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To make this loaded creamy potato soup, you will need: - 6 medium-sized russet potatoes, peeled and cut into 1-inch cubes - 1 large onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low-sodium recommended) - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese (plus extra for garnish) - 1/2 cup sour cream (for creaminess) - 1/2 cup cooked turkey bacon, crumbled (or crispy chickpeas for a vegetarian option) - 2 green onions, finely chopped (for garnish) - Salt and pepper, to taste - 2 tablespoons olive oil - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) The right spices add depth to your soup. Use salt and pepper to taste. Fresh thyme gives a nice herbal note. I love using fresh thyme, but dried works too. The simple olive oil helps to sauté the onions and garlic, enhancing their flavors. Toppings make the soup special. You can use: - Extra shredded sharp cheddar cheese - Chopped green onions - A dollop of sour cream - Crumbled turkey bacon or crispy chickpeas for crunch These toppings add flavor and texture. They also make your soup look impressive. Enjoy customizing it to your taste! {{ingredient_image_2}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion and 3 minced garlic cloves. Sauté for about 5 minutes, stirring often. The onion should turn soft and clear. This mix gives the soup a rich flavor base. Next, add 6 peeled and cubed russet potatoes to the pot. Pour in 4 cups of low-sodium vegetable broth. Raise the heat to bring the soup to a boil, then lower it to a gentle simmer. Cover the pot and let it cook for 15-20 minutes. The potatoes should be tender enough to pierce with a fork. Once the potatoes are soft, use a potato masher to partially mash them in the pot. For a creamier texture, blend the soup with an immersion blender until smooth. Stir in 1 cup of heavy cream, 1/2 cup of sour cream, and 1 cup of shredded sharp cheddar cheese. Mix until the cheese melts. Add in 1/2 cup of crumbled turkey bacon (or crispy chickpeas) and 1 tablespoon of fresh thyme. Season with salt and pepper to taste. Heat for another 5 minutes, stirring occasionally. Serve hot with chopped green onions and extra cheese on top. Seasoning makes a big difference in soup. Start with salt and pepper. I add fresh thyme for a lovely taste. You can also use garlic powder or onion powder for more depth. A little smoked paprika brings warmth too. Taste as you go, and adjust to your liking. For creamy soup, you want smoothness without losing some potato chunks. After cooking, I use a potato masher to mash some potatoes. This gives the soup a nice body. If you want it super creamy, use an immersion blender. Blend until smooth but keep some texture for a hearty feel. How you serve your soup matters! I love to use deep bowls for a cozy look. Add a swirl of sour cream on top for beauty. A sprinkle of extra cheese adds richness. Finish with green onions for color and crunch. This makes the dish look as good as it tastes! Pro Tips Use Fresh Ingredients: Always opt for fresh potatoes and herbs for the best flavor and texture in your soup. Adjust the Creaminess: For a lighter version, substitute half of the heavy cream with additional vegetable broth or use a plant-based cream alternative. Experiment with Toppings: Try adding different toppings like crispy onions, fresh herbs, or even a drizzle of truffle oil for an upscale twist. Make it Ahead: This soup can be made in advance and stored in the refrigerator for up to three days, making it a great meal prep option. {{image_4}} You can easily make this soup vegetarian by using chickpeas. Chickpeas add a great texture and protein. To use them, simply replace the turkey bacon with one cup of crispy chickpeas. You can roast the chickpeas in olive oil and spices until crunchy. They will add a nice crunch to the soup. Cheese can change the taste of your soup. If you want a different flavor, try other cheeses. Gouda adds a smoky touch, while pepper jack gives a spicy kick. For a milder taste, use mozzarella. Each cheese brings a unique twist to the classic recipe. Feel free to add more veggies to boost nutrition. Carrots, celery, or spinach work well in this soup. Chop them finely and add them when you sauté the onion and garlic. This keeps the veggies tender yet crunchy. You can also add kale for a healthy boost. Each veggie adds color and flavor to your hearty dish. To keep your loaded creamy potato soup fresh, let it cool first. Once cool, transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to use it. When you’re ready to enjoy your soup again, heat it gently. Pour the soup into a pot over medium heat. Stir often to prevent sticking. You can add a splash of broth or cream if it thickens too much. Heat until it's hot throughout, then serve. If you want to save some for later, freezing is a great option. Pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat it on the stove, just like before. Yes, you can make this soup ahead of time. Cook the soup and let it cool. Store it in an airtight container in the fridge for up to three days. When ready to eat, reheat it on the stove until warm. This soup tastes even better the next day! If you need a substitute for heavy cream, use half-and-half or whole milk mixed with a little butter. You can also try coconut cream for a dairy-free option. This keeps the soup creamy but changes the taste a bit. To make the soup gluten-free, ensure your vegetable broth is gluten-free. Use fresh or dried herbs without gluten. All the main ingredients in this soup are naturally gluten-free, so you’re off to a good start! Absolutely! You can add cooked chicken, sausage, or ham for extra flavor. If you want a vegetarian option, use crispy chickpeas or tofu. These options add different textures and tastes to the soup. In this blog post, we explored how to make a delicious Loaded Creamy Potato Soup. We covered the key ingredients, step-by-step cooking methods, and tips to enhance flavor and texture. You learned about variations like vegetarian options and how to store leftovers properly. In closing, this soup is easy to make and perfect for any meal. Enjoy experimenting with flavors and toppings to make it your own. A warm bowl can brighten any day!

Loaded Creamy Potato Soup

A rich and creamy potato soup loaded with flavors and toppings.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 6 medium-sized russet potatoes, peeled and cut into 1-inch cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (low-sodium recommended)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese (plus extra for garnish)
  • 1/2 cup sour cream (for creaminess)
  • 1/2 cup cooked turkey bacon, crumbled (or crispy chickpeas for a vegetarian option)
  • 2 green onions finely chopped (for garnish)
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

Instructions
 

  • Heat the olive oil in a large heavy-bottomed pot over medium heat. Once hot, add the chopped onion and minced garlic. Sauté for about 5 minutes, stirring frequently, until the onion is soft and translucent.
  • Incorporate the cubed potatoes into the pot and pour in the vegetable broth. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Cover and let it cook for 15-20 minutes, or until the potatoes can be easily pierced with a fork.
  • Once the potatoes are tender, use a potato masher to partially mash them in the pot. For an ultra-smooth and creamy consistency, utilize an immersion blender to blend the mixture to your desired creaminess.
  • Gently stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue to stir until the cheese has fully melted and is blended throughout the soup.
  • Fold in the crumbled turkey bacon (or crispy chickpeas) along with the fresh thyme. Season the soup with salt and pepper to taste. Allow the soup to heat through for another 5 minutes, stirring occasionally.
  • Perform a final taste test and adjust the seasoning as needed.
  • Serve the soup hot in bowls, garnished with a scattering of chopped green onions and a sprinkle of extra shredded cheese for a delightful finishing touch.

Notes

For an elegant presentation, ladle the creamy soup into individual bowls and add a swirl of sour cream on top. Finish with a generous sprinkle of extra cheese and a few chopped green onions for vibrant color and garnish.
Keyword comfort food, creamy, potato, soup