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To make loaded potato soup, you need fresh and simple ingredients. Here’s what you’ll need: - 4 large russet potatoes, peeled and diced into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth, homemade or store-bought - 1 cup heavy cream for richness - 1 cup shredded sharp cheddar cheese, plus extra for garnishing - 1/2 cup crispy shallots for topping - 1/4 cup green onions, finely chopped for garnish - 2 tablespoons olive oil for sautéing - Salt and freshly cracked pepper to taste - Pinch of smoked paprika, optional for adding a hint of smokiness These ingredients make a warm and creamy soup. Each one plays a role in creating a rich flavor and smooth texture. The russet potatoes give the soup its heartiness. The onion and garlic add depth to the taste. The vegetable broth serves as the base, while heavy cream and cheddar cheese provide the creamy comfort we crave. Don’t forget the crispy shallots and green onions on top for crunch and freshness! {{ingredient_image_2}} First, grab a large pot or Dutch oven. Pour in two tablespoons of olive oil and heat it over medium heat. When the oil is hot, add one finely chopped onion. Cook it for about five minutes. You want it to be soft and clear. Next, add three minced garlic cloves to the pot. Sauté for one more minute. You will smell that wonderful garlic aroma! Now, mix in four large russet potatoes. Make sure to peel and dice them into one-inch cubes. After adding the potatoes, pour in four cups of vegetable broth. Turn the heat up to high until it boils. Once boiling, reduce the heat to low and let it simmer. This should take about 20 to 25 minutes. Check the potatoes with a fork. They should be fork-tender and break apart easily. Now, take out your immersion blender. Blend the soup right in the pot. You can blend it all for a smooth texture or just half for some chunks. Once blended, it’s time to stir in one cup of heavy cream. Follow that with one cup of shredded sharp cheddar cheese. Heat the soup on low until the cheese melts. Finally, season with salt, cracked pepper, and a pinch of smoked paprika if you like. Serve it hot and enjoy! To boost the taste of your loaded potato soup, you can adjust the seasoning. Start with salt and pepper after blending. Taste the soup and add more if needed. A pinch of smoked paprika adds a nice smoky flavor. Try adding herbs like thyme or rosemary for a fresh twist. To get the right thickness, blend the soup well. If you like a chunkier texture, blend only half the soup. This way, you keep some potato pieces for a hearty feel. If it’s too thick, add more broth or cream until it’s just right. For a fun twist, serve the soup in rustic bread bowls. This adds warmth and a unique touch. You can easily make these bowls by hollowing out small loaves of bread. Garnishing is key to making the soup look inviting. Top each bowl with extra cheddar cheese. Add crispy shallots for crunch. Finally, sprinkle chopped green onions for color. This makes your soup not just tasty but also beautiful. Pro Tips Choose the Right Potatoes: Russet potatoes are ideal for this soup due to their starchy texture, which creates a creamy consistency when cooked and blended. Enhance Flavor with Broth: For deeper flavor, consider using homemade vegetable broth or adding a dash of soy sauce to the store-bought broth. Experiment with Toppings: Feel free to get creative with toppings! Try adding crumbled bacon, sour cream, or fresh herbs for an extra layer of flavor. Storage Tips: This soup stores well in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. {{image_4}} If you want a vegetarian version, you can swap out the heavy cream and cheese. Use coconut cream instead of heavy cream. It adds a rich taste without dairy. For cheese, try nutritional yeast or a dairy-free cheese. These options give the soup a nice flavor and keep it vegetarian-friendly. For a dairy-free treat, use almond milk or oat milk in place of heavy cream. These milks create a creamy texture without dairy. You can also add pureed cashews for even more creaminess. Just soak cashews in water, blend, and mix them into your soup. Want to spice it up? Add fresh herbs like thyme or rosemary while cooking. For a kick, try a dash of cayenne pepper or chili powder. Smoked paprika adds a nice smoky flavor too. You can even toss in some cooked bacon bits for a savory twist. To store leftovers, let the soup cool to room temperature. Once cooled, transfer it to an airtight container. Be sure to leave some space at the top for expansion. You can keep loaded potato soup in the fridge for up to three days. Always check for freshness before reheating. If it smells off or looks strange, toss it. For freezing potato soup, first cool it completely. Use freezer-safe containers or heavy-duty freezer bags. Leave space at the top for expansion. This soup can last up to three months in the freezer. When you are ready to eat, thaw the soup in the fridge overnight. To reheat, warm it slowly on the stove over low heat. Stir often to keep it smooth. If it seems thick, add some broth or water. This way, you can enjoy creamy comfort again! Yes, you can make loaded potato soup ahead of time. To prepare it in advance, follow these tips: - Cook the soup as directed and let it cool completely. - Store it in an airtight container in the fridge for up to three days. - Reheat gently on the stove, adding a splash of broth or cream if needed. - For best texture, avoid adding toppings until you serve. You can customize this soup with various toppings and mix-ins. Here are some ideas: - Crispy bacon bits for a savory crunch. - Sour cream for extra creaminess. - Fresh herbs like parsley or chives for a bright note. - Roasted vegetables for added flavor. - A drizzle of hot sauce for a spicy kick. Loaded potato soup lasts about three to four days in the fridge. To keep it fresh: - Store it in a sealed container. - Always cool the soup before refrigerating. - If you notice any off smells or changes in color, discard it. - Reheat thoroughly before serving again. This blog post covered making a delicious loaded potato soup. We discussed essential ingredients, helpful steps, and great tips to enhance it. I shared ways to make it vegetarian or dairy-free and how to store leftovers properly. Remember, your soup can be simple or fancy. Play with seasonings and toppings to make it yours. Enjoy each warm and creamy spoonful. Your kitchen will smell amazing, and you’ll want to share this recipe. Experiment and have fun with it!

Loaded Potato Soup

Warm up with this creamy potato soup perfection in our Loaded Potato Soup recipe! Packed with russet potatoes, vegetable broth, and sharp cheddar cheese, this homemade comfort soup is the ultimate cozy dish for chilly days. Easy to make in just 45 minutes, it’s loaded with flavor and topped with crispy shallots and green onions. Try this delicious cheddar cheese potato soup today! Save for your next meal! #CreamyPotatoSoup #LoadedPotatoSoupRecipe #ComfortFood #SoupSeason
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Ingredients
  

4 large russet potatoes, peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (homemade or store-bought)

1 cup heavy cream for richness

1 cup shredded sharp cheddar cheese (plus extra for garnishing)

1/2 cup crispy shallots (for topping)

1/4 cup green onions, finely chopped (for garnish)

2 tablespoons olive oil for sautéing

Salt and freshly cracked pepper to taste

Pinch of smoked paprika (optional for adding a hint of smokiness)

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 5 minutes until it becomes translucent and slightly soft.

    Add the minced garlic to the pot and continue to sauté for an additional minute until it releases its aromatic fragrance.

      Carefully mix in the diced potatoes and pour the vegetable broth over the top. Increase the heat to bring the mixture to a rolling boil, then reduce the heat to low and let it simmer for 20-25 minutes. Cook until the potatoes are fork-tender and easily break apart.

        Once the potatoes are cooked, use an immersion blender to blend the soup until it reaches a velvety smooth texture. For a heartier soup, you can blend only half of the mixture and leave the remaining potato pieces intact for added texture.

          Stir in the heavy cream gradually, followed by the shredded cheddar cheese, allowing it to melt completely while heating the soup on low heat.

            Season the soup with salt, freshly cracked pepper, and a pinch of smoked paprika if desired, adjusting to taste.

              Serve the soup steaming hot, garnished with extra cheddar cheese, a generous sprinkle of crispy shallots, and a light scattering of chopped green onions.

                - Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Presentation Tips: Serve in rustic bread bowls for a comforting touch, or ladle into deep bowls and finish with a swirl of cream for visual appeal.