Loaded Baked Potato Soup Slow Cooker

$- 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 - 1/2 cup sour cream or Greek yogurt - 6 slices turkey bacon - 2 green onions, sliced thinly - Fresh parsley, chopped - 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. - 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. - 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. - 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. 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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. 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. 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. 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!$

Loaded Baked Potato Soup Slow Cooker

Warm up your mealtime with this creamy Loaded Baked Potato Soup recipe! Packed with russet potatoes, cheese, and optional turkey bacon, this comforting dish is perfect for chilly days. With just a few simple steps in your slow cooker, you can create a satisfying meal that brings smiles to the table. Click to discover how to make this delicious soup and enjoy serving it with crusty bread or a fresh salad. #BakedPotatoSoup #ComfortFood #SlowCookerRecipes #SoupSeason

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Ingredients

4 large russet potatoes, peeled and diced into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth or chicken broth for extra flavor

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

1 cup shredded sharp cheddar cheese, plus additional for garnishing

1/2 cup sour cream (substitute with Greek yogurt for a healthier option)

1 teaspoon smoked paprika for a hint of smokiness

Salt and freshly ground black pepper to taste

6 slices turkey bacon, cooked until crispy and crumbled (optional, for added flavor and crunch)

2 green onions, sliced thinly (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Start by combining the diced russet potatoes, chopped onion, minced garlic, and vegetable broth in the slow cooker. Stir the mixture to ensure the ingredients are well distributed.

Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or on high for 4 hours, until the potatoes are fork-tender

Once the cooking time is up, use a potato masher or an immersion blender to lightly mash the potatoes, creating a creamy consistency while keeping some chunks for texture.

Add in the heavy cream (or coconut cream), shredded cheddar cheese, smoked paprika, salt, and freshly cracked black pepper. Stir thoroughly until the cheese is melted and everything is well combined.

Allow the soup to simmer on low for an additional 30 minutes to enhance and meld the flavors together beautifully.

When ready to serve, ladle the hot soup into bowls and garnish each bowl with a dollop of sour cream (or Greek yogurt), a sprinkle of extra shredded cheddar cheese, crumbled turkey bacon (if using), and a scattering of sliced green onions and fresh parsley for a pop of color.

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

- Serving Suggestions: For a heartier meal, pair this soup with crusty bread or a fresh garden salad. Consider serving it in rustic bowls for a cozy presentation. Enjoy!