Go Back
To make a tasty loaded baked potato soup, you need a few key 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 - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese (plus more for garnishing) - 1/2 cup sour cream - 4 slices turkey bacon, cooked until crispy and crumbled - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and black pepper to taste - Chopped green onions for garnish These ingredients give the soup its creamy texture and rich flavor. The potatoes serve as the base, while the cheese and cream add depth. The spices bring warmth, and bacon adds a delightful crunch. You can easily swap some ingredients to fit your needs: - Potatoes: Use Yukon Gold or red potatoes for a different flavor. - Vegetable broth: Chicken broth works well if you prefer a non-vegetarian option. - Heavy cream: Substitute with half-and-half or coconut milk for a lighter version. - Cheddar cheese: Try Monterey Jack or Gouda for a unique taste. - Sour cream: Greek yogurt can work well as a healthy alternative. - Turkey bacon: You can use regular bacon or omit it for a vegetarian version. These swaps can change the taste and texture, so feel free to experiment! To make this soup, you will need a few key tools: - Large pot for cooking - Knife and cutting board for chopping - Immersion blender or regular blender for pureeing - Measuring cups and spoons for accuracy - Ladle for serving Having these tools ready will make your cooking process smooth and fun! {{ingredient_image_2}} Start by heating a drizzle of olive oil in a large pot over medium heat. Add one finely chopped onion. Sauté the onion for about five minutes. You want it to be soft and translucent. Next, stir in three minced garlic cloves. Cook for one more minute. You’ll smell the garlic soon! Be careful not to let it burn. Now it’s time for the potatoes. Take four large russet potatoes and peel them. Dice them into bite-sized pieces. Add these potatoes to the pot with the onion and garlic. Pour in four cups of vegetable broth. Bring this mixture to a boil. Then, reduce the heat to low and cover the pot. Let it simmer for 15 to 20 minutes. The potatoes should be fork-tender when done. Once the potatoes are cooked, grab an immersion blender. Carefully blend the soup until it’s smooth and creamy. If you like some chunks, blend just half of it. You can also use a regular blender in batches if you prefer. After blending, return the soup to the pot. Stir in one cup of heavy cream, one cup of shredded sharp cheddar cheese, and half a cup of sour cream. Add one teaspoon of dried thyme and one teaspoon of smoked paprika. Season with salt and black pepper to taste. Cook this over low heat. Stir often until the cheese melts and the soup warms through. Taste it and adjust the seasoning if needed. If you want a thinner soup, add more vegetable broth or water until it’s just right. To get the right texture, blend the soup well. Use an immersion blender for a creamy finish. If you like chunks, blend half the soup. This mix gives you both smooth and hearty bites. Cook the potatoes until they are fork-tender. This step helps them break down easily in the soup. If the soup is too thick, add more broth or water to thin it out. To boost flavor, add fresh herbs like chives or parsley. You can also sprinkle in some garlic powder for extra taste. Watch out for salt; taste as you go. Too much salt can ruin the dish. Another mistake is overcooking the garlic. It can turn bitter quickly, so add it after the onion is soft. Lastly, make sure to use sharp cheddar cheese. It adds a punch of flavor that mild cheese can't match. For serving, ladle the soup into bowls and top with crumbled turkey bacon. Add extra shredded cheese and chopped green onions for color. Pair it with crusty bread for a full meal. If you want a fun twist, serve it in bread bowls. This gives a rustic feel and adds more flavor. Enjoy your warm, hearty soup with friends or family for a cozy night. Pro Tips Use Yukon Gold Potatoes: For a creamier texture and naturally buttery flavor, consider using Yukon Gold potatoes instead of russets. Cheese Variations: Experiment with different types of cheese like Gruyère or fontina for a unique twist on flavor! Add Veggies: Incorporate additional vegetables like carrots or celery for extra nutrition and depth of flavor. Make it Vegan: Substitute heavy cream with coconut milk and use vegan cheese for a delicious plant-based version. {{image_4}} You can make loaded baked potato soup healthier without losing flavor. Here are some swaps: - Use low-fat milk or almond milk instead of heavy cream. - Replace sour cream with Greek yogurt. It adds creaminess and protein. - Try using turkey bacon or omit it for a vegetarian option. - Add more veggies like spinach or broccoli for extra nutrients. These changes keep the soup tasty while making it lighter. Want to boost the flavor of your loaded baked potato soup? Here are some great ideas: - Add fresh herbs like chives or parsley for a fresh taste. - Enjoy a sprinkle of nutritional yeast for a cheesy flavor without dairy. - Mix in some sautéed mushrooms or bell peppers for depth. - Top with jalapeños if you like a spicy kick. These add-ins can enhance the soup and add new layers of flavor. You can change up your loaded baked potato soup for different seasons. Here are some fun ideas: - In fall, add pumpkin puree for a warm, autumn twist. - For winter, try adding roasted garlic for a cozy flavor. - In spring, mix in fresh peas and mint for a bright taste. - In summer, use fresh corn for sweetness and crunch. These seasonal variations keep your soup exciting and fresh all year round. To store loaded baked potato soup, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This allows for expansion when freezing. You can keep it in the fridge for up to three days. If you plan to eat it later, freezing is the best option. When reheating your soup, do it slowly. Place the soup in a pot over low heat. Stir it to help it heat evenly. You can also add a splash of vegetable broth or water. This helps keep the soup creamy and smooth. Keep an eye on it, so it does not stick to the bottom of the pot. If using a microwave, heat it in short bursts. Stir between each burst to avoid hot spots. To freeze loaded baked potato soup, store it in a freezer-safe container. It can last for up to three months in the freezer. When you are ready to eat, move it to the fridge to thaw overnight. Reheat it slowly as mentioned before. Be aware that the texture may change a bit after freezing, but the flavor will still shine through. Yes, you can make this soup ahead of time. Simply prepare the soup, let it cool, and store it in the fridge. It stays fresh for up to three days. When you are ready to eat, just reheat it on low heat. Stir it well to mix the flavors again. This soup often tastes even better the next day! If you want to replace heavy cream, there are a few good options. You can use half-and-half for a lighter choice. Another option is to mix milk with butter. For a dairy-free option, try coconut cream or almond milk. Each of these options adds a unique flavor, so choose one that fits your taste. To make the soup vegetarian, simply remove the turkey bacon. You can add extra veggies like mushrooms or bell peppers for more flavor. Use vegetable broth instead of chicken broth. This keeps the soup rich while making it suitable for vegetarians. Enjoy your delicious, meat-free version! This article covered how to make a tasty loaded baked potato soup. We explored key ingredients, helpful kitchen tools, and the steps to create a creamy base. I shared tips to enhance the flavor and texture, plus ideas for variations. Lastly, we discussed storage, reheating, and common questions about the soup. Remember, making soup can be fun and easy. Enjoy your cooking adventure!

Creamy Loaded Baked Potato Soup

A rich and creamy soup loaded with potatoes, cheese, and topped with crispy bacon.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

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
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 0.5 cup sour cream
  • 4 slices turkey bacon, cooked until crispy and crumbled
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste salt and black pepper
  • to taste chopped green onions for garnish

Instructions
 

  • In a large pot, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for an additional minute until the garlic is fragrant, being careful not to let it burn.
  • Add the diced russet potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and cover. Allow it to simmer for approximately 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes are cooked, carefully use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only half of the soup and leave the rest as is. Alternatively, transfer the soup in batches to a regular blender for blending.
  • Return the pureed soup to the pot (if you used a regular blender), then stir in the heavy cream, shredded cheddar cheese, sour cream, dried thyme, smoked paprika, and season with salt and pepper. Cook over low heat while stirring occasionally, until the cheese is fully melted and the soup is warmed through.
  • Taste the soup and adjust the seasoning if necessary. For a thinner consistency, gradually add more vegetable broth or water until you reach your desired thickness.
  • To serve, ladle the hot soup into bowls, and top generously with crumbled turkey bacon, extra shredded cheddar cheese, and a sprinkle of chopped green onions.

Notes

Serve the soup in rustic bowls, garnished with fresh herbs or crispy bacon. Pair with crusty bread.
Keyword bacon, cheese, creamy, potato, soup