![When making Loaded Baked Potato Soup, you need the right ingredients for the best flavor. Here’s what you’ll need: - 4 large russet potatoes, peeled and diced - 1 cup sharp cheddar cheese, shredded - 1/2 cup cream cheese, softened - 1/2 cup sour cream - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable or chicken broth - 1 cup milk - 1/2 cup green onions, sliced - 1/2 cup crispy cooked turkey bacon bits - Salt and pepper to taste - 1 tablespoon olive oil Each ingredient plays a key role in creating a rich and creamy soup. Russet potatoes give the soup a nice texture. The sharp cheddar cheese adds a robust flavor that you will love. Cream cheese and sour cream make the soup smooth and rich. Onion and garlic bring a wonderful aroma. You can use vegetable or chicken broth, depending on your taste. Milk makes the soup creamy, while green onions and turkey bacon add fresh and crunchy toppings. Make sure to have everything ready. This way, you can enjoy cooking and the wonderful smells that fill your kitchen. For the full recipe and step-by-step instructions, refer to the Full Recipe. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté until the onion looks clear, about 4-5 minutes. - Next, add 4 large russet potatoes, peeled and diced, along with 4 cups of vegetable or chicken broth. Bring it all to a boil. - Once boiling, reduce the heat and let it simmer for 15-20 minutes. Cook until the potatoes are soft. - Now, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend in batches. - After blending, stir in 1/2 cup of softened cream cheese. Mix until it fully melts into the soup. - Then, add in 1 cup of milk, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese melts and the soup is creamy. - Season your soup with salt and pepper to taste. - If you want a thicker soup, let it simmer uncovered for 5-10 minutes. - Just before serving, mix in 1/2 cup of crispy cooked turkey bacon bits and 1/2 cup of sliced green onions. Save some green onions for garnish. For the complete recipe, check out the Full Recipe section. Enjoy this creamy delight! - Choosing the right potatoes: I love using russet potatoes. They are starchy and creamy. Their texture works great in soup. If you prefer, you can try Yukon Gold too. They add a buttery flavor. - Adjusting thickness of the soup: For a thicker soup, let it simmer longer. You can also add more cream cheese. If you want it thinner, just add more broth or milk. - Ensuring cheese melts smoothly: To avoid clumps, add cheese slowly. Stir well after each addition. This keeps the soup creamy and rich. - Best accompaniments for the soup: Pair this soup with soft bread rolls or garlic bread. They soak up the flavors well. A fresh salad adds a nice crunch too. - Creative garnishing ideas: Top the soup with extra cheese, green onions, and crispy bacon bits. You can add a dollop of sour cream for extra creaminess. - Meal pairings: This soup goes well with grilled cheese sandwiches or a light salad. It makes a comforting meal on chilly nights. - Making it a healthier option: Use low-fat cheese and sour cream to cut calories. You can also add more veggies like carrots or celery. - Dietary substitutes: For gluten-free, use gluten-free broth and check labels. To make it vegetarian, skip the bacon or use a plant-based option. - Nutritional content: This soup has about 350 calories per serving. It also packs protein from cheese and milk, making it filling and satisfying. For the full recipe, check out the [Full Recipe]. {{image_2}} You can switch up the cheese for new flavors. Try gouda or pepper jack for a kick. For bacon, use regular, turkey, or even tempeh for a meat-free option. Adding veggies like broccoli or carrots gives more nutrition and color to your soup. Want to jazz it up? Add fresh herbs like thyme or a dash of paprika for warmth. You can change the broth too. Use beef or vegetable broth for a richer taste. Top your soup with unique garnishes like crispy onions or fresh herbs to surprise your guests. Some like their soup smooth, while others prefer it chunky. If you want a chunkier soup, keep some diced potatoes intact. Adding croutons or tortilla chips gives a nice crunch. If you crave creamy soup, stick to the original recipe. For a lighter option, try a broth-based version. Check out the Full Recipe for more details on making this delicious soup! Store your loaded baked potato soup in an airtight container. This keeps the soup fresh. Let it cool before sealing. You can keep it in the fridge for about 3 to 5 days. If you want to enjoy it later, check for any off smells or changes in texture before eating. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir often to prevent sticking. You can get creative with leftovers! Use the soup as a base for a baked potato casserole. Add some cooked chicken or veggies for a new dish. You can also pour it over baked potatoes for an easy meal. It’s a versatile soup that can stretch your meals in fun ways. Check the [Full Recipe] for more ideas on what to do with any extras! To make Loaded Baked Potato Soup, you need about 40 minutes. This includes 15 minutes for prep and about 25 minutes for cooking. You can enjoy a warm bowl of soup in no time! Yes, you can make this soup in advance. To do this, prepare the soup and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat it on the stove over medium heat. Stir occasionally until it's hot. Loaded Baked Potato Soup can be gluten-free. Most of the ingredients, like potatoes and cheese, are naturally gluten-free. However, always check the broth. Some broths may contain gluten, so look for a gluten-free label. Yes, you can soak potatoes before cooking. Soaking helps remove excess starch. This makes the potatoes less sticky and helps them cook more evenly. To soak, cut your potatoes and place them in cold water for at least 30 minutes. Drain and rinse before cooking. This simple step can really improve the texture of your soup! This blog post covers how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients you'll need, the simple steps for preparation, and helpful tips for cooking. I shared variations to elevate your soup and advice on proper storage for later enjoyment. In conclusion, this recipe is easy and versatile. Whether you want it creamy or chunky, it fits your taste. Enjoy this warm soup on a chilly day and share with friends!](https://recipespursuit.com/wp-content/uploads/2025/07/0e8cd3b5-884c-479e-8715-a6ade4724e11-768x768.webp)
If you crave a warm, hearty meal, Loaded Baked Potato Soup is your answer. This comforting dish combines creamy, cheesy goodness with crispy bacon bits and fresh green onions. In just a few simple steps, you can prepare a scrumptious soup that delights your taste buds and fills your soul. Join me as we explore ingredients, tips, and fun variations for your perfect bowl of bliss!
Ingredients
When making Loaded Baked Potato Soup, you need the right ingredients for the best flavor. Here’s what you’ll need:
– 4 large russet potatoes, peeled and diced
– 1 cup sharp cheddar cheese, shredded
– 1/2 cup cream cheese, softened
– 1/2 cup sour cream
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup milk
– 1/2 cup green onions, sliced
– 1/2 cup crispy cooked turkey bacon bits
– Salt and pepper to taste
– 1 tablespoon olive oil
Each ingredient plays a key role in creating a rich and creamy soup. Russet potatoes give the soup a nice texture. The sharp cheddar cheese adds a robust flavor that you will love. Cream cheese and sour cream make the soup smooth and rich.
Onion and garlic bring a wonderful aroma. You can use vegetable or chicken broth, depending on your taste. Milk makes the soup creamy, while green onions and turkey bacon add fresh and crunchy toppings.
Make sure to have everything ready. This way, you can enjoy cooking and the wonderful smells that fill your kitchen. For the full recipe and step-by-step instructions, refer to the Full Recipe.
Step-by-Step Instructions
Preparation
– Heat 1 tablespoon of olive oil in a large pot over medium heat.
– Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté until the onion looks clear, about 4-5 minutes.
– Next, add 4 large russet potatoes, peeled and diced, along with 4 cups of vegetable or chicken broth. Bring it all to a boil.
– Once boiling, reduce the heat and let it simmer for 15-20 minutes. Cook until the potatoes are soft.
Blending & Combining
– Now, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend in batches.
– After blending, stir in 1/2 cup of softened cream cheese. Mix until it fully melts into the soup.
– Then, add in 1 cup of milk, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese melts and the soup is creamy.
Final Touches
– Season your soup with salt and pepper to taste.
– If you want a thicker soup, let it simmer uncovered for 5-10 minutes.
– Just before serving, mix in 1/2 cup of crispy cooked turkey bacon bits and 1/2 cup of sliced green onions. Save some green onions for garnish.
For the complete recipe, check out the Full Recipe section. Enjoy this creamy delight!
Tips & Tricks
Cooking Tips
– Choosing the right potatoes: I love using russet potatoes. They are starchy and creamy. Their texture works great in soup. If you prefer, you can try Yukon Gold too. They add a buttery flavor.
– Adjusting thickness of the soup: For a thicker soup, let it simmer longer. You can also add more cream cheese. If you want it thinner, just add more broth or milk.
– Ensuring cheese melts smoothly: To avoid clumps, add cheese slowly. Stir well after each addition. This keeps the soup creamy and rich.
Serving Suggestions
– Best accompaniments for the soup: Pair this soup with soft bread rolls or garlic bread. They soak up the flavors well. A fresh salad adds a nice crunch too.
– Creative garnishing ideas: Top the soup with extra cheese, green onions, and crispy bacon bits. You can add a dollop of sour cream for extra creaminess.
– Meal pairings: This soup goes well with grilled cheese sandwiches or a light salad. It makes a comforting meal on chilly nights.
Health Considerations
– Making it a healthier option: Use low-fat cheese and sour cream to cut calories. You can also add more veggies like carrots or celery.
– Dietary substitutes: For gluten-free, use gluten-free broth and check labels. To make it vegetarian, skip the bacon or use a plant-based option.
– Nutritional content: This soup has about 350 calories per serving. It also packs protein from cheese and milk, making it filling and satisfying.
For the full recipe, check out the [Full Recipe].
Variations
Ingredient Swaps
You can switch up the cheese for new flavors. Try gouda or pepper jack for a kick. For bacon, use regular, turkey, or even tempeh for a meat-free option. Adding veggies like broccoli or carrots gives more nutrition and color to your soup.
Flavor Enhancements
Want to jazz it up? Add fresh herbs like thyme or a dash of paprika for warmth. You can change the broth too. Use beef or vegetable broth for a richer taste. Top your soup with unique garnishes like crispy onions or fresh herbs to surprise your guests.
Texture Modifications
Some like their soup smooth, while others prefer it chunky. If you want a chunkier soup, keep some diced potatoes intact. Adding croutons or tortilla chips gives a nice crunch. If you crave creamy soup, stick to the original recipe. For a lighter option, try a broth-based version.
Check out the Full Recipe for more details on making this delicious soup!
Storage Info
Refrigerating Leftovers
Store your loaded baked potato soup in an airtight container. This keeps the soup fresh. Let it cool before sealing. You can keep it in the fridge for about 3 to 5 days. If you want to enjoy it later, check for any off smells or changes in texture before eating.
Freezing Instructions
To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir often to prevent sticking.
Reusing Leftovers
You can get creative with leftovers! Use the soup as a base for a baked potato casserole. Add some cooked chicken or veggies for a new dish. You can also pour it over baked potatoes for an easy meal. It’s a versatile soup that can stretch your meals in fun ways. Check the [Full Recipe] for more ideas on what to do with any extras!
FAQs
How long does it take to make Loaded Baked Potato Soup?
To make Loaded Baked Potato Soup, you need about 40 minutes. This includes 15 minutes for prep and about 25 minutes for cooking. You can enjoy a warm bowl of soup in no time!
Can I make this soup in advance?
Yes, you can make this soup in advance. To do this, prepare the soup and let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove over medium heat. Stir occasionally until it’s hot.
Is Loaded Baked Potato Soup gluten-free?
Loaded Baked Potato Soup can be gluten-free. Most of the ingredients, like potatoes and cheese, are naturally gluten-free. However, always check the broth. Some broths may contain gluten, so look for a gluten-free label.
Can I soak potatoes before cooking?
Yes, you can soak potatoes before cooking. Soaking helps remove excess starch. This makes the potatoes less sticky and helps them cook more evenly. To soak, cut your potatoes and place them in cold water for at least 30 minutes. Drain and rinse before cooking. This simple step can really improve the texture of your soup!
This blog post covers how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients you’ll need, the simple steps for preparation, and helpful tips for cooking. I shared variations to elevate your soup and advice on proper storage for later enjoyment.
In conclusion, this recipe is easy and versatile. Whether you want it creamy or chunky, it fits your taste. Enjoy this warm soup on a chilly day and share with friends!
![When making Loaded Baked Potato Soup, you need the right ingredients for the best flavor. Here’s what you’ll need: - 4 large russet potatoes, peeled and diced - 1 cup sharp cheddar cheese, shredded - 1/2 cup cream cheese, softened - 1/2 cup sour cream - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups vegetable or chicken broth - 1 cup milk - 1/2 cup green onions, sliced - 1/2 cup crispy cooked turkey bacon bits - Salt and pepper to taste - 1 tablespoon olive oil Each ingredient plays a key role in creating a rich and creamy soup. Russet potatoes give the soup a nice texture. The sharp cheddar cheese adds a robust flavor that you will love. Cream cheese and sour cream make the soup smooth and rich. Onion and garlic bring a wonderful aroma. You can use vegetable or chicken broth, depending on your taste. Milk makes the soup creamy, while green onions and turkey bacon add fresh and crunchy toppings. Make sure to have everything ready. This way, you can enjoy cooking and the wonderful smells that fill your kitchen. For the full recipe and step-by-step instructions, refer to the Full Recipe. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium onion, finely chopped, and 2 cloves of minced garlic. Sauté until the onion looks clear, about 4-5 minutes. - Next, add 4 large russet potatoes, peeled and diced, along with 4 cups of vegetable or chicken broth. Bring it all to a boil. - Once boiling, reduce the heat and let it simmer for 15-20 minutes. Cook until the potatoes are soft. - Now, use an immersion blender to puree the soup until smooth. If you don’t have one, carefully blend in batches. - After blending, stir in 1/2 cup of softened cream cheese. Mix until it fully melts into the soup. - Then, add in 1 cup of milk, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of sour cream. Stir until the cheese melts and the soup is creamy. - Season your soup with salt and pepper to taste. - If you want a thicker soup, let it simmer uncovered for 5-10 minutes. - Just before serving, mix in 1/2 cup of crispy cooked turkey bacon bits and 1/2 cup of sliced green onions. Save some green onions for garnish. For the complete recipe, check out the Full Recipe section. Enjoy this creamy delight! - Choosing the right potatoes: I love using russet potatoes. They are starchy and creamy. Their texture works great in soup. If you prefer, you can try Yukon Gold too. They add a buttery flavor. - Adjusting thickness of the soup: For a thicker soup, let it simmer longer. You can also add more cream cheese. If you want it thinner, just add more broth or milk. - Ensuring cheese melts smoothly: To avoid clumps, add cheese slowly. Stir well after each addition. This keeps the soup creamy and rich. - Best accompaniments for the soup: Pair this soup with soft bread rolls or garlic bread. They soak up the flavors well. A fresh salad adds a nice crunch too. - Creative garnishing ideas: Top the soup with extra cheese, green onions, and crispy bacon bits. You can add a dollop of sour cream for extra creaminess. - Meal pairings: This soup goes well with grilled cheese sandwiches or a light salad. It makes a comforting meal on chilly nights. - Making it a healthier option: Use low-fat cheese and sour cream to cut calories. You can also add more veggies like carrots or celery. - Dietary substitutes: For gluten-free, use gluten-free broth and check labels. To make it vegetarian, skip the bacon or use a plant-based option. - Nutritional content: This soup has about 350 calories per serving. It also packs protein from cheese and milk, making it filling and satisfying. For the full recipe, check out the [Full Recipe]. {{image_2}} You can switch up the cheese for new flavors. Try gouda or pepper jack for a kick. For bacon, use regular, turkey, or even tempeh for a meat-free option. Adding veggies like broccoli or carrots gives more nutrition and color to your soup. Want to jazz it up? Add fresh herbs like thyme or a dash of paprika for warmth. You can change the broth too. Use beef or vegetable broth for a richer taste. Top your soup with unique garnishes like crispy onions or fresh herbs to surprise your guests. Some like their soup smooth, while others prefer it chunky. If you want a chunkier soup, keep some diced potatoes intact. Adding croutons or tortilla chips gives a nice crunch. If you crave creamy soup, stick to the original recipe. For a lighter option, try a broth-based version. Check out the Full Recipe for more details on making this delicious soup! Store your loaded baked potato soup in an airtight container. This keeps the soup fresh. Let it cool before sealing. You can keep it in the fridge for about 3 to 5 days. If you want to enjoy it later, check for any off smells or changes in texture before eating. To freeze the soup, let it cool completely. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat on the stove over low heat. Stir often to prevent sticking. You can get creative with leftovers! Use the soup as a base for a baked potato casserole. Add some cooked chicken or veggies for a new dish. You can also pour it over baked potatoes for an easy meal. It’s a versatile soup that can stretch your meals in fun ways. Check the [Full Recipe] for more ideas on what to do with any extras! To make Loaded Baked Potato Soup, you need about 40 minutes. This includes 15 minutes for prep and about 25 minutes for cooking. You can enjoy a warm bowl of soup in no time! Yes, you can make this soup in advance. To do this, prepare the soup and let it cool. Store it in an airtight container in the fridge for up to three days. When you're ready to eat, just reheat it on the stove over medium heat. Stir occasionally until it's hot. Loaded Baked Potato Soup can be gluten-free. Most of the ingredients, like potatoes and cheese, are naturally gluten-free. However, always check the broth. Some broths may contain gluten, so look for a gluten-free label. Yes, you can soak potatoes before cooking. Soaking helps remove excess starch. This makes the potatoes less sticky and helps them cook more evenly. To soak, cut your potatoes and place them in cold water for at least 30 minutes. Drain and rinse before cooking. This simple step can really improve the texture of your soup! This blog post covers how to make a delicious Loaded Baked Potato Soup. We discussed the key ingredients you'll need, the simple steps for preparation, and helpful tips for cooking. I shared variations to elevate your soup and advice on proper storage for later enjoyment. In conclusion, this recipe is easy and versatile. Whether you want it creamy or chunky, it fits your taste. Enjoy this warm soup on a chilly day and share with friends!](https://recipespursuit.com/wp-content/uploads/2025/07/0e8cd3b5-884c-479e-8715-a6ade4724e11-250x250.webp)
