Loaded Baked Potato Soup Slow Cooker

$- 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup shredded cheddar cheese, plus extra for topping - 1/2 cup sour cream or Greek yogurt - 1 teaspoon smoked paprika - Salt and pepper to taste - Optional toppings: 6 slices cooked turkey bacon, crumbled, green onions, fresh parsley To make this loaded baked potato soup, gather these fresh ingredients. Start with russet potatoes. They add a nice texture. Chop a medium onion and mince three cloves of garlic. These will give the soup a great base flavor. Next, pour in four cups of vegetable broth. This adds depth to your soup. For creaminess, use one cup of either heavy cream or coconut cream. If you want a lighter option, go for Greek yogurt instead of sour cream. You need one cup of shredded cheddar cheese for that cheesy goodness. Add some smoked paprika for a smoky hint. Don’t forget to season with salt and pepper. Finally, for optional toppings, crumbled turkey bacon, sliced green onions, and fresh parsley can elevate your soup. These add flavor and a nice look to your dish. Enjoy the process of gathering these ingredients. They will come together to create a warm and comforting meal. - First, peel and dice 4 large russet potatoes. - Next, chop 1 medium onion and mince 3 cloves of garlic. - In your slow cooker, combine the diced potatoes, onion, garlic, and 4 cups of vegetable broth. - Stir well to mix all the ingredients evenly. - Set your slow cooker to low for 6 to 8 hours. - If you're short on time, set it to high for 4 hours. - The goal is to cook until the potatoes are tender and easy to mash. - Once cooked, use a potato masher or an immersion blender. - Mash the potatoes slightly for a creamy texture. - Leave some chunks for extra bite if you like. - Mix in 1 cup of heavy cream or coconut cream, 1 cup of shredded cheddar cheese, and 1 teaspoon of smoked paprika. - Add salt and pepper to taste. - Stir until the cheese is melted and well blended. - Let the soup simmer on low for an extra 30 minutes to meld all the flavors together. To make your Loaded Baked Potato Soup even tastier, add some spices. I love using smoked paprika; it gives a nice depth. You can also try garlic powder or onion powder for more flavor. When it comes to cheese, cheddar is a classic choice. But you can mix it up! Try using pepper jack for a kick or gouda for a smoky taste. Mashing the potatoes is key to getting the right texture. Use a potato masher for a chunky feel. If you like it creamier, an immersion blender works great, too. Just blend a bit, and leave some chunks for fun. If your soup needs more creaminess, add extra broth or cream. A splash of broth can lighten it up, while more cream will make it richer. Garnishing makes your soup look special. Top it with a dollop of sour cream or Greek yogurt. Extra cheese and crumbled turkey bacon add a great touch too. For serving, consider using bowls that keep the soup warm. Add some fresh parsley or sliced green onions on top for color. A sprinkle of these makes the soup pop on the table! {{image_2}} You can make this soup dairy-free without losing creaminess. For heavy cream, use coconut cream. It adds a rich flavor. For sour cream, try using cashew cream or Greek yogurt. Both give a great taste and texture. If cheese is a must, look for vegan cheese. It melts well and keeps the dish nice and cheesy. Want to add some protein? You can mix in cooked chicken or chopped ham. Both make the soup heartier. If you prefer a plant-based option, try adding lentils or beans. They add protein and fiber. You can easily boost the nutrition without losing flavor. If you love heat, add jalapeños or chili powder. Both bring a nice kick to the soup. You can also try adding hot sauce to your serving. For more depth, consider smoked paprika. It adds warmth without too much spice. Adjust the heat to your taste, and enjoy a spicy twist! To keep your Loaded Baked Potato Soup fresh, follow these tips: - Refrigeration: Cool the soup first. Place it in an airtight container. It can last for up to 3 days in the fridge. - Freezing: For longer storage, freeze the soup. Use a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top, as soup expands when frozen. You can freeze it for up to 3 months. When it’s time to enjoy your leftovers, here’s how to reheat without losing flavor: - Microwave: Pour a bowl of soup. Heat in short bursts, stirring in between. This helps it heat evenly. - Stovetop: Pour the soup into a pot. Heat on low, stirring often. This method keeps the soup creamy. - Avoiding Changes: If you find the soup too thick, add a splash of broth or water. Stir well to bring back its creamy texture. Yes, you can make this soup ahead of time. Just cook it fully, let it cool, then store it in the fridge. It stays fresh for about three days. To reheat, warm it on the stove or in the microwave. Stir well to keep the texture right. The flavors may deepen overnight. This makes it even tastier! This soup pairs well with various side dishes. Here are some tasty options: - A crisp green salad adds freshness. - Garlic bread or cheesy breadsticks bring a nice crunch. - Steamed broccoli or roasted veggies make a great side. - Grilled cheese sandwiches are a classic combo. These sides enhance the meal and add variety. If your soup needs thickening, there are simple ways to do it. Here are some methods: - Mash more potatoes during cooking for added thickness. - Stir in a slurry of cornstarch and water. - Add extra cheese to boost creaminess. - Mix in some instant potato flakes for quick results. These techniques help you achieve the perfect soup texture. This loaded baked potato soup is both comforting and easy to make. We explored the key ingredients, from russet potatoes to smoked paprika. The step-by-step instructions guide you through cooking it perfectly in a slow cooker. You can also add your favorite spices and toppings for extra flavor. With simple variations and storage tips, this soup remains a winner. You can enjoy it fresh or as leftovers. Remember, cooking should bring joy, so get creative with this delicious recipe. It’s a comforting dish that warms both body and soul.$

Loaded Baked Potato Soup Slow Cooker

Warm up with a comforting bowl of loaded baked potato soup that’s perfect for chilly days! This easy recipe combines creamy potatoes, garlic, and cheddar cheese for a delightful flavor in every bite. Ideal for slow cooking, it’s effortless to prepare and can be customized with your favorite toppings. Click to explore the full recipe and elevate your soup game today! #LoadedBakedPotatoSoup #ComfortFood #SlowCookerRecipes #YummySoup

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream or coconut cream (for a dairy-free option)

1 cup shredded cheddar cheese, plus extra for topping

1/2 cup sour cream (or Greek yogurt for a healthier twist)

1 teaspoon smoked paprika

Salt and pepper to taste

6 slices cooked turkey bacon, crumbled (optional, for topping)

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

In the slow cooker, combine the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir well to distribute the ingredients evenly.

Set the slow cooker to low and cook for 6-8 hours, or high for 4 hours, until the potatoes are tender.

Once cooked, use a potato masher or immersion blender to slightly mash the potatoes for a creamy texture, leaving some chunks for added bite.

Stir in the heavy cream (or coconut cream), shredded cheddar cheese, smoked paprika, salt, and pepper. Mix well until the cheese is melted and incorporated.

Allow the soup to cook on low for an additional 30 minutes to meld the flavors.

Serve hot, topped with a dollop of sour cream (or Greek yogurt), additional cheese, crumbled turkey bacon (if using), and a sprinkle of sliced green onions and parsley.

Prep Time: 15 min | Total Time: 8 hr | Servings: 8