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Loaded potato soup is rich and tasty. To make it, you need a few simple ingredients. Here’s what you will need: - 4 large russet potatoes, peeled and diced - 1 medium yellow onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for dairy-free) - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sour cream (or Greek yogurt) - 1/4 cup green onions, sliced - 4 slices crispy turkey bacon, crumbled (optional) - 1 teaspoon paprika - Salt and pepper to taste - Olive oil for sautéing Each ingredient plays a key role. The russet potatoes give the soup its heartiness. The onion and garlic add depth and flavor. The vegetable broth keeps it rich and warm. Heavy cream or coconut cream makes it creamy. Cheddar cheese brings a nice sharpness. Sour cream or Greek yogurt adds a tangy twist. Green onions give a fresh crunch, and bacon adds a savory touch. Remember, you can swap ingredients if needed. For a lighter option, use Greek yogurt. If you want a dairy-free soup, coconut cream works well. This flexibility makes loaded potato soup perfect for anyone. Enjoy gathering these ingredients; they will come together for a delicious meal! - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium yellow onion, chopped. Sauté until it is soft and clear, about 5 minutes. - Next, add 3 cloves of minced garlic. Cook for 1 more minute until it smells good. - Stir in 4 large russet potatoes, peeled and diced. Pour in 4 cups of vegetable broth. - Bring the mixture to a boil. Then, reduce the heat to low. - Let it simmer for about 15 to 20 minutes. Check if the potatoes are tender. - Now, use an immersion blender to mix the soup until it is smooth. - If you don’t have one, carefully transfer it to a blender. Be careful with the hot soup! - Return the blended soup to the pot. Add 1 cup of heavy cream and 1 cup of shredded cheddar cheese. - Also, mix in 1/2 cup of sour cream. Cook over low heat until the cheese melts, about 5 minutes. - Season with 1 teaspoon of paprika, salt, and pepper to taste. - If your soup is too thick, add a bit more vegetable broth until it feels right. - Serve hot with extra cheddar cheese, crumbled turkey bacon, and sliced green onions on top. To get the best texture in your loaded potato soup, start with russet potatoes. These potatoes are starchy and create a creamy base. Cut them into even pieces so they cook uniformly. After cooking, blend the soup until smooth. If you like a chunkier soup, blend only half. Adjust flavors to suit your taste. Add salt and pepper little by little. Taste as you go. If you want more tang, stir in extra sour cream or Greek yogurt. For a kick, add more paprika or a pinch of cayenne pepper. One common mistake is overcooking potatoes. They should be tender but not mushy. Keep an eye on them while they simmer. If they break apart, it may affect the soup's texture. Blending can also lead to issues. If using a countertop blender, let the soup cool slightly. Hot soup can splatter and burn you. An immersion blender is safer and easier for this task. Pair your loaded potato soup with simple sides. A fresh green salad works well. You can also serve it with crusty bread for dipping. Get creative with toppings! Besides cheese and green onions, try crispy turkey bacon or even sautéed mushrooms. A drizzle of olive oil adds a nice touch. For extra flavor, sprinkle fresh herbs like chives or parsley on top. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, swap out the turkey bacon for crispy mushrooms or just skip it. It still tastes great! Use Greek yogurt instead of sour cream for a lighter option. For a vegan twist, replace heavy cream with coconut cream. It adds a nice flavor. You can also use a dairy-free cheese for a cheesy touch. Spices and herbs can make your soup pop. Try adding garlic powder, onion powder, or a dash of cayenne pepper for a kick. Fresh herbs like chives or parsley enhance the taste too. You can play with cheese types. While cheddar is classic, try gouda or pepper jack for a new flavor. Mixing cheeses gives your soup a rich, layered taste. You can choose between a chunky or smooth soup. For a chunky style, leave some potato pieces in the mix. For a smooth texture, blend all the potatoes until creamy. When serving, add extra toppings like cheese, green onions, or crumbled bacon. This adds texture and looks great. For special occasions, serve in bread bowls or with a fresh salad on the side. To keep your loaded potato soup fresh, place it in an airtight container. Make sure it cools down to room temperature before sealing it. Store it in the fridge for up to 4 days. If you want to save some for later, you can freeze it. Use freezer-safe containers or bags. The soup can last up to 3 months in the freezer. Just remember to label the containers with the date. When you're ready to enjoy the leftovers, you have a few options to warm them up. The best method is to heat the soup on the stove over medium heat. Stir often to prevent sticking. You can also use a microwave, but be sure to heat it in short bursts. Stir in between to heat evenly. If the soup is too thick after reheating, add a splash of vegetable broth or water to adjust the consistency. This helps bring back that creamy texture you love. You can use coconut cream for a dairy-free option. It gives a nice, rich flavor. Another choice is to use half-and-half or milk mixed with a bit of butter. This will keep the soup creamy but lower in fat. Loaded potato soup will last about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Before serving, just heat it up on the stove or in the microwave. Yes, you can easily make this soup in a slow cooker. Just add all the ingredients, except the cream and cheese, to the slow cooker. Cook on low for 6 to 8 hours. Add the cream and cheese in the last 30 minutes for a creamy finish. Yes, loaded potato soup can be gluten-free. Just make sure your vegetable broth is gluten-free. Most ingredients, like potatoes and cheese, are naturally gluten-free. Absolutely! You can make loaded potato soup a day or two in advance. Just store it in the fridge. The flavors will blend nicely, making it even more tasty when you reheat it. You now know how to make a delicious loaded potato soup. We covered key ingredients, step-by-step instructions, tips to perfect the texture, and ways to store it. You can adjust flavors and try fun variations too. This soup is easy to personalize. Whether you’re cooking for yourself or guests, it always shines. Keep this recipe handy for chilly days or any time you crave comfort food. Enjoy your soup-making journey, and let every bowl bring warmth and joy!

Loaded Potato Soup

Warm up with a delicious bowl of loaded potato soup that’s creamy, comforting, and perfect for any occasion! This easy recipe features hearty russet potatoes, savory garlic, and rich cheddar cheese for an irresistible flavor. Whether you prefer a classic or a lighter version with coconut cream and Greek yogurt, this soup is customizable for everyone. Click through to discover the full recipe and make this tasty dish tonight!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium yellow onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup sour cream (or Greek yogurt for a lighter option)

1/4 cup green onions, sliced (for garnish)

4 slices crispy turkey bacon, crumbled (optional)

1 teaspoon paprika

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

    Add the minced garlic to the pot and cook for an additional minute until fragrant.

      Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the potatoes are tender.

        Once the potatoes are soft, use an immersion blender to puree the soup until smooth, or transfer in batches to a countertop blender (be careful with hot liquid).

          Return the soup to the pot (if using a blender), and stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook over low heat until the cheese melts and the soup is creamy, about 5 minutes.

            Season with paprika, salt, and pepper to taste. If the soup is too thick, add a bit more vegetable broth to reach your desired consistency.

              Serve hot, topped with extra cheddar cheese, crumbled turkey bacon (if using), and sliced green onions.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6-8