. - Heat olive oil in a large pot. - Sauté onions and garlic until soft. Start by heating two tablespoons of olive oil in your large pot over medium heat. Add one medium onion, chopped, and cook it for about five minutes. You want the onion to turn soft and clear. Then, add three cloves of minced garlic and cook for one more minute. This step makes your kitchen smell amazing! - Add diced potatoes and vegetable broth. - Simmer until potatoes are tender. Next, add four large russet potatoes, peeled and diced, to the pot. Pour in four cups of vegetable broth. Bring the mixture to a boil, then lower the heat. Let it simmer for about 15 to 20 minutes. You want the potatoes to be tender enough to pierce easily with a fork. - Puree soup with an immersion blender. - Stir in cream and cheese. - Add sour cream and seasonings. Once the potatoes are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, you can carefully use a regular blender. Just remember, the soup is hot! Stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix until the cheese melts. Finally, add half a cup of sour cream, salt, and pepper to taste. Let it cook for five more minutes. You can find the Full Recipe for more details and tips! Enjoy your creamy loaded baked potato soup! You can change the creaminess of your soup. Use heavy cream for richness. If you want a dairy-free option, try creamy coconut milk. For a vegan twist, substitute sour cream with vegan sour cream. You can also replace bacon with plant-based bacon for a full vegan experience. Using an immersion blender is easy. It allows you to blend the soup right in the pot. This method cuts down on mess. A regular blender works too, but be careful! Hot soup can splatter. To avoid this, fill the blender halfway. Blend in batches if needed to keep everything safe. Pair your loaded baked potato soup with crusty bread or a fresh salad. This adds texture and balances the meal. For garnishes, sprinkle extra shredded cheese, chopped green onions, and fresh chives on top. These not only add flavor but also make your soup look appealing. For the full recipe, check out the details above! {{image_2}} You can boost flavor by adding different cheeses. Try gouda or pepper jack cheese for a twist. These cheeses melt well and add depth. Another great choice is cream cheese. It makes the soup super creamy. You can also mix in fresh veggies. Broccoli adds color and nutrients. Spinach wilts nicely and adds a lovely green hue. Bacon gives a nice crunch and smoky taste. You can use turkey bacon for a leaner option. If you prefer plant-based, try using crumbled tempeh or mushrooms. They add great flavor without meat. For a vegetarian or vegan version, skip the bacon and use vegan sour cream. You can also use chickpeas for protein. They make the soup hearty and filling. The soup base can change the taste quite a bit. Using chicken broth adds a rich flavor. If you want a spicier kick, add cayenne pepper or chili powder. You can also use smoked paprika for a smoky taste. These spices give your soup a nice warmth. For those who love bold flavors, try a dash of hot sauce. It brings a fun twist to the classic taste. Try these variations to explore new flavors! For the Full Recipe, check the ingredients and steps above. To store your loaded baked potato soup, let it cool first. Then, pour it into an airtight container. This helps keep the soup fresh. You can refrigerate it for up to five days. If you notice any off smells or changes in color, it’s best to toss it. If you want to freeze the soup, follow these steps: - Cool the soup completely. - Use freezer-safe containers or bags. - Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, warm it gently on the stove. Stir well to mix the flavors again. In the fridge, the soup lasts for about five days. In the freezer, it can stay good for three months. Look for signs like mold or an off smell to tell if the soup is bad. If it looks or smells strange, don't eat it. Yes, you can make Loaded Baked Potato Soup ahead of time. It actually tastes better the next day! Just store it in the fridge. When you are ready to eat, reheat it on the stove. Stir well to mix the flavors. If you need a sour cream substitute, use Greek yogurt or plain yogurt. For a dairy-free option, try vegan sour cream or cashew cream. These options keep the soup creamy and delicious. To thicken your soup, use a few simple tricks. You can mash some of the potatoes to create a thicker base. Another option is to add a slurry made from cornstarch and water. Stir this in while the soup simmers for a nice, thick texture. Yes, you can easily make this soup in a slow cooker or an Instant Pot. For the slow cooker, add all ingredients and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then add ingredients and cook on high pressure for 10 minutes. Both methods yield a tasty soup! For the full recipe, check out the detailed steps above. In this blog post, we explored how to make a delicious Loaded Baked Potato Soup. We covered the key ingredients, detailed steps for preparation and cooking, and offered tips for customizing the recipe. We also discussed how to store leftovers and answered common questions. With these steps, you can craft a creamy, flavorful soup tailored to your taste. Enjoy sharing this hearty dish with family and friends!](https://goodsouppot.com/wp-content/uploads/2025/06/2c206258-7dce-4da4-b8a3-d200c6b97fa8-768x768.webp)
Craving a warm, comforting bowl of soup? Look no further! This Loaded Baked Potato Soup is creamy, hearty, and packed with flavor. With simple ingredients and easy steps, you can create a meal that warms your heart and fills your belly. Whether you’re cooking for family or just for yourself, this soup will delight you. Let’s dive into how to whip up this creamy masterpiece!
Ingredients
To create a rich and creamy loaded baked potato soup, you need simple, fresh ingredients. Here’s what you’ll need:
– 4 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream (or creamy coconut milk for dairy-free)
– 1 cup shredded cheddar cheese, plus extra for topping
– 1/2 cup sour cream (or vegan sour cream)
– 5 slices turkey bacon or plant-based bacon, cooked and crumbled (optional)
– 2 green onions, chopped
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 tablespoon fresh chives, chopped for garnish
These ingredients come together to create a comforting meal. The russet potatoes give the soup its hearty base. The onion and garlic add depth of flavor. Heavy cream or coconut milk makes it so creamy and smooth.
You can customize the toppings. Extra cheese, crispy bacon, and green onions make the soup even better. For a vegan version, swap the cream and sour cream with plant-based options. Each ingredient plays a role in making this soup a delicious delight. For the full recipe, click [here](#FullRecipe).
Step-by-Step Instructions
Preparation Steps
– Heat olive oil in a large pot.
– Sauté onions and garlic until soft.
Start by heating two tablespoons of olive oil in your large pot over medium heat. Add one medium onion, chopped, and cook it for about five minutes. You want the onion to turn soft and clear. Then, add three cloves of minced garlic and cook for one more minute. This step makes your kitchen smell amazing!
Cooking the Soup
– Add diced potatoes and vegetable broth.
– Simmer until potatoes are tender.
Next, add four large russet potatoes, peeled and diced, to the pot. Pour in four cups of vegetable broth. Bring the mixture to a boil, then lower the heat. Let it simmer for about 15 to 20 minutes. You want the potatoes to be tender enough to pierce easily with a fork.
Blending and Finishing
– Puree soup with an immersion blender.
– Stir in cream and cheese.
– Add sour cream and seasonings.
Once the potatoes are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, you can carefully use a regular blender. Just remember, the soup is hot! Stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix until the cheese melts. Finally, add half a cup of sour cream, salt, and pepper to taste. Let it cook for five more minutes.
You can find the Full Recipe for more details and tips! Enjoy your creamy loaded baked potato soup!
Tips & Tricks
Customizing the Recipe
You can change the creaminess of your soup. Use heavy cream for richness. If you want a dairy-free option, try creamy coconut milk. For a vegan twist, substitute sour cream with vegan sour cream. You can also replace bacon with plant-based bacon for a full vegan experience.
Cooking Techniques
Using an immersion blender is easy. It allows you to blend the soup right in the pot. This method cuts down on mess. A regular blender works too, but be careful! Hot soup can splatter. To avoid this, fill the blender halfway. Blend in batches if needed to keep everything safe.
Serving Suggestions
Pair your loaded baked potato soup with crusty bread or a fresh salad. This adds texture and balances the meal. For garnishes, sprinkle extra shredded cheese, chopped green onions, and fresh chives on top. These not only add flavor but also make your soup look appealing. For the full recipe, check out the details above!
Variations
Add-ins for Extra Flavor
You can boost flavor by adding different cheeses. Try gouda or pepper jack cheese for a twist. These cheeses melt well and add depth. Another great choice is cream cheese. It makes the soup super creamy. You can also mix in fresh veggies. Broccoli adds color and nutrients. Spinach wilts nicely and adds a lovely green hue.
Different Protein Options
Bacon gives a nice crunch and smoky taste. You can use turkey bacon for a leaner option. If you prefer plant-based, try using crumbled tempeh or mushrooms. They add great flavor without meat. For a vegetarian or vegan version, skip the bacon and use vegan sour cream. You can also use chickpeas for protein. They make the soup hearty and filling.
Changing the Base
The soup base can change the taste quite a bit. Using chicken broth adds a rich flavor. If you want a spicier kick, add cayenne pepper or chili powder. You can also use smoked paprika for a smoky taste. These spices give your soup a nice warmth. For those who love bold flavors, try a dash of hot sauce. It brings a fun twist to the classic taste.
Try these variations to explore new flavors! For the Full Recipe, check the ingredients and steps above.
Storage Info
Refrigeration
To store your loaded baked potato soup, let it cool first. Then, pour it into an airtight container. This helps keep the soup fresh. You can refrigerate it for up to five days. If you notice any off smells or changes in color, it’s best to toss it.
Freezing Guidelines
If you want to freeze the soup, follow these steps:
– Cool the soup completely.
– Use freezer-safe containers or bags.
– Leave some space at the top for expansion.
You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, warm it gently on the stove. Stir well to mix the flavors again.
Shelf Life
In the fridge, the soup lasts for about five days. In the freezer, it can stay good for three months. Look for signs like mold or an off smell to tell if the soup is bad. If it looks or smells strange, don’t eat it.
FAQs
Can I make Loaded Baked Potato Soup in advance?
Yes, you can make Loaded Baked Potato Soup ahead of time. It actually tastes better the next day! Just store it in the fridge. When you are ready to eat, reheat it on the stove. Stir well to mix the flavors.
What can I use instead of sour cream?
If you need a sour cream substitute, use Greek yogurt or plain yogurt. For a dairy-free option, try vegan sour cream or cashew cream. These options keep the soup creamy and delicious.
How do I thicken my Loaded Baked Potato Soup?
To thicken your soup, use a few simple tricks. You can mash some of the potatoes to create a thicker base. Another option is to add a slurry made from cornstarch and water. Stir this in while the soup simmers for a nice, thick texture.
Is it possible to make this soup in a slow cooker or Instant Pot?
Yes, you can easily make this soup in a slow cooker or an Instant Pot. For the slow cooker, add all ingredients and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then add ingredients and cook on high pressure for 10 minutes. Both methods yield a tasty soup!
For the full recipe, check out the detailed steps above.
In this blog post, we explored how to make a delicious Loaded Baked Potato Soup. We covered the key ingredients, detailed steps for preparation and cooking, and offered tips for customizing the recipe. We also discussed how to store leftovers and answered common questions.
With these steps, you can craft a creamy, flavorful soup tailored to your taste. Enjoy sharing this hearty dish with family and friends!
. - Heat olive oil in a large pot. - Sauté onions and garlic until soft. Start by heating two tablespoons of olive oil in your large pot over medium heat. Add one medium onion, chopped, and cook it for about five minutes. You want the onion to turn soft and clear. Then, add three cloves of minced garlic and cook for one more minute. This step makes your kitchen smell amazing! - Add diced potatoes and vegetable broth. - Simmer until potatoes are tender. Next, add four large russet potatoes, peeled and diced, to the pot. Pour in four cups of vegetable broth. Bring the mixture to a boil, then lower the heat. Let it simmer for about 15 to 20 minutes. You want the potatoes to be tender enough to pierce easily with a fork. - Puree soup with an immersion blender. - Stir in cream and cheese. - Add sour cream and seasonings. Once the potatoes are soft, use an immersion blender to puree the soup until it’s smooth. If you don’t have one, you can carefully use a regular blender. Just remember, the soup is hot! Stir in one cup of heavy cream and one cup of shredded cheddar cheese. Mix until the cheese melts. Finally, add half a cup of sour cream, salt, and pepper to taste. Let it cook for five more minutes. You can find the Full Recipe for more details and tips! Enjoy your creamy loaded baked potato soup! You can change the creaminess of your soup. Use heavy cream for richness. If you want a dairy-free option, try creamy coconut milk. For a vegan twist, substitute sour cream with vegan sour cream. You can also replace bacon with plant-based bacon for a full vegan experience. Using an immersion blender is easy. It allows you to blend the soup right in the pot. This method cuts down on mess. A regular blender works too, but be careful! Hot soup can splatter. To avoid this, fill the blender halfway. Blend in batches if needed to keep everything safe. Pair your loaded baked potato soup with crusty bread or a fresh salad. This adds texture and balances the meal. For garnishes, sprinkle extra shredded cheese, chopped green onions, and fresh chives on top. These not only add flavor but also make your soup look appealing. For the full recipe, check out the details above! {{image_2}} You can boost flavor by adding different cheeses. Try gouda or pepper jack cheese for a twist. These cheeses melt well and add depth. Another great choice is cream cheese. It makes the soup super creamy. You can also mix in fresh veggies. Broccoli adds color and nutrients. Spinach wilts nicely and adds a lovely green hue. Bacon gives a nice crunch and smoky taste. You can use turkey bacon for a leaner option. If you prefer plant-based, try using crumbled tempeh or mushrooms. They add great flavor without meat. For a vegetarian or vegan version, skip the bacon and use vegan sour cream. You can also use chickpeas for protein. They make the soup hearty and filling. The soup base can change the taste quite a bit. Using chicken broth adds a rich flavor. If you want a spicier kick, add cayenne pepper or chili powder. You can also use smoked paprika for a smoky taste. These spices give your soup a nice warmth. For those who love bold flavors, try a dash of hot sauce. It brings a fun twist to the classic taste. Try these variations to explore new flavors! For the Full Recipe, check the ingredients and steps above. To store your loaded baked potato soup, let it cool first. Then, pour it into an airtight container. This helps keep the soup fresh. You can refrigerate it for up to five days. If you notice any off smells or changes in color, it’s best to toss it. If you want to freeze the soup, follow these steps: - Cool the soup completely. - Use freezer-safe containers or bags. - Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, warm it gently on the stove. Stir well to mix the flavors again. In the fridge, the soup lasts for about five days. In the freezer, it can stay good for three months. Look for signs like mold or an off smell to tell if the soup is bad. If it looks or smells strange, don't eat it. Yes, you can make Loaded Baked Potato Soup ahead of time. It actually tastes better the next day! Just store it in the fridge. When you are ready to eat, reheat it on the stove. Stir well to mix the flavors. If you need a sour cream substitute, use Greek yogurt or plain yogurt. For a dairy-free option, try vegan sour cream or cashew cream. These options keep the soup creamy and delicious. To thicken your soup, use a few simple tricks. You can mash some of the potatoes to create a thicker base. Another option is to add a slurry made from cornstarch and water. Stir this in while the soup simmers for a nice, thick texture. Yes, you can easily make this soup in a slow cooker or an Instant Pot. For the slow cooker, add all ingredients and cook on low for 6-8 hours. For the Instant Pot, use the sauté function first, then add ingredients and cook on high pressure for 10 minutes. Both methods yield a tasty soup! For the full recipe, check out the detailed steps above. In this blog post, we explored how to make a delicious Loaded Baked Potato Soup. We covered the key ingredients, detailed steps for preparation and cooking, and offered tips for customizing the recipe. We also discussed how to store leftovers and answered common questions. With these steps, you can craft a creamy, flavorful soup tailored to your taste. Enjoy sharing this hearty dish with family and friends!](https://goodsouppot.com/wp-content/uploads/2025/06/2c206258-7dce-4da4-b8a3-d200c6b97fa8-250x250.webp)
