Go Back
- 4 large russet potatoes - 1 medium onion - 3 cloves garlic - 4 cups vegetable broth The stars of this soup are the russet potatoes. I peel and dice them into 1-inch cubes. The onion adds sweetness, while garlic gives it that wonderful aroma. Pour in the vegetable broth, and you have the base for a cozy meal. - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1 teaspoon smoked paprika Dairy is key for the creamy texture. I use heavy cream and sharp cheddar cheese to boost flavor. Sour cream adds tanginess, while smoked paprika gives the soup a hint of smoke. - 4 slices cooked turkey bacon - Salt and freshly ground black pepper - 1/4 cup chopped green onions Garnishes make the soup shine. I crumble turkey bacon on top for crunch. Freshly ground black pepper adds heat, and green onions offer a fresh bite. These toppings elevate the dish and make it beautiful. - Dice 4 large russet potatoes into 1-inch cubes. - Chop 1 medium onion finely. - Mince 3 cloves of garlic. - Combine all these ingredients in your slow cooker. This mix forms a tasty base for the soup. - Pour 4 cups of vegetable broth over the potatoes, onion, and garlic. - Add 1 teaspoon of smoked paprika, along with salt and freshly ground black pepper to taste. - Stir the mixture gently to spread the seasonings evenly. - Cover the slow cooker and set it to cook on low for 6-8 hours. The potatoes should become tender and easy to pierce with a fork. - Once cooked, use a potato masher to mash the mixture slightly. This creates a creamy texture while keeping some chunks for heartiness. - Slowly stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese. Mix until the cheese melts and the soup becomes smooth. - Blend in 1/2 cup of sour cream and half of the crumbled turkey bacon. This step adds rich flavor and creaminess. - Taste the soup and adjust the seasoning with more salt and pepper if needed. Let it simmer on warm for 15 minutes to meld the flavors. Seasoning is key to great flavor. Start with salt and pepper. Taste your soup as you cook. If it needs more kick, add extra smoked paprika. This spice gives a nice depth too. For the perfect creamy consistency, slowly mix in the heavy cream and cheese. Stir until smooth. You want a rich, velvety texture with some potato chunks for heartiness. For the best results, cook on low for 6 to 8 hours. If you’re short on time, use high for 3 to 4 hours. The potatoes should be tender and easy to pierce with a fork. This means they are ready for mashing. The slow cooker makes it easy, allowing flavors to blend well. To serve, ladle soup into big bowls. Top with the remaining crumbled turkey bacon and extra cheese. Sprinkle chopped green onions for color. For a creamy touch, add a dollop of sour cream in the center. Serve with crusty bread for dipping. This adds a nice crunch and balances the creamy soup. {{image_4}} For a gluten-free soup, use gluten-free vegetable broth. Most vegetable broths are safe, but always check the label. You can also swap out heavy cream for coconut milk or a gluten-free alternative. This keeps your soup creamy while making it safe for everyone. If you're looking for vegetarian options, use vegetable broth instead of any meat-based broth. You can also skip the turkey bacon or use a vegetarian bacon alternative. Adding more veggies can enhance the flavor and nutrition. Think about adding bell peppers or mushrooms for extra taste. Want a spicier soup? Try adding a pinch of cayenne pepper or chili powder. These spices can add warmth without overpowering the dish. You can also mix in some jalapeños for an extra kick. When it comes to cheese, feel free to experiment. Swap sharp cheddar for Monterey Jack or pepper jack for a creamier texture. Each cheese gives a unique flavor. Mixing cheeses can also create a more complex taste. Bacon lovers can try regular bacon, turkey bacon, or even tempeh bacon. Each choice adds a different texture and taste. Crumbled bacon gives a nice crunch, while tempeh bacon offers a smoky flavor. For a nutritious twist, consider vegetable toppings. Chopped bell peppers or diced tomatoes can add color and crunch. Green onions not only look great but also add a fresh taste. You can mix and match toppings to create your perfect bowl. To store leftover soup, let it cool first. Then, transfer it to an airtight container. Make sure to seal it tight to keep out air. This helps maintain the flavor and texture. You can keep it in the fridge for up to three days. When reheating, pour the soup into a pot. Heat it gently over low to medium heat. Stir often to prevent sticking. If you find it too thick, add a splash of broth or water. You can also microwave it in a bowl. Just cover it with a microwave-safe lid to avoid splatters. If you want to freeze the soup, first cool it completely. Pour the soup into freezer-safe bags or containers. Make sure to leave some space at the top. This allows the soup to expand as it freezes. Label your bags with the date for easy tracking. To thaw, place the bag in the fridge overnight. For quick thawing, you can run the bag under cold water. Once thawed, heat it in a pot on the stove. Stir often, and add a bit of broth if needed. In the fridge, your soup lasts about three days. In the freezer, it can last up to three months. Always check for signs of spoilage. If the soup smells sour or has an unusual color, it’s best to toss it. Look for any mold or off-putting textures. Enjoy your loaded baked potato soup at its best! Yes, you can make this soup on the stovetop. Just follow these steps: - Use a large pot instead of a slow cooker. - Sauté the chopped onions and minced garlic first. - Add the diced potatoes and pour in the vegetable broth. - Bring the mixture to a boil, then lower the heat. - Let it simmer for 20-25 minutes until the potatoes are soft. - Finish with cream, cheese, sour cream, and bacon as in the slow cooker method. This method cuts cooking time but still gives you a rich flavor. Absolutely! You can use other potatoes. Here’s how different types can help: - Yukon Gold: These potatoes are creamy and buttery. - Red Potatoes: They have a waxy texture and hold shape well. - Sweet Potatoes: They add a sweet touch and bright color. Each type brings a unique taste and texture to the soup. Choose your favorite for a new twist. To lighten the soup, you can make a few simple swaps: - Use low-fat milk instead of heavy cream. - Replace sour cream with Greek yogurt for a tangy taste. - Cut back on cheese or use a lighter cheese option. These changes will reduce the calories but still keep the soup tasty. To reheat leftover soup, keep these tips in mind: - Use the stove for best results. Pour the soup into a pot and heat over low. - Stir often to avoid burning. Add a splash of broth if it thickens. - You can also microwave it in short bursts. Stir in between for even heating. These methods help keep the soup's texture and flavor intact. Enjoy your warm bowl! This blog post covered all the key steps to make a rich and creamy potato soup. You learned about the essential ingredients, the cooking process, and tips to perfect the flavor. We discussed variations to meet dietary needs and how to store your soup safely. Remember, cooking is about creativity. Feel free to personalize the recipe to fit your taste. Enjoy making this comforting dish that warms both your heart and your home.

Slow Cooker Loaded Baked Potato Soup

Warm up with this creamy Slow Cooker Loaded Baked Potato Soup that's bursting with flavor and comfort! Made with fresh russet potatoes, cheddar cheese, and crispy bacon, this hearty soup is the perfect addition to your dinner table. Simply toss your ingredients in the slow cooker and let it work its magic. Ready to savor a bowl? Click through for the full recipe and indulge in this deliciously satisfying meal!
Print Recipe Pin Recipe

Ingredients
  

4 large russet potatoes, peeled and diced into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese (for an extra kick)

1/2 cup sour cream

4 slices of cooked turkey bacon, crumbled (or bacon of choice)

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1/4 cup chopped green onions for garnish

Instructions
 

Prepare the Base: In your slow cooker, combine the peeled and diced potatoes, finely chopped onion, and minced garlic. This mixture becomes the heart of your soup!

    Add the Broth: Pour the vegetable broth over the vegetables, ensuring that they are completely submerged in liquid for even cooking.

      Season to Perfection: Sprinkle in the smoked paprika, along with salt and pepper. Stir gently to ensure the seasonings are distributed throughout the mixture.

        Slow Cook: Cover the slow cooker with its lid and set to cook on low for 6-8 hours, or until the potatoes are tender and easily pierced with a fork.

          Mash for Texture: After cooking, take a potato masher and gently mash the potato mixture in the slow cooker. Aim for a balance of creamy texture with some chunks remaining for extra heartiness.

            Incorporate Creaminess: Slowly stir in the heavy cream and the shredded cheddar cheese. Mix until the cheese is fully melted and the soup is creamy and unified.

              Finishing Touches: Blend in the sour cream along with half of the crumbled turkey bacon, stirring until the ingredients are well combined. This adds rich flavor and creaminess to your soup.

                Final Seasoning: Taste the soup and adjust the seasoning with additional salt and pepper as desired. Let it simmer on the warm setting for an extra 15 minutes to meld the flavors beautifully.

                  Prep Time: 15 min | Total Time: 8 hrs 15 min | Servings: 6

                    - Presentation Tips: Ladle the soup into generous bowls and top with the remaining crumbled turkey bacon, additional shredded cheese, and a sprinkle of vibrant chopped green onions. For an added creamy indulgence, incorporate a dollop of sour cream right in the center. Serve with a crusty piece of bread for dipping!