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- 4 large russet potatoes - 1 medium onion - 4 cloves garlic - 4 cups chicken or vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream - 1 teaspoon smoked paprika - 1/2 teaspoon black pepper - 1 teaspoon salt - 1/2 cup cooked and crumbled turkey bacon (optional) - Sliced green onions and chopped chives for garnish The heart of my Slow Cooker Loaded Baked Potato Soup lies in these simple yet rich ingredients. First, I choose four large russet potatoes. They bring a creamy texture and a great taste. I peel and dice them into even pieces for cooking. Next, I finely chop one medium onion and mince four cloves of garlic. These two add depth and flavor to the soup. For the broth, I use four cups of chicken or vegetable broth. It forms the base and enhances the soup's taste. Now, let’s talk about the dairy. I stir in one cup of heavy cream for richness. I also add one cup of shredded sharp cheddar cheese. This melts beautifully and makes the soup cheesy. Finally, I mix in half a cup of sour cream. It adds a delicious tang. Seasonings bring everything together. I sprinkle in one teaspoon of smoked paprika for a hint of smokiness. Then, I add half a teaspoon of black pepper and one teaspoon of salt, adjusting to taste. If you want something extra, crumbled turkey bacon is an excellent addition. I recommend half a cup. It adds crunch and a savory touch. For garnish, I use sliced green onions and chopped chives, adding freshness to each bowl. With these ingredients, you create a cozy, comforting soup that warms the heart. Each bite is creamy, cheesy, and full of flavor. - First, peel and dice 4 large russet potatoes. Make them small for a smooth soup. - Next, chop 1 medium onion finely. This adds great flavor to your soup. - Then, mince 4 cloves of garlic. Fresh garlic gives a lovely taste to the dish. - In your slow cooker, add the diced potatoes, chopped onion, and minced garlic. - Pour in 4 cups of chicken or vegetable broth. This will be the base of your soup. - Season with 1 teaspoon of smoked paprika, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Stir well to mix. - Cover the slow cooker and set it to cook. Use low for 6 to 8 hours or high for 3 to 4 hours. You want the potatoes to be tender. - Once the soup is cooked, use a potato masher. Mash some potatoes for a creamy texture, but leave some chunks. - Now, stir in 1 cup of heavy cream, 1 cup of shredded sharp cheddar cheese, and 1/2 cup of sour cream. Mix until smooth and the cheese melts. - If you like, add 1/2 cup of crumbled turkey bacon. Stir to combine all ingredients. - Serve hot and garnish with sliced green onions and chopped chives for a fresh look. Enjoy your delicious soup! - Choosing the right potato for creaminess: I love using russet potatoes. They are starchy and help the soup become smooth and creamy. You can also try Yukon Gold potatoes for a slightly different taste. - Importance of seasoning: Seasoning makes a big difference. Start with salt and pepper. Smoked paprika adds a nice smoky flavor. Taste your soup before serving to adjust the seasoning if needed. - Best slow cooker types for this recipe: A 6-quart slow cooker works best for this recipe. It allows enough space for all the ingredients to cook evenly. Brands like Crock-Pot or Instant Pot are great choices. - Recommended tools for mashing: Use a potato masher for a rustic texture. If you want it super smooth, an immersion blender is a good option. Just be careful not to over-blend. - Adding herbs or spices for variation: Fresh herbs like thyme or rosemary can elevate the flavor. You can also add a pinch of cayenne pepper for some heat. - Suggestions for garnishing: Top your soup with sliced green onions and chopped chives. You can also add crispy bacon or extra cheese for a fun twist. {{image_2}} You can make this soup lighter. Use Greek yogurt instead of sour cream. Greek yogurt adds creaminess without extra fat. It also packs more protein, making your soup more filling. You can also swap turkey bacon for a vegetarian option. Try using smoked tempeh or mushrooms. These options provide a similar taste without meat. They make the soup just as tasty! Get creative with your cheeses! Adding gouda can bring a rich, nutty flavor. You can also try pepper jack for some heat. Mixing different cheeses makes the soup exciting. Incorporate veggies for more texture and nutrition. Diced carrots or celery can add a nice crunch. You can even toss in spinach or kale for color and nutrients. These additions keep the soup fresh and delicious! If you need a gluten-free option, choose gluten-free broth. Many brands offer tasty options that work well. Always check labels to ensure they meet your needs. For a vegan version, replace heavy cream with coconut milk. This swap keeps it creamy and rich. You can also skip the cheese and bacon. Use plant-based toppings like avocado or nuts for added flavor. To keep your soup fresh, use airtight containers. Glass or plastic containers work great. Let the soup cool first. This step prevents moisture build-up and keeps your soup tasty. Pour the cooled soup into the containers, leaving some space at the top. This space allows for expansion when freezing. To freeze your soup, follow these steps: 1. Cool the soup completely. 2. Pour the soup into freezer-safe bags or containers. 3. Remove excess air and seal tightly. 4. Label the bags with the date. When you're ready to enjoy it again, take the soup out of the freezer. Thaw it in the fridge overnight. For reheating, warm it on the stove over low heat. Stir often to keep it smooth. You can also microwave it for a quick meal. Just heat it in short bursts, stirring in between. In the fridge, your loaded baked potato soup lasts about 3 to 4 days. If you freeze it, it can last up to 3 months. After that, the soup may lose its flavor. Always check for signs of spoilage before enjoying leftovers. Yes, you can make this soup on the stovetop. Start by sautéing the onion and garlic in a pot. This adds great flavor. Next, add the diced potatoes and broth. Bring the mixture to a boil, then reduce the heat. Let it simmer for about 20 to 30 minutes. Check if the potatoes are tender. Once done, mash some potatoes for creaminess. Stir in the cream, cheese, and sour cream. Finally, mix in any bacon if you like. This method is quick and just as tasty! Absolutely! You can prep the soup ahead of time. Start by dicing the potatoes and chopping the onion and garlic. Store these in airtight bags. Keep them in the fridge for up to a day. You can also measure the broth and spices ahead. When you are ready to cook, just add everything to your slow cooker. This saves time on busy days and keeps the flavors fresh. This soup pairs well with many sides. Try serving it with crusty bread or biscuits. A simple salad makes a great companion too. You can also add a side of roasted vegetables for a healthy touch. If you want a little crunch, some tortilla chips work well. Each of these options enhances the meal and adds variety. This blog post covered the ingredients, steps, and tips for making loaded baked potato soup. You learned about main ingredients like russet potatoes and cheese, plus tasty enhancements. We discussed storage and variations for dietary needs. As you create this soup, remember to have fun and experiment with flavors. Make it your own by adjusting the seasonings or adding your favorite toppings. Enjoy your cooking journey and savor every bowl!

Slow Cooker Loaded Baked Potato Soup

Warm up your family with this creamy slow cooker loaded baked potato soup! Packed with delicious flavors from russet potatoes, savory garlic, and sharp cheddar cheese, this comforting recipe is perfect for chilly nights. It's easy to make and allows you to enjoy a hearty meal with minimal effort. Don’t miss out on this delicious comfort food! Click to explore the full recipe and get cooking today!
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Ingredients
  

4 large russet potatoes, peeled and diced

1 medium onion, finely chopped

4 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1/2 cup cooked and crumbled turkey bacon (optional)

1/4 cup green onions, sliced (for garnish)

1/4 cup fresh chives, chopped (for garnish)

Instructions
 

Place the diced potatoes, chopped onion, minced garlic, and chicken or vegetable broth in the slow cooker.

    Season with salt, black pepper, and smoked paprika. Stir to combine.

      Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the potatoes are tender.

        Once cooked, use a potato masher to gently mash some of the potatoes to create a creamy texture while leaving some chunks for heartiness.

          Stir in the heavy cream, shredded cheddar cheese, and sour cream until well mixed and the cheese has melted.

            If using, sprinkle in the crumbled turkey bacon and stir to combine. Adjust seasoning if needed.

              Serve hot, garnished with sliced green onions and chopped chives for a fresh finish.

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