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To make a great baked potato soup, you need some key ingredients. Here’s what you’ll need: - 4 large russet potatoes, baked and cooled - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1 teaspoon smoked paprika - Salt and pepper to taste These ingredients create a rich, creamy soup. The russet potatoes add a hearty base. The heavy cream and sour cream make it smooth and rich. Sharp cheddar cheese gives it a nice flavor. You can make your soup even better with garnishes. Here are some tasty options: - 4 green onions, chopped - Crumbled crispy kale or bacon bits These toppings add crunch and flavor. The green onions give a fresh taste. If you love bacon, it adds a salty kick. You can change some ingredients if needed. Here are a few ideas: - Instead of heavy cream, use coconut cream for a dairy-free option. - Use chicken broth instead of vegetable broth for a different flavor. - If you want a lighter soup, reduce the amount of cream. Feel free to mix and match ingredients as you wish. Cooking is all about finding what you love! Start by preheating your oven to 400°F (200°C). Take four large russet potatoes and wash them well. Place the potatoes directly on the oven rack. Bake for about one hour. You want them soft. Once baked, let them cool down for a bit. After they cool, cut each potato in half lengthwise. Use a spoon to scoop out the insides into a bowl. Leave a thin layer of potato in the skin. This adds some nice texture. In a large pot, pour in one tablespoon of olive oil. Heat it over medium heat. Add one diced medium onion. Sauté it until it turns translucent, which should take about five minutes. Next, add three minced garlic cloves. Cook for one to two minutes until the garlic smells good. Now, pour in four cups of vegetable broth. Bring this mix to a simmer. Stir in the scooped potato flesh, one cup of heavy cream, and one cup of shredded sharp cheddar cheese. Add one teaspoon of smoked paprika, along with salt and pepper to taste. Mix it well until the cheese melts and the soup becomes creamy. Once the soup base is ready, grab an immersion blender. Blend the soup until it reaches the consistency you like. You can make it smooth or leave some chunks for texture. Stir in half a cup of sour cream to enhance creaminess. Taste the soup and adjust the seasoning if needed. Serve it hot, garnished with chopped green onions. You can also add crumbled crispy kale or bacon bits for an extra touch. Enjoy your creamy baked potato soup! To get that creamy texture, use heavy cream. It adds richness. Blend the soup well. If you want chunks, blend only half. This mix makes each bite exciting. Seasoning your soup is key. Use smoked paprika for a deep flavor. Don't forget salt and pepper. They bring out the taste of the potatoes. Fresh herbs like chives can add brightness. Avoid using raw potatoes. Cook them first for a smooth base. Don't skip the blending step. This is crucial for creaminess. Lastly, be careful with salt. Taste as you go to prevent over-salting. {{image_2}} You can make baked potato soup even more fun! Add crispy bacon bits for a salty crunch. Top it with extra cheese for a cheesy bite. You might also like adding sour cream on top for creaminess. Chopped chives or green onions add a fresh taste. You can even throw in some broccoli for a veggie boost. For a vegetarian twist, skip the bacon and use vegetable broth. You can replace heavy cream with coconut milk for a vegan option. Use cashew cream for richness and flavor without dairy. Tofu can add protein and creaminess too. Always check labels to ensure all ingredients are vegan. Want to spice things up? Add more smoked paprika for a smoky flavor. You can mix in some cayenne pepper for heat. If you love herbs, try thyme or rosemary for extra depth. A squeeze of lemon juice can brighten the soup. Experiment with these flavors to find your favorite. After you enjoy your baked potato soup, store leftovers in the fridge. Use an airtight container to keep it fresh. The soup stays good for about 3 to 4 days. Before you put it away, let it cool down first. This helps prevent extra steam inside the container. When you want to heat up your soup, pour it into a pot. Use medium heat on the stove. Stir it well to avoid sticking. Heat until warm, but don’t let it boil. You can also use the microwave. Just heat it in short bursts, stirring in between. This way, it warms evenly. You can freeze this soup for later! First, let it cool completely. Then, put it in a freezer-safe container. Leave some space at the top for expansion. It can stay in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can make baked potato soup ahead of time. Just follow the recipe, and let it cool. Store it in the fridge for up to three days. When you're ready to eat, reheat it on the stove. Stir it well to keep it creamy. To thicken the soup, you have a few options. You can add more potatoes. Just cook and mash a few more russet potatoes. You can also mix in some cornstarch. Just blend one tablespoon of cornstarch with cold water, then stir it into the soup. Let it cook for a few minutes to thicken. If you need a substitute for heavy cream, try using half-and-half. You can also use coconut milk for a dairy-free option. If you want something lighter, use whole milk and add a bit of butter. This will give you some creaminess without being too heavy. Yes, baked potato soup is gluten-free. Just make sure your vegetable broth is gluten-free. Most store-bought broths are, but it's always good to check the label. This soup is great for those who need to avoid gluten. To make baked potato soup in a slow cooker, first, bake the potatoes. Once they cool, scoop out the insides and add them to the slow cooker. Add the onion, garlic, vegetable broth, and seasonings. Cook on low for 6-8 hours. Stir in the cream and cheese during the last 30 minutes. This will keep your soup creamy and warm. Baked potato soup is a simple and satisfying dish. We covered key ingredients and tasty toppings. You learned how to prep, cook, and blend the soup. I shared tips for a creamy texture and flavor boosts. We also explored variations, including veggie options. Lastly, I explained storage methods for leftovers. Enjoy making this comforting soup at home. Experiment with flavors and share it with friends. Happy cooking!

Baked Potato Soup

Warm up with a delicious bowl of Creamy Baked Potato Soup that’s perfect for cozy nights! This comforting recipe features rich russet potatoes, creamy cheese, and fragrant garlic for an irresistibly smooth texture. In just 1 hour and 30 minutes, you can serve this tasty dish to your family. Click through for the full recipe and discover how easy it is to make! #BakedPotatoSoup #ComfortFood #SoupRecipes #VegetarianRecipes
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Ingredients
  

4 large russet potatoes, baked and cooled

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 teaspoon smoked paprika

Salt and pepper to taste

4 green onions, chopped (for garnish)

Crumbled crispy kale or bacon bits (optional, for garnish)

Instructions
 

Start by preheating your oven to 400°F (200°C) and baking the russet potatoes for about an hour or until tender. Let them cool before handling.

    Once the potatoes are cooled, cut them in half lengthwise and scoop out the insides into a mixing bowl, leaving just a thin layer of potato in the skin (for added texture).

      In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

        Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.

          Pour in the vegetable broth and bring the mixture to a simmer.

            Stir in the scooped potato flesh, heavy cream, shredded cheddar cheese, smoked paprika, and season with salt and pepper. Mix well until the cheese has melted and the soup is creamy.

              Use an immersion blender (or a regular blender in batches) to blend the soup to your desired consistency—smooth or leave some chunks for texture.

                Stir in the sour cream to add extra creaminess. Adjust seasoning if needed.

                  Serve the soup piping hot, garnished with chopped green onions and crispy kale or bacon bits if desired.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6