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- 3 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth These key ingredients form the base of your soup. The russet potatoes add creaminess. The onion and garlic give a lovely depth of flavor. Vegetable broth makes the soup rich and savory. - 1 cup milk or heavy cream - 2 cups shredded sharp cheddar cheese - 1/2 cup sour cream - Salt and pepper to taste Dairy makes the soup creamy. Sharp cheddar cheese brings a tangy flavor. Sour cream adds a nice finish. Don’t forget to season with salt and pepper. Adjust these to your taste! - 4 slices crispy turkey bacon, crumbled - 1/4 cup chopped green onions - Olive oil, dried thyme, and smoked paprika These optional ingredients can elevate your soup. Crumbled turkey bacon adds a nice crunch. Green onions give a fresh bite. Olive oil, thyme, and smoked paprika enhance the overall flavor profile. Mix and match these to make your soup unique! - First, heat olive oil in a large pot over medium heat. - Next, add the chopped onion and minced garlic. Cook these for about 3 to 4 minutes. The onion should become soft and fragrant. - Now, stir in the diced potatoes along with salt, pepper, dried thyme, and smoked paprika. - Pour in 4 cups of vegetable broth and bring the mixture to a boil. - Once it boils, reduce the heat to low and let it simmer for 15 to 20 minutes. The potatoes should be tender by this time. - For the next step, use an immersion blender to puree the soup. If you don't have one, carefully transfer the soup to a regular blender in batches. - Return the pot to low heat after blending. Stir in 1 cup of milk and half of the shredded cheddar cheese. Mix until the cheese melts and the soup is creamy. - Finally, add in 1/2 cup of sour cream. Adjust the seasoning with more salt and pepper if needed. - Serve the soup hot, topped with the remaining cheddar cheese, crumbled turkey bacon, and chopped green onions. When making loaded baked potato cheddar soup, texture matters. Some like it smooth, while others prefer a chunky soup. To reach your desired texture, use an immersion blender. Blend until it’s as creamy or chunky as you want. If you want a thicker soup, add less broth. For a thinner consistency, simply increase the broth. You can boost the flavor of your soup by substituting some ingredients. For example, try using chicken broth instead of vegetable broth for a richer taste. Also, consider using fresh herbs like chives or parsley instead of dried thyme. Fresh herbs can elevate the soup's flavor and aroma. Presentation makes your soup even more appealing. Serve it in warm bowls for a cozy touch. Garnish with a drizzle of sour cream and a sprinkle of green onions. This adds color and makes it look gourmet. You can also top it with crispy turkey bacon for extra crunch and flavor. {{image_2}} To make this soup gluten-free, skip any flour in the recipe. Use vegetable broth that’s gluten-free. The other ingredients, like potatoes and cheese, are naturally gluten-free. You can enjoy this creamy soup without worry. For a vegan twist, swap dairy and meat products. Use cashew cream instead of milk and sour cream. Nutritional yeast gives a cheesy flavor. Replace turkey bacon with crispy tofu or mushrooms for texture. This way, you keep the rich taste while staying plant-based. You can change the cheese for different flavors. Try pepper jack for spice or gouda for smokiness. Adding veggies like spinach or broccoli boosts nutrition. You can also mix in proteins like shredded chicken or beans for a heartier soup. Get creative and make it your own! To keep your Loaded Baked Potato Cheddar Soup fresh, store it in an airtight container. Let it cool to room temperature before sealing. This helps prevent condensation. You can keep it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. Label the containers with the date. It can last for up to three months. When you’re ready to eat, thaw it overnight in the fridge. You can reheat the soup on the stovetop or in the microwave. For stovetop reheating, pour the soup into a pot. Heat over medium until warm, stirring often. If using a microwave, place the soup in a microwave-safe bowl. Heat for two minutes, stirring halfway through. Check the temperature to ensure it’s hot before serving. Yes, you can make this soup ahead of time. Here are some tips for prepping in advance: - Cook and cool: Make the soup, then let it cool down before storing. - Storage: Place the cooled soup in an airtight container. You can keep it in the fridge for up to 3 days. - Reheat: When ready to eat, heat it gently on the stove. Add a splash of milk if it seems too thick. If you need a substitute for vegetable broth, try these options: - Chicken broth: This adds a meaty flavor, great for non-vegetarians. - Water and seasoning: Use water with herbs like thyme or bay leaf for a lighter choice. - Bouillon cubes: Dissolve them in hot water for a quick broth solution. To add some heat to your Loaded Baked Potato Cheddar Soup, consider these tips: - Hot sauce: Stir in your favorite hot sauce to taste. - Red pepper flakes: Sprinkle in red pepper flakes while cooking for a mild kick. - Spicy cheese: Use a pepper jack cheese instead of cheddar for extra spice. In this blog post, we explored how to make Loaded Baked Potato Cheddar Soup. We covered essential ingredients, step-by-step instructions, and tips for perfect texture and flavor. You can customize this soup with variations or store leftovers easily. Keep it cozy and delicious! With these clear steps and handy tips, you'll whip up a warm bowl that everyone will love. Enjoy making this comforting dish whenever you crave it. It’s simple, tasty, and satisfying.

Loaded Baked Potato Cheddar Soup

Warm up with this delicious Loaded Baked Potato Cheddar Soup! Perfectly creamy with rich flavors of sharp cheddar, crispy bacon, and fresh green onions, this comforting soup is easy to make and sure to please everyone at your table. Discover the full recipe to create cozy meals that bring everyone together. Click through now to explore the simple steps and enjoy a hearty bowl of goodness today!
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Ingredients
  

3 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup milk (or heavy cream for extra richness)

2 cups shredded sharp cheddar cheese

1/2 cup sour cream

4 slices crispy turkey bacon, crumbled (optional)

1/4 cup chopped green onions

Salt and pepper to taste

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon smoked paprika

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant (about 3-4 minutes).

    Stir in the diced potatoes, seasoning with salt, pepper, dried thyme, and smoked paprika. Cook for another 2-3 minutes.

      Pour in the vegetable broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender.

        Once the potatoes are cooked, use an immersion blender to puree the soup to your desired consistency (smooth or chunky). If you don't have an immersion blender, you can carefully transfer it to a regular blender in batches.

          After pureeing, return the pot to low heat. Stir in the milk (or heavy cream) and half of the shredded cheddar cheese, mixing until the cheese melts and the soup is creamy.

            Add the sour cream, mixing well. Adjust seasoning with more salt and pepper as needed.

              Serve the soup hot, topped with the remaining cheddar cheese, crumbled turkey bacon (if using), and a sprinkle of green onions.

                Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings

                  - Presentation Tips: Serve the soup in warm bowls, garnished with a drizzle of sour cream and a sprinkle of extra green onions for a pop of color.