Indulge in the ultimate comfort food with this creamy loaded baked potato soup that will warm your soul! Made with tender russet potatoes, rich creamy goodness, and topped with delicious garnishes, this recipe is perfect for any occasion. Simple step-by-step instructions make it easy to whip up. Click through to explore this mouthwatering recipe and elevate your soup game today!
4 large russet potatoes, peeled and diced into bite-sized pieces
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups vegetable broth (or chicken broth if preferred)
1 cup heavy cream or for a lighter option, use coconut cream (vegan)
1 cup shredded sharp cheddar cheese (plus extra for serving)
1/2 cup sour cream or Greek yogurt for added creaminess
4 slices turkey bacon or tempeh bacon, cooked until crispy (optional)
1 teaspoon smoked paprika for depth of flavor
Salt and freshly ground black pepper to taste
2 green onions, chopped (for garnish)
Fresh chives, finely chopped (for garnish)
![To make a tasty Loaded Baked Potato Soup, you need these key items: - 4 large russet potatoes, peeled and diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (or chicken broth if preferred) - 1 cup heavy cream or for a lighter option, use coconut cream (vegan) - 1 cup shredded sharp cheddar cheese (plus extra for serving) - 1/2 cup sour cream or Greek yogurt for added creaminess - 4 slices turkey bacon or tempeh bacon, cooked until crispy (optional) - 1 teaspoon smoked paprika for depth of flavor - Salt and freshly ground black pepper to taste - 2 green onions, chopped (for garnish) - Fresh chives, finely chopped (for garnish) To make your soup even better, consider adding these extras: - Fresh herbs like thyme or rosemary for a fresh taste - A squeeze of lemon juice for brightness - A dash of hot sauce for a spicy kick - Different types of cheese, like gouda or mozzarella, for unique flavors If you don’t have certain items, here are some swaps: - Use sweet potatoes instead of russet potatoes for a sweeter flavor. - Swap vegetable broth for chicken broth for a richer taste. - For a non-dairy option, use almond milk in place of heavy cream. - Replace sour cream with cashew cream for a vegan choice. Finding the right ingredients makes your Loaded Baked Potato Soup shine. I love using fresh, high-quality items to boost flavor and nutrition. You can find the Full Recipe to guide you through making this warm and cozy dish. Start by gathering your ingredients. You will need: - 4 large russet potatoes, peeled and diced into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (or chicken broth if preferred) - 1 cup heavy cream or coconut cream for a lighter option - 1 cup shredded sharp cheddar cheese (plus extra for serving) - 1/2 cup sour cream or Greek yogurt - 4 slices turkey bacon or tempeh bacon, cooked until crispy (optional) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 2 green onions, chopped (for garnish) - Fresh chives, finely chopped (for garnish) Wash and peel the potatoes. Dice them into bite-sized pieces. Chop the onion finely and mince the garlic. Set these aside for later. In a large pot, pour a splash of vegetable broth. Heat it over medium heat. Add the chopped onion and sauté for about 5 minutes. You want the onions to turn soft and translucent. Add the minced garlic next. Stir for another 1-2 minutes until the garlic smells great. Now, add the diced potatoes to the pot. Pour in the rest of the vegetable broth. Bring this mixture to a rolling boil. Lower the heat and cover the pot. Let it simmer for about 15-20 minutes. The potatoes should be tender when you pierce them with a fork. Once the potatoes are cooked, use an immersion blender to puree the soup. You want it to be smooth. If you don’t have an immersion blender, you can use a regular blender. Just be careful; let the soup cool a bit first to avoid splattering. After blending, stir in the heavy cream or coconut cream. Add the smoked paprika for a nice depth of flavor. Then, toss in the shredded cheddar cheese. Stir continuously until the cheese melts completely into the soup. If you chose to use bacon, cook it in a separate skillet until it’s crispy. Crumble it into smaller pieces and set it aside. Taste the soup, then season with salt and freshly ground black pepper to your liking. Let it simmer for a few more minutes. This helps the flavors mix well. When serving, ladle the soup into bowls. Top each bowl with a dollop of sour cream or Greek yogurt. Add extra shredded cheese, crumbled bacon, chopped green onions, and fresh chives. This adds a bright touch to your dish. Enjoy your creamy loaded baked potato soup! For the full recipe, refer to the earlier section. To make this soup creamy, start with high-quality heavy cream. If you want a lighter option, coconut cream works well too. Adding sour cream or Greek yogurt enhances the richness. Blend the soup well after cooking to create a smooth texture. This will help mix in all the creamy elements. When you sauté onions, use a splash of broth to start. This keeps them from sticking and adds flavor. Cook them on medium heat until they turn soft and clear. Add garlic to the pan only after the onions are ready. Garlic cooks fast, so stir it for just 1-2 minutes. This brings out its strong flavor without burning it. Serve this soup hot in bowls. Top each bowl with a dollop of sour cream or Greek yogurt. Sprinkle extra shredded cheese for a cheesy finish. Crumbled bacon adds a nice crunch, while green onions and chives bring freshness. You can enjoy this dish with warm bread or crackers on the side for a complete meal. For the full recipe, check out the [Full Recipe]. {{image_4}} You can add protein to your loaded baked potato soup for extra flavor and heartiness. - Bacon: Crispy bacon adds a salty crunch. Cook it until crispy, then crumble it on top before serving. - Chicken: Shredded rotisserie chicken can make the soup even more filling. Stir it in right before serving. - Tofu: For a vegetarian option, use firm tofu. Cube it and sauté it until golden. Mix it in for added protein without meat. These protein options enhance the soup’s texture and make it more satisfying. Cheese can change the soup’s flavor profile significantly. Here are some great options to consider: - Sharp Cheddar: This is a classic choice, giving a bold flavor. - Monterey Jack: It melts well and adds a creamy texture without being too sharp. - Gouda: This cheese adds a nutty, smoky flavor that pairs nicely with potatoes. Feel free to mix and match these cheeses for unique taste experiences. Making this soup vegetarian or vegan is easy. Here are some swaps to consider: - Broth: Use vegetable broth instead of chicken broth. - Cream: Replace heavy cream with coconut cream or cashew cream for a vegan version. - Bacon: Use tempeh bacon or skip it altogether. You can add smoked paprika for a similar smoky flavor. These options ensure everyone can enjoy a comforting bowl of soup. For the full recipe, check out the details above! To store leftover Loaded Baked Potato Soup, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen. Label the container with the date for easy reference. Place it in the fridge if you plan to eat it within three days. For longer storage, use the freezer. When you're ready to enjoy the soup again, reheat it on the stove for the best flavor. Pour the soup into a pot and heat it over medium-low heat. Stir often to prevent sticking. If the soup is too thick, add a splash of broth or water to reach your desired consistency. You can also use a microwave. Heat in short intervals, stirring in between until warm. If you want to freeze your Loaded Baked Potato Soup, it’s best to do so without adding cream or cheese. This helps keep the texture nice. After cooling, pour it into freezer-safe bags, removing as much air as possible. To thaw, place the bag in the fridge overnight. Reheat it gently on the stove and stir in cream and cheese before serving. This way, every bowl tastes fresh and creamy! Yes, you can make Loaded Baked Potato Soup ahead of time. This soup stores well in the fridge. I suggest making it a day in advance. This allows the flavors to blend and deepen. Just cool the soup, then place it in an airtight container. When you're ready to eat, reheat it on low heat. Stir gently to keep it creamy. To thicken your Loaded Baked Potato Soup, you have a few great options. One easy way is to add more potatoes. Cook a few extra and mash them before adding. Another option is to use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Stir this mixture into the soup and let it simmer. It will thicken nicely! If you want a spicy kick in your Loaded Baked Potato Soup, try adding jalapeños. You can chop fresh jalapeños and sauté them with the onions. For a milder heat, use diced green chilies. Another option is to add hot sauce or red pepper flakes. Start with a small amount, then taste and add more as needed. This way, you control the heat! Loaded baked potato soup is a hearty meal made with simple ingredients. We discussed main and optional ingredients, plus substitutions for flavor. The step-by-step guide makes cooking easy and fun. I shared tips for a creamy texture and best practices for sautéing. Variations allow you to add proteins or go vegetarian. Proper storage ensures leftovers stay tasty. With these methods, you can enjoy this soup any time. Dive into your cooking, and share your delicious results!](https://tastymomrecipes.com/wp-content/uploads/2025/07/94642fe4-f0d1-407a-8208-1903c22abcc9-250x250.webp)