Comforting Loaded Baked Potato Soup

Ever dreamt of a dish that feels like a warm hug? This Comforting Loaded Baked Potato Soup delivers just that! Silky smooth, packed with flavor, and ready in under an hour, it’s the perfect comfort food for chilly evenings or a delightful weekend lunch. Inspired by classic American flavors, this soup will become a new family favorite. Let’s dive into this creamy, dreamy bowl of goodness!

Why You’ll Love This Loaded Baked Potato Soup

• Ready in under an hour – perfect for busy weeknights.
• Incredibly creamy and comforting texture.
• Packed with smoky and savory flavors.
• Budget-friendly ingredients that are easy to find.
• Less cleanup than traditional baked potato recipes.
• A crowd-pleaser for family dinners or gatherings.
• Recreates the cozy feeling of a loaded baked potato in a soup form.

Ingredients Needed for Your Potato Soup

• 4 large russet potatoes (about 800g), scrubbed
• 4 tablespoons olive oil, divided
• 1 large onion, chopped (about 200g)
• 2 cloves garlic, minced (about 6g)
• 4 cups vegetable broth (950ml) – Choose low-sodium for better control.
• 1 cup milk (240ml) – Any kind will work, but whole milk adds extra creaminess.
• 1 cup sour cream (240g) – Full-fat or low-fat, depending on your preference.
• 1 cup shredded cheddar cheese (about 115g) – Sharp cheddar provides a bolder flavor.
• 1/2 cup chopped chives or green onions (about 50g) – Adds a fresh, mild onion flavor.
• Salt and pepper to taste – Adjust according to your preference.
• Smoked turkey strips (instead of bacon), cooked and crumbled, for topping (about 115g).

Ingredient Tip: For a richer flavor, consider using smoked paprika in the soup. It adds a lovely depth that complements the other flavors perfectly.

Essential Equipment List

• Oven: For baking the potatoes until soft and fluffy.
• Large pot or Dutch oven: Essential for simmering the soup and developing flavors. A heavy-bottomed pot will prevent scorching.
• Immersion blender or regular blender: To achieve a smooth, creamy texture.
• Measuring cups and spoons: Ensure accurate ingredient proportions.
• Knife: For chopping vegetables.
• Cutting board: To protect your countertops while chopping.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Difficulty: Easy

Step-by-Step Instructions for Potato Soup Perfection

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Step 1: Baking the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Prick the russet potatoes several times with a fork.
3. Rub the potatoes with 2 tablespoons of olive oil.
4. Bake for 1 hour, or until the potatoes are soft when pierced with a fork.

Pro Tip: Baking the potatoes whole intensifies their flavor and keeps them moist.

Step 2: Sautéing Aromatics

1. While the potatoes are baking, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute more, until fragrant.

Step 3: Combining and Blending

1. Once the potatoes are cool enough to handle, scoop out the flesh, reserving the skins if desired (they’re great for making potato skins later!).
2. Add the potato flesh to the pot with the onion and garlic.
3. Pour in the vegetable broth and bring to a simmer.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can blend in batches in a regular blender, being careful to vent the steam.

Troubleshooting: If the soup is too thick, add more broth until you reach your desired consistency.

Step 4: Finishing Touches

1. Stir in the milk and sour cream. Heat through gently, but do not boil, as this can cause the sour cream to curdle.
2. Season with salt and pepper to taste.

Step 5: Serving and Garnishing

1. Ladle the soup into bowls.
2. Top with shredded cheddar cheese, chopped chives or green onions, and crumbled smoked turkey strips.
3. Serve immediately and enjoy your Comforting Loaded Baked Potato Soup!

Optional: Add a dollop of extra sour cream or a sprinkle of red pepper flakes for a bit of heat.

CHECK OUT: Crock Pot Crack Potato Soup – A zesty twist for spice lovers.

Tips for Success

• Don’t Overcook the Garlic: Burnt garlic can make the soup bitter. Sauté it briefly until fragrant.
• Adjust Seasoning: Taste as you go and adjust the salt and pepper to your liking.
• Use a Good Quality Broth: The broth is the base of the soup, so choose a flavorful one.
• Gently Heat Dairy: Avoid boiling after adding milk and sour cream to prevent curdling.

Variations & Substitutions

• • Dairy-Free: Use plant-based milk (like oat or almond) and a dairy-free sour cream alternative.
  • Spicy: Add a pinch of cayenne pepper or a dash of hot sauce.

• Extra Veggies: Sauté some diced carrots or celery along with the onion for added nutrients and flavor.
• Cheese: Experiment with different types of cheese, such as Monterey Jack or Gruyere.

Serving Suggestions & Pairings with Comforting Loaded Baked Potato Soup

This soup is fantastic on its own but also pairs well with:

• A crisp green salad with a light vinaigrette.
• Crusty bread or rolls for dipping.
• Grilled cheese sandwiches.
• Roasted vegetables, such as broccoli or carrots.

Perfect for a cozy night in, a casual lunch, or a comforting dinner party!

Health Benefits

This Comforting Loaded Baked Potato Soup offers several nutritional benefits. Potatoes are a good source of potassium and vitamin C. Milk provides calcium and vitamin D, essential for bone health. Vegetable broth contributes vitamins and minerals, while the added turkey strips provide protein, which is crucial for muscle repair and overall body function. A balanced and comforting meal in one bowl!

Storage & Reheating

Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling. You can also microwave individual portions in 1-2 minute intervals, stirring in between.

Freezing: While freezing is possible, the texture of the soup may change slightly due to the dairy content. If freezing, allow the soup to cool completely, then transfer to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a different type of potato?

Yes, Yukon Gold potatoes will also work well, providing a slightly creamier texture. Avoid using waxy potatoes, as they won’t break down as nicely for a smooth soup.

How can I make this soup vegetarian?

This soup is already vegetarian! Just ensure your vegetable broth is truly vegetarian (some contain animal products). You can also add extra vegetables for additional flavor and nutrients.

Can I double the recipe?

Absolutely! Just use a larger pot and adjust the cooking time if necessary. This recipe scales easily to feed a larger crowd.

How do I prevent the sour cream from curdling?

The key is to not boil the soup after adding the sour cream. Heat it gently over low heat, stirring constantly, until warmed through.

Can I use pre-shredded cheese?

While convenient, freshly shredded cheese melts more smoothly. Pre-shredded cheese often contains cellulose, which can prevent it from melting as well.

Nutritional Information

• Calories: 350
• Total Fat: 20g
• Saturated Fat: 12g
• Cholesterol: 60mg
• Sodium: 700mg
• Total Carbohydrate: 30g
• Dietary Fiber: 4g
• Total Sugars: 6g
• Protein: 15g

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

More Delicious Dishes to Explore

Craving more comforting goodness? Check out these tasty recipes!

• Crockpot Chicken Pot Pie – A hearty and comforting classic made easy.
• Irish Vegetarian Stew – A flavorful and satisfying stew packed with vegetables.

Conclusion

This Comforting Loaded Baked Potato Soup is fast, flavorful, and guaranteed to be a crowd-pleaser. Whip up a batch tonight and share the warmth! Tag us with your culinary masterpiece – we can’t wait to see your creations!

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