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To make Slow Cooker Loaded Baked Potato Soup, you will need: - 4 large russet potatoes, peeled and diced - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 1/2 cup cooked bacon bits (optional; use crispy tempeh for a vegetarian option) - 1/4 cup green onions, sliced for garnish - Sour cream for serving (optional) If you want a dairy-free version, swap heavy cream with coconut cream. For a vegetarian option, you can use crispy tempeh instead of bacon. To enhance the soup, consider these herbs and spices: - Fresh parsley adds a nice touch. - A pinch of cayenne pepper adds heat. - Chives can brighten the flavors. For toppings, try these alternatives: - Crumbled feta for a tangy bite. - Avocado slices for creaminess. - Extra cheddar cheese for richness. - A drizzle of olive oil for depth. These options will make your soup even more delightful! To start, gather your ingredients. You need four large russet potatoes, one medium onion, two cloves of garlic, and four cups of vegetable broth. 1. Combine Ingredients: In your slow cooker, add the diced potatoes, onion, garlic, broth, thyme, smoked paprika, salt, and pepper. Stir them well. This mix is key for a full flavor. 2. Ensure Even Cooking: Cut the potatoes into similar sizes. This helps them cook evenly. Place the slow cooker on a flat surface for best results. Cooking this soup is easy. You can choose between two settings. - Low Heat: If you cook on low, set the timer for six to eight hours. This lets the flavors meld nicely. - High Heat: For a quicker option, use high heat. Set it for four hours. Signs the Soup is Done: Check the potatoes with a fork. They should be soft and break easily. Once your soup is ready, it’s time for the final steps. 1. Mash the Potatoes: Use a potato masher directly in the slow cooker. Mash until creamy but keep some chunks for texture. 2. Add Cream and Cheese: Pour in one cup of heavy cream, or coconut cream if you want a dairy-free option. Add one cup of shredded cheddar cheese. Stir until everything is melted together. 3. Incorporate Protein: If you like bacon, mix in half a cup of cooked bacon bits. For a vegetarian twist, crispy tempeh works well too. Reserve some for topping later. 4. Serve: Ladle the soup into bowls. Top with extra bacon or tempeh, a dollop of sour cream if you wish, and a sprinkle of sliced green onions. This will make it look and taste amazing! To get just the right texture in your soup, you have two good options. For a creamy soup, mash the potatoes well. This helps blend everything smoothly. If you want some chunks, mash only half and leave the rest whole. This gives a nice mix of creamy and chunky. Adjusting seasoning is very important. Taste your soup before serving. If it needs more flavor, add a pinch of salt or a dash of pepper. A little more smoked paprika can also boost the taste. Cleaning your slow cooker is easy. After cooking, let it cool. Wash the pot with warm, soapy water. For tough spots, soak it for a bit. Always dry it well before storing. If you want to switch it up, there are other ways to cook this soup. You can use a stovetop pot or an Instant Pot. Just remember, cooking times will change. For the stovetop, cook on medium heat for about 30 minutes. In an Instant Pot, set it for 10 minutes on high pressure. {{image_2}} You can make this soup even better with fun flavors. Try adding different cheeses. A sharp cheddar adds a nice bite. For a creamy twist, use gouda or Monterey Jack. Want some heat? Mix in jalapeños or a dash of hot sauce. You can also add vegetables like spinach or carrots. These will give your soup a fresh taste and bright color. Just chop them up and toss them in the slow cooker with the other ingredients. Looking to boost your soup? You can add protein easily. Cooked chicken or sausage works great. Just chop them into small pieces and stir them in during the last hour of cooking. If you want a plant-based option, use lentils or chickpeas for protein. For a vegetarian twist, crispy tempeh is a tasty choice. It gives a nice crunch and flavor. You can also leave out meat for a vegan version. Just focus on the veggies and the rich broth. You want to store your leftover soup in the fridge. Let it cool first. Use an airtight container for the best storage. This way, it will stay fresh for up to three days. When you reheat, warm it slowly on the stove. Stir it often to keep it from sticking. You can also use the microwave if you're in a hurry. Just remember to cover it to avoid splatters. You can freeze this soup for later use. First, let it cool completely. Pour the soup into freezer-safe bags or containers. Make sure to leave some space for expansion. This soup keeps well frozen for up to three months. To thaw, move it to the fridge overnight. For a quick thaw, use a microwave on low power. Once thawed, reheat it on the stove and stir well. The flavor will be just as good! Cooking this soup takes time, but it's worth it. If you set your slow cooker on low, it will take about 6-8 hours. This slow heat helps the flavors blend well. If you're short on time, you can cook it on high for 4 hours. Just check that the potatoes are tender before serving. They should be easily mashed with a fork. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just cool it completely before putting it in a container. When you’re ready to eat, reheat it on the stove or in the microwave. You might need to add a splash of broth or cream to thin it out. This soup also freezes well for up to three months. Just remember to leave some space in the container for expansion. If you want a dairy-free option, coconut cream is a great choice. It gives a nice creamy texture and a hint of coconut flavor. Another option is almond milk, but it won’t be as rich. You can also use cashew cream for a thicker, creamier result. Just blend soaked cashews with water until smooth. Each alternative will change the soup slightly, but they all taste great! This blog post covered everything you need to know to make Slow Cooker Loaded Baked Potato Soup. We detailed the ingredients, cooking methods, and tips for texture. You learned about flavor variations and protein options to suit your taste. We also discussed storage tips to keep leftovers fresh. Remember, this recipe is flexible; you can make it your own. Enjoy the warmth of homemade soup, and don't hesitate to share your own twists on this comforting classic!

Slow Cooker Loaded Baked Potato Soup

Warm up your evenings with this creamy comfort loaded baked potato soup that's perfect for chilly days! Simple ingredients like russet potatoes, garlic, and creamy broth come together in a slow cooker to create a rich, velvety delight. Customize it with cheddar cheese and crispy bacon or tempeh for a vegetarian twist. Click through to explore the full recipe and make your family’s new favorite soup today!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

1/2 cup cooked bacon bits (optional, can substitute with crispy tempeh for a vegetarian option)

1/4 cup green onions, sliced for garnish

Sour cream for serving (optional)

Instructions
 

In a slow cooker, combine the diced potatoes, onion, garlic, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir to mix well.

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

      Once cooked, use a potato masher to mash the potatoes directly in the slow cooker for a creamy consistency, leaving some chunks for texture.

        Stir in the heavy cream (or coconut cream) and cheddar cheese until melted and well incorporated. Adjust seasoning with additional salt and pepper if needed.

          If using bacon or crispy tempeh, mix it into the soup, reserving some for topping.

            Ladle the soup into bowls and top with the reserved bacon/tempeh, a dollop of sour cream if desired, and a sprinkle of green onions.

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

                - Presentation Tips: Serve the soup in rustic bowls topped with extra cheese and green onions. Accompany with crusty bread for dipping!