Baked Potato Soup

$- 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) Russet potatoes are the star of this soup. They have a fluffy texture when baked. This gives the soup its creamy base. Heavy cream adds a rich, smooth flavor. It makes each bite feel like a warm hug. Sharp cheddar cheese brings a bold taste. This creates a nice contrast with the creaminess. Garlic and onion add depth and aroma. They make the soup smell divine as it cooks. Smoked paprika gives a subtle smoky flavor. It enhances the overall taste. You can switch russet potatoes for Yukon gold potatoes. They are creamy and sweet. If you want a lighter soup, use half-and-half instead of heavy cream. For a dairy-free version, try coconut milk or almond milk. Nutritional yeast can replace cheese for a cheesy flavor. You can also skip the sour cream and use cashew cream for a dairy-free option. If you like spice, add a dash of cayenne pepper. This gives the soup a nice kick. First, gather all your ingredients. You will need four large russet potatoes, olive oil, onion, garlic, vegetable broth, heavy cream, shredded cheddar cheese, sour cream, smoked paprika, salt, pepper, green onions, and optional toppings like crispy kale or bacon bits. Next, preheat your oven to 400°F (200°C). While it heats, wash the russet potatoes well. Place them directly on the oven rack. Bake the potatoes for about one hour. They are done when they feel soft when poked with a fork. Once done, take them out and let them cool. After cooling, cut each potato in half lengthwise. Use a spoon to scoop out the flesh into a bowl. Leave a thin layer of potato in the skins. This adds texture and support. Now, grab a large pot. Heat one tablespoon of olive oil over medium heat. Add the diced onion and sauté for five minutes. You want the onions to become soft and clear. Next, stir in the minced garlic. Cook it for one to two minutes until it smells great. Pour in four cups of vegetable broth. Bring the mixture to a gentle simmer. Now, add the scooped potato flesh, one cup of heavy cream, one cup of shredded cheddar cheese, and one teaspoon of smoked paprika. Season with salt and pepper. Stir the mix well. Cook until the cheese melts and the soup is creamy. If you like smooth soup, use an immersion blender to puree it. If you prefer chunks, leave some potato pieces intact. Finally, stir in half a cup of sour cream. This will make your soup even creamier. Taste it and adjust the salt and pepper as needed. Serve your soup hot in bowls. Garnish with chopped green onions. If you want, add crispy kale or bacon bits on top for extra crunch and flavor. Enjoy your creamy baked potato soup! To get that silky smooth texture, blend the soup well. Use an immersion blender for best results. If you want some texture, leave small potato chunks. Add heavy cream slowly to keep it creamy. Adjust the thickness by adding more broth if needed. Boost the flavor with sharp cheddar cheese. Smoked paprika adds depth and warmth. For extra zest, try adding a splash of lemon juice. Fresh herbs like thyme or chives can brighten the dish. Don't forget to season with salt and pepper to bring all the flavors together. Avoid overcooking the garlic; it can taste bitter. Also, don't skip the step of cooling the baked potatoes. If the potatoes are too hot, blending can be messy. Lastly, taste the soup before serving; you might need more salt or cream. {{image_4}} You can make a dairy-free version of baked potato soup. Start by using coconut milk instead of heavy cream. It gives a nice creamy taste without dairy. For cheese, use nutritional yeast. This adds a cheesy flavor. You can also add cashew cream for richness. Just blend soaked cashews with water until smooth. To make your soup loaded with toppings, think about adding crispy bacon bits, extra cheese, or sour cream. You can also toss in some broccoli or chives for a healthy twist. Try adding jalapeños if you like heat. Want more crunch? Top it with crispy kale or fried onions. The great news is that baked potato soup is naturally gluten-free! Just ensure your vegetable broth is gluten-free. If you want a thicker soup, use cornstarch mixed with water to thicken it up. This keeps it gluten-free while making it nice and creamy. Enjoy all the flavors without any worry! To store leftover baked potato soup, let it cool down first. Then, pour it into an airtight container. Seal it tightly to keep out air. You can keep it in the fridge for up to five days. Make sure to label the container with the date. This helps you know when to eat it. When you want to enjoy your soup again, reheat it slowly. Pour the soup into a pot over low heat. Stir it often to avoid burning. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. Make sure it is hot throughout before serving. Freezing baked potato soup is easy. First, cool the soup completely. Then, pour it into freezer-safe containers. Leave some space at the top, as soup expands when frozen. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. The best type of potato is the russet potato. Russets have a high starch content. This makes them fluffy and creamy when cooked. Their texture works well in soup. You can use other potato types, but russets give the best result. Yes, you can make this soup in a slow cooker. Start by baking the potatoes as usual. Then scoop out the insides and add them to the slow cooker. Add the olive oil, onion, garlic, broth, cream, and spices. Cook on low for about 6 hours. Blend it all together and stir in the sour cream before serving. You can make it healthier by using low-fat dairy options. Swap heavy cream for milk or a plant-based milk. Use less cheese or choose a lighter cheese. You can also add more veggies like spinach or kale for extra nutrients. Reducing salt and using herbs for flavor is a great idea too. This article explored how to make delicious baked potato soup. We covered key ingredients, their details, and alternatives. The cooking process included step-by-step instructions for preparation and serving. Tips ensured creamy texture and flavor boosts while avoiding mistakes. We shared variations like dairy-free and gluten-free options. Finally, we discussed storing leftover soup and reheating it. With these insights, you can create your perfect baked potato soup every time. Enjoy the cooking!$

Warm up your day with this creamy baked potato soup that's both comforting and delicious! Made with russet potatoes, sharp cheddar cheese, and a hint of smoked paprika, this soup is perfect for chilly evenings. Follow our easy recipe to create a rich and hearty bowl that will satisfy your cravings. Don’t miss out—click through to discover how to make this delightful soup at home! #BakedPotatoSoup #ComfortFood #SoupRecipes #FoodieFaves

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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

Begin by preheating your oven to 400°F (200°C). Wash the russet potatoes thoroughly, then place them directly on the oven rack. Bake for approximately 1 hour, or until the potatoes are tender when pierced with a fork. Once fully baked, remove them from the oven and allow them to cool enough to handle.

After cooling, cut each potato in half lengthwise. Carefully scoop out the flesh into a mixing bowl, ensuring to leave a thin layer of potato within the skins to provide added texture and support.

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

Stir in the minced garlic, cooking for an additional 1-2 minutes until it becomes fragrant, stirring occasionally to prevent burning.

Slowly pour in the vegetable broth and bring the mixture to a gentle simmer.

Next, add the scooped potato flesh, heavy cream, shredded cheddar cheese, and smoked paprika to the pot. Season with salt and pepper to taste. Stir the mixture thoroughly, cooking until the cheese melts completely and the soup reaches a rich, creamy consistency.

For a smooth texture, use an immersion blender to puree the soup to your liking. If you prefer some textural elements, opt to leave a few chunks of potato intact.

Once blended, gently stir in the sour cream until fully incorporated, enhancing the creaminess of the soup. Taste and adjust the seasoning as needed.

Serve the soup hot in bowls, garnished with chopped green onions and, if desired, a sprinkle of crispy kale or bacon bits for an extra layer of flavor and crunch.

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