Slow Cooker Loaded Baked Potato Soup

$- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth - 1 cup heavy cream or cashew cream The heart of this soup lies in the main ingredients. Start with 4 large russet potatoes. They add creaminess and a lovely texture. Next, 1 medium onion gives the soup a sweet flavor. Add 3 cloves of garlic for that aromatic touch. Pour in 4 cups of vegetable broth. This will create a rich base for your soup. Lastly, use 1 cup of heavy cream or cashew cream. This makes the soup creamy and smooth. - 1 cup shredded sharp cheddar cheese - 1/2 cup crispy turkey bacon or plant-based bacon bits - 1/2 cup sour cream or dairy-free yogurt - 2 green onions Toppings take this soup to the next level. Start with 1 cup of shredded sharp cheddar cheese. It melts beautifully and adds flavor. You can also use 1/2 cup of crispy turkey bacon or plant-based bacon bits for crunch. Add 1/2 cup of sour cream or dairy-free yogurt. This adds a tangy note to each bite. Finally, sprinkle 2 green onions on top for freshness and color. - Salt and pepper - 1 teaspoon smoked paprika (optional) Seasonings are key to a great soup. Use salt and pepper to taste. These basic seasonings enhance all other flavors. If you like a little heat, add 1 teaspoon of smoked paprika. This optional spice gives a warm, smoky flavor to your dish. Adjust the seasonings as you go, and taste to find your perfect balance! - Start by peeling the four large russet potatoes. - Dice them into small, bite-sized pieces. - Place the diced potatoes into the slow cooker. - Next, chop one medium onion finely. - Mince three cloves of garlic. - Add the chopped onion and minced garlic on top of the potatoes. - Pour in the four cups of vegetable broth. - Make sure the potatoes and onions are fully covered with the broth. - Season the mixture with salt, pepper, and smoked paprika if you like. - Stir everything gently to mix well. - Cover the slow cooker. - Set it to low for 6-8 hours or high for 3-4 hours. - Cook until the potatoes are nice and tender. - When the soup is ready, use an immersion blender to blend it smooth. - If you don't have one, transfer small batches to a traditional blender. - Be careful when blending hot liquids! - Stir in one cup of heavy cream or cashew cream for a lighter option. - Add one cup of shredded sharp cheddar cheese. - Mix well until the cheese melts into the soup. - For texture, mix in half a cup of crispy turkey bacon or plant-based bacon bits. - Reserve some bacon for topping. - Taste and adjust the salt and pepper if needed. - Serve hot, topped with a dollop of sour cream or dairy-free yogurt, crispy bacon, and sliced green onions. To get the right smoothness, blend your soup well. Use an immersion blender for easy blending. If you want a silky soup, blend until there are no lumps. If you prefer some texture, blend less. This soup cooks for a long time, so avoid overcooking the potatoes. Test them for doneness after a few hours. They should be soft but not mushy. For more flavor, add spices like smoked paprika. This gives the soup a nice kick. You can also use herbs like thyme or rosemary for a fresh taste. If you need to change ingredients, swap heavy cream for cashew cream. This is great for a lighter soup. You can also replace bacon with chickpeas for a plant-based option. This soup pairs well with crusty bread or a fresh salad. Serve it with a side of garlic bread for a hearty meal. For presentation, use a nice bowl and add toppings. A dollop of sour cream, crispy bacon bits, and sliced green onions make it look great. This adds color and taste, making your dish pop. {{image_2}} To make this soup vegan or dairy-free, use cashew cream in place of heavy cream. You can also swap sour cream for dairy-free yogurt. For a gluten-free option, check your vegetable broth. Many are gluten-free, but always read the label to be sure. Feel free to use different types of potatoes. Yukon gold or red potatoes work well too. You can add vegetables like carrots or celery for extra nutrition. They will add color and flavor to your soup. Experiment with different cheeses. Gouda or pepper jack can give your soup a fun twist. You can also add herbs like thyme or spices like cayenne for more depth. Don’t be afraid to get creative and find your perfect flavor! To store your loaded baked potato soup, let it cool first. Once cooled, transfer it to an airtight container. This keeps the soup fresh and tasty. In the fridge, it lasts for up to five days. Always label the container with the date to track freshness. Yes, you can freeze this soup! To do this, let it cool completely and pour it into freezer-safe bags or containers. Squeeze out as much air as you can before sealing. It will stay good in the freezer for about three months. When you want to enjoy it again, thaw it overnight in the fridge. To reheat, pour it into a pot and warm it slowly on the stovetop. This method helps keep the texture and flavor intact. You can reheat your soup in two ways: the microwave or on the stovetop. If you use the microwave, heat it in short bursts. Stop to stir often to ensure it warms evenly. If you prefer the stovetop, pour it into a pot and heat over medium-low heat. Stir it gently to keep it creamy. To maintain creaminess, consider adding a splash of cream or milk as you heat. This keeps your soup rich and delicious! To thicken the soup, you have a few options: - Use a cornstarch slurry: Mix 2 tablespoons of cornstarch with 2 tablespoons of water. Stir this into the soup and let it cook for an extra 30 minutes. - Add more potatoes: Dice and add an extra potato during cooking. This will break down and naturally thicken the soup. - Blend less: If you use an immersion blender, blend only half of the soup. This keeps some chunks for texture. These tips help create a rich and hearty soup. Yes, you can prepare the soup ahead of time. Here are some storage tips: - Refrigeration: Store the soup in an airtight container in the fridge for up to 3 days. - Freezing: If you want to freeze it, let it cool first. Then, pour it into freezer-safe bags or containers. It can stay in the freezer for up to 3 months. When reheating, warm it slowly on the stove or in the microwave. Stir well to help it blend back together. If you want a lighter version of the soup, try these substitutes: - Cashew cream: Blend soaked cashews with water for a creamy texture. - Coconut milk: This adds a nice flavor and keeps the soup rich. - Milk: Use whole or skim milk for a thinner option. These alternatives keep the soup tasty without the extra calories. You now know how to make a delicious slow cooker loaded baked potato soup. We covered the main ingredients, like russet potatoes and onion, and the toppings that make it tasty, like cheese and bacon. I shared tips to perfect the texture and enhance flavors, plus ways to customize for your diet. Lastly, we discussed storage and reheating. This soup is easy and fun to make. Enjoy creating your unique version for family or friends. It’s a warm bowl of comfort you shouldn’t miss!$

Slow Cooker Loaded Baked Potato Soup

Warm up with a bowl of creamy Loaded Baked Potato Soup that’s full of flavor and comfort! This easy recipe combines tender russet potatoes, rich cheddar cheese, and crispy bacon to create a delightful dish perfect for chilly days. Discover the step-by-step instructions to make this delicious slow cooker soup and satisfy your cozy cravings. Click through to explore the full recipe and treat yourself to a hearty meal!

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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 cashew cream for a lighter version

1 cup shredded sharp cheddar cheese

1/2 cup crispy cooked turkey bacon or plant-based bacon bits

1/2 cup sour cream or dairy-free yogurt

2 green onions, sliced

Salt and pepper to taste

Optional: 1 teaspoon smoked paprika for an extra kick

Instructions

Begin by peeling and dicing the russet potatoes into bite-sized pieces and placing them into the slow cooker.

Add the chopped onion and minced garlic on top of the potatoes.

Pour in the vegetable broth, making sure the potatoes and onions are submerged beneath the liquid.

Season with salt, pepper, and smoked paprika (if using). Stir gently to combine.

Cover the slow cooker and set it on low for 6-8 hours, or high for 3-4 hours, until the potatoes are tender.

Once cooked, use an immersion blender to blend the soup until smooth, or transfer to a blender in batches (be careful with hot liquids).

Stir in the heavy cream or cashew cream, and mix well to combine.

Add in the shredded cheddar cheese and let it melt into the soup, stirring to combine.

For added texture, stir in some of the crispy turkey bacon or plant-based bacon bits, reserving some for topping.

Taste and adjust seasoning as necessary.

Serve hot, garnished with a dollop of sour cream or dairy-free yogurt, a sprinkle of crispy bacon, and sliced green onions.

Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6