Loaded Baked Potato Soup Creamy and Comforting Delight

by
- 4 large russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 slices turkey bacon, crumbled (optional) - 1/4 cup green onions, chopped - Salt and pepper, to taste - 2 tablespoons unsalted butter - 1 teaspoon smoked paprika When I make Loaded Baked Potato Soup, I focus on fresh, quality ingredients. The russet potatoes give a creamy texture that makes this soup a delight. I peel and cube them into 1-inch pieces for even cooking. Onions and garlic add depth to the flavor. I finely dice the onion for a sweet, soft base. The minced garlic brings a nice punch that mixes well with the broth. For the broth, I use vegetable broth as it adds richness without overpowering the potato flavor. The heavy cream is key for that creamy finish. I also mix in sour cream for tang and extra creaminess. Cheddar cheese is a must. I love using the sharp kind because it melts perfectly and adds a wonderful taste. If you enjoy bacon, crumbled turkey bacon gives that smoky touch. Green onions make a great garnish. They add a pop of color and fresh taste. Always season with salt and pepper to enhance all the flavors. Finally, unsalted butter and smoked paprika round out the dish. The butter helps with sautéing, and the paprika adds a warm, smoky hint. These ingredients come together to create a cozy, comforting soup you’ll love. {{ingredient_image_2}} - Sauté onion and garlic in butter - Add potatoes and vegetable broth To start, take a large pot and melt two tablespoons of unsalted butter over medium heat. Once it's hot, add one finely diced onion and three minced garlic cloves. Stir them around for about five minutes. You want the onion soft and clear. Now, add four large russet potatoes, cut into one-inch cubes. Pour in four cups of vegetable broth. This mix is where the magic begins. - Simmer until potatoes are tender - Purée soup to desired consistency Bring the pot to a rolling boil. Once it boils, lower the heat to let it simmer. Let it bubble gently for about 15 to 20 minutes. You’ll know it’s done when the potatoes are fork-tender. Next, use an immersion blender to purée the soup. You can blend it until smooth or leave some chunks. It’s up to your taste. - Stir in cream, cheese, sour cream, and paprika - Add crumbled bacon and season to taste Once you have the right texture, it’s time to add creaminess! Stir in one cup of heavy cream, one cup of shredded cheddar cheese, and half a cup of sour cream. Don’t forget one teaspoon of smoked paprika for a nice smoky flavor. Let it simmer gently for another five to ten minutes. Finally, fold in four slices of crumbled turkey bacon if you want. Season with salt and black pepper to make it perfect. Serve hot and enjoy every creamy bite! How to choose the best potatoes for soup When picking potatoes, look for russets. They are starchy and creamy. Choose ones without blemishes or dark spots. Fresh potatoes will give your soup a nice texture. Importance of sautéing onions Sautéing onions brings out their sweet flavor. Cook them in butter until soft. This step adds depth to your soup. It also makes your kitchen smell amazing! Achieving the perfect soup consistency You want a creamy soup, but some chunkiness is good too. Start by blending half the soup. This keeps some potato pieces for texture. If you like it smooth, blend all of it. Tips on blending for chunkiness vs. creaminess Use an immersion blender for easy blending. If you want a creamy soup, blend longer. For more chunks, blend just a little. Adjust to your taste. Recommended spices to elevate flavor Add smoked paprika for a warm, smoky taste. A pinch of pepper adds heat. These spices make your soup richer. Don’t forget to taste and adjust as you go! Suggestions for garnishing the soup Top your soup with green onions and extra cheese. A dollop of sour cream adds creaminess. You can also sprinkle bacon bits for crunch. This makes the soup look and taste better! Pro Tips Choose the Right Potatoes: For the best texture and flavor, use russet potatoes as they provide a fluffy and creamy base for the soup. Enhance the Flavor: Consider adding a splash of white wine or a dash of Worcestershire sauce while cooking to deepen the soup's flavor profile. Texture Control: If you prefer a creamier soup, blend all of the potatoes. For a heartier version, blend just half and leave chunks for added texture. Garnish Creatively: Experiment with different toppings like crispy shallots, fresh herbs, or a drizzle of olive oil to elevate your soup presentation. {{image_4}} You can easily make Loaded Baked Potato Soup fit your diet. For gluten-free options, just check your broth label. Most vegetable broths are gluten-free, so you're good to go. If you're vegetarian or vegan, swap the heavy cream for coconut milk or cashew cream. Use plant-based cheese, too. It will still taste great! Adding different types of cheese can make this soup even better. Try gouda or pepper jack for a fun twist. You can also mix in some grated parmesan for a salty kick. If you want more nutrition, add vegetables. Chopped kale or spinach works well. You can stir them in at the end for a pop of color and flavor. Pairing your soup with crusty bread or a fresh salad makes a great meal. The bread soaks up the soup. It’s perfect for dipping! For gatherings, consider serving the soup in small cups. This way, guests can easily enjoy a taste. You can also set up a toppings bar. Let everyone add their own green onions, cheese, or bacon. This adds fun to your meal! To keep your leftover soup fresh, use an airtight container. Glass or plastic containers work well. Make sure to let the soup cool to room temperature. This step helps prevent condensation. Once cooled, seal the container tightly. Label it with the date so you know when to use it. You can reheat your soup in two ways: microwave or stovetop. For the microwave, pour the soup into a bowl. Heat it for one minute, then stir. Repeat until it’s hot. For stovetop, pour the soup into a pot. Heat it on low, stirring often. To avoid a watery texture, add a bit more cream or cheese. This will help keep the soup thick and creamy. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. To thaw, move the container to the fridge overnight. For quicker thawing, you can use the microwave on defrost mode. After thawing, reheat it on the stovetop. Stir often to keep the texture smooth. How long will Loaded Baked Potato Soup keep in the fridge? Loaded Baked Potato Soup can last for about 3 to 5 days in the fridge. Store it in an airtight container. It’s best to cool it before placing it in the fridge. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. In fact, it often tastes better the next day! Just store it in the fridge and reheat when you’re ready to enjoy. Can I use low-fat cream instead of heavy cream? You can use low-fat cream, but the soup may not be as rich or thick. Heavy cream gives it a creamy texture that makes the soup so delightful. What are some alternatives to turkey bacon? If you want alternatives to turkey bacon, try regular bacon, or even veggie bacon. You can also skip the bacon for a lighter soup. Can I use a regular blender instead of an immersion blender? Yes, you can use a regular blender. Just be careful when blending hot soup. Blend in batches and hold the lid down with a towel to prevent spills. Is it necessary to peel the potatoes? Peeling the potatoes is not necessary. The skin adds texture and nutrients. If you like a heartier soup, keep the skins on for extra flavor. This blog post covered how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients like potatoes, cream, and cheese and shared step-by-step cooking instructions. I offered tips on texture and flavor, along with variations for special diets. Lastly, I covered how to store and reheat your soup properly. When you make this soup, enjoy its creamy richness and customizable options. You can impress family or friends with a comforting bowl that warms the soul.

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Are you craving a warm and cozy bowl of Loaded Baked Potato Soup? This creamy dish packs flavors with every spoonful. I’ll show you how to whip up this comforting delight, step by step. With simple ingredients like russet potatoes, cheddar cheese, and crispy bacon, you can create a satisfying meal in no time. Let’s dive into the comforting world of this delicious soup and elevate your cooking game!

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Why I Love This Recipe

  1. Comforting and Hearty: This cheesy loaded baked potato soup is the ultimate comfort food, perfect for chilly evenings or when you need a warm, satisfying meal.
  2. Customizable Ingredients: With the option to add turkey bacon or keep it vegetarian, you can easily adjust this recipe to fit your dietary preferences.
  3. Rich and Creamy Texture: The combination of heavy cream and melted cheddar cheese creates a luxuriously creamy soup that will tantalize your taste buds.
  4. Easy to Make: With simple ingredients and straightforward steps, this recipe comes together quickly, making it perfect for any home cook.

Ingredients

List of Ingredients

– 4 large russet potatoes, peeled and cut into 1-inch cubes

– 1 medium onion, finely diced

– 3 cloves of garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 cup shredded cheddar cheese

– 1/2 cup sour cream

– 4 slices turkey bacon, crumbled (optional)

– 1/4 cup green onions, chopped

– Salt and pepper, to taste

– 2 tablespoons unsalted butter

– 1 teaspoon smoked paprika

When I make Loaded Baked Potato Soup, I focus on fresh, quality ingredients. The russet potatoes give a creamy texture that makes this soup a delight. I peel and cube them into 1-inch pieces for even cooking.

Onions and garlic add depth to the flavor. I finely dice the onion for a sweet, soft base. The minced garlic brings a nice punch that mixes well with the broth.

For the broth, I use vegetable broth as it adds richness without overpowering the potato flavor. The heavy cream is key for that creamy finish. I also mix in sour cream for tang and extra creaminess.

Cheddar cheese is a must. I love using the sharp kind because it melts perfectly and adds a wonderful taste. If you enjoy bacon, crumbled turkey bacon gives that smoky touch.

Green onions make a great garnish. They add a pop of color and fresh taste. Always season with salt and pepper to enhance all the flavors.

Finally, unsalted butter and smoked paprika round out the dish. The butter helps with sautéing, and the paprika adds a warm, smoky hint.

These ingredients come together to create a cozy, comforting soup you’ll love.

Step-by-Step Instructions

Preparation Steps

– Sauté onion and garlic in butter

– Add potatoes and vegetable broth

To start, take a large pot and melt two tablespoons of unsalted butter over medium heat. Once it’s hot, add one finely diced onion and three minced garlic cloves. Stir them around for about five minutes. You want the onion soft and clear. Now, add four large russet potatoes, cut into one-inch cubes. Pour in four cups of vegetable broth. This mix is where the magic begins.

Cooking Steps

– Simmer until potatoes are tender

– Purée soup to desired consistency

Bring the pot to a rolling boil. Once it boils, lower the heat to let it simmer. Let it bubble gently for about 15 to 20 minutes. You’ll know it’s done when the potatoes are fork-tender. Next, use an immersion blender to purée the soup. You can blend it until smooth or leave some chunks. It’s up to your taste.

Finalizing the Soup

– Stir in cream, cheese, sour cream, and paprika

– Add crumbled bacon and season to taste

Once you have the right texture, it’s time to add creaminess! Stir in one cup of heavy cream, one cup of shredded cheddar cheese, and half a cup of sour cream. Don’t forget one teaspoon of smoked paprika for a nice smoky flavor. Let it simmer gently for another five to ten minutes. Finally, fold in four slices of crumbled turkey bacon if you want. Season with salt and black pepper to make it perfect. Serve hot and enjoy every creamy bite!

Tips & Tricks

Quick Cooking Tips

How to choose the best potatoes for soup

When picking potatoes, look for russets. They are starchy and creamy. Choose ones without blemishes or dark spots. Fresh potatoes will give your soup a nice texture.

Importance of sautéing onions

Sautéing onions brings out their sweet flavor. Cook them in butter until soft. This step adds depth to your soup. It also makes your kitchen smell amazing!

Textural Adjustments

Achieving the perfect soup consistency

You want a creamy soup, but some chunkiness is good too. Start by blending half the soup. This keeps some potato pieces for texture. If you like it smooth, blend all of it.

Tips on blending for chunkiness vs. creaminess

Use an immersion blender for easy blending. If you want a creamy soup, blend longer. For more chunks, blend just a little. Adjust to your taste.

Flavor Enhancements

Recommended spices to elevate flavor

Add smoked paprika for a warm, smoky taste. A pinch of pepper adds heat. These spices make your soup richer. Don’t forget to taste and adjust as you go!

Suggestions for garnishing the soup

Top your soup with green onions and extra cheese. A dollop of sour cream adds creaminess. You can also sprinkle bacon bits for crunch. This makes the soup look and taste better!

Pro Tips

  1. Choose the Right Potatoes: For the best texture and flavor, use russet potatoes as they provide a fluffy and creamy base for the soup.
  2. Enhance the Flavor: Consider adding a splash of white wine or a dash of Worcestershire sauce while cooking to deepen the soup’s flavor profile.
  3. Texture Control: If you prefer a creamier soup, blend all of the potatoes. For a heartier version, blend just half and leave chunks for added texture.
  4. Garnish Creatively: Experiment with different toppings like crispy shallots, fresh herbs, or a drizzle of olive oil to elevate your soup presentation.

Variations

Dietary Modifications

You can easily make Loaded Baked Potato Soup fit your diet. For gluten-free options, just check your broth label. Most vegetable broths are gluten-free, so you’re good to go. If you’re vegetarian or vegan, swap the heavy cream for coconut milk or cashew cream. Use plant-based cheese, too. It will still taste great!

Flavor Additions

Adding different types of cheese can make this soup even better. Try gouda or pepper jack for a fun twist. You can also mix in some grated parmesan for a salty kick. If you want more nutrition, add vegetables. Chopped kale or spinach works well. You can stir them in at the end for a pop of color and flavor.

Serving Suggestions

Pairing your soup with crusty bread or a fresh salad makes a great meal. The bread soaks up the soup. It’s perfect for dipping! For gatherings, consider serving the soup in small cups. This way, guests can easily enjoy a taste. You can also set up a toppings bar. Let everyone add their own green onions, cheese, or bacon. This adds fun to your meal!

Storage Info

How to Store Leftover Soup

To keep your leftover soup fresh, use an airtight container. Glass or plastic containers work well. Make sure to let the soup cool to room temperature. This step helps prevent condensation. Once cooled, seal the container tightly. Label it with the date so you know when to use it.

Reheating Instructions

You can reheat your soup in two ways: microwave or stovetop. For the microwave, pour the soup into a bowl. Heat it for one minute, then stir. Repeat until it’s hot. For stovetop, pour the soup into a pot. Heat it on low, stirring often.

To avoid a watery texture, add a bit more cream or cheese. This will help keep the soup thick and creamy.

Freezing the Soup

If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer.

To thaw, move the container to the fridge overnight. For quicker thawing, you can use the microwave on defrost mode. After thawing, reheat it on the stovetop. Stir often to keep the texture smooth.

FAQs

Common Questions

How long will Loaded Baked Potato Soup keep in the fridge?

Loaded Baked Potato Soup can last for about 3 to 5 days in the fridge. Store it in an airtight container. It’s best to cool it before placing it in the fridge.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. In fact, it often tastes better the next day! Just store it in the fridge and reheat when you’re ready to enjoy.

Ingredient Questions

Can I use low-fat cream instead of heavy cream?

You can use low-fat cream, but the soup may not be as rich or thick. Heavy cream gives it a creamy texture that makes the soup so delightful.

What are some alternatives to turkey bacon?

If you want alternatives to turkey bacon, try regular bacon, or even veggie bacon. You can also skip the bacon for a lighter soup.

Cooking Technique Questions

Can I use a regular blender instead of an immersion blender?

Yes, you can use a regular blender. Just be careful when blending hot soup. Blend in batches and hold the lid down with a towel to prevent spills.

Is it necessary to peel the potatoes?

Peeling the potatoes is not necessary. The skin adds texture and nutrients. If you like a heartier soup, keep the skins on for extra flavor.

This blog post covered how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients like potatoes, cream, and cheese and shared step-by-step cooking instructions. I offered tips on texture and flavor, along with variations for special diets. Lastly, I covered how to store and reheat your soup properly.

When you make this soup, enjoy its creamy richness and customizable options. You can impress family or friends with a comforting bowl that warms the sou

- 4 large russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely diced - 3 cloves of garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1/2 cup sour cream - 4 slices turkey bacon, crumbled (optional) - 1/4 cup green onions, chopped - Salt and pepper, to taste - 2 tablespoons unsalted butter - 1 teaspoon smoked paprika When I make Loaded Baked Potato Soup, I focus on fresh, quality ingredients. The russet potatoes give a creamy texture that makes this soup a delight. I peel and cube them into 1-inch pieces for even cooking. Onions and garlic add depth to the flavor. I finely dice the onion for a sweet, soft base. The minced garlic brings a nice punch that mixes well with the broth. For the broth, I use vegetable broth as it adds richness without overpowering the potato flavor. The heavy cream is key for that creamy finish. I also mix in sour cream for tang and extra creaminess. Cheddar cheese is a must. I love using the sharp kind because it melts perfectly and adds a wonderful taste. If you enjoy bacon, crumbled turkey bacon gives that smoky touch. Green onions make a great garnish. They add a pop of color and fresh taste. Always season with salt and pepper to enhance all the flavors. Finally, unsalted butter and smoked paprika round out the dish. The butter helps with sautéing, and the paprika adds a warm, smoky hint. These ingredients come together to create a cozy, comforting soup you’ll love. {{ingredient_image_2}} - Sauté onion and garlic in butter - Add potatoes and vegetable broth To start, take a large pot and melt two tablespoons of unsalted butter over medium heat. Once it's hot, add one finely diced onion and three minced garlic cloves. Stir them around for about five minutes. You want the onion soft and clear. Now, add four large russet potatoes, cut into one-inch cubes. Pour in four cups of vegetable broth. This mix is where the magic begins. - Simmer until potatoes are tender - Purée soup to desired consistency Bring the pot to a rolling boil. Once it boils, lower the heat to let it simmer. Let it bubble gently for about 15 to 20 minutes. You’ll know it’s done when the potatoes are fork-tender. Next, use an immersion blender to purée the soup. You can blend it until smooth or leave some chunks. It’s up to your taste. - Stir in cream, cheese, sour cream, and paprika - Add crumbled bacon and season to taste Once you have the right texture, it’s time to add creaminess! Stir in one cup of heavy cream, one cup of shredded cheddar cheese, and half a cup of sour cream. Don’t forget one teaspoon of smoked paprika for a nice smoky flavor. Let it simmer gently for another five to ten minutes. Finally, fold in four slices of crumbled turkey bacon if you want. Season with salt and black pepper to make it perfect. Serve hot and enjoy every creamy bite! How to choose the best potatoes for soup When picking potatoes, look for russets. They are starchy and creamy. Choose ones without blemishes or dark spots. Fresh potatoes will give your soup a nice texture. Importance of sautéing onions Sautéing onions brings out their sweet flavor. Cook them in butter until soft. This step adds depth to your soup. It also makes your kitchen smell amazing! Achieving the perfect soup consistency You want a creamy soup, but some chunkiness is good too. Start by blending half the soup. This keeps some potato pieces for texture. If you like it smooth, blend all of it. Tips on blending for chunkiness vs. creaminess Use an immersion blender for easy blending. If you want a creamy soup, blend longer. For more chunks, blend just a little. Adjust to your taste. Recommended spices to elevate flavor Add smoked paprika for a warm, smoky taste. A pinch of pepper adds heat. These spices make your soup richer. Don’t forget to taste and adjust as you go! Suggestions for garnishing the soup Top your soup with green onions and extra cheese. A dollop of sour cream adds creaminess. You can also sprinkle bacon bits for crunch. This makes the soup look and taste better! Pro Tips Choose the Right Potatoes: For the best texture and flavor, use russet potatoes as they provide a fluffy and creamy base for the soup. Enhance the Flavor: Consider adding a splash of white wine or a dash of Worcestershire sauce while cooking to deepen the soup's flavor profile. Texture Control: If you prefer a creamier soup, blend all of the potatoes. For a heartier version, blend just half and leave chunks for added texture. Garnish Creatively: Experiment with different toppings like crispy shallots, fresh herbs, or a drizzle of olive oil to elevate your soup presentation. {{image_4}} You can easily make Loaded Baked Potato Soup fit your diet. For gluten-free options, just check your broth label. Most vegetable broths are gluten-free, so you're good to go. If you're vegetarian or vegan, swap the heavy cream for coconut milk or cashew cream. Use plant-based cheese, too. It will still taste great! Adding different types of cheese can make this soup even better. Try gouda or pepper jack for a fun twist. You can also mix in some grated parmesan for a salty kick. If you want more nutrition, add vegetables. Chopped kale or spinach works well. You can stir them in at the end for a pop of color and flavor. Pairing your soup with crusty bread or a fresh salad makes a great meal. The bread soaks up the soup. It’s perfect for dipping! For gatherings, consider serving the soup in small cups. This way, guests can easily enjoy a taste. You can also set up a toppings bar. Let everyone add their own green onions, cheese, or bacon. This adds fun to your meal! To keep your leftover soup fresh, use an airtight container. Glass or plastic containers work well. Make sure to let the soup cool to room temperature. This step helps prevent condensation. Once cooled, seal the container tightly. Label it with the date so you know when to use it. You can reheat your soup in two ways: microwave or stovetop. For the microwave, pour the soup into a bowl. Heat it for one minute, then stir. Repeat until it’s hot. For stovetop, pour the soup into a pot. Heat it on low, stirring often. To avoid a watery texture, add a bit more cream or cheese. This will help keep the soup thick and creamy. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. To thaw, move the container to the fridge overnight. For quicker thawing, you can use the microwave on defrost mode. After thawing, reheat it on the stovetop. Stir often to keep the texture smooth. How long will Loaded Baked Potato Soup keep in the fridge? Loaded Baked Potato Soup can last for about 3 to 5 days in the fridge. Store it in an airtight container. It’s best to cool it before placing it in the fridge. Can I make this soup ahead of time? Yes, you can make this soup ahead of time. In fact, it often tastes better the next day! Just store it in the fridge and reheat when you’re ready to enjoy. Can I use low-fat cream instead of heavy cream? You can use low-fat cream, but the soup may not be as rich or thick. Heavy cream gives it a creamy texture that makes the soup so delightful. What are some alternatives to turkey bacon? If you want alternatives to turkey bacon, try regular bacon, or even veggie bacon. You can also skip the bacon for a lighter soup. Can I use a regular blender instead of an immersion blender? Yes, you can use a regular blender. Just be careful when blending hot soup. Blend in batches and hold the lid down with a towel to prevent spills. Is it necessary to peel the potatoes? Peeling the potatoes is not necessary. The skin adds texture and nutrients. If you like a heartier soup, keep the skins on for extra flavor. This blog post covered how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients like potatoes, cream, and cheese and shared step-by-step cooking instructions. I offered tips on texture and flavor, along with variations for special diets. Lastly, I covered how to store and reheat your soup properly. When you make this soup, enjoy its creamy richness and customizable options. You can impress family or friends with a comforting bowl that warms the soul.

Cheesy Loaded Baked Potato Soup

A creamy and comforting soup loaded with potatoes, cheese, and optional turkey bacon.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese (reserve some for garnish)
  • 1 2 sour cream
  • 4 slices cooked turkey bacon, crumbled (optional)
  • 1 4 green onions, chopped
  • 1 to taste salt
  • 1 to taste freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 teaspoon smoked paprika

Instructions
 

  • In a large, heavy-bottomed pot, melt the butter over medium heat. Once melted, add the finely diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes soft and translucent, stirring occasionally to prevent burning.
  • Add the diced russet potatoes to the pot, followed by the vegetable broth. Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  • After the potatoes are tender, use an immersion blender to purée the soup to your desired consistency. For a creamier texture, blend until smooth. If you appreciate a chunkier mouthfeel, blend just half of the soup, leaving the remainder with pieces of potato.
  • Stir in the heavy cream, shredded cheddar cheese, sour cream, and smoked paprika into the blended mixture. Allow the soup to simmer on low heat for an additional 5-10 minutes, stirring occasionally until the cheese is thoroughly melted and the soup is rich and creamy.
  • If desiring, fold in the crumbled turkey bacon, and season the soup generously with salt and freshly ground black pepper to taste.
  • Ladle the soup into serving bowls while it’s still hot. Garnish each bowl with chopped green onions and a sprinkling of extra shredded cheddar cheese for a delightful finish.

Notes

For a rustic touch, serve in earthenware bowls with sour cream and green onions.
Keyword cheese, comfort food, potato, soup

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