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To make a creamy and comforting loaded baked potato soup, you'll need the following ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup shredded cheddar cheese - 1/2 cup sour cream or Greek yogurt - 4 slices turkey bacon or tempeh bacon (optional) - 1 teaspoon smoked paprika - Salt and pepper to taste - 2 green onions, chopped - Fresh chives, chopped Each ingredient plays a role in building flavor. The russet potatoes bring creaminess, while the onion and garlic add depth. The vegetable broth provides a rich base that ties everything together. I love using heavy cream for that lovely texture, but coconut cream works well for a vegan twist. The cheese and sour cream add a nice tang and richness. If you choose to use bacon, it adds a savory crunch on top! Smoked paprika brings a warm hint of spice. Finally, green onions and chives add color and freshness. For the full recipe, check out the detailed instructions provided earlier. Enjoy cooking! Cooking Loaded Baked Potato Soup is simple and fun. Let’s break it down into easy steps. - First, heat a splash of vegetable broth in a large pot. - Add the chopped onion and sauté it for about five minutes. - When the onion turns soft, add the minced garlic. Cook for one to two more minutes. - Next, add the diced potatoes to the pot. - Pour in the vegetable broth and bring it to a boil. - Once it boils, lower the heat and let it simmer for 15 to 20 minutes. The potatoes should get soft. - Check the potatoes with a fork. If they are tender, it's time to blend. - Use an immersion blender to mix the soup until it is smooth. - If you don't have an immersion blender, you can use a regular blender. Just be careful with the hot soup. - Now stir in the heavy cream or coconut cream. - Add the smoked paprika and shredded cheese. Mix well until the cheese melts. - Taste the soup and season it with salt and pepper as needed. - Let it simmer a few more minutes to heat through. - Serve it hot in bowls. Top with sour cream, extra cheese, crumbled bacon, green onions, and fresh chives. For the full recipe, check the ingredients listed above. Enjoy your comforting and creamy delight! You can easily change this soup to fit your taste. For a dairy-free option, swap heavy cream for coconut cream. It gives the soup a nice richness without dairy. If you want to spice it up, add more herbs or spices. Try rosemary, thyme, or a pinch of cayenne for some heat. Each spice adds a new layer of flavor. When it comes to blending, an immersion blender works best. It lets you blend right in the pot. This cuts down on mess and is super easy. If you don’t have one, a regular blender works too. Just be careful with hot soup; blend in small batches. To get the perfect texture, blend until smooth. You want it creamy but still thick. If it feels too thick, add a splash of broth or cream. This helps balance the soup without losing the rich flavor. Presentation matters when serving soup. Top your loaded baked potato soup with a dollop of sour cream, extra cheese, and crumbled bacon. Add chopped green onions and chives for a fresh look. These toppings not only look good but add more flavor. For a complete meal, serve the soup with crusty bread or a fresh salad. A light salad balances the creaminess of the soup. Enjoy every comforting bite of this loaded baked potato soup. If you want to make this dish even better, check out the Full Recipe for more ideas. {{image_2}} To make a vegetarian version of loaded baked potato soup, swap chicken broth for vegetable broth. This keeps the soup rich and flavorful. Omit the bacon, and you’ll still have a hearty dish. You can add a bit of smoked paprika to mimic the bacon's smoky flavor. This option is great for anyone who wants to enjoy comfort food without meat. If you love heat, try adding jalapeños or cayenne pepper. Start with a small amount, then taste and adjust. The spice adds a nice kick and pairs well with the creamy base. You can also sauté the jalapeños with the onion for extra flavor. This variation is perfect for those chilly nights when you need a warm and spicy bowl. Cheese can change the whole soup experience. While cheddar is classic, feel free to experiment with other cheeses. Gouda adds a smoky flavor, while pepper jack gives it a spicy twist. You can even use a mix of cheeses for a complex taste. Just remember to melt your cheese into the soup for the best texture. To keep your loaded baked potato soup fresh, store it in an airtight container. This helps seal in the flavors and keeps the soup safe. Let the soup cool down before placing it in the fridge. This avoids raising the fridge's temperature. You can enjoy your soup for up to four days. Make sure to check for any off smells or changes in texture before eating. Freezing your soup is a great way to save it for later. First, let the soup cool completely. Then, pour it into a freezer-safe container. Leave some space at the top, as the soup will expand. It can stay frozen for up to three months without losing flavor. When you're ready to eat, thaw it overnight in the fridge or use the microwave. To reheat, warm it gently on the stove. Stir well to combine the flavors again. Enjoy your delicious soup anytime! Yes, you can use other potatoes. Sweet potatoes bring a sweet flavor. Yukon Gold potatoes are creamy and rich. They add a nice texture to the soup. Each type gives a unique taste, so feel free to experiment. To make this soup gluten-free, choose a gluten-free thickener. Instead of flour, try cornstarch or potato starch. Mix these with cold water before adding them to the soup. This keeps the soup creamy without any gluten. Toppings can make your soup shine! Popular options include: - Extra shredded cheese - Crumbled bacon or tempeh bacon - A dollop of sour cream or Greek yogurt - Chopped green onions - Fresh chives These toppings add flavor and make your dish look beautiful. Enjoy mixing and matching! For the full recipe, check out the Loaded Baked Potato Soup. This blog post shared a simple, tasty recipe for loaded baked potato soup. You learned about ingredients, step-by-step cooking, and various tips for customizing the soup. By using easy methods and unique variations, you can make this dish suit your taste. Remember, the right toppings can add flair and flavor. Enjoy your creamy, warm soup today. You now have all the tools to impress your family and friends!

Loaded Baked Potato Soup

Warm up with this delicious Loaded Baked Potato Soup that's perfect for chilly days! Made with creamy potatoes, onion, garlic, and a hint of smoked paprika, this soup is fully customizable with options for vegan and meat toppings. Discover how easy it is to create a comforting bowl of goodness that serves 4-6.
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream for a vegan option

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup sour cream or Greek yogurt

4 slices turkey bacon or tempeh bacon (optional)

1 teaspoon smoked paprika

Salt and pepper to taste

2 green onions, chopped (for garnish)

Fresh chives, chopped (for garnish)

Instructions
 

In a large pot, sauté the chopped onion in a splash of vegetable broth over medium heat until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

    Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat and let simmer for about 15-20 minutes, or until the potatoes are tender.

      Once the potatoes are cooked, use an immersion blender to blend the soup until smooth. (Alternatively, you can transfer it to a regular blender in batches, but be careful with hot liquids.)

        Stir in the heavy cream (or coconut cream), smoked paprika, and shredded cheese until melted and well combined. If using, cook the turkey bacon or tempeh bacon in a separate pan until crispy, then crumble and set aside.

          Season the soup with salt and pepper to taste. Allow it to simmer for a few more minutes to heat through.

            Serve hot in bowls, topped with a dollop of sour cream or Greek yogurt, extra cheese, crumbled bacon, a sprinkle of green onions, and fresh chives for garnish.

              Prep Time, Total Time, Servings: 15 min | 40 min | 4-6 servings