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To make a comforting bowl of loaded potato soup, 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 for a vegan option - 1 cup sharp cheddar cheese, grated (plus extra for topping) - 1/2 cup cooked and crumbled turkey bacon or crispy chickpeas for a vegetarian option - 1/2 cup sour cream or Greek yogurt (plus extra for topping) - 2 green onions, sliced (for garnish) - Salt and pepper to taste - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper Choosing the right products can enhance your soup. Here are my top picks: - Potatoes: Look for Russet potatoes from Idaho for the best flavor. - Broth: Use Swanson's vegetable broth for a rich taste. - Cream: Horizon Organic heavy cream is a great choice. - Cheese: Tillamook sharp cheddar cheese adds a nice kick. - Turkey Bacon: Applegate Naturals offers a tasty option. - Sour Cream: Daisy sour cream is creamy and smooth. You can easily adjust this recipe for different diets: - Vegan: Use coconut cream and crispy chickpeas instead of cream and turkey bacon. - Gluten-free: This soup is naturally gluten-free, as all ingredients are gluten-free. - Low-carb: Replace potatoes with cauliflower to reduce carbs. - Lactose-free: Use lactose-free cream and cheese options. These options help you create a dish that fits your needs without losing flavor. {{ingredient_image_1}} Start by gathering your ingredients. This makes cooking easy and fun. Peel and dice the potatoes into small pieces. This helps them cook faster. Finely chop the onion and mince the garlic. Having everything ready saves time. - Heat 2 tablespoons of olive oil in a large pot over medium heat. - Add the chopped onion and cook for about 5 minutes. Stir until it looks clear. - Next, add the minced garlic and cook for 1 minute. You want it to smell nice! - Toss in the diced potatoes and pour in 4 cups of vegetable broth. Bring this mix to a boil. - Once boiling, reduce the heat and let it simmer for 15-20 minutes. The potatoes should be soft. - After the potatoes are tender, use an immersion blender to puree the soup. You can also use a regular blender in batches. - Stir in 1 cup of heavy cream and 1 teaspoon of smoked paprika. Warm it for a few more minutes. - Finally, mix in 1 cup of grated cheddar cheese and 1/2 cup of sour cream. Season with salt and pepper to taste. Stir until smooth. For a creamy texture, an immersion blender works great. It lets you blend right in the pot. If you use a standard blender, let the soup cool first. Fill the blender halfway to avoid spills. Blend until smooth and creamy. The right blend gives your soup a delightful mouthfeel. To get the best flavor in your loaded potato soup, start with good ingredients. Use fresh russet potatoes for a creamy base. The onion and garlic add depth. Sauté them well to bring out their sweetness. I love using smoked paprika; it gives a warm, smoky taste. Don't rush the cooking time for the potatoes. Let them soften fully before blending. This makes a big difference in texture and taste. One common mistake is not seasoning enough. Always taste your soup as you cook. Adjust salt and pepper based on your liking. Another mistake is overcooking the garlic. It can turn bitter if cooked too long. Also, avoid blending too aggressively. If you blend too much, you can lose that lovely creamy texture. Lastly, don’t skip the cream or sour cream. They add richness that makes the soup special. Having the right tools makes cooking easier. Use a large pot for cooking the soup. An immersion blender is great for pureeing. It saves you from transferring hot soup to a blender. If you don’t have one, a regular blender works too, just be careful. A good cutting board and sharp knife help with chopping. Grab measuring cups for accuracy. Finally, keep a ladle handy for serving. Pro Tips Use a High-Quality Broth: For a richer flavor, opt for a high-quality vegetable broth or homemade stock instead of store-bought. This enhances the overall depth of the soup. Blend for Creaminess: An immersion blender works best for achieving a smooth texture, but blending in batches in a traditional blender can also yield great results. Just be cautious with hot liquids! Cheese Variations: Experiment with different types of cheese like Gruyère or Gouda for a unique twist on flavor. Just remember to use cheese that melts well for the best texture. Garnish Creatively: Don’t be afraid to get creative with your toppings! Add crispy onions, fresh herbs, or even a drizzle of truffle oil for an elevated presentation and taste. {{image_2}} You can easily make loaded potato soup vegetarian or vegan. For a vegetarian option, swap turkey bacon for crispy chickpeas. They add crunch and flavor. For a vegan version, replace heavy cream with coconut cream. This gives the soup a rich texture without dairy. Use vegetable broth to keep it plant-based. You can also choose vegan cheese to make it fully dairy-free. Toppings bring your soup to life. You can use extra cheddar cheese for a cheesy touch. Sliced green onions add freshness. Crispy bacon bits or chickpeas give extra crunch. A dollop of sour cream or Greek yogurt adds creaminess. For spice, try jalapeños or hot sauce. You can also add fresh herbs like parsley or cilantro for color and taste. Mix and match these toppings to suit your mood. If you are on a low-carb or keto diet, you can adjust the recipe. Use cauliflower instead of potatoes. It gives a similar texture with fewer carbs. You can also skip the heavy cream and use more vegetable broth. This keeps the soup light. For toppings, focus on cheese and bacon, while avoiding high-carb options. This way, you can enjoy a rich flavor without the carbs. To keep your loaded potato soup fresh, let it cool first. Then, transfer it to an airtight container. It stays good in the fridge for about 3 to 4 days. Make sure to label the container with the date. This helps you know when to use it. Always store it in the coldest part of your fridge for the best quality. When you are ready to eat your leftovers, reheat them on the stove. Pour the soup into a pot over medium heat. Stir it often to prevent sticking. Heat until it’s warm, about 5 to 10 minutes. You can add a splash of broth or cream if it seems too thick. For a quick option, you can microwave the soup in a bowl. Heat it for 1 to 2 minutes, stirring halfway through. Be careful; it can get hot fast! You can freeze loaded potato soup, but it may change in texture. To freeze, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. It can last for up to 3 months in the freezer. When you want to eat it, take it out and thaw it in the fridge overnight. To reheat, use the stove or microwave as mentioned. Stir well to make sure it heats evenly. Enjoy your soup! Yes, you can make loaded potato soup in a slow cooker. To do this, start by sautéing the onion and garlic in a pan with olive oil. Once they are soft, add them to the slow cooker with the diced potatoes and vegetable broth. Cook on low for 6-8 hours or on high for 3-4 hours. When the potatoes are soft, blend the soup until smooth. Stir in the cream, cheese, and seasonings before serving. This method gives you a rich flavor with less hands-on time. To make this recipe dairy-free, swap out the heavy cream for coconut cream. You can also use dairy-free cheese for a melty topping. For sour cream, choose a dairy-free alternative like cashew yogurt or a store-bought version. These swaps keep the soup creamy without dairy. Just make sure to check labels for any hidden dairy ingredients. Loaded potato soup pairs well with many sides. Here are a few tasty options: - A simple green salad with a light vinaigrette. - Garlic bread or crusty bread for dipping. - Steamed broccoli or green beans for a fresh touch. - A fruit salad for a sweet contrast. These sides enhance the meal and add variety to your table. We covered key parts to make a great loaded potato soup. You learned about the best ingredients, brands, and tasty swaps for diets. I shared detailed steps for easy cooking and blending. We discussed tips for great flavor and avoiding common mistakes. You also saw variations for different diets and how to store leftovers. In closing, loaded potato soup is fun and flexible. With these tips, you can impress anyone with your cooking!

Creamy Loaded Potato Bliss

A rich and creamy potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

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 vegan option
  • 1 cup sharp cheddar cheese, grated
  • 0.5 cup cooked and crumbled turkey bacon or crispy chickpeas for a vegetarian option
  • 0.5 cup sour cream or Greek yogurt
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon black pepper
  • to taste salt
  • 2 green onions sliced for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender.
  • Once the potatoes are soft, use an immersion blender to puree the soup until smooth. (Alternatively, you can transfer the soup in batches to a blender.)
  • Stir in the heavy cream (or coconut cream) and smoked paprika. Let it warm for a few more minutes.
  • Mix in the grated cheddar cheese and sour cream, seasoning with salt and black pepper to taste. Stir until the cheese has melted and everything is well combined.
  • Serve in bowls and top with additional cheddar cheese, crumbled turkey bacon (or chickpeas), and sliced green onions.

Notes

For a vegan option, use coconut cream and crispy chickpeas.
Keyword comfort food, creamy, potato soup