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- 6 medium russet potatoes, peeled and cut into 1-inch cubes - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - 1 cup shredded sharp cheddar cheese - 1/2 cup sour cream or Greek yogurt - 4 green onions, thinly sliced - 1 teaspoon dried thyme - Salt and freshly ground black pepper - 1 cup cooked bacon bits (or omit for vegetarian option) Gathering the right ingredients is key for this soup. It starts with russet potatoes. They have a starchy texture that makes the soup creamy. I peel and cube them into 1-inch pieces. This helps them cook evenly and break down well. Next, I finely chop one medium onion and mince three garlic cloves. Both add a strong base flavor to the soup. You will also need four cups of vegetable broth. This can be homemade or store-bought. Either way, it brings depth to the dish. Now, for creaminess, I use one cup of heavy cream. You can swap it for coconut cream if you want a dairy-free option. To add richness, I mix in one cup of shredded sharp cheddar cheese. This adds that classic cheesy flavor. For some tang, I include half a cup of sour cream or Greek yogurt. Then, I add four thinly sliced green onions for a fresh touch. One teaspoon of dried thyme enhances the flavor profile nicely, too. Finally, don’t forget salt and freshly ground black pepper to taste. If you love bacon, add one cup of cooked bacon bits. You can skip this for a vegetarian version. With these ingredients ready, you’re set for a deliciously comforting soup! - Combine 6 medium russet potatoes, peeled and cut into 1-inch cubes. - Add 1 medium onion, finely chopped, and 3 cloves garlic, minced. - Pour in 4 cups vegetable broth, then add 1 teaspoon dried thyme. - Season with salt and pepper to taste. - Stir everything well in the slow cooker. - Set the slow cooker to cook on low for 6-7 hours or high for 3-4 hours. - Once cooked, mash half of the potatoes with a potato masher. - Stir in 1 cup heavy cream and 1/2 cup sour cream until smooth. - Fold in 1 cup shredded sharp cheddar cheese and 1 cup cooked bacon bits. - Taste the soup and adjust seasoning with more salt and pepper if needed. - Add in half of the 4 thinly sliced green onions for freshness. - Heat through for an extra 10-15 minutes before serving. - Best types of potatoes for creamy texture: I love using medium russet potatoes. These potatoes turn soft and creamy when cooked. They give the soup a rich and hearty feel. Yukon Golds are another great choice. They add a buttery flavor. - How to achieve the right consistency: After cooking, mash about half of the potatoes. This keeps some chunks for texture. Stir in the heavy cream and sour cream next. This will make the soup smooth and rich. Adjust the thickness with more broth if needed. - Recommendations for storing leftover soup: Store leftover soup in an airtight container. It will last in the fridge for about 3-4 days. If you want to keep it longer, freeze it in portions. This way, you can enjoy it later. - Reheating tips for best flavor retention: To reheat, use a pot on the stove. Heat it on low, stirring often. This helps the soup warm evenly. You can also use the microwave, but stir it halfway through. - Serving suggestions with garnishes: Serve the soup in warm bowls. Top each bowl with extra cheddar cheese and a dollop of sour cream. Add a sprinkle of green onions for color. - Ideas for a cozy serving style: For a fun twist, try serving it in bread bowls. This makes the meal feel extra special. Drizzle a bit of olive oil on top for added flavor and a nice finish. {{image_4}} You can easily make this soup plant-based. Simply replace heavy cream with coconut cream. It adds a nice, rich flavor. Omit the bacon bits for a fully vegetarian option. This keeps the soup creamy and satisfying without meat. You won't miss the bacon, I promise! Want to spice things up? Try adding different herbs or spices. Smoked paprika can bring a nice warmth. Fresh herbs like parsley or dill add brightness. You can also toss in some extra veggies. Carrots or celery work well here. They add flavor and make the soup even heartier. If you want to change the cheese, there are options. You can use mozzarella or pepper jack for a different taste. For a lactose-free choice, try a dairy-free cheese. These cheese varieties melt nicely and keep the soup creamy. You can enjoy this soup with many side dishes. Here are a few great options: - Crusty bread: A warm loaf or breadsticks adds a nice crunch. - Salad: A fresh garden salad balances the creamy soup well. - Grilled cheese: This classic pairing makes for a hearty meal. - Steamed vegetables: Broccoli or green beans offer a light side. - Pickles: Their tangy taste can brighten the meal. Yes, you can freeze this soup! Here’s how: - Cool the soup completely before freezing. - Use airtight containers or freezer bags for storage. - Label them with the date for easy tracking. When you want to enjoy it, thaw overnight in the fridge. Then, reheat on the stove or in the microwave until piping hot. Reheating is simple, and you want to keep it tasty. Here’s what to do: - Stovetop: Pour the soup into a pot over low heat. Stir often until it warms up. - Microwave: Place soup in a microwave-safe bowl. Heat in short bursts, stirring in between, until hot. Taste the soup before serving. You may want to add a splash of broth or cream to restore its creamy texture. To make the best slow cooker loaded potato soup, you need a few key tools: - Slow Cooker: A reliable slow cooker is a must. Look for one with a timer feature for easy cooking. - Potato Masher: This helps create a creamy texture while still keeping some chunks. - Chopping Knife: A good knife makes chopping potatoes, onions, and garlic easy. - Measuring Cups and Spoons: Accurate measurements ensure the soup turns out perfect. These tools will help you create a delicious soup every time. If you enjoy this loaded potato soup, you might like these similar recipes: - Creamy Broccoli Cheddar Soup: A cheesy delight packed with healthy greens. - Classic Chicken Noodle Soup: A warm and soothing bowl perfect for chilly days. - Spicy Tomato Basil Soup: A zesty twist on a traditional favorite. Feel free to explore these recipes for more comforting meals. Each serving of slow cooker loaded potato soup contains: - Calories: About 350 calories - Protein: 10g - Fat: 22g - Carbohydrates: 30g - Fiber: 3g This creamy soup offers a hearty meal while providing essential nutrients. Enjoy it guilt-free! This blog post outlined all you need to know for a tasty slow cooker loaded potato soup. You learned about key ingredients, step-by-step preparation, storage tips, and fun variations. Remember, using the right potatoes makes a big difference. Feel free to swap ingredients to suit your taste. With these tips, you'll enjoy a warm, creamy soup anytime. Now it's time to gather your ingredients and start cooking!

Slow Cooker Loaded Potato Soup

Warm up with a bowl of Creamy Slow Cooker Loaded Potato Soup! This easy recipe combines hearty russet potatoes, rich cheddar cheese, and flavorful bacon bits for a comforting dish perfect for chilly nights. Learn how to prepare this creamy, delightful soup in just a few simple steps. Click through to explore the full recipe and enjoy the deliciousness that awaits you! You’ll love the cozy vibes it brings to your kitchen.
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Ingredients
  

6 medium russet potatoes, peeled and cut into 1-inch cubes

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (homemade or store-bought)

1 cup heavy cream (or coconut cream for a delightful non-dairy alternative)

1 cup shredded sharp cheddar cheese

1/2 cup sour cream (or Greek yogurt for a lighter option)

4 green onions, thinly sliced

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

1 cup cooked bacon bits (omit for a vegetarian-friendly version)

Instructions
 

In the base of your slow cooker, combine the diced potatoes, chopped onion, minced garlic, vegetable broth, dried thyme, and a generous pinch of salt and pepper. Stir thoroughly to ensure the ingredients are well mixed.

    Secure the lid on the slow cooker and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are fork-tender and easily mashed.

      Once the potatoes are cooked, use a potato masher to gently mash about half of the potatoes, creating a creamy consistency while retaining some chunks for texture.

        Pour in the heavy cream and sour cream, stirring until the mixture is smooth and well combined.

          Fold in the shredded cheddar cheese and cooked bacon bits (if using) into the soup, stirring until the cheese has melted and is evenly incorporated.

            Taste the soup and adjust the seasoning with additional salt and pepper as desired. Add in half of the chopped green onions to infuse a fresh and zesty flavor throughout the soup.

              Allow the soup to heat through for an additional 10-15 minutes with the lid on, ensuring everything is warm and ready to serve.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6-8

                  - Presentation Tips: Serve the creamy soup in warm bowls and adorn each serving with a handful of extra cheddar cheese, a dollop of sour cream, and a sprinkle of the remaining green onions for color. For an inviting touch, drizzle a bit of olive oil on top. If you want to elevate the experience, consider serving it in rustic bread bowls for a cozy, charming presentation!