Description
This comforting and hearty loaded baked potato soup uses frozen hash browns to achieve a creamy, restaurant-quality consistency in record time. By skipping the tedious peeling and chopping of raw potatoes, you get a velvety, starch-thickened broth infused with savory cheddar and smoked paprika. It is the perfect weeknight dinner solution that balances indulgence with efficiency, finished with fresh chives and plant-based protein bits for that classic loaded potato experience without the pork.
Ingredients
32 oz frozen hash browns (shredded or cubed)
4 cups low-sodium vegetable broth
1 cup heavy cream
2 cups sharp cheddar cheese, freshly shredded
1 tsp smoked paprika
2 tbsp fresh chives, chopped
1/2 cup soy-based bacon alternative bits
1 medium onion, diced
Instructions
Sauté the diced onions in a large stockpot over medium heat until translucent and soft.
Add the frozen hash browns and vegetable broth to the pot.
Bring to a simmer and cook for 15 minutes or until the potatoes are tender.
Mash approximately one-third of the potato mixture against the side of the pot to naturally thicken the broth.
Pour in the heavy cream and stir, allowing the soup to return to a gentle simmer.
Fold in the shredded cheddar cheese gradually until fully melted and smooth.
Stir in the smoked paprika and adjust seasoning if needed.
Serve hot, garnished with fresh chives and soy-based bacon bits.
Notes
Always grate your own cheese from a block to avoid anti-caking agents that hinder melting. Keep heat low after adding cream to prevent curdling. Store leftovers in an airtight container for up to 3 days, though note that potatoes may continue to absorb liquid over time.
- Prep Time: 15
- Cook Time: 25
- Category: Trending
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 85mg
