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- 4 large russet potatoes, peeled and diced into cubes - 1 medium onion, finely diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup coconut cream - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 cup shredded cheddar cheese - 1/2 cup cooked bacon bits (or crispy tempeh for a veggie twist) - 1/4 cup green onions, chopped for garnish This soup starts with russet potatoes, which give it a nice, creamy base. The onion and garlic add great flavor, making each bite tasty. I choose vegetable broth for a rich taste. You can use homemade broth or store-bought. For creaminess, I like using heavy cream. If you want a dairy-free soup, coconut cream works well too. It's rich and adds a touch of sweetness. Seasoning is key! Dried thyme and smoked paprika give depth. They make the soup warm and cozy. When it comes to toppings, cheddar cheese is a must for that gooey finish. Bacon bits add a crunchy texture, but crispy tempeh is a great choice for vegetarians. Finally, sprinkle green onions on top for a fresh bite. These ingredients come together to create a comforting dish. You will love how they blend to make a warm hug in a bowl! To start, gather your ingredients. You need four large russet potatoes. Peel and dice them into bite-sized cubes. Next, finely dice one medium onion. Mince two cloves of garlic. Now, measure out four cups of vegetable broth. You can use homemade broth or store-bought. For the seasonings, get one teaspoon each of dried thyme and smoked paprika. Don't forget the salt and black pepper to taste! Set up your slow cooker. Add the diced potatoes, onions, and garlic into it. Pour in the vegetable broth and add the thyme, smoked paprika, salt, and pepper. Stir everything well to mix. Cover the slow cooker. Cook on low for 6 to 8 hours. If you're short on time, you can cook on high for about 4 hours. The potatoes should be tender and fork-tender. When the cooking time is up, take a potato masher. Mash the potatoes right in the slow cooker. Aim for a creamy texture but keep some chunks for depth. Next, stir in one cup of heavy cream or coconut cream for a dairy-free option. Then add one cup of shredded cheddar cheese. Mix until the cheese melts and blends into the soup. Finally, if you want, fold in half a cup of cooked bacon bits or crispy tempeh. Save some for garnishing. Your soup is ready to serve! To boost the taste of your soup, try adding more spices. A pinch of garlic powder or onion powder can make a big difference. If you enjoy a bit of heat, add some cayenne pepper. For cream alternatives, I love coconut cream. It adds a sweet flavor and keeps the soup dairy-free. When mashing the potatoes, use a potato masher. This helps break them down without turning them into paste. You can leave some chunks for a hearty feel. If you want more chunkiness, try adding diced potatoes after cooking. This gives a nice bite in every spoonful. Toppings can bring your soup to life. I recommend shredded cheese, crispy bacon bits, and a dollop of sour cream. Green onions add a fresh crunch. For the perfect pairing, serve your soup with warm, crusty bread. It’s great for dipping and makes the meal feel complete. {{image_4}} To create a vegetarian version of this soup, swap the vegetable broth for a rich vegetable stock. Use coconut cream instead of heavy cream for a dairy-free option. For a protein boost, add in some beans or lentils. This keeps the soup hearty and filling. For gluten-free adjustments, simply ensure your vegetable broth is certified gluten-free. You can also use gluten-free bacon bits or tempeh for added flavor without the gluten. Adding vegetables boosts both taste and nutrition. Try carrots, celery, or spinach. These add color and crunch, making your soup even better. You can also toss in some corn for extra sweetness. For cheese lovers, mix in different types of cheese. Cream cheese or pepper jack gives unique flavors. You can also add spices like cayenne for heat or fresh herbs for brightness. You can make it a loaded baked potato bowl. Serve the soup in a bowl and top with extra cheese, bacon, and green onions. This makes each bite fun and loaded with flavor. Transform the soup into a creamy dip by using less broth. Serve it warm with chips or fresh veggies. This creates a fun snack or party appetizer that everyone will enjoy. To keep your soup fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. This helps keep out air and moisture. Your loaded baked potato soup lasts about three to four days in the fridge. For the best results, reheat your soup on the stove. Pour it into a pot over low heat. Stir often to keep it from sticking. You can also use a microwave. Heat in short bursts and stir in between. If you want to freeze it, let the soup cool first. Pour it into freezer-safe containers, leaving space at the top. You can store it for up to three months. To thaw, place it in the fridge overnight before reheating. Chilled soup can be a refreshing treat in summer. You can blend the soup until smooth and serve it cold. This gives a nice, creamy texture. Top it with fresh herbs or diced vegetables for extra flavor. Serve it in small cups as a light appetizer at gatherings. Yes, you can make this soup in a regular pot. Start by sautéing the onion and garlic in a little oil. Then add the diced potatoes and vegetable broth. Bring it to a boil, then lower the heat and let it simmer. For a creamy texture, cook for about 30-40 minutes until the potatoes are soft. If you want a meat-free option, crispy tempeh works great. It adds a nice crunch and flavor. You can also use sautéed mushrooms or roasted chickpeas for a savory touch. For those who prefer meat, turkey bacon or ham bits will also fit well. You can use other potatoes like Yukon Gold or red potatoes. Each type brings different flavors and textures. Yukon Golds will give a creamier soup, while reds hold their shape better. Just remember to adjust the cooking time based on how soft you want the potatoes to be. This blog post walked you through making potato soup step-by-step. We covered the main ingredients, from russet potatoes to rich toppings. You learned how to prepare, cook, and mash everything for the best flavor and texture. I shared tips to enhance your soup and ideas for variations to fit your needs. Storing and reheating leftovers is easy too! In any style, this soup can be a comforting dish for any occasion. Enjoy experimenting, and don't hesitate to make it your own!

Slow Cooker Loaded Baked Potato Soup

Warm up with a bowl of creamy comfort loaded baked potato soup that’s perfect for any day! This easy slow cooker recipe combines russet potatoes, savory onions, garlic, and creamy goodness for a rich flavor explosion. Top it off with cheddar cheese, crispy bacon, and fresh green onions for the ultimate cozy meal. Click through to explore the full recipe and enjoy a delicious homemade soup that will warm your heart!
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Ingredients
  

4 large russet potatoes, peeled and diced into cubes

1 medium onion, finely diced

2 cloves garlic, minced

4 cups vegetable broth (homemade or store-bought)

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

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and black pepper to taste

1 cup shredded cheddar cheese (or your favorite cheese)

1/2 cup cooked bacon bits (optional; substitute with crispy tempeh for a vegetarian alternative)

1/4 cup green onions, chopped for garnish

Additional sour cream for serving (optional)

Instructions
 

In a slow cooker, combine the diced russet potatoes, finely chopped onion, and minced garlic. Pour in the vegetable broth, then add the dried thyme, smoked paprika, salt, and freshly ground black pepper. Use a spoon to stir the mixture until everything is evenly distributed.

    Cover the slow cooker with the lid and set it to cook on low for 6 to 8 hours, or on high for about 4 hours, until the potatoes are tender and easily pierced with a fork.

      Once the cooking time is completed, use a potato masher to mash the potatoes directly in the slow cooker. Aim for a creamy texture while leaving some larger chunks for added depth and bite.

        Gradually stir in the heavy cream (or coconut cream), followed by the shredded cheddar cheese. Mix until the cheese has melted completely and is well blended into the soup. Taste and adjust the seasoning with additional salt and pepper, if necessary.

          If you are using bacon bits or crispy tempeh, fold them into the soup, saving a portion for garnishing the bowls later.

            Ladle the soup into hearty bowls. Top each serving with the reserved bacon or crispy tempeh, a generous dollop of sour cream (if using), and a sprinkle of chopped green onions for freshness.

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

                - Presentation Tips: Serve the soup in rustic, shallow bowls, and elevate the dish by topping with extra shredded cheese and finely chopped green onions. Pair with warm, crusty bread for dipping into the comforting goodness! ✨