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To make this delicious soup, gather these ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup whole milk - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sour cream - 1/4 cup green onions, chopped - 1 teaspoon thyme (fresh or dried) - Salt and pepper, to taste - 4 slices turkey bacon, cooked and crumbled (optional for a meaty flavor) - 2 tablespoons olive oil Using fresh ingredients makes a big difference. Choose firm russet potatoes. They have a great texture and flavor. A good onion adds sweetness. Fresh garlic gives a nice kick. For herbs, I recommend using fresh thyme if you can find it. It brings earthiness to the soup. You can make this soup your own! Consider adding: - Cooked crumbled bacon for a smoky taste. - Extra veggies like carrots or celery for more crunch. - Spices like paprika or cayenne for heat. - Different cheeses like gouda or pepper jack for a twist. Feel free to mix and match these options! You will create a soup that fits your taste perfectly. For the full recipe, refer to the earlier section. To start, gather your ingredients. You will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup whole milk - 1 cup shredded cheddar cheese (plus extra for topping) - 1/2 cup sour cream - 1/4 cup green onions, chopped - 1 teaspoon thyme (fresh or dried) - Salt and pepper, to taste - 4 slices turkey bacon, cooked and crumbled (optional for a meaty flavor) - 2 tablespoons olive oil Now, get your pot ready. Heat the olive oil over medium heat. Add the diced onion. Cook until it turns translucent, about 5 minutes. This step builds a great base flavor. Then, stir in the minced garlic and let it cook for one minute. You want that garlic aroma! Next, toss in the diced potatoes and thyme. Stir them together for 2-3 minutes. This helps the potatoes absorb the flavor of the onion and garlic. Now, pour in the vegetable broth. Bring it to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 20 minutes. You want the potatoes to become tender. Once the potatoes are soft, grab a potato masher or an immersion blender. Blend the soup until you reach your desired consistency. Some like it smooth, while others prefer it chunky. After blending, stir in the whole milk and shredded cheddar cheese. Keep stirring until the cheese melts and mixes well. If the soup feels too thick, just add more milk. You want it creamy but not overly thick. Finally, remove the pot from the heat. Mix in the sour cream until smooth. Season with salt and pepper to taste. If you like a meaty flavor, add the crumbled turkey bacon. Serve your hearty loaded potato soup hot. Top it with extra cheddar cheese, chopped green onions, and a dollop of sour cream if you wish. Enjoy this warm bowl of comfort! To make the best loaded potato soup, start with fresh russet potatoes. They add great texture. Cut them into even pieces for even cooking. Use a mix of fresh herbs for flavor. Thyme pairs well with potatoes and adds depth. Cook onions until they are soft and sweet. This builds a solid base for your soup. When blending, stop when you reach your favorite texture. Some may like it smooth, and others may prefer it chunky. Leftover soup is a treat! You can freeze it for later. Pour the cooled soup into airtight containers. Leave some space at the top for expansion. When ready to eat, thaw it in the fridge overnight. For quick meals, heat it on the stove or microwave. You can also use leftover soup as a sauce for baked potatoes. Just pour it over and sprinkle some cheese on top for a quick meal. One common mistake is adding too much liquid at once. Start with less broth, and add more as needed. This way, you control the soup's thickness. Another mistake is not seasoning enough. Taste as you go and adjust salt and pepper to your liking. Finally, don’t skip the sour cream at the end. It adds creaminess and tang. Follow these tips to ensure your loaded potato soup is a hit every time. For the full recipe, check here. {{image_2}} For a rich twist, add crispy bacon. The saltiness pairs well with the creamy base. Cook four slices of turkey bacon until crispy, then crumble them into your soup at the end. This adds a savory crunch. You can also sprinkle extra bacon on top for a great finish. You can easily make this soup vegan. Replace whole milk with almond milk or coconut milk for creaminess. Use vegetable broth as usual, and skip the cheese and sour cream. Instead, try adding cashew cream for a rich texture. You won’t miss the dairy! Want a kick? Add some heat to your soup. Mix in diced jalapeños or a dash of hot sauce. You can also stir in smoked paprika or cayenne pepper. This gives your soup a bold flavor. Adjust the spices to fit your taste. These tweaks make a big impact! For the full recipe, check the provided link. To keep your loaded potato soup fresh, let it cool first. Then, pour it into an airtight container. Seal it tightly and place it in the fridge. This soup can stay good for about 3-4 days. If you want to enjoy it later, freezing is a great option. When it's time to reheat, take the soup out of the fridge. Pour it into a pot over medium heat. Stir often to keep it from sticking. If the soup seems too thick, add a little milk or broth. Heat until it is hot all the way through. You can also microwave it in a bowl. Heat in short bursts, stirring in between. To freeze loaded potato soup, use a freezer-safe container. Leave some space at the top for expansion. It can last about 2-3 months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Reheat it on the stove or in the microwave. This way, you can enjoy a comforting bowl anytime! For the full recipe, check out the Hearty Loaded Potato Soup section above. Loaded potato soup can last in the fridge for about 3 to 5 days. Make sure to store it in an airtight container. If you want it to last longer, you can freeze it. Just remember to leave out any toppings when freezing. When ready to eat, thaw it in the fridge overnight. Yes, you can make loaded potato soup in a slow cooker! Just follow these steps: - Sauté the onion and garlic on the stove first. - Add all the ingredients to the slow cooker. - Set it on low for 6 to 8 hours or high for 3 to 4 hours. This method gives the soup a rich flavor while you go about your day. If you don’t have sour cream, there are great substitutes. You can use Greek yogurt for a similar tangy taste. Cream cheese also works well if you want a thicker soup. For a dairy-free option, try coconut cream or cashew cream. Each will give the soup a nice twist! For the full recipe of hearty loaded potato soup, check back for all the details! This blog post covered how to make a hearty loaded potato soup. I shared the key ingredients, steps to prepare, and cooking tips. You can customize your soup with different options, like bacon or vegan choices. I also showed how to store, reheat, and freeze leftovers. Remember, the right techniques can make your soup perfect. Now, you can impress friends and family with your delicious dish or enjoy it all on your own!

Loaded Potato Soup

Warm up with a comforting bowl of Hearty Loaded Potato Soup that's perfect for chilly days! Packed with russet potatoes, savory vegetables, and creamy cheddar, this delicious recipe is quick to prepare and sure to satisfy. Whether you choose to add crispy turkey bacon or keep it vegetarian, this soup is a crowd-pleaser. Click through for the full recipe and enjoy a cozy meal tonight!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

1 cup whole milk

1 cup shredded cheddar cheese (plus extra for topping)

1/2 cup sour cream

1/4 cup green onions, chopped

1 teaspoon thyme (fresh or dried)

Salt and pepper, to taste

4 slices turkey bacon, cooked and crumbled (optional for a meaty flavor)

2 tablespoons olive oil

Instructions
 

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

    Stir in the minced garlic and cook for an additional minute, until fragrant.

      Add the diced potatoes and thyme, stirring to combine. Cook for 2-3 minutes, allowing the potatoes to soak up the flavors.

        Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes or until the potatoes are tender.

          Once the potatoes are done, use a potato masher or immersion blender to blend the soup to your desired consistency (smooth or chunky).

            Stir in the whole milk and shredded cheddar cheese, allowing the cheese to melt. If the soup is too thick, add more milk to reach your desired consistency.

              Remove from heat and mix in the sour cream until smooth. Season with salt and pepper to taste.

                If using, add the crumbled turkey bacon and mix well.

                  Serve hot, garnished with extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6