. Whether you want it classic or with a twist, I’ll show you how to make it just right. Plus, I’ll share tips for substitutions and ways to add your own flair. Let’s dive into this tasty adventure together!

Why I Love This Recipe

  1. Comforting Warmth: This loaded baked potato soup is the ultimate comfort food, perfect for chilly evenings.
  2. Customizable Toppings: You can easily personalize each bowl with toppings like crispy bacon, green onions, or extra cheese.
  3. Quick and Easy: With a prep time of just 10 minutes, this recipe is perfect for busy weeknights.
  4. Rich and Creamy: The combination of heavy cream and cheese creates a luxurious texture that elevates the soup.

Ingredients

List of Ingredients for Loaded Baked Potato Soup

To make this creamy soup, gather these simple ingredients:

– 4 large russet potatoes, peeled and diced

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream or coconut cream (for dairy-free option)

– 1 cup sharp cheddar cheese, shredded

– 1/2 cup sour cream or Greek yogurt

– 1/4 cup green onions, sliced

– 1/2 cup crispy crumbled tortilla chips or bacon bits (optional)

– 2 tablespoons olive oil

– Salt and black pepper to taste

– 1 teaspoon smoked paprika (optional for a smoky flavor)

Optional Toppings and Garnishes

You can make the soup even better with these toppings:

– Extra shredded cheddar cheese

– A dollop of sour cream or Greek yogurt

– Sliced green onions for a fresh touch

– Crispy bacon bits for crunch

– Crumbled tortilla chips for added texture

Substitute Ideas for Dairy-Free and Vegetarian Options

If you want to make this soup dairy-free or vegetarian, here are some ideas:

– Use coconut cream instead of heavy cream.

– Swap sour cream for a dairy-free yogurt.

– Ensure the broth is vegetable-based for a vegetarian option.

– Add nutritional yeast for a cheesy flavor without dairy.

Step-by-Step Instructions

Preparation Steps

First, gather all your ingredients. You will need:

– 4 large russet potatoes, peeled and diced

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream or coconut cream

– 1 cup sharp cheddar cheese, shredded

– 1/2 cup sour cream or Greek yogurt

– 1/4 cup green onions, sliced

– 1/2 cup crispy crumbled tortilla chips or bacon bits (optional)

– 2 tablespoons olive oil

– Salt and black pepper to taste

– 1 teaspoon smoked paprika (optional)

Now, peel and dice the potatoes into small cubes. Chop the onion finely and mince the garlic. This helps the flavors blend well.

Cooking Process in Detail

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 5 minutes. You want the onion to look clear. This step builds a great flavor base.

Next, add the diced potatoes to the pot. Pour in the vegetable broth and stir. Bring the mixture to a simmer. Cook until the potatoes are soft, around 15 to 20 minutes. Check them with a fork to ensure they are tender.

Blending and Final Touches

After the potatoes are cooked, you can blend the soup to your liking. Use a potato masher for a chunkier texture or an immersion blender for a smooth finish.

Next, stir in the heavy cream and shredded cheese. Allow them to melt into the soup. If it feels too thick, add more broth or water to get the right consistency.

Season with salt, pepper, and smoked paprika if you want a smoky taste. Remove the pot from heat and mix in the sour cream. This adds creaminess and tang.

Serve the soup hot. Top it with sliced green onions and your choice of crispy tortilla chips or bacon bits for crunch. Enjoy your loaded baked potato soup!

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture in your soup, mash the potatoes well. I like to use a potato masher for some chunks. This gives the soup a nice body. If you prefer it smooth, an immersion blender works great. Blend it until it’s silky but don’t overdo it. You want some potato pieces for a hearty feel. Adjust the thickness by adding more broth or water if needed.

Storing and Reheating Leftovers

Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to keep it longer, freeze the soup. Just let it cool first, then pour it into freezer-safe bags. When reheating, do it slowly on the stove. Stir often to prevent sticking. You can add a splash of broth to thin it out.

Enhancing the Flavor with Add-ins

Want to make your soup even better? Try adding more toppings. Crispy bacon bits give a great crunch. You can also add tortilla chips for extra texture. For a smoky twist, sprinkle in smoked paprika. If you like it spicy, add some diced jalapeños. Fresh herbs like chives or parsley also boost flavor. Experiment with your favorites to find the best mix!

Pro Tips

  1. Use Fresh Ingredients: Fresh potatoes and vegetables enhance the flavor and texture of your soup, making it more delicious and satisfying.
  2. Adjust Consistency: If you prefer a creamier soup, blend it longer or add more cream. For a heartier texture, leave some potato chunks intact.
  3. Flavor Boost: Experiment with different cheeses such as gouda or pepper jack for a unique twist on the classic flavor profile.
  4. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.

Variations

Vegetarian Loaded Baked Potato Soup

To make a vegetarian version, I swap the regular broth for vegetable broth. This gives the soup a rich flavor without using meat. I also add more veggies like carrots or celery. They add color and nutrition. If you want a heartier soup, you can toss in some beans. Black beans or kidney beans work well. You still get all the creamy goodness with cheese and sour cream.

Dairy-Free Alternatives

For a dairy-free soup, I replace heavy cream with coconut cream. It adds a nice, subtle flavor. You can use a dairy-free cheese for extra creaminess too. Nutritional yeast is another great option. It adds a cheesy taste without dairy. Finally, swap sour cream with cashew cream or more coconut cream. This keeps the soup deliciously creamy while being kind to your tummy.

Spicy Loaded Baked Potato Soup Ideas

If you like spice, I have a few tips. First, add diced jalapeños or a pinch of cayenne pepper when cooking. This gives the soup a nice kick. You can mix in some hot sauce, too, for an extra boost. Try topping the soup with spicy salsa or even a sprinkle of chili powder. These additions make the soup exciting and full of flavor!

Storage Info

Best Practices for Storing Soup

To keep your loaded baked potato soup fresh, store it in airtight containers. Let the soup cool down before sealing it. This helps avoid condensation and keeps the soup creamy. Label each container with the date you made it. Use glass or BPA-free plastic containers for best results.

Freezing Loaded Baked Potato Soup

You can freeze loaded baked potato soup for up to three months. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. When you’re ready to eat, thaw it in the fridge overnight before reheating.

Shelf Life and Reheating Tips

When stored in the fridge, the soup lasts about three to four days. To reheat, warm it on the stove over low heat. Stir often to prevent sticking. If the soup seems thick, add a splash of broth or water for creaminess. You can also microwave it in a safe bowl, but stir halfway through for even heating.

FAQs

Can I use different types of potatoes?

Yes, you can use other potatoes. For a creamier soup, try Yukon Gold potatoes. They have a buttery flavor and cook well. Red potatoes work too, but they keep their shape and add a nice texture. You can even mix different potatoes for added flavor. Just remember to adjust cooking times if needed.

How can I make this soup gluten-free?

To make this soup gluten-free, ensure your vegetable broth is certified gluten-free. Most broths are safe, but always check the label. The other ingredients, like potatoes and cheese, are naturally gluten-free. If you want a thicker soup, use cornstarch or arrowroot powder instead of flour.

What to serve with Loaded Baked Potato Soup?

This soup pairs well with many sides. Here are some ideas:

– Warm crusty bread

– Garlic breadsticks

– A simple green salad

– Crispy tortilla chips

– Grilled cheese sandwiches

These options will enhance your meal and add more flavor. Enjoy!

You’ve learned how to make a delicious loaded baked potato soup from start to finish. We covered ingredients, from main components to optional toppings. The step-by-step guide ensures you can cook with ease. Tips helped you get the perfect texture and store leftovers. Variations show you can adapt the recipe for different diets. Remember, this soup is versatile and satisfying. Enjoy your cooking journey, and share this recipe with friend

To make this creamy soup, gather these simple ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream (for dairy-free option) - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream or Greek yogurt - 1/4 cup green onions, sliced - 1/2 cup crispy crumbled tortilla chips or bacon bits (optional) - 2 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika (optional for a smoky flavor) You can make the soup even better with these toppings: - Extra shredded cheddar cheese - A dollop of sour cream or Greek yogurt - Sliced green onions for a fresh touch - Crispy bacon bits for crunch - Crumbled tortilla chips for added texture If you want to make this soup dairy-free or vegetarian, here are some ideas: - Use coconut cream instead of heavy cream. - Swap sour cream for a dairy-free yogurt. - Ensure the broth is vegetable-based for a vegetarian option. - Add nutritional yeast for a cheesy flavor without dairy. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream or Greek yogurt - 1/4 cup green onions, sliced - 1/2 cup crispy crumbled tortilla chips or bacon bits (optional) - 2 tablespoons olive oil - Salt and black pepper to taste - 1 teaspoon smoked paprika (optional) Now, peel and dice the potatoes into small cubes. Chop the onion finely and mince the garlic. This helps the flavors blend well. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté them for about 5 minutes. You want the onion to look clear. This step builds a great flavor base. Next, add the diced potatoes to the pot. Pour in the vegetable broth and stir. Bring the mixture to a simmer. Cook until the potatoes are soft, around 15 to 20 minutes. Check them with a fork to ensure they are tender. After the potatoes are cooked, you can blend the soup to your liking. Use a potato masher for a chunkier texture or an immersion blender for a smooth finish. Next, stir in the heavy cream and shredded cheese. Allow them to melt into the soup. If it feels too thick, add more broth or water to get the right consistency. Season with salt, pepper, and smoked paprika if you want a smoky taste. Remove the pot from heat and mix in the sour cream. This adds creaminess and tang. Serve the soup hot. Top it with sliced green onions and your choice of crispy tortilla chips or bacon bits for crunch. Enjoy your loaded baked potato soup! To get the best texture in your soup, mash the potatoes well. I like to use a potato masher for some chunks. This gives the soup a nice body. If you prefer it smooth, an immersion blender works great. Blend it until it’s silky but don't overdo it. You want some potato pieces for a hearty feel. Adjust the thickness by adding more broth or water if needed. Store leftover soup in an airtight container. It keeps well in the fridge for about three days. If you want to keep it longer, freeze the soup. Just let it cool first, then pour it into freezer-safe bags. When reheating, do it slowly on the stove. Stir often to prevent sticking. You can add a splash of broth to thin it out. Want to make your soup even better? Try adding more toppings. Crispy bacon bits give a great crunch. You can also add tortilla chips for extra texture. For a smoky twist, sprinkle in smoked paprika. If you like it spicy, add some diced jalapeños. Fresh herbs like chives or parsley also boost flavor. Experiment with your favorites to find the best mix! Pro Tips Use Fresh Ingredients: Fresh potatoes and vegetables enhance the flavor and texture of your soup, making it more delicious and satisfying. Adjust Consistency: If you prefer a creamier soup, blend it longer or add more cream. For a heartier texture, leave some potato chunks intact. Flavor Boost: Experiment with different cheeses such as gouda or pepper jack for a unique twist on the classic flavor profile. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} To make a vegetarian version, I swap the regular broth for vegetable broth. This gives the soup a rich flavor without using meat. I also add more veggies like carrots or celery. They add color and nutrition. If you want a heartier soup, you can toss in some beans. Black beans or kidney beans work well. You still get all the creamy goodness with cheese and sour cream. For a dairy-free soup, I replace heavy cream with coconut cream. It adds a nice, subtle flavor. You can use a dairy-free cheese for extra creaminess too. Nutritional yeast is another great option. It adds a cheesy taste without dairy. Finally, swap sour cream with cashew cream or more coconut cream. This keeps the soup deliciously creamy while being kind to your tummy. If you like spice, I have a few tips. First, add diced jalapeños or a pinch of cayenne pepper when cooking. This gives the soup a nice kick. You can mix in some hot sauce, too, for an extra boost. Try topping the soup with spicy salsa or even a sprinkle of chili powder. These additions make the soup exciting and full of flavor! To keep your loaded baked potato soup fresh, store it in airtight containers. Let the soup cool down before sealing it. This helps avoid condensation and keeps the soup creamy. Label each container with the date you made it. Use glass or BPA-free plastic containers for best results. You can freeze loaded baked potato soup for up to three months. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. When you're ready to eat, thaw it in the fridge overnight before reheating. When stored in the fridge, the soup lasts about three to four days. To reheat, warm it on the stove over low heat. Stir often to prevent sticking. If the soup seems thick, add a splash of broth or water for creaminess. You can also microwave it in a safe bowl, but stir halfway through for even heating. Yes, you can use other potatoes. For a creamier soup, try Yukon Gold potatoes. They have a buttery flavor and cook well. Red potatoes work too, but they keep their shape and add a nice texture. You can even mix different potatoes for added flavor. Just remember to adjust cooking times if needed. To make this soup gluten-free, ensure your vegetable broth is certified gluten-free. Most broths are safe, but always check the label. The other ingredients, like potatoes and cheese, are naturally gluten-free. If you want a thicker soup, use cornstarch or arrowroot powder instead of flour. This soup pairs well with many sides. Here are some ideas: - Warm crusty bread - Garlic breadsticks - A simple green salad - Crispy tortilla chips - Grilled cheese sandwiches These options will enhance your meal and add more flavor. Enjoy! You’ve learned how to make a delicious loaded baked potato soup from start to finish. We covered ingredients, from main components to optional toppings. The step-by-step guide ensures you can cook with ease. Tips helped you get the perfect texture and store leftovers. Variations show you can adapt the recipe for different diets. Remember, this soup is versatile and satisfying. Enjoy your cooking journey, and share this recipe with friends!

Loaded Baked Potato Soup

Indulge in this creamy potato soup recipe that’s perfect for cozy nights! Our Loaded Baked Potato Soup combines tender potatoes, rich cream, and sharp cheddar for ultimate comfort food. This easy baked potato soup can be made vegetarian, and it’s ready in just 35 minutes! Top with crunchy tortilla chips or bacon bits for extra flavor. Pin this delicious recipe today and enjoy a bowl of warmth! #LoadedBakedPotatoSoup #ComfortFood #VegetarianSoup #EasyRecipes
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

1 cup sharp cheddar cheese, shredded

1/2 cup sour cream or Greek yogurt

1/4 cup green onions, sliced

1/2 cup crispy crumbled tortilla chips or bacon bits (optional)

2 tablespoons olive oil

Salt and black pepper to taste

1 teaspoon smoked paprika (optional for a smoky flavor)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.

    Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a simmer and cook until the potatoes are tender, around 15-20 minutes.

      Once the potatoes are cooked through, use a potato masher or immersion blender to blend the soup to your desired consistency; you can make it smooth or leave some chunks for texture.

        Stir in the heavy cream and cheese, allowing them to melt and fully incorporate into the soup. If the soup is too thick, add more broth or water to reach your desired consistency.

          Season with salt, black pepper, and smoked paprika if using.

            Remove from heat and stir in the sour cream, mixing well.

              Serve hot, topped with sliced green onions and your choice of crispy tortilla chips or bacon bits for added crunch.

                Prep Time: 10 mins | Total Time: 35 mins | Servings: 6

                  - Presentation Tips: Ladle the soup into bowls and garnish with additional shredded cheese, a dollop of sour cream, and a sprinkle of green onions for a vibrant look. Serve with warm crusty bread on the side for perfect comfort food!

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