Loaded Baked Potato Soup Slow Cooker Delightful Dish
Are you ready to dive into a warm bowl of comfort? This Loaded Baked Potato Soup made in a slow cooker is the perfect blend of creamy, cheesy, and hearty goodness. With minimal prep and the magic of slow cooking, you can enjoy a delightful dish that warms your soul. Let’s explore the simple ingredients and easy steps that make this soup a favorite for any meal!
Ingredients
Essential Ingredients
– 4 large russet potatoes, peeled and diced into bite-sized pieces
– 1 medium onion, finely chopped
– 3 cloves garlic, minced
– 4 cups vegetable or chicken broth
– 1 cup heavy cream or coconut cream
– 1 cup shredded sharp cheddar cheese
Optional Ingredients
– 1/2 cup sour cream or Greek yogurt
– 6 slices turkey bacon
– 2 green onions, sliced thinly
– Fresh parsley, chopped
Seasoning
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
When I make loaded baked potato soup, I love using fresh ingredients. The russet potatoes give the best texture. They break down nicely and add creaminess. I chop the onion and mince the garlic to build a strong base flavor.
I choose vegetable broth for a light taste, or chicken broth if I want more depth. The cream adds richness, while the cheddar cheese makes it truly loaded. If you want a little tang, add sour cream or Greek yogurt.
For extra flavor, I cook turkey bacon until crispy. It adds crunch and a salty kick. Green onions and fresh parsley brighten up the soup when I serve it.
For seasoning, I always add smoked paprika for a nice hint of smokiness. I finish with salt and pepper to taste. This soup is all about layers of flavor that come together beautifully.
Step-by-Step Instructions
Preparation Steps
– Combine 4 large russet potatoes, 1 medium onion, 3 cloves of garlic, and 4 cups of broth.
– Mix well before cooking. Make sure all ingredients are evenly distributed for best flavor.
Cooking Steps
– Set your slow cooker on low for 6-8 hours or high for 4 hours.
– Cook until the potatoes are fork-tender. This means they should break apart easily when poked.
Finalizing the Soup
– Mash the potatoes lightly for texture. You want some chunks for a hearty feel.
– Stir in 1 cup of cream, 1 cup of cheese, and your seasonings.
– Simmer for an additional 30 minutes to meld the flavors. This step enhances the taste, making it rich.
Tips & Tricks
Achieving Creamy Texture
To get a smooth texture, use a potato masher. This tool helps keep some chunks. If you want a super-smooth soup, try an immersion blender. Blend until you like the texture. When adding cream, do it slowly. This keeps the soup from getting too thin.
Enhancing Flavor
Want to kick up the taste? Experiment with spices! A pinch of garlic powder or onion powder can work wonders. You can also try adding some fresh herbs. For cheese, sharp cheddar gives a rich flavor. You can mix it with Gruyère for a unique twist.
Slow Cooker Tips
For the best results, cook on low for 6-8 hours. If you’re in a hurry, high for 4 hours works too. Always check that the potatoes are fork-tender. Safety is key! Never leave the slow cooker unattended for long periods. Make sure the lid is secure while cooking to avoid spills.
Variations
Dairy-Free Options
You can make this soup dairy-free easily.
– Substitute cream with coconut cream: This swap gives you a rich and creamy texture without dairy.
– Use nutritional yeast instead of cheese: Nutritional yeast adds a cheesy flavor and is great for a plant-based diet.
Protein Variations
Adding protein can make this dish heartier.
– Adding cooked chicken or ham: Shredded chicken or diced ham adds flavor and fills you up.
– Vegetarian options without bacon: You can skip the bacon for a tasty vegetarian soup.
Additional Toppings
Toppings can change the soup’s flavor and look.
– Alternative garnishes like croutons or avocado: Croutons add crunch, and avocado gives a creamy taste.
– Using different herbs for garnish: Fresh herbs like chives or cilantro bring bright flavors and colors to your soup.
Storage Info
Refrigeration
To keep your loaded baked potato soup fresh, let it cool first. Pour it into airtight containers. Glass jars or plastic containers work well. Store the soup in the fridge for up to four days. Make sure the lid is on tight to keep out air.
Freezing the Soup
You can freeze this soup for later. Pour cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. When ready to eat, thaw it in the fridge overnight. Reheat on the stove or in the microwave. Stir well to mix before serving.
Shelf Life
In the fridge, your soup stays good for about four days. If you freeze it, it lasts up to three months. Always check for signs of spoilage. If the soup smells bad or has an odd color, don’t eat it. Trust your senses to keep your meals safe.
FAQs
Can I prepare this soup in advance?
Yes, you can make this soup ahead of time. It tastes even better the next day! To reheat properly, pour the soup into a pot. Heat it over low to medium heat. Stir often to avoid burning. If it gets too thick, add a bit of broth or water. You can also use the microwave. Just heat it in short bursts, stirring in between.
What can I substitute for heavy cream?
If you want a lighter option, use coconut cream. It gives a nice flavor too. For a healthier twist, try Greek yogurt. It adds creaminess without the fat. If you’re looking for a non-dairy option, almond milk or oat milk also work well. Just keep in mind that these may change the taste slightly.
Is this soup gluten-free?
Yes, this soup can be gluten-free! Just ensure your broth is gluten-free. Many brands offer gluten-free options. The other ingredients are naturally gluten-free, so you’re all set. Always check labels to be safe. Enjoy your creamy, cozy bowl of loaded baked potato soup without worry!
This blog post covered the essential ingredients, steps, and tips for making a tasty potato soup. You learned how to combine flavors and add delicious extras. Remember, you can customize it to fit your taste. Use different toppings and materials to create your perfect soup. With these steps, you’ll make a cozy dish everyone will love. Enjoy your cooking journey!
![- 4 medium sweet potatoes - 1 lb ground turkey (or beef) - 1 tablespoon olive oil - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 packet taco seasoning - 1 cup diced tomatoes (fresh or canned) - 1 cup shredded cheddar cheese - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 1 lime, cut into wedges - Salt and pepper to taste - Sour cream - Jalapeños - Salsa Gathering these ingredients is simple, and it sets the stage for a tasty meal. The sweet potatoes bring a nice sweetness and a lot of nutrients. Ground turkey or beef gives a hearty flavor. The black beans, corn, and tomatoes add texture and nutrition. Taco seasoning brings the classic flavor that everyone loves. The cheese and avocado on top make it all even better. Don't forget the lime for a fresh kick! For a full recipe, check out the [Full Recipe]. - Preheat the oven to 425°F (220°C). - Scrub and poke holes in sweet potatoes. - Bake sweet potatoes for 45-50 minutes. First, I preheat my oven to 425°F (220°C). This step is key to getting those sweet potatoes nice and tender. Next, I scrub each sweet potato under running water. Then, I poke holes in them with a fork. This prevents them from bursting while baking. After that, I place the potatoes on a baking sheet lined with parchment paper. Finally, I bake them for 45-50 minutes until they are soft. - Heat olive oil in a skillet over medium heat. - Cook ground turkey (or beef) until browned. - Stir in taco seasoning, black beans, corn, and tomatoes; simmer for 5-7 minutes. While the potatoes bake, I heat a tablespoon of olive oil in a skillet over medium heat. I add 1 pound of ground turkey or beef. I cook it until it is browned, about 5-7 minutes. Then, I stir in the taco seasoning, a can of rinsed black beans, corn, and diced tomatoes. I let this simmer for another 5-7 minutes. This lets all the flavors mix together nicely. - Slice baked sweet potatoes in half lengthwise. - Scoop filling into each half and top with cheese. - Garnish with avocado and cilantro, serve with lime wedges. Once the sweet potatoes are soft, I carefully take them out of the oven. I slice each potato in half lengthwise, making a boat shape. Then, I scoop the taco filling generously into each half. I sprinkle shredded cheddar cheese on top, letting it melt slightly from the heat. Finally, I garnish with diced avocado and fresh cilantro. I serve them with lime wedges on the side. A squeeze of lime adds a perfect tang to this dish. For the full recipe, check out the details above. - Adjust taco seasoning to taste. You can add more for a bolder flavor. - Incorporate lime juice for extra zing. This brightens the dish and adds freshness. - Use a fork to check for doneness easily. Poke the sweet potatoes to see if they are soft. - Allow cooling before cutting to prevent burns. Sweet potatoes hold heat well, so be careful. - Arrange on a platter for visual appeal. A colorful display makes the meal more inviting. - Drizzle lime juice for an added touch. This adds flavor and makes the dish shine. I love using these tips to make Taco Stuffed Sweet Potatoes even better. If you want to try this recipe, check out the Full Recipe for all the details. {{image_4}} You can switch up the protein in your taco stuffed sweet potatoes. Ground beef or chicken works great. If you want to keep it plant-based, try using lentils or beans. Shredded pork can also give a fun twist to the dish. Each option brings a unique taste and texture. Don't forget to add extra veggies! Diced bell peppers or onions can add flavor and crunch. You can also toss in spinach or kale for more nutrition. Adding these veggies not only boosts the health factor but also brightens the dish's colors. Want to mix things up a bit? Try some Mexican-style toppings like pico de gallo. This fresh salsa adds a burst of flavor. You can also use Greek yogurt instead of sour cream. It gives a creamy texture with less fat, making it a healthier choice. These simple changes can make your meal even more exciting. Store any leftovers in an airtight container. They stay fresh for up to 3 days. To keep the quality high, keep your toppings separate. This will help prevent sogginess and keep flavors bright. For quick reheating, use the microwave. Heat in short bursts to avoid hot spots. If you want a crispy texture, use the oven instead. Preheat it to 350°F and heat for about 10-15 minutes. You can freeze cooked sweet potatoes and the filling separately. This helps maintain their texture. When you're ready to eat, thaw everything in the fridge overnight. Then, reheat as needed for a tasty meal. - Approximately 45-50 minutes at 425°F. Sweet potatoes need time to bake until they are soft. You want them tender, so they are easy to scoop. I usually check them after 45 minutes. If they are not done, I leave them for a few more minutes. You can poke them with a fork to check. - Yes, prepare everything in advance and assemble before serving. Making these stuffed potatoes ahead of time is a great idea. You can bake the sweet potatoes and cook the taco filling. Store them separately in the fridge. When you are ready to eat, just warm them up and stuff the sweet potatoes. It saves time and keeps things simple. - Rich in vitamins A and C, fiber, and antioxidants. Sweet potatoes are a superfood. They are full of vitamins that help your body. Vitamin A is good for your eyes, and vitamin C helps your immune system. The fiber in sweet potatoes also helps with digestion. Plus, they have antioxidants that fight free radicals. - Yes, but sweet potatoes provide a unique flavor and nutrition. You can use regular potatoes if you want. They will work fine. However, sweet potatoes give a nice, sweet taste. They also have more nutrients than regular potatoes. So, I recommend sticking with sweet potatoes for this recipe. - A side salad or additional toppings like guacamole or corn chips. These stuffed potatoes are filling on their own. However, a side salad adds freshness. You can also top them with guacamole for creaminess. Corn chips bring crunch and fun. You can mix and match to create your perfect meal! This blog post shared a tasty recipe for Taco Stuffed Sweet Potatoes. You learned about the key ingredients and easy steps to prepare this dish. I also offered tips to enhance the flavors and variations to keep it exciting. Remember, you can adjust the recipe to suit your taste. Try different proteins or veggies to mix it up. Enjoy this healthy meal any night of the week!](https://joymealplan.com/wp-content/uploads/2025/07/756ff32a-7b8b-490b-a900-7ca350fe3047-768x768.webp)
. - Preheat the oven to 400°F (200°C). - Line the sheet pan with parchment paper. - Whisk together olive oil, garlic, lemon juice, lemon zest, dill, salt, and pepper. - This mix adds flavor and moisture to your salmon. - Coat salmon fillets with the marinade. - Arrange cherry tomatoes and asparagus on the sheet pan. - Make sure the veggies are spread out for even cooking. - Transfer the pan to the oven and bake for 15-20 minutes. - The salmon will be done when it flakes easily with a fork. - Check that the asparagus is tender but still crisp. - Let the dish rest for a few minutes before serving. - Garnish with lemon slices and optional dill for a fresh look. I love how easy this dish is to prepare. You can find the Full Recipe for more details. To ensure salmon is perfectly cooked, use a fork to test it. When it flakes easily, it’s done. Aim for an internal temperature of 145°F. This way, your salmon will be moist and tender. Resting time is key after cooking. Let the salmon sit for about 5 minutes before serving. This helps the juices redistribute, making each bite more flavorful. Serving directly from the pan gives a cozy feel. It makes the meal feel more relaxed and invites everyone to dig in. For plating, use a large plate. Place a salmon fillet in the center. Arrange the asparagus and tomatoes around it. A touch of fresh dill on top adds color and flavor. To boost flavor, consider adding spices like paprika or smoked sea salt. Fresh herbs like basil or parsley can also work well. For marinades, try mixing honey with soy sauce for a sweet twist. You can also use a splash of white wine to elevate the dish. For the full recipe, check the links above. {{image_4}} You can easily swap salmon for other fish like trout or cod. These fish cook similarly and absorb flavors well. If you want a different protein, try chicken breasts. They work great too. For vegetarian or vegan options, use tofu or tempeh. Both can soak up the lemon garlic marinade and bring great taste. Using seasonal vegetables can brighten your dish. In spring, try green beans or baby carrots. Summer is perfect for zucchini or bell peppers. In fall, consider sweet potatoes or Brussels sprouts. Winter brings root vegetables like parsnips and turnips. If you want to switch out asparagus or tomatoes, don't hesitate. Broccoli or cauliflower can add nice crunch and flavor. Experimenting with herbs and spices opens new doors. Try fresh basil or parsley for a bright twist. If you want a bolder taste, use smoked paprika or cumin. You can also play with sweet and savory. Adding fruits like pineapple or peaches can bring a fun contrast to the dish. Mixing flavors can create a memorable meal! For the full recipe, check out the [Full Recipe]. Store any leftover salmon and veggies in the fridge. Use airtight containers to keep them fresh. Make sure the lid fits tightly. This helps maintain flavor and texture. It's best to eat leftovers within two days for the best taste. To reheat salmon, use low heat to avoid drying it out. You can use the oven or microwave. For the oven, set it to 350°F (175°C) and warm for about 10 minutes. If using the microwave, place salmon on a plate and cover it with a damp paper towel. Heat in short bursts of 30 seconds until warmed through. You can freeze cooked salmon and veggies for later. Wrap each piece tightly in plastic wrap, then place in a freezer bag. Be sure to remove as much air as possible. For thawing, move them to the fridge for a few hours or overnight. This keeps the salmon tasty and moist. How long to bake salmon at different temperatures? For salmon, the general rule is to bake it at 400°F for 15-20 minutes. If you choose 375°F, it may take 20-25 minutes. At 425°F, check it after 12-15 minutes. Cooking time varies with thickness and oven accuracy. Always check for doneness to avoid overcooking. Can I use frozen salmon for this recipe? Yes, you can use frozen salmon. Just be sure to thaw it first. Place it in the fridge overnight or use cold water for quicker thawing. Pat the salmon dry before adding the marinade. This helps it absorb the flavors better. What temperature should salmon be cooked to? Salmon should reach an internal temperature of 145°F. Use a meat thermometer to check. When done, it should flake easily with a fork. The color will change from bright pink to opaque. How can I tell when the salmon is done? You can tell salmon is ready when it flakes easily. Press it gently with a fork. If it breaks apart, it's done. The color should be a light pink with a slightly opaque appearance. What sides pair well with lemon garlic salmon? Great sides include rice, quinoa, or a fresh salad. Roasted potatoes or steamed veggies also work well. These sides complement the salmon's bright flavors. You might want to add a squeeze of lemon on top. Is it okay to substitute any ingredients? Yes, you can substitute ingredients. Use any firm fish if you don't have salmon. For veggies, try broccoli or zucchini. You can swap fresh herbs with dried ones, but use less. Adjust the flavors to suit your taste! For the complete recipe, check out the Full Recipe section. This blog post showed you how to make a delicious lemon garlic salmon dish. We covered the main ingredients, easy steps for cooking, and tips for great results. You learned about variations and storing leftovers for later. Cooking should be fun, and this recipe is simple and tasty. Try it out and enjoy your meal. Once you master this dish, feel free to experiment with your own flavors and sides. Happy cooking!](https://joymealplan.com/wp-content/uploads/2025/07/8e928ca0-d1e7-48e9-9001-0d995acac6dc-768x768.webp)
