Slow Cooker Loaded Potato Soup

$For a great bowl of loaded potato soup, you need these key ingredients: - 4 large russet potatoes, peeled and diced - 1 medium onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a dairy-free option) - 1 cup sharp cheddar cheese, shredded - 1 cup cooked bacon bits (or crispy chickpeas for a vegetarian option) - 1/2 cup sour cream (or Greek yogurt) - 1 teaspoon dried thyme - Salt and pepper to taste - Chopped green onions for garnish - Freshly ground black pepper for garnish These ingredients mix well to create a creamy and hearty soup. The russet potatoes add body, while the onions and garlic give it depth. The heavy cream or coconut milk makes it rich. You can switch some ingredients based on your needs. For a vegetarian version, use crispy chickpeas instead of bacon. For a dairy-free option, substitute heavy cream with coconut milk. You can also use Greek yogurt instead of sour cream for a tangy kick. These swaps keep the soup tasty while catering to different diets. Toppings can make your soup even better. Here are some ideas: - Chopped green onions for freshness - Shredded cheese for extra creaminess - Crumbled bacon for a savory crunch - A dollop of sour cream or Greek yogurt for tang Feel free to mix and match these toppings. They add layers of flavor and texture to your soup. Start by peeling the russet potatoes. Use a sturdy peeler for best results. Once peeled, dice the potatoes into small cubes. Aim for about one-inch pieces. This size helps them cook evenly. Next, chop the medium onion into small pieces. Then, mince the three garlic cloves. You can use a knife or a garlic press. Gather all your ingredients to make cooking easier. Layer the diced potatoes in the slow cooker first. This helps them cook well. Add the chopped onion next, followed by the minced garlic. Sprinkle in the dried thyme for flavor. Pour in the vegetable broth. Make sure the broth fully covers the potatoes. Season with salt and pepper to your liking. Cover the slow cooker and set it on low for 6-8 hours. If you’re short on time, cook on high for 4 hours. The potatoes should be tender when done. Once the soup is cooked, it’s time to blend. You can use a potato masher for a chunkier texture. If you want it creamier, use an immersion blender. Blend until you reach your desired consistency. Stir in the heavy cream or coconut milk next. Add the shredded cheddar cheese and mix until it melts. Taste the soup and adjust the seasoning if needed. Finally, stir in the sour cream for a nice tang. Add the cooked bacon bits or crispy chickpeas last. Cover and let it cook for another 30 minutes. This melds all the flavors together. To boost the taste of your soup, start with fresh ingredients. Fresh potatoes, onions, and garlic make a big difference. Here are some tips: - Season well: Use salt and pepper at every stage. This builds layers of flavor. - Herbs: Try adding fresh herbs like parsley or chives. They brighten the dish. - Spices: A pinch of smoked paprika can add a nice depth. - Acidity: A splash of lemon juice before serving can enhance the soup's flavors. - Umami: Add a bit of soy sauce or Worcestershire sauce for extra savory notes. When making loaded potato soup, some mistakes can ruin the dish. Here’s what to watch out for: - Overcooking: Don't let the potatoes turn mushy. Cook just until tender. - Blending too much: If you want chunks, don’t over-blend. Keep some texture. - Ignoring seasoning: Taste as you cook. Adjust seasoning to your liking. - Using low-quality broth: A good broth makes a big difference. Choose a quality brand. - Skipping the garnish: Garnishes add flavor and make the soup look appealing. Having the right tools can make cooking more fun and efficient. Here are my top picks: - Slow cooker: A reliable slow cooker cooks evenly and saves time. - Potato masher: Use this to blend your soup to your desired texture. - Immersion blender: This tool lets you blend without transferring the soup. - Measuring cups and spoons: Accurate measurements ensure your flavors balance well. - Chopping board and knife: Sharp knives make chopping fast and easy. With these tips, your slow cooker loaded potato soup can become a warm, flavorful dish that everyone loves. Enjoy your cooking! {{image_2}} You can change the flavor of your loaded potato soup by using different broths. Instead of vegetable broth, try chicken or beef broth for a heartier taste. Each broth brings its own unique flavor. For the cream, heavy cream is rich, but you can use coconut milk for a lighter, dairy-free option. This swap gives a subtle sweetness that pairs well with the potatoes. Want to add some protein? You can use cooked turkey or chicken for a classic twist. For a vegetarian option, consider crispy chickpeas instead of bacon. They add crunch and a tasty flavor. You can also skip the meat entirely and focus on the creamy potatoes. This makes the soup a great choice for everyone. Adding seasonal vegetables can make your soup even better. In fall, try adding diced carrots or squash for sweetness. In spring, stir in fresh peas or asparagus for a pop of color and taste. Fresh herbs, like chives or parsley, can brighten the dish too. These simple changes keep the soup fresh and exciting all year round. To keep your loaded potato soup fresh, let it cool first. Once cooled, transfer it to an airtight container. You can refrigerate your soup for up to four days. If you want to store it longer, freeze it instead. Use freezer-safe bags or containers for this. Make sure to leave some space in the container. The soup will expand when frozen. When you’re ready to enjoy your soup again, reheat it gently. You can use the stove or microwave for this. If using the stove, pour the soup into a pot and heat over medium-low. Stir often to avoid burning. For the microwave, heat in short bursts. Stir between each burst to ensure even heating. Add a splash of broth or cream to thin it out if needed. The soup lasts about four days in the fridge. If you freeze it, it can last for three months. After that, the flavor might fade. Always check for any off smells or mold before eating. If you see any, it's best to toss the soup. Yes, you can make this soup ahead of time. Just prepare it as the recipe states. Once cooked, let it cool. Then, store it in an airtight container in the fridge. This soup stays fresh for about four days. You can also freeze it for up to three months. To reheat, just warm it on the stove or in the microwave. If the soup is too thick after freezing, add a bit of broth or water. If you lack a slow cooker, use a large pot or Dutch oven. Start by sautéing the onions and garlic on the stove. Then, add the diced potatoes and broth. Bring it to a boil. Once boiling, reduce the heat to low and cover. Let it simmer for about 30-40 minutes, or until the potatoes are tender. Finally, blend it as needed and mix in the cream and cheese. Yes, this soup can be gluten-free. Use gluten-free vegetable broth and ensure the bacon bits are gluten-free as well. If you want to keep it gluten-free, you can swap sour cream for Greek yogurt. This way, you enjoy the same creamy taste without gluten. Always check labels to confirm that your ingredients are safe. This article covered how to make delicious slow cooker loaded potato soup. I shared key ingredients, tips for flavor, and common mistakes to avoid. You learned about optional add-ins for different diets and ways to store leftovers. My final thoughts? Experiment with flavors and have fun! This soup is easy to make and perfect for any occasion. Enjoy your cooking journey!$

Warm up your evenings with this cozy slow cooker loaded potato soup! Made with simple ingredients like russet potatoes, sharp cheddar, and creamy broth, this comforting dish is perfect for sharing. Whether you prefer it meaty with bacon or vegetarian with crispy chickpeas, it’s easy to customize. Discover how to create this delicious recipe in your slow cooker and enjoy a hearty bowl of goodness. Click through for the full recipe and tips!

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Ingredients

4 large russet potatoes, peeled and diced

1 medium onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

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

1 cup sharp cheddar cheese, shredded

1 cup cooked bacon bits (or substitution with crispy chickpeas for a vegetarian option)

1/2 cup sour cream (or Greek yogurt)

1 teaspoon dried thyme

Salt and pepper to taste

Chopped green onions for garnish

Freshly ground black pepper for garnish

Instructions

Begin by peeling and dicing the potatoes, then place them into the slow cooker.

Add the chopped onion, minced garlic, and dried thyme to the slow cooker.

Pour in the vegetable broth, ensuring that the potatoes are fully submerged. Add salt and pepper to taste.

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

Once cooked, use a potato masher or an immersion blender to blend the soup to your desired consistency (you can leave it chunkier or make it creamy).

Stir in the heavy cream (or coconut milk) and the shredded cheese until melted and combined.

Adjust seasoning with more salt and pepper if necessary. Stir in the sour cream for a tangy flavor.

Add the cooked bacon bits (or crispy chickpeas) and gently mix to combine.

Cover and let it cook for an additional 30 minutes on low to meld the flavors together.

When ready to serve, ladle the soup into bowls and garnish with chopped green onions and freshly ground black pepper.

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