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To make this creamy soup, gather the following items: - 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 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 4 green onions, sliced for garnish - 4 strips of cooked turkey bacon, crumbled (optional) You can personalize your soup with a few fun extras: - Crumbled blue cheese for a tangy twist - Diced jalapeños for some heat - Fresh herbs like chives or parsley for freshness - Additional veggies, like broccoli or corn, for more texture If you have dietary needs, here are some easy swaps: - Use plant-based cream or coconut milk for a dairy-free option. - Replace heavy cream with unsweetened almond milk for lower fat. - Instead of turkey bacon, use tempeh or mushrooms for a vegetarian choice. - For gluten-free needs, ensure your broth is gluten-free. These ingredients help create a rich and comforting soup that warms the heart and fills the belly. Enjoy experimenting with them! To start, gather your ingredients. You need four large russet potatoes, a medium onion, and three cloves of garlic. Cut the potatoes into 1-inch cubes. Dice the onion finely and mince the garlic. In a large pot over medium heat, combine the cubed potatoes, diced onion, and minced garlic. Pour in four cups of vegetable broth. Make sure the veggies are fully submerged. Season the mixture with one teaspoon of dried thyme and one teaspoon of smoked paprika. Add salt and pepper to taste. Next, raise the heat to medium-high and bring the pot to a rapid boil. Once it boils, lower the heat to medium-low. Cover the pot and let it simmer for about 20 minutes. You want the potatoes to be tender enough to pierce easily with a fork. After 20 minutes, it's time to mash. Use a potato masher to mash the mixture gently. You should aim for a creamy texture while still leaving some potato chunks. This adds heartiness to the soup. Now, pour in one cup of heavy cream and stir until well combined. Let the soup cook for an extra five minutes. This helps it thicken and develop rich flavors. Finally, take the pot off the heat. Stir in half of the shredded cheddar cheese and all of the sour cream. Mix until the cheese is melted and the soup is creamy. Taste the soup and adjust the seasoning. Add more salt, pepper, or spices if you wish. To ensure your soup turns out creamy, here are some effective tips: - Mash the potatoes gently for a mix of textures. - Use heavy cream for a richer taste. - Simmer the soup after adding cream. This helps it thicken. - Stir in cheese while the soup is hot. This creates a smooth texture. When you are ready to serve, ladle the hot soup into bowls. Top each bowl with the remaining cheddar cheese, crumbled turkey bacon (if you choose to add it), and sliced green onions. Feel free to get creative with garnishes. You can add crispy shallots, extra cheese, or even a dollop of sour cream. Enjoy your warm bowl of loaded baked potato soup! Making Loaded Baked Potato Soup can be simple, but mistakes can happen. Here are some common pitfalls to avoid: - Not using enough broth: Make sure to cover the potatoes fully. This helps them cook evenly. - Over-mashing the potatoes: You want some chunks for texture. Stop mashing when you achieve a nice balance. - Skipping the seasoning: Don’t forget salt and pepper. They enhance the soup’s flavor. - Adding cream too early: Wait until after mashing the potatoes. This keeps the cream from curdling. To take your soup to the next level, think about adding more flavors: - Fresh herbs: Chopped parsley or chives can brighten up the dish. - Spices: A pinch of cayenne can add a nice kick. Experiment with your favorites. - Different cheeses: Try using gouda or pepper jack for a unique twist. - Sautéed veggies: Adding bell peppers or carrots can add depth and sweetness. Certain tools can make your cooking process easier: - Potato masher: This is key for achieving the perfect creamy texture. - Large pot: Choose one with a heavy bottom to prevent burning. - Immersion blender: If you want a super smooth soup, this is a great option. - Measuring cups and spoons: Accurate measurements help your soup taste just right. By following these tips, you'll create a Loaded Baked Potato Soup that's both rich and satisfying. Enjoy every creamy spoonful! {{image_4}} To make a vegetarian version, swap the turkey bacon for crispy veggies or nuts. You can use mushrooms, which add a nice umami flavor. Grilled corn also works well for a sweet crunch. Just remember to keep the broth vegetable-based. This change keeps your soup rich while staying meat-free. For a dairy-free option, use coconut milk or cashew cream instead of heavy cream. Both options give a creamy texture without dairy. Replace sour cream with dairy-free yogurt or tahini. Nutritional yeast can also add a cheesy flavor. Make sure to use dairy-free cheese for the topping. You can easily change the flavor of your soup. Adding spices like chili powder or cumin gives it a kick. Fresh herbs like parsley or basil brighten the taste. You might also enjoy adding chopped jalapeños for heat. For a smoky flavor, a hint of liquid smoke can transform your dish. Mix and match your favorite toppings, such as olives, roasted garlic, or different cheeses, to make it your own. To store leftover soup, let it cool first. Place it in an airtight container. Make sure the lid is tight. You can keep it in the fridge for up to three days. If you want to save it longer, consider freezing. When you're ready to eat the soup again, pour it into a pot. Heat it over medium heat. Stir often to prevent sticking. You can also use the microwave. Heat it in short bursts, stopping to stir. This helps it heat evenly. To freeze the soup, use freezer-safe containers or bags. Leave room for expansion as it freezes. Label the containers with the date. You can freeze it for up to three months. To thaw, place it in the fridge overnight before reheating. This way, your loaded baked potato soup stays fresh and tasty for future meals! To thicken your soup, you can mash the potatoes more. Use a potato masher to break them up. If you want it even thicker, add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mix into the soup while it simmers. This will help your soup reach that creamy texture we all love. Yes, you can use sweet potatoes! They will add a different flavor and sweetness. Just peel and cut them like russet potatoes. The cooking time may be a bit shorter, so check for tenderness sooner. Absolutely! Start by adding all the ingredients to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Mash the potatoes as you like, and stir in the cream and cheese before serving. It’s easy and hands-off! The best toppings include shredded cheddar cheese, crumbled bacon, and sliced green onions. You can also add sour cream for extra creaminess. Try topping it with some fresh herbs like parsley or chives. Each topping adds more flavor and fun! We explored how to make loaded baked potato soup, from ingredients to cooking steps. You learned how to avoid common mistakes and enhance flavors. I shared tips for storage and reheating, ensuring you enjoy your soup later. Customizations let you make the soup fit your needs, whether vegetarian or dairy-free. With this guide, you can confidently create a comforting dish your family will love. Enjoy your cooking adventure and keep experimenting with flavors!

Loaded Baked Potato Soup

Warm up your evenings with this creamy loaded baked potato soup recipe! Perfectly blended russet potatoes, rich heavy cream, and sharp cheddar cheese create a delightful bowl of comfort. With easy steps and delicious toppings like turkey bacon and green onions, this soup is a must-try for chilly nights. Click through to explore the full recipe and bring some warmth to your table!
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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 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

4 green onions, sliced for garnish

4 strips of cooked turkey bacon, crumbled (optional)

Instructions
 

In a large pot over medium heat, combine the cubed potatoes, diced onion, and minced garlic. Pour in the vegetable broth, ensuring that the vegetables are fully submerged. Season the mixture with dried thyme, smoked paprika, and a sprinkle of salt and pepper to elevate the flavors.

    Increase the heat to medium-high and bring the pot to a rapid boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 20 minutes, or until the potatoes are tender enough to pierce easily with a fork.

      After the potatoes have cooked, use a potato masher to mash the mixture gently. Aim for a creamy consistency while still leaving some potato chunks for added texture and heartiness.

        Pour in the heavy cream and stir to combine thoroughly. Allow the soup to cook for an additional 5 minutes, which will help it thicken slightly and develop rich flavors.

          Remove the pot from heat, and stir in half of the shredded cheddar cheese and all of the sour cream. Mix well until the cheese has melted and the soup is luxuriously creamy.

            Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or any additional spices that please your palate.

              Serve the soup hot in bowls, generously topped with the remaining cheddar cheese, crumbled turkey bacon (if using), and sliced green onions. Feel free to add any other garnishes you enjoy for a personal touch.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6