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To make Loaded Potato Soup, you will need: - 4 large russet potatoes, peeled and cut into bite-sized cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 1 cup whole milk (or a non-dairy alternative if desired) - 1 cup shredded sharp cheddar cheese (plus extra for garnish) - 1/2 cup sour cream (or Greek yogurt for a tangy twist) - 1/4 cup fresh green onions, chopped - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped) - Salt and freshly cracked black pepper, to taste - 4 slices turkey bacon, cooked until crispy and crumbled (optional for added flavor) - 2 tablespoons extra virgin olive oil This list gives you the base for a rich and creamy soup. You can also mix in some optional ingredients to change up the flavor. Consider adding: - Crumbled bacon for extra crunch - Different types of cheese like gouda or mozzarella - Extra veggies like corn or peas Each serving of Loaded Potato Soup has about 300 calories. Here is a breakdown of key nutrients: - Protein: 10 grams - Fat: 15 grams - Carbohydrates: 35 grams This soup is hearty, filling, and a great source of energy. The mix of potatoes and cheese gives it a comforting taste. When you add toppings like bacon and green onions, the flavors really pop. Enjoy this soup as a meal or as a side dish with your favorite bread. For the full recipe, check out the details above and get cooking! To make loaded potato soup, start with your ingredients. Gather everything you need: - 4 large russet potatoes, peeled and cut into bite-sized cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 1 cup whole milk (or a non-dairy alternative if desired) - 1 cup shredded sharp cheddar cheese (plus extra for garnish) - 1/2 cup sour cream (or Greek yogurt for a tangy twist) - 1/4 cup fresh green onions, chopped - 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped) - Salt and freshly cracked black pepper, to taste - 4 slices turkey bacon, cooked until crispy and crumbled (optional for added flavor) - 2 tablespoons extra virgin olive oil Now, let’s get prepped. Peel and cube the potatoes first. This makes cooking easier. Next, dice the onion finely. Make sure the pieces are small for even cooking. Mince the garlic, too. Fresh garlic adds great flavor. Now, let’s cook! Heat the extra virgin olive oil in a large pot over medium heat. When it’s hot, add the diced onion. Sauté for about 5 minutes until soft and clear. Then, add the minced garlic. Cook it for about a minute until it smells great. Next, add the diced potatoes and thyme. Stir well to mix. Cook for 2-3 minutes. This lets the potatoes soak up the flavors. Now pour in the vegetable broth. Turn up the heat and bring it to a boil. Once it’s boiling, reduce the heat to low. Cover the pot and let it simmer for about 20 minutes. Check the potatoes; they should be fork-tender. After that, it’s blending time! Use a potato masher or an immersion blender. Blend until it’s smooth or just a bit chunky, based on your preference. For a creamier soup, blend it fully. Next, stir in the whole milk and shredded cheddar cheese. Let the cheese melt completely. If the soup is too thick, add more milk until it’s just right. Once the cheese is melted, take the pot off the heat. Mix in the sour cream until it’s creamy. Taste the soup and add salt and pepper as needed. If you want extra flavor, fold in the crumbled turkey bacon now. Serve the soup hot. Ladle it into bowls and garnish with more cheddar cheese, green onions, and a dollop of sour cream. Enjoy this comforting dish! For the full recipe, check the recipe section above. To make your loaded potato soup just right, focus on its texture. You can choose between a creamy or chunky soup. If you want creamy soup, blend it well with an immersion blender until smooth. For a chunky style, mash some potatoes but leave others whole. This gives you a mix of textures that feels good to eat. An immersion blender is a great tool for this. It lets you blend the soup right in the pot. This means less mess and easy cleanup. If you don't have one, you can use a regular blender. Just be careful when transferring hot soup. Adding spices and herbs makes your soup sing. I like using thyme, which adds depth. You can also try garlic powder, paprika, or even a pinch of cayenne for heat. Fresh herbs like chives or parsley can brighten the flavor, too. To adjust the thickness, play with the milk. If you want it creamier, add more whole milk. If it feels too thick, add a little broth. Taste as you go to find your perfect balance. Remember, you can always add but not take away! {{image_4}} You can use many types of cheese to change the taste of your soup. Sharp cheddar cheese is a classic choice, adding a rich and bold flavor. For a milder taste, try using Monterey Jack or mozzarella. If you want a sharper kick, consider using pepper jack cheese. To incorporate cheese, add it at the end of cooking. Stir it in slowly for a smooth finish. This step makes the soup creamy and extra delicious. You can make your Loaded Potato Soup even better with fun add-ins. Fresh veggies like carrots, celery, or bell peppers can add color and crunch. Cooked chicken or ham can boost the protein. If you want a vegan option, skip the dairy. Use coconut milk or almond milk instead. You can add nutritional yeast for a cheesy flavor without the dairy. Mix in some spinach or kale for extra nutrients. These choices keep the soup hearty and full of flavor. For the full recipe, check back to make your own tasty version! To store leftovers, let your Loaded Potato Soup cool down first. Then, pour it into an airtight container. This keeps the soup fresh and tasty. You can refrigerate it for up to 3 days. If you want to keep it longer, freeze the soup. In the freezer, it can last for up to 3 months. Just make sure to leave some space in the container since soup expands when frozen. When reheating, keep the soup's flavor and texture rich. The stovetop is best for this. Pour the soup into a pot and heat over low to medium heat. Stir often to avoid sticking. If you use a microwave, choose a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, the soup warms evenly. You might need to add a splash of milk or broth if the soup thickens too much. Enjoy your soup just as delicious as the first day! What can I substitute if I’m out of certain ingredients? If you run out of russet potatoes, use Yukon gold or red potatoes. These options work well and still taste great. For broth, you can use chicken broth instead of vegetable broth. If you don’t have whole milk, try using almond or oat milk. You can skip the bacon if you want a vegetarian version. How can I make this soup healthier? To make Loaded Potato Soup healthier, use less cheese and sour cream. You can also swap the whole milk with low-fat or plant-based milk. Add more veggies like carrots or spinach for extra nutrition. Using Greek yogurt instead of sour cream can add protein too. What are the best sides to serve with Loaded Potato Soup? Loaded Potato Soup pairs well with a simple green salad or crusty bread. Garlic bread is also a great side, adding flavor and texture. You can even serve it with grilled cheese sandwiches for a fun twist. How to adjust serving sizes for large gatherings? To serve more people, simply double or triple the recipe. Keep the same cooking times, but check if the potatoes are tender. You can also set up a toppings bar with cheese, bacon, and green onions for guests to customize their soup. What is the full recipe for Loaded Potato Soup? The full recipe for Loaded Potato Soup includes ingredients like russet potatoes, onion, garlic, vegetable broth, and cheddar cheese. You can find the complete instructions above to create this delicious dish. Can I make Loaded Potato Soup in advance? Yes, you can make Loaded Potato Soup in advance. Just store it in the fridge for up to three days. When you reheat, stir well to keep the texture smooth. If it thickens, add a splash of milk to loosen it up. Loaded Potato Soup offers rich flavor with simple steps. We explored ingredients, cooking tips, and fun variations. Whether you want creamy or chunky, I’ve shared ways to get it just right. Don’t forget about storage; it keeps well and reheats easily. Enjoy making the perfect soup for any occasion. Experiment with flavors and share your own twists! This soup can be an easy crowd-pleaser. Try it out and make it yours.

Loaded Potato Soup

Warm up with a bowl of hearty loaded potato soup! This creamy and delicious recipe features tender russet potatoes, savory onions, and a blend of cheddar cheese and sour cream that takes comfort food to the next level. Perfect for chilly evenings, this soup is easy to make and packed with flavor. Click through to explore the full recipe and learn how to elevate your soup game today!
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Ingredients
  

4 large russet potatoes, peeled and cut into bite-sized cubes

1 medium onion, finely diced

2 cloves garlic, minced

4 cups vegetable broth (preferably low-sodium)

1 cup whole milk (or a non-dairy alternative if desired)

1 cup shredded sharp cheddar cheese (plus extra for garnish)

1/2 cup sour cream (or Greek yogurt for a tangy twist)

1/4 cup fresh green onions, chopped

1 teaspoon dried thyme (or 1 tablespoon fresh thyme, finely chopped)

Salt and freshly cracked black pepper, to taste

4 slices turkey bacon, cooked until crispy and crumbled (optional for added flavor)

2 tablespoons extra virgin olive oil

Instructions
 

In a large heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until it becomes soft and translucent.

    Incorporate the minced garlic into the pot and cook for an additional 1 minute, stirring continuously until fragrant and golden.

      Add the diced potatoes and thyme to the pot, stirring well to combine. Cook for 2-3 minutes to let the potatoes absorb the flavors.

        Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for approximately 20 minutes, or until the potatoes are fork-tender.

          After the potatoes are cooked, use a potato masher or an immersion blender to blend the soup to your preferred consistency—smooth or slightly chunky. If you prefer a creamier texture, fully blend the mixture.

            Gently stir in the whole milk and shredded cheddar cheese, allowing the cheese to melt completely. If the soup seems too thick, feel free to add in additional milk to achieve your desired creaminess.

              Once the cheese is melted and well incorporated, remove the pot from heat and mix in the sour cream until it is smooth and creamy. Taste and adjust seasoning with salt and freshly cracked black pepper as needed.

                If you are using turkey bacon, fold in the crumbled pieces now for a delicious meaty flavor throughout the soup.

                  Serve the soup hot, ladling it into bowls and garnishing with extra shredded cheddar cheese, chopped green onions, and a dollop of sour cream for an extra touch of flavor.

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

                      - Presentation Tips: For an appealing presentation, serve the soup in rustic bowls, and sprinkle with additional green onions and a drizzle of olive oil for a gourmet touch.