Creamy Loaded Potato Dream Soup

$- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth - 1 cup heavy cream The main ingredients create the heart of the soup. The russet potatoes give it a creamy texture. Onions and garlic add depth and flavor. Vegetable broth forms the base, while heavy cream makes it rich. - 1 cup shredded cheddar cheese - 1/2 cup crispy shallots - 1/4 cup green onions Toppings elevate the soup. Shredded cheddar cheese melts into a gooey delight. Crispy shallots add crunch and flavor. Green onions bring a fresh pop of color and taste. - Salt and pepper to taste - Optional: Pinch of smoked paprika Seasoning is key to flavor. Salt and pepper enhance the taste of the soup. A pinch of smoked paprika can bring a smoky depth. These simple touches can transform your dish. {{ingredient_image_1}} How to peel and dice potatoes To start, grab your russet potatoes. Use a vegetable peeler to remove the skin. Be sure to peel off all the brown spots. Next, rinse the potatoes under cold water. Cut each potato in half. Then slice each half into smaller pieces. Aim for 1-inch cubes. This size helps them cook evenly. Chopping onions and mincing garlic Take your onion and cut off both ends. Slice it in half and peel off the skin. Lay it flat, then slice it into small pieces. For the garlic, remove the skin from each clove. Use the flat side of a knife to crush the clove slightly. This makes it easier to chop. Mince the garlic into tiny bits. Sautéing onions and garlic In a large pot, heat the olive oil over medium heat. Add the chopped onion first. Sauté it for about five minutes until it turns clear. Now, stir in the minced garlic and cook for one more minute. This step builds a great flavor base for your soup. Boiling, simmering, and blending the soup Once the onions and garlic are fragrant, add the diced potatoes and vegetable broth. Turn the heat up to high and bring it to a boil. After it boils, lower the heat to a simmer. Let it cook for 20 to 25 minutes, or until the potatoes are soft. Now, use an immersion blender to blend the soup until smooth. If you like a chunkier soup, blend only half of it. Incorporating cream and cheese Now it's time to make the soup creamy. Stir in the heavy cream and shredded cheddar cheese. Keep the heat low and let it warm until the cheese melts. This creates a rich, comforting texture. Seasoning adjustments Finally, taste your soup. Add salt and pepper to your liking. If you want a smoky touch, sprinkle in a pinch of smoked paprika. Stir well before serving. Enjoy your loaded potato soup! To get the right texture in your loaded potato soup, you can blend it two ways. If you want it creamy, use an immersion blender to purée all the soup until smooth. For a chunkier soup, blend just half, leaving some potato pieces intact. This gives you a nice mix of textures that makes each bite exciting. To boost the flavor of your soup, think about adding spices or herbs. A pinch of smoked paprika adds a warm, smoky taste. You can also sprinkle in some thyme or chives for a fresh, herbal note. Experiment with flavors to find what you love best! Using the right tools makes cooking easier. For this soup, a large pot is key. A sturdy stockpot helps cook the potatoes evenly. For blending, an immersion blender is perfect. It’s easy to use and clean. If you prefer, a standard blender works well too; just remember to blend in batches. Pro Tips Use Yukon Gold Potatoes: These potatoes have a creamy texture and buttery flavor, making your soup even richer. Add Fresh Herbs: Consider adding fresh thyme or rosemary for an aromatic boost that complements the creamy base. Experiment with Cheese: Try mixing different cheeses like Gruyère or Parmesan for a unique flavor profile. Garnish Creatively: Enhance presentation by using a drizzle of truffle oil or a sprinkle of paprika for color. {{image_2}} You can make loaded potato soup even better by adding bacon bits. Bacon adds a nice crunch and salty flavor. If you want veggies, try adding broccoli or carrots. They give your soup extra color and nutrition. You can also add corn for a sweet touch. Just stir them in when you blend the soup. If you need a dairy-free option, use plant-based cream. Coconut cream works great! It gives a rich taste without dairy. For cheese, try a plant-based cheddar. These swaps keep your soup creamy while being kind to your tummy. Mix up the cheese for fun flavors. Try pepper jack for a spicy kick. You can also swap vegetable broth for chicken broth. This gives a deeper taste. Adding a dash of hot sauce can also spice things up. Explore these twists to find your favorite! To store leftover loaded potato soup, let it cool first. Once cool, pour it into an airtight container. Make sure to seal it tight. You can keep it in the fridge for up to three days. When you want to eat it again, just reheat it on the stove or in the microwave. Stir it well to mix the flavors. If you want to freeze your soup, follow these steps. First, cool the soup completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can also freeze it in portion sizes. When you want to enjoy it, thaw it overnight in the fridge. Reheat it on the stove over low heat. If it's too thick, add a splash of broth or water to thin it out. In the fridge, loaded potato soup lasts about three days. In the freezer, you can keep it for up to three months. After that, the soup may lose its flavor and texture. Always check for any signs of spoilage before eating. If it smells bad or looks off, it's better to toss it out. If you want a dairy-free option, use coconut cream or cashew cream. Coconut cream adds a slight sweetness, while cashew cream gives a rich mouthfeel. Both can keep your soup creamy. Just remember, these options change the flavor. So, taste and adjust your seasonings as needed. Yes, you can make this soup ahead of time. Cook it fully, then cool it down. Store it in the fridge for up to three days. When you reheat, the flavors blend even more. If you have time, let it sit overnight. Just add fresh toppings before serving. Serve this soup with crusty bread for dipping. A simple side salad also works well. You can pair it with a light coleslaw too. These sides balance the soup's creaminess. Enjoy experimenting with different combinations! This blog post covered how to make a delicious loaded potato soup. We went through the main ingredients, step-by-step instructions, tips for the perfect texture, and ways to customize the recipe. You learned how to store and reheat leftovers and even found answers to common questions. Loaded potato soup is easy to make and full of flavor. With simple tweaks, you can make it your own. Enjoy every warm bowl and share it with friends. Happy cooking!$

A rich and creamy potato soup loaded with cheese and topped with crispy shallots and green onions.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

4 large russet potatoes, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 cup shredded cheddar cheese
0.5 cup crispy shallots
0.25 cup green onions, chopped
2 tablespoons olive oil
to taste salt
to taste pepper
pinch smoked paprika (optional)

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced potatoes to the pot and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
Once the potatoes are soft, use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend just half of the soup and leave the rest as is.
Stir in the heavy cream and shredded cheddar cheese. Heat through on low until the cheese is melted.
Season with salt, pepper, and smoked paprika (if using) to taste.
Serve the soup hot, topped with additional cheddar cheese, crispy shallots, and chopped green onions.

Notes

For a smoky flavor, add a pinch of smoked paprika.

Keyword cheddar, creamy, potato, soup, vegetarian