When the weather outside calls for warmth, nothing beats a bowl of Creamy Loaded Baked Potato Soup. This dish is the ultimate comfort food, blending creamy, dreamy flavors with hearty potatoes. Imagine settling down after a long day with a steaming bowl of thick, rich soup that’s packed with flavor—sounds inviting, right? Surprisingly, this dish can come together in about 30 minutes, making it a quick and easy weeknight meal that the whole family will adore. Fun fact: the concept of loaded baked potatoes originated as a way to enhance a simple baked potato with flavorful toppings, and it has evolved into this delightful soup! So, if you’re hungry for something that’s not just filling but also incredibly satisfying, give this creamy soup a try!
If you love delicious soups, be sure to check out other popular recipes on the blog, like our amazing Cheesy Broccoli Soup. It’s another hearty option that’s sure to become a family favorite. So grab your apron, and let’s embrace this delightful culinary adventure together!
What is Creamy Loaded Baked Potato Soup?
You might be wondering, what’s in a name? Why is it called Creamy Loaded Baked Potato Soup? Well, first of all, it’s a mouthful of savory goodness! It’s “loaded” because of the array of toppings and ingredients stuffed into a classic baked potato—cheeses, green onions, and more—all combined into a creamy, comforting soup. Why not call it “Delicious Potato Bliss”? Because let’s be honest—the way to anyone’s heart is indeed through their stomach, and this soup is a delightful expressway! If you’re looking to impress that someone special or just indulge yourself, this recipe is sure to hit the spot. Stop drooling and start cooking—this soup can soon be a delicious reality in your kitchen!
Why You’ll Love This Creamy Loaded Baked Potato Soup
There are three standout reasons to love this Creamy Loaded Baked Potato Soup. Firstly, its creamy texture and rich flavor are unparalleled, turning a simple bowl into a delightful experience. Secondly, making this soup at home is a significant cost-saving measure compared to restaurant soups, while still serving up fantastic satisfaction. Lastly, the toppings are a game-changer! With options like green onions, cheese, and even a dollop of sour cream, each bowl can be customized to suit your palate. If you enjoy bold flavors, you’ll also want to check out our Vegetable Chowder for a delightful twist. Now roll up those sleeves, and let’s whip up this creamy creation!
How to Make Creamy Loaded Baked Potato Soup
Quick Overview
This Creamy Loaded Baked Potato Soup is not just delicious; it’s also incredibly simple to make! With a rich, creamy base and perfectly seasoned potatoes, this dish captures the essence of your favorite baked potato in a warm bowl. Best of all, it can be prepared in just about 30 minutes! So, if you’re in need of a quick and filling meal, look no further—this recipe is just what you need.
Key Ingredients for Creamy Loaded Baked Potato Soup
To create this delightful soup, gather the following ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups heavy cream
- 1 cup shredded cheese (cheddar works wonderfully)
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Chopped green onions for topping
Step-by-Step Instructions
- Prepare the Potatoes: Peel and dice the potatoes into small, even pieces for quick cooking.
- Sauté the Aromatics: In a large pot, sauté the chopped onion in a bit of oil over medium heat until softened. Add the minced garlic and sauté for another minute until fragrant.
- Combine Ingredients: Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Blend for Creaminess: Once the potatoes are cooked, use an immersion blender to blend part of the soup for a creamy consistency, leaving some potato chunks for texture. If you don’t have an immersion blender, carefully transfer half the soup to a blender, then return it to the pot.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese. Simmer on low heat until the cheese is melted and everything is heated through.
- Serve and Top: Ladle the soup into bowls and top with a dollop of sour cream and chopped green onions.
Top Tips for Perfecting Creamy Loaded Baked Potato Soup
- Potato Varieties: Russet potatoes are the best for this recipe because they become creamy when cooked. However, red potatoes can also work if you prefer a waxier texture.
- Creaminess: If you want a lighter version, you can substitute half of the heavy cream with milk or a dairy-free alternative.
- Mix it Up: Experiment with different cheeses like pepper jack or Gouda for added flavor! Add in some veggies like broccoli for a nutrient boost too.
Storing and Reheating Tips
Leftover Creamy Loaded Baked Potato Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens too much in the fridge, you may wish to add a splash of vegetable broth or water while reheating to achieve the desired consistency.
Now that you have a cozy recipe for Creamy Loaded Baked Potato Soup, it’s your turn to gather the ingredients and start cooking! Enjoy the process and savor every creamy, delicious spoonful—it’s bound to become a beloved dish in your home!
Creamy Loaded Baked Potato Soup
Ingredients
Method
- Peel and dice the potatoes into small, even pieces for quick cooking.
- In a large pot, sauté the chopped onion in a bit of oil over medium heat until softened. Add the minced garlic and sauté for another minute until fragrant.
- Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
- Once the potatoes are cooked, use an immersion blender to blend part of the soup for a creamy consistency, leaving some potato chunks for texture.
- Stir in the heavy cream and shredded cheese. Simmer on low heat until the cheese is melted and everything is heated through.
- Ladle the soup into bowls and top with a dollop of sour cream and chopped green onions.
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