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Slow Cooker Loaded Potato Soup Creamy Comfort Dish

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Craving a warm, creamy dish? You’ll love my Slow Cooker Loaded Potato Soup! This easy recipe is packed with flavor and comfort. Using simple, fresh ingredients, you can create a cozy meal without fuss. Whether you’re feeding a crowd or just yourself, this soup hits the spot. Let’s dive into how you can whip up this deliciousness with minimal effort and maximum taste!

To make this loaded potato soup, gather these simple ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup shredded sharp cheddar cheese, plus more for topping - 1 cup cooked and crumbled turkey bacon or plant-based bacon (optional) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ cup sour cream or Greek yogurt for garnish - Chopped green onions for garnish You can easily swap ingredients based on your taste or needs. Here are some ideas: - Use sweet potatoes for a sweeter flavor. - Replace heavy cream with cashew cream for a nutty twist. - Try different cheese like gouda or pepper jack for extra flavor. - For a lighter option, skip the bacon or use a veggie alternative. Using fresh ingredients makes a big difference. Here are some tips: - Choose firm russet potatoes with no bruises or blemishes. - Fresh garlic gives a stronger flavor than pre-minced. - Look for high-quality vegetable broth for better taste. - Select sharp cheddar cheese for a bolder flavor profile. These choices will make your soup rich and delicious. Enjoy the cooking journey! Start by peeling the four large russet potatoes. Dice them into small cubes. This helps them cook evenly. Next, chop one medium onion and mince three garlic cloves. Add these to your work area. In your slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. This adds flavor and moisture. Stir everything well to mix the ingredients. Now, sprinkle in one teaspoon of dried thyme and one teaspoon of smoked paprika. Add salt and pepper to taste. These spices boost the soup's flavor. Mix them thoroughly with the vegetables. Cover your slow cooker. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The goal is to make the potatoes tender. Check the soup after the cooking time. The potatoes should be soft and easy to mash. Once done, use a potato masher or an immersion blender. Blend some of the potatoes but leave a few chunks for texture. This creates a creamy base while keeping some bite. After blending, stir in one cup of heavy cream. If you prefer a vegan option, use coconut cream instead. Next, mix in one cup of shredded sharp cheddar cheese. Stir until the cheese melts and blends well. If you want, add one cup of cooked and crumbled turkey bacon for extra flavor. Adjust the seasoning if needed with more salt and pepper. Serve the soup hot. Top each bowl with a dollop of sour cream or Greek yogurt. Add extra cheddar cheese and chopped green onions for garnish. Enjoy your creamy comfort dish! For the best creaminess, use heavy cream. It adds rich flavor and smoothness. If you prefer a lighter option, coconut cream works great too. Blend some potatoes with a masher or an immersion blender. This step helps create a thick and creamy base. Make sure to leave some chunks for texture. To boost the taste, use fresh herbs when possible. Dried thyme and smoked paprika give depth. You can add a splash of lemon juice for brightness. Adjust salt and pepper to your liking. For a smoky flavor, try adding a bit of liquid smoke. If you love cheese, toss in more sharp cheddar right before serving. A good slow cooker is key for this soup. I recommend one with a timer. An immersion blender makes blending easy and mess-free. You can also use a regular blender, but be careful with hot soup. A potato masher is handy if you prefer a chunkier texture. Don't forget a sturdy cutting board and a sharp knife for prepping your ingredients. {{image_2}} You can make this soup vegan easily. Swap out the heavy cream for coconut cream. It adds a nice richness. You can also skip the cheese or use a vegan cheese. For the broth, stick with vegetable broth. This keeps all the flavors intact while being plant-based. If you want more protein, add beans or lentils. They blend well and make the soup hearty. You can also use plant-based bacon for a smoky flavor. Another option is adding cooked chickpeas. They add texture and nutrition without overpowering the dish. You can change the flavor by adding spices. A pinch of cayenne pepper gives it heat. Fresh herbs like parsley or cilantro brighten the taste. For a smoky twist, try adding chipotle powder. You can also sprinkle in some lemon juice before serving for a fresh zest. Adjust these flavors to fit your taste! To store leftovers, let the soup cool down first. Use an airtight container. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you know when to use it. Reheat the soup on the stove over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or cream. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring between each. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave afterward. You can store loaded potato soup in the fridge for about three to five days. Make sure to keep it in an airtight container. If you want to keep it longer, you can freeze it. The soup can last up to three months in the freezer. Just be sure to let it cool before you freeze it. Yes, you can use different potatoes for this soup. While russet potatoes are great, Yukon Gold or red potatoes work well too. Yukon Gold gives a creamier texture. Red potatoes add a nice color and flavor. Just keep in mind that cooking times may vary a bit. You can make this soup on the stove if you don’t have a slow cooker. Start by cooking the onions and garlic in a large pot. Then, add the diced potatoes and broth. Bring it to a boil, then lower the heat and let it simmer. Cook until the potatoes are soft, about 20 to 30 minutes. You can then mash some potatoes for texture and stir in the cream and cheese. To make loaded potato soup, you need the right ingredients and proper preparation. We covered substitutions, cooking steps, and how to achieve creamy textures. I shared tips for enhancing flavor and equipment suggestions for success. You can customize the soup to fit your diet, and storage tips ensure leftovers last longer. Remember, you can always adjust recipes to fit your taste. Enjoy the process and have fun cooking!

Ingredients

List of Ingredients

To make this loaded potato soup, gather these simple ingredients:

  1. 4 large russet potatoes, peeled and diced
  2. 1 medium onion, chopped
  3. 3 garlic cloves, minced
  4. 4 cups vegetable broth
  5. 1 cup heavy cream (or coconut cream for a vegan option)
  6. 1 cup shredded sharp cheddar cheese, plus more for topping
  7. 1 cup cooked and crumbled turkey bacon or plant-based bacon (optional)
  8. 1 teaspoon dried thyme
  9. 1 teaspoon smoked paprika
  10. Salt and pepper to taste
  11. ½ cup sour cream or Greek yogurt for garnish
  12. Chopped green onions for garnish

Substitutions and Variations

You can easily swap ingredients based on your taste or needs. Here are some ideas:

  1. Use sweet potatoes for a sweeter flavor.
  2. Replace heavy cream with cashew cream for a nutty twist.
  3. Try different cheese like gouda or pepper jack for extra flavor.
  4. For a lighter option, skip the bacon or use a veggie alternative.

Notes on Ingredients Quality

Using fresh ingredients makes a big difference. Here are some tips:

  1. Choose firm russet potatoes with no bruises or blemishes.
  2. Fresh garlic gives a stronger flavor than pre-minced.
  3. Look for high-quality vegetable broth for better taste.
  4. Select sharp cheddar cheese for a bolder flavor profile.

These choices will make your soup rich and delicious. Enjoy the cooking journey!

Step-by-Step Instructions

Preparation Steps

Start by peeling the four large russet potatoes. Dice them into small cubes. This helps them cook evenly. Next, chop one medium onion and mince three garlic cloves. Add these to your work area.

In your slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. This adds flavor and moisture. Stir everything well to mix the ingredients.

Now, sprinkle in one teaspoon of dried thyme and one teaspoon of smoked paprika. Add salt and pepper to taste. These spices boost the soup's flavor. Mix them thoroughly with the vegetables.

Slow Cooking Process

Cover your slow cooker. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The goal is to make the potatoes tender. Check the soup after the cooking time. The potatoes should be soft and easy to mash.

Once done, use a potato masher or an immersion blender. Blend some of the potatoes but leave a few chunks for texture. This creates a creamy base while keeping some bite.

Final Touches and Serving Instructions

After blending, stir in one cup of heavy cream. If you prefer a vegan option, use coconut cream instead. Next, mix in one cup of shredded sharp cheddar cheese. Stir until the cheese melts and blends well.

If you want, add one cup of cooked and crumbled turkey bacon for extra flavor. Adjust the seasoning if needed with more salt and pepper. Serve the soup hot.

Top each bowl with a dollop of sour cream or Greek yogurt. Add extra cheddar cheese and chopped green onions for garnish. Enjoy your creamy comfort dish!

Tips & Tricks

How to Achieve the Creamiest Texture

For the best creaminess, use heavy cream. It adds rich flavor and smoothness. If you prefer a lighter option, coconut cream works great too. Blend some potatoes with a masher or an immersion blender. This step helps create a thick and creamy base. Make sure to leave some chunks for texture.

Best Practices for Flavor Enhancement

To boost the taste, use fresh herbs when possible. Dried thyme and smoked paprika give depth. You can add a splash of lemon juice for brightness. Adjust salt and pepper to your liking. For a smoky flavor, try adding a bit of liquid smoke. If you love cheese, toss in more sharp cheddar right before serving.

Equipment Recommendations

A good slow cooker is key for this soup. I recommend one with a timer. An immersion blender makes blending easy and mess-free. You can also use a regular blender, but be careful with hot soup. A potato masher is handy if you prefer a chunkier texture. Don't forget a sturdy cutting board and a sharp knife for prepping your ingredients.

Variations

Vegan and Dairy-Free Options

You can make this soup vegan easily. Swap out the heavy cream for coconut cream. It adds a nice richness. You can also skip the cheese or use a vegan cheese. For the broth, stick with vegetable broth. This keeps all the flavors intact while being plant-based.

Adding Protein Sources

If you want more protein, add beans or lentils. They blend well and make the soup hearty. You can also use plant-based bacon for a smoky flavor. Another option is adding cooked chickpeas. They add texture and nutrition without overpowering the dish.

Flavor Profile Adjustments

You can change the flavor by adding spices. A pinch of cayenne pepper gives it heat. Fresh herbs like parsley or cilantro brighten the taste. For a smoky twist, try adding chipotle powder. You can also sprinkle in some lemon juice before serving for a fresh zest. Adjust these flavors to fit your taste!

Storage Info

How to Store Leftovers

To store leftovers, let the soup cool down first. Use an airtight container. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you know when to use it.

Reheating Instructions

Reheat the soup on the stove over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or cream. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring between each.

Freezing Tips and Methods

You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave afterward.

FAQs

How long can I store loaded potato soup?

You can store loaded potato soup in the fridge for about three to five days. Make sure to keep it in an airtight container. If you want to keep it longer, you can freeze it. The soup can last up to three months in the freezer. Just be sure to let it cool before you freeze it.

Can I use different types of potatoes?

Yes, you can use different potatoes for this soup. While russet potatoes are great, Yukon Gold or red potatoes work well too. Yukon Gold gives a creamier texture. Red potatoes add a nice color and flavor. Just keep in mind that cooking times may vary a bit.

Is it possible to make this soup without a slow cooker?

You can make this soup on the stove if you don’t have a slow cooker. Start by cooking the onions and garlic in a large pot. Then, add the diced potatoes and broth. Bring it to a boil, then lower the heat and let it simmer. Cook until the potatoes are soft, about 20 to 30 minutes. You can then mash some potatoes for texture and stir in the cream and cheese.

To make loaded potato soup, you need the right ingredients and proper preparation. We covered substitutions, cooking steps, and how to achieve creamy textures. I shared tips for enhancing flavor and equipment suggestions for success. You can customize the soup to fit your diet, and storage tips ensure leftovers last longer. Remember, you can always adjust recipes to fit your taste. Enjoy the process and have fun cooking!

To make this loaded potato soup, gather these simple ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 garlic cloves, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a vegan option) - 1 cup shredded sharp cheddar cheese, plus more for topping - 1 cup cooked and crumbled turkey bacon or plant-based bacon (optional) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ cup sour cream or Greek yogurt for garnish - Chopped green onions for garnish You can easily swap ingredients based on your taste or needs. Here are some ideas: - Use sweet potatoes for a sweeter flavor. - Replace heavy cream with cashew cream for a nutty twist. - Try different cheese like gouda or pepper jack for extra flavor. - For a lighter option, skip the bacon or use a veggie alternative. Using fresh ingredients makes a big difference. Here are some tips: - Choose firm russet potatoes with no bruises or blemishes. - Fresh garlic gives a stronger flavor than pre-minced. - Look for high-quality vegetable broth for better taste. - Select sharp cheddar cheese for a bolder flavor profile. These choices will make your soup rich and delicious. Enjoy the cooking journey! Start by peeling the four large russet potatoes. Dice them into small cubes. This helps them cook evenly. Next, chop one medium onion and mince three garlic cloves. Add these to your work area. In your slow cooker, combine the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. This adds flavor and moisture. Stir everything well to mix the ingredients. Now, sprinkle in one teaspoon of dried thyme and one teaspoon of smoked paprika. Add salt and pepper to taste. These spices boost the soup's flavor. Mix them thoroughly with the vegetables. Cover your slow cooker. Set it to cook on low for 6-7 hours or on high for 3-4 hours. The goal is to make the potatoes tender. Check the soup after the cooking time. The potatoes should be soft and easy to mash. Once done, use a potato masher or an immersion blender. Blend some of the potatoes but leave a few chunks for texture. This creates a creamy base while keeping some bite. After blending, stir in one cup of heavy cream. If you prefer a vegan option, use coconut cream instead. Next, mix in one cup of shredded sharp cheddar cheese. Stir until the cheese melts and blends well. If you want, add one cup of cooked and crumbled turkey bacon for extra flavor. Adjust the seasoning if needed with more salt and pepper. Serve the soup hot. Top each bowl with a dollop of sour cream or Greek yogurt. Add extra cheddar cheese and chopped green onions for garnish. Enjoy your creamy comfort dish! For the best creaminess, use heavy cream. It adds rich flavor and smoothness. If you prefer a lighter option, coconut cream works great too. Blend some potatoes with a masher or an immersion blender. This step helps create a thick and creamy base. Make sure to leave some chunks for texture. To boost the taste, use fresh herbs when possible. Dried thyme and smoked paprika give depth. You can add a splash of lemon juice for brightness. Adjust salt and pepper to your liking. For a smoky flavor, try adding a bit of liquid smoke. If you love cheese, toss in more sharp cheddar right before serving. A good slow cooker is key for this soup. I recommend one with a timer. An immersion blender makes blending easy and mess-free. You can also use a regular blender, but be careful with hot soup. A potato masher is handy if you prefer a chunkier texture. Don't forget a sturdy cutting board and a sharp knife for prepping your ingredients. {{image_2}} You can make this soup vegan easily. Swap out the heavy cream for coconut cream. It adds a nice richness. You can also skip the cheese or use a vegan cheese. For the broth, stick with vegetable broth. This keeps all the flavors intact while being plant-based. If you want more protein, add beans or lentils. They blend well and make the soup hearty. You can also use plant-based bacon for a smoky flavor. Another option is adding cooked chickpeas. They add texture and nutrition without overpowering the dish. You can change the flavor by adding spices. A pinch of cayenne pepper gives it heat. Fresh herbs like parsley or cilantro brighten the taste. For a smoky twist, try adding chipotle powder. You can also sprinkle in some lemon juice before serving for a fresh zest. Adjust these flavors to fit your taste! To store leftovers, let the soup cool down first. Use an airtight container. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This helps you know when to use it. Reheat the soup on the stove over medium heat. Stir it often to avoid sticking. If it seems too thick, add a splash of broth or cream. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring between each. You can freeze this soup for later. Use freezer-safe containers or bags. Leave some space for the soup to expand as it freezes. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. Reheat it on the stove or microwave afterward. You can store loaded potato soup in the fridge for about three to five days. Make sure to keep it in an airtight container. If you want to keep it longer, you can freeze it. The soup can last up to three months in the freezer. Just be sure to let it cool before you freeze it. Yes, you can use different potatoes for this soup. While russet potatoes are great, Yukon Gold or red potatoes work well too. Yukon Gold gives a creamier texture. Red potatoes add a nice color and flavor. Just keep in mind that cooking times may vary a bit. You can make this soup on the stove if you don’t have a slow cooker. Start by cooking the onions and garlic in a large pot. Then, add the diced potatoes and broth. Bring it to a boil, then lower the heat and let it simmer. Cook until the potatoes are soft, about 20 to 30 minutes. You can then mash some potatoes for texture and stir in the cream and cheese. To make loaded potato soup, you need the right ingredients and proper preparation. We covered substitutions, cooking steps, and how to achieve creamy textures. I shared tips for enhancing flavor and equipment suggestions for success. You can customize the soup to fit your diet, and storage tips ensure leftovers last longer. Remember, you can always adjust recipes to fit your taste. Enjoy the process and have fun cooking!

Slow Cooker Loaded Potato Soup

Indulge in the ultimate comfort food with this creamy dreamy loaded potato soup! Packed with hearty potatoes, rich cream, and topped with melty cheese and crispy bacon, it's a warm hug in a bowl. Perfect for chilly days, this recipe is easy to follow and can be made in your slow cooker. Click to explore this delicious recipe and warm up your family with a bowl of pure bliss!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

1 cup shredded sharp cheddar cheese, plus more for topping

1 cup cooked and crumbled turkey bacon or plant-based bacon (optional)

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

½ cup sour cream or Greek yogurt for garnish

Chopped green onions for garnish

Instructions
 

Begin by preparing the potatoes. Peel and dice the russet potatoes into small cubes for even cooking.

    In your slow cooker, add the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir well to combine.

      Sprinkle in the dried thyme, smoked paprika, salt, and pepper. Mix the spices thoroughly with the vegetables.

        Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.

          Once the cooking time is up, use a potato masher or immersion blender to blend some of the potatoes, leaving a few chunks for texture.

            Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted and incorporated.

              If using, add the cooked and crumbled turkey bacon to the soup, mixing thoroughly. Adjust seasoning with additional salt and pepper if necessary.

                Serve the soup hot, garnished with a dollop of sour cream or Greek yogurt, extra cheddar cheese, and chopped green onions on top.

                  Prep Time: 20 minutes | Total Time: 7 hours | Servings: 6-8 servings

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