Go Back
To make loaded potato soup, you will need these key ingredients: - 4 large russet potatoes, peeled and diced into 1-inch pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup sour cream - 4 slices turkey bacon, cooked until crispy and crumbled (optional) - 1/4 cup green onions, chopped (for garnish) - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 teaspoon smoked paprika - 1 tablespoon olive oil These ingredients create a rich and hearty soup that warms you up on cold days. If you want a vegetarian version, here are some easy swaps: - Omit the turkey bacon. - Use vegetable broth instead of chicken broth. - You could add mushrooms or extra veggies for more flavor. These changes keep the soup delicious while making it vegetarian-friendly. Garnishing makes your soup look great and adds flavor. Here are some ideas: - Top with extra shredded cheddar cheese. - Add more crumbled bacon for crunch. - Sprinkle chopped green onions for freshness. - Drizzle with a bit of extra cream for richness. These garnishes make your loaded potato soup an eye-catching dish. {{ingredient_image_2}} Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Stir it often for about five minutes. You want it to become soft and clear. Next, add the minced garlic and stir for one more minute. Be careful not to burn it. The smell of garlic will fill your kitchen, and it’s delightful! Now it’s time for the potatoes! Add your diced russet potatoes to the pot along with the broth. Sprinkle in the salt, black pepper, and smoked paprika. This will add a lovely flavor. Turn up the heat until it starts to boil. After that, reduce the heat to low. Let it simmer for about 15 to 20 minutes. Check if the potatoes are fork-tender. You want them soft enough to mash easily. Once the potatoes are cooked, it’s time to blend. You can use an immersion blender to puree about half of the soup. This keeps some chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender. Blend it until smooth, then pour it back into the pot. This gives the soup a nice creamy feel while keeping some potato pieces. Now your base is ready for the next steps! To get a creamy soup, blending is key. I like to blend half the soup. This keeps some potato chunks for texture. Use an immersion blender for convenience. If you don’t have one, transfer half to a regular blender. Just be careful with hot liquids. You can add the heavy cream slowly. This helps to avoid curdling. Stir gently. Let the soup heat up but do not boil it after adding cream. This keeps it smooth and rich. For deeper flavor, I always use smoked paprika. It adds warmth and a hint of smokiness. Don't forget the salt and pepper; they bring out the taste of the potatoes. If you want a richer taste, try adding more cheese. Sharp cheddar gives a nice, bold kick. Fresh herbs like chives or parsley can also brighten the dish. They add a fresh note that balances the creaminess. A large pot is a must for this soup. It gives you enough space to cook without splashes. An immersion blender saves time and clean-up. A standard blender works too, but it takes longer. For easy sautéing, use a wooden spoon. It helps mix everything without scratching your pot. You’ll also need measuring cups and spoons for accuracy. These tools help ensure your loaded potato soup comes out perfect every time. Pro Tips Use a Variety of Potatoes: Different potato types can add unique flavors and textures to your soup. Consider mixing russets with Yukon Golds for creaminess. Adjust the Thickness: If you prefer a thicker soup, blend more of the potato mixture. For a thinner consistency, add extra broth or cream. Flavor Boosting: Enhance the flavor by adding herbs such as thyme or rosemary during the simmering process for a fragrant touch. Garnish Creatively: Elevate your presentation by using a variety of toppings like crispy onions, fresh herbs, or a dollop of flavored sour cream. {{image_4}} You can make a dairy-free version of this soup. Start by swapping heavy cream with coconut milk. Use a non-dairy cheese for a cheesy flavor. You can also add nutritional yeast for a cheesy taste without dairy. For the sour cream, try cashew cream or a dairy-free yogurt. This way, everyone can enjoy a warm bowl of soup. Want to add some heat? Use jalapeños or red pepper flakes to spice things up. You can also stir in hot sauce while cooking for a kick. If you love smoky flavors, add chipotle peppers in adobo sauce. They will give your soup a rich, deep taste. For an even bolder twist, garnish with spicy salsa or pepper jack cheese. Adding more veggies makes this soup healthy and colorful. Carrots and celery work great in the base. Add them along with the onions and garlic. You can also toss in some spinach or kale at the end. They wilt quickly and add nutrients. For a burst of flavor, try adding roasted corn or diced bell peppers. These ingredients make the soup more filling and tasty. Storing your loaded potato soup is easy. First, let the soup cool to room temperature. Next, pour it into an airtight container. Seal the container tightly. You can keep the soup in the fridge for up to four days. If you have added bacon, store it in a separate container. This helps keep the bacon crispy. Freezing loaded potato soup is a great way to save it for later. Start by letting the soup cool completely. Then, use freezer-safe containers or bags. Pour in the soup, leaving some space at the top for expansion. Seal the containers tightly. Label them with the date. You can freeze the soup for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Reheating your loaded potato soup is simple. For the best taste, use the stove. Pour the soup into a pot and heat it over low to medium heat. Stir it often to prevent sticking. You can also add a splash of broth or cream if it seems thick. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts, stirring in between. This helps the soup heat evenly. Enjoy your warm, creamy delight! Yes, you can make loaded potato soup ahead of time. It tastes even better the next day! To do this, follow the recipe up to the point of adding cream and cheese. Let the soup cool to room temperature, then store it in an airtight container in the fridge. When you’re ready to serve, heat it on the stove. Stir in the cream and cheese just before serving for that creamy goodness. Here are some common mistakes to avoid when making loaded potato soup: - Not cooking the onions enough: Cook them until they are soft and sweet for the best flavor. - Overcooking the potatoes: They should be fork-tender, but not mushy. Check them often. - Skipping the blending step: Blending gives the soup a nice texture. Don’t skip it! - Adding cheese too fast: Stir it in slowly to ensure it melts evenly and doesn’t clump. To make loaded potato soup gluten-free, use gluten-free broth. Most chicken or vegetable broths are gluten-free, but check the label to be sure. Also, make sure any bacon or toppings you use are gluten-free. With these simple swaps, you can enjoy this creamy delight without worry. You now have a clear path to making loaded potato soup. We covered ingredients, from detailed lists to vegetarian swaps. You learned how to prepare, cook, and customize your soup. Tips and tricks for creaminess and flavor enhancement help you shine in the kitchen. We even explored variations, storage, and common FAQs to ease your cooking journey. Enjoy your delicious dish, and don’t shy away from making it your own! Happy cooking!

Loaded Potato Soup

A creamy and hearty potato soup loaded with cheese, bacon, and topped with green onions.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and diced into 1-inch pieces
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup sharp cheddar cheese, shredded
  • 1 2 sour cream
  • 4 slices turkey bacon, cooked until crispy and crumbled (optional)
  • 1 4 green onions, chopped (for garnish)
  • 1 teaspoon salt
  • 1 2 black pepper
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil

Instructions
 

  • In a large pot, pour in the olive oil and heat over medium heat. Once hot, add the finely chopped onion and sauté, stirring occasionally, until it becomes translucent and soft, approximately 5 minutes.
  • Add the minced garlic to the pot and sauté for an additional minute, or until the garlic becomes fragrant, being careful not to let it burn.
  • Stir in the diced potatoes along with the broth, salt, black pepper, and smoked paprika. Increase the heat to bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
  • Once the potatoes are cooked through, use an immersion blender to carefully puree about half of the soup while leaving some chunks for a pleasing texture. Alternatively, transfer half the soup into a blender, blend until smooth, and then return it to the pot.
  • Pour in the heavy cream and gently bring the soup back to a low boil, stirring to combine.
  • Gradually mix in the shredded cheddar cheese, stirring until it is completely melted and incorporated into the soup. Then, add the sour cream and stir until well integrated.
  • If using turkey bacon, add half of the crumbled bacon to the soup now for flavor, reserving the rest to sprinkle on top when serving.
  • Taste the soup and adjust the seasoning if needed, adding more salt or pepper to suit your preference. Serve hot in bowls, garnished with chopped green onions, additional crumbled bacon, and extra cheese as desired.

Notes

For a delightful serving presentation, drizzle extra cream on top and sprinkle with fresh herbs or a dash of paprika before adding the garnishes. Serve with crusty bread for dipping!
Keyword cheese, comfort food, potato, soup