Loaded Baked Potato Soup

$- 4 large russet potatoes, peeled and diced - 1/2 cup unsalted butter - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1/2 cup all-purpose flour - 6 cups vegetable broth - 1 cup whole milk - 1 cup sour cream - 1 teaspoon smoked paprika - 1 teaspoon onion powder - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1 cup cooked and crumbled turkey bacon (optional) - 1/2 cup green onions, sliced - Fresh parsley, chopped for garnish Making loaded baked potato soup is easy with these simple ingredients. I use russet potatoes for their creamy texture. The unsalted butter adds richness, while the onions and garlic give a strong base flavor. Flour helps thicken the soup, making it hearty. Vegetable broth keeps it light and healthy. Whole milk and sour cream make it creamy and dreamy. The smoked paprika adds a subtle heat and depth. Season with salt and pepper to taste. I like to add shredded cheddar cheese for that classic loaded taste. If you want a twist, try crumbled turkey bacon for extra flavor. Lastly, green onions and fresh parsley add bright colors and freshness to each bowl. Gather these ingredients, and you’re ready to create a bowl of comfort that warms the soul! First, you need to melt the butter in a large pot over medium heat. The butter adds richness to the soup. Next, chop the onion finely and add it to the pot. Sauté the onion for about five minutes until it softens. This step builds a great flavor base. Afterward, mince four cloves of garlic and add them. Cook the garlic for one minute, but watch closely. You don’t want it to burn. Now, it's time to create the roux. Sprinkle half a cup of flour over the onion and garlic mixture. Stir it well to combine. Cook this mixture for about three minutes. This step thickens the soup later. Gradually pour in six cups of vegetable broth. Whisk continuously as you do this. This helps prevent lumps in your soup. Bring the soup to a simmer. Now, take four large russet potatoes, peel, and dice them. Add the diced potatoes to the pot along with one teaspoon of smoked paprika and one teaspoon of onion powder. Season with salt and pepper to taste. Cover the pot and let it simmer for about 15 to 20 minutes. This cooks the potatoes until they become tender. Once the potatoes are soft, use a potato masher to mash some of them in the soup. This gives the soup a creamy texture while keeping some chunks for heartiness. Next, stir in one cup of whole milk and one cup of sour cream. Mix until everything is well combined. If needed, adjust the seasoning for taste. Now, slowly mix in one cup of shredded cheddar cheese. If you like, you can also add crumbled turkey bacon for extra flavor. Stir until the cheese melts completely. Remove the pot from heat and let the soup cool slightly. Finally, ladle the soup into bowls. Top each bowl with a dollop of sour cream, a sprinkle of sliced green onions, and chopped parsley for garnish. Enjoy your creamy and comforting loaded baked potato soup! To boost the taste of your loaded baked potato soup, consider adding a few spices. I recommend: - Smoked paprika for a rich, smoky flavor. - Onion powder brings out the onion's essence without overpowering. - A pinch of cayenne pepper for a mild heat kick. Using homemade broth also elevates the flavor. Store-bought broth is fine, but homemade adds depth. Just simmer vegetable scraps, herbs, and water for a rich base. The type of potato matters. I suggest using russet potatoes. They become fluffy and creamy when cooked. For mashing, a potato masher works best. It gives a nice mix of creamy and chunky textures. If you want it smoother, use an immersion blender for a quick blend. Pair your soup with simple sides for a complete meal. A fresh garden salad adds crunch and color. For bread, crusty sourdough or garlic bread are perfect. They soak up the soup's flavors well. Serve with a sprinkle of fresh parsley on top for a bright touch. {{image_2}} You can make small changes to fit your diet. Try substituting turkey bacon with another protein. Grilled chicken or crumbled tofu works well. Both add flavor and keep it healthy. For dairy, use low-fat milk and sour cream. Almond or oat milk can replace whole milk. This keeps your soup creamy without the extra fat. Add herbs to boost flavor. Thyme or rosemary add a fresh taste. Just a sprinkle can change the whole soup. You can also use different cheeses. Swap cheddar for gouda or pepper jack. Each cheese brings its own twist to the soup. Make your meal fun by turning it into a baked potato soup bar. Set out bowls of toppings. Think crispy bacon, cheese, and chives. Let everyone build their own bowl. Get creative with toppings! Try adding jalapeños, roasted corn, or even chili. Each bite can be a new experience. To keep your loaded baked potato soup fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the soup cool before sealing it. The soup will last in the fridge for about 3 to 5 days. Always check for signs of spoilage before eating. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can freeze well for up to 3 months. For thawing, place it in the fridge overnight. You can also use the microwave on low power. For reheating, you can use the stovetop or microwave. On the stovetop, heat it slowly over low heat, stirring often. In the microwave, use a microwave-safe bowl and cover it loosely. Heat in short bursts, stirring in between. After reheating, you may need to adjust the soup's consistency. Add a splash of milk or broth if it seems too thick. You can thicken your soup in a few easy ways. First, mash some of the potatoes in the soup. This adds creaminess and keeps some chunks. Second, you can mix in more flour or add a cornstarch slurry. To make a slurry, mix equal parts cornstarch and cold water, then stir it into the soup. Let it simmer until it thickens. Yes, you can easily make this soup vegan! Start by using vegan butter instead of regular butter. Replace the whole milk and sour cream with plant-based options. Almond milk, coconut milk, or oat milk work well. Use dairy-free sour cream for a creamy finish. Make sure to check the vegetable broth is vegan too! Loaded baked potato soup pairs great with many sides. Here are some tasty options: - Crusty bread or dinner rolls - A fresh green salad - Steamed broccoli or green beans - A side of roasted vegetables These sides add more flavor and texture to your meal. You can store leftover soup in the fridge for 3 to 4 days. Keep it in an airtight container for best results. When ready to eat, reheat it on the stove or in the microwave. If the soup thickens too much, just add a little water or broth to get the right consistency. In this blog post, we explored how to make a delicious loaded baked potato soup. We covered essential ingredients, step-by-step instructions, and helpful tips to enhance flavor and texture. You can also find ways to store leftovers and make variations to suit your taste. Making this soup is fun and easy. Enjoy it with loved ones and try new toppings. With this guide, you can create a warm bowl of comfort any time.$

Warm up your evenings with this decadent loaded baked potato soup that’s rich, creamy, and oh-so-satisfying! Made with russet potatoes, savory seasonings, and topped with cheddar cheese and crispy bacon, it's comfort food at its finest. Perfect for chilly days, this soup is simple to make and packed with flavor. Click now to explore the full recipe and treat yourself to a delicious bowl of goodness!

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Ingredients

4 large russet potatoes, peeled and diced

1/2 cup unsalted butter

1 medium onion, finely chopped

4 cloves garlic, minced

1/2 cup all-purpose flour

6 cups vegetable broth

1 cup whole milk

1 cup sour cream

1 teaspoon smoked paprika

1 teaspoon onion powder

Salt and pepper to taste

1 cup shredded cheddar cheese

1 cup cooked and crumbled turkey bacon (optional for a healthier twist)

1/2 cup green onions, sliced

1/2 cup sour cream for topping

Fresh parsley, chopped for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Stir in the minced garlic and cook for an additional minute, being careful not to burn it.

Sprinkle the flour over the mixture and stir to combine, cooking for about 3 minutes to create a roux.

Gradually pour in the vegetable broth while whisking continuously to prevent lumps. Bring to a simmer.

Add the diced potatoes, smoked paprika, onion powder, salt, and pepper. Cover and simmer until the potatoes are tender, about 15-20 minutes.

Once the potatoes are cooked, use a potato masher to mash some of the potatoes in the soup for a creamy texture while leaving some chunks for heartiness.

Stir in the milk and sour cream until well combined. Adjust the seasoning as necessary.

Slowly mix in the shredded cheddar cheese and crumbled turkey bacon (if using) until the cheese is melted and fully incorporated.

Remove from heat and let the soup cool slightly before serving.

Ladle the soup into bowls and top with a dollop of sour cream, a sprinkle of green onions, and fresh parsley for garnish.

Prep Time, Total Time, Servings: 15 mins | 40 mins | 6 servings