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- 4 large russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (preferably low-sodium) - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1/2 cup green onions, thinly sliced (plus extra for garnish) - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 1 tablespoon olive oil When making creamy loaded potato soup, proper prep is key. Start with the potatoes. Peel them carefully to avoid waste. Cut them into 1-inch cubes. This size cooks evenly. Next, chop the onion finely. Small pieces mix well in the soup. Then, mince the garlic. Fresh garlic gives a nice flavor boost. For the best soup, use russet potatoes. They break down well and make the soup creamy. If you need a change, Yukon Gold potatoes are also good. For heavy cream, you can use half-and-half or coconut cream for a lighter version. Low-sodium vegetable broth keeps the soup tasty without being too salty. {{ingredient_image_2}} Start by heating olive oil in a large pot over medium heat. Add the chopped onion. Sauté the onion for about five minutes. You want it soft and clear. Next, add the minced garlic and smoked paprika. Stir them for one minute. The garlic should smell good, so don't let it burn! Now, add the cubed potatoes to the pot. Pour in the vegetable broth. Turn up the heat until it boils gently. Once boiling, lower the heat to simmer. Cover the pot and cook for 15 to 20 minutes. The potatoes should be soft enough to poke with a fork. After the potatoes are tender, it's time to blend the soup. I recommend using an immersion blender. It’s easier and keeps everything in one pot. Blend until the soup is creamy and smooth. If you like some chunks, blend only half of it. This gives the soup a nice texture. Now, stir in the heavy cream, sour cream, and shredded cheddar cheese. Add the sliced green onions for a fresh taste. Keep cooking for another five minutes on low heat. Stir often until the cheese melts fully. Taste your soup and add salt and black pepper to make it just right. To make your creamy loaded potato soup shine, adjust the seasoning. Start with salt and pepper. Taste the soup as it cooks. If it lacks flavor, add more salt or a pinch of pepper. You can also enhance flavors with herbs and spices. Try adding thyme or rosemary for a fresh touch. A sprinkle of smoked paprika adds warmth and depth, just like the recipe suggests. If your soup is too thick, add more broth or cream. A little liquid can help reach your desired texture. The key is to add it slowly. Stir well and check the thickness. If you want a thicker soup, mash some potatoes against the pot. This adds body without needing extra thickeners. Presentation matters when serving your soup. Ladle it into warm bowls for that cozy feel. To elevate the dish, garnish with extra shredded cheese and a dollop of sour cream. A sprinkle of green onions adds color and freshness. Serve with warm, crusty bread for a full meal experience. Your guests will love the beautiful presentation! Pro Tips Choose the Right Potatoes: For the best creamy texture, use russet potatoes, as they have a high starch content that breaks down well in soups. Adjusting Consistency: If you prefer a thicker soup, blend more of the potatoes. For a chunkier version, blend less and leave some potato pieces intact. Enhance Flavor: Consider adding a splash of white wine or a dash of hot sauce for an extra layer of flavor that complements the creaminess. Storage Tips: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_4}} You can make your creamy loaded potato soup even better with add-ins. Try adding crispy bacon for a salty crunch. Broccoli is a great choice too. It adds color and nutrition. You can also sprinkle some cheese on top for an extra cheesy bite. For a vegetarian or vegan twist, leave out the bacon. Use plant-based cheese and sour cream instead. This keeps the soup rich and creamy without animal products. If you like heat, try adding jalapeños or hot sauce. This gives the soup a nice kick. You can mix in fresh jalapeños while cooking or top each bowl with hot sauce. Adjust the heat to your taste. Start small, and add more if you want it spicier. Cheese plays a big role in flavor. While sharp cheddar is great, you can experiment with other types too. Try gouda for a smoky flavor, or pepper jack for some spice. Mixing cheeses can create a unique taste. Just remember to melt them well into the soup for the best texture. Store your creamy loaded potato soup in an airtight container. This keeps it fresh. You can keep it in the fridge for up to four days. Make sure to let it cool to room temperature before sealing. This helps avoid condensation that can make it watery. If you want to freeze the soup, first let it cool completely. Pour it into freezer-safe containers. Leave some space at the top, as it will expand when frozen. To thaw, place it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to keep the texture smooth and creamy. You can make this soup ahead of time for easy meals. Cook a big batch on the weekend. Divide it into portions and store in the fridge or freezer. This way, you can enjoy a warm bowl on busy weeknights. Just heat it up, and dinner is ready! Yes, you can use other types of potatoes. For this recipe, russet potatoes work best. Their starchy nature gives the soup a creamy texture. You can also try Yukon Gold potatoes. They add a buttery flavor. Avoid waxy potatoes like red or new potatoes. They won’t make the soup as smooth. To make this soup dairy-free, swap heavy cream with coconut milk or almond milk. For the cheese, use a dairy-free cheese that melts well. You can also use a vegan sour cream. These substitutes keep the flavor rich and creamy without dairy. Yes, you can make this soup ahead of time. Cook the soup as usual and let it cool. Store it in an airtight container in the fridge. It will last for about 3 days. To reheat, warm it gently on the stove. Add a little broth if it gets too thick. To spice up the soup, you can add diced jalapeños or red pepper flakes. Stir them in while cooking the onions and garlic. For more heat, try a splash of hot sauce before serving. Adjust the amount based on your heat preference. You’ve learned how to create a creamy potato soup from start to finish. We explored the key ingredients, prepping tips, and the right way to cook. You can mix things up with tasty variations, and I shared practical storage advice. With these steps, your soup will be a hit. Enjoy making it your own. Keep experimenting with flavors and presentation. Your family and friends will love your delicious homemade soup!

Creamy Loaded Potato Soup

A rich and creamy potato soup loaded with cheese, sour cream, and green onions.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, peeled and cut into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (preferably low-sodium)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 1 2 sour cream
  • 1 2 green onions, thinly sliced (plus extra for garnish)
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 tablespoon olive oil

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onions become translucent and slightly softened.
  • Incorporate the minced garlic and smoked paprika into the pot, stirring frequently for about 1 minute until the garlic is fragrant—avoid burning it.
  • Add the diced potatoes and pour in the vegetable broth. Increase the heat until the mixture reaches a gentle boil. Once boiling, lower the heat to a simmer, cover the pot, and let it cook for approximately 15-20 minutes, or until the potatoes are easily pierced with a fork.
  • Once the potatoes are tender, use an immersion blender to carefully puree the soup until it reaches a creamy, smooth consistency. For a heartier texture, feel free to blend only half of the soup, allowing some potato chunks to remain.
  • Stir in the heavy cream, sour cream, shredded cheddar cheese, and sliced green onions. Continue cooking for an additional 5 minutes over low heat, stirring occasionally until the cheese melts completely and the soup is warmed through.
  • Taste the soup and season generously with salt and freshly ground black pepper, adjusting to your preference.

Notes

Ladle the hot soup into warm bowls and garnish with extra cheese, sour cream, and green onions. Serve with warm, crusty bread.
Keyword comfort food, creamy, potato, soup