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To make Slow Cooker Loaded Potato Soup, you need the right mix of fresh ingredients. Here is what you will need: - 6 medium russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream for a dairy-free option - 1 cup shredded sharp cheddar cheese (plus extra for topping) - 1 cup cooked bacon bits (or tempeh bacon for a vegetarian option) - Seasonings: thyme, onion powder, garlic powder, salt, pepper - Optional toppings: chopped green onions, sour cream These ingredients come together to create a rich and creamy soup. The russet potatoes give it a hearty base, while the onion and garlic add depth. The cream provides a velvety texture. Cheese and bacon bits bring extra flavor and warmth. You can easily adjust the toppings to suit your taste. Enjoy this cozy dish that warms you from the inside out! To start, gather all your ingredients. You will need six medium russet potatoes, one medium onion, three cloves of garlic, and four cups of vegetable broth. Add these to your slow cooker. Next, include one teaspoon each of dried thyme, onion powder, garlic powder, salt, and pepper. Stir everything well to combine. Now, cover the slow cooker. Set it to cook on low for seven to eight hours or on high for four to five hours. This cooking time helps the potatoes become tender and flavorful. Cooking on low allows for a gentle heat, which makes the potatoes soft and creamy. If you're pressed for time, using the high setting works well. Both methods yield tasty soup, but the low setting creates a richer flavor. To achieve your desired texture, use a potato masher or an immersion blender. You can mash a portion of the soup while leaving some chunks intact. This gives the soup a nice, hearty feel. After your potatoes are cooked, it’s time for the creamy goodness. Stir in one cup of heavy cream or coconut cream. Add one cup of shredded sharp cheddar cheese for that delicious cheesy flavor. Mix until everything melts and blends together. Just before serving, stir in one cup of cooked bacon bits or tempeh bacon if you want a vegetarian option. Let it heat for about ten minutes. This adds a savory touch that's hard to resist. Now, your soup is ready to serve! Choosing the right potato makes a big difference. I love using russet potatoes for this soup. They are starchy and create a creamy texture. For even cooking, cut the potatoes into similar-sized pieces. This helps them cook at the same rate. If you want a dairy-free version, try using coconut cream instead of heavy cream. It adds a nice, rich flavor. For a vegetarian twist, use tempeh bacon. It gives you that smoky taste without the meat. To boost the flavor, add more seasoning. Try a pinch of smoked paprika or cayenne pepper for heat. Fresh herbs like parsley or chives can add a fresh taste. Just chop them and sprinkle them on top before serving. {{image_2}} You can change your loaded potato soup by adding new veggies. Carrots and celery bring crunch and color. They add flavor and more nutrients. Just chop them up and toss them in with the potatoes. You can also add spices for heat. A pinch of cayenne or chili powder gives a nice kick. Adjust the amount to your liking. Pairing this soup with bread or salad makes it a full meal. A crusty bread or a fresh garden salad balances the creaminess. For a special touch, serve soup in bread bowls. It looks fun and tastes great! You can also add toppings like crispy bacon bits or a sprinkle of cheese. You can turn this soup into a loaded potato casserole. After cooking, pour it into a baking dish. Top it with cheese, bacon, and breadcrumbs. Bake it at 350°F for about 20 minutes. This adds a golden crust and makes it even more delicious. Serve it hot for a cozy meal! To store leftovers, let the soup cool first. Then, scoop it into containers. Use airtight containers for the best results. Glass jars or BPA-free plastic containers work well. Make sure to leave some space at the top. This allows for any expansion when freezing. To freeze the soup, follow these steps: First, let it cool completely. Next, pour it into freezer-safe bags or containers. Flatten bags for easy stacking. Label them with the date. When ready to eat, thaw it in the fridge overnight. For reheating, warm it in a pot on low heat. Stir often to avoid burning. In the fridge, the soup lasts about three to four days. If you freeze it, it can last up to three months. For the best taste, eat it sooner rather than later. How long does it take to cook in a slow cooker? Cooking this soup in a slow cooker takes about 7-8 hours on low. If you are short on time, you can cook it on high for 4-5 hours. The goal is to make sure the potatoes are nice and soft for the best flavor. Can I use pre-cooked potatoes? Yes, you can use pre-cooked potatoes to save time. Just add them in the last hour of cooking. This helps keep their texture and flavor without turning mushy. Is this soup gluten-free? Yes, this soup can be gluten-free! All the ingredients listed, like vegetable broth and potatoes, are naturally gluten-free. Just check your broth for any hidden gluten. Caloric content per serving Each serving of this loaded potato soup has about 400 calories. The exact number may vary based on the toppings and ingredients you use. Health benefits of key ingredients - Potatoes: They are rich in vitamins and minerals. They also provide fiber, which helps digestion. - Onion and garlic: Both have immune-boosting properties. They add flavor and health benefits. - Cheese: Offers calcium and protein, making the soup more filling. - Bacon or tempeh: Provides protein and adds a savory kick. Best practices for preparing soup ahead of time To prepare this soup ahead of time, chop all your veggies the night before. Store them in the fridge in an airtight container. You can also measure out the spices and keep them ready. This way, you just need to combine everything in the slow cooker. How to reheat without losing texture When reheating, add a splash of broth or cream. This will keep the soup creamy and smooth. Heat it gently on the stove or in the microwave. Stir often to avoid any lumps. You now have a simple yet tasty recipe for creamy potato soup. We covered every aspect, from ingredients to preparation. You learned useful tips for cooking and flavoring, along with variations to try. Don’t forget about storage to keep your soup fresh. Whether you want a cozy dinner or a fun dish, this soup can do it all. Enjoy making it your own and sharing it with friends and family. The warmth and comfort of this soup make it a winner any time.

Slow Cooker Loaded Potato Soup

Dive into comfort with this Creamy Loaded Potato Bliss Soup! Made with tender russet potatoes, savory garlic, and rich cheese, this slow cooker recipe is a must-try. Perfect for chilly nights, it's easy to prepare and can be customized for vegetarians. Get ready to warm your soul! Click through for the full recipe and enjoy a bowl of blissful goodness. Don't miss out on this creamy delight that everyone will love!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

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

1 cup shredded sharp cheddar cheese (plus extra for topping)

1 cup cooked bacon bits (or tempeh bacon for a vegetarian option)

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon garlic powder

Salt and pepper to taste

Chopped green onions for garnish

Sour cream (optional, for serving)

Instructions
 

In the slow cooker, add the diced potatoes, chopped onion, minced garlic, vegetable broth, dried thyme, onion powder, garlic powder, salt, and pepper. Stir to combine.

    Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the potatoes are tender.

      Once the potatoes are cooked, use a potato masher or an immersion blender to mash a portion of the soup, leaving some chunks for texture.

        Stir in the heavy cream (or coconut cream) and shredded cheese until melted and creamy. Adjust the seasoning if necessary.

          Just before serving, stir in the cooked bacon bits (or tempeh bacon) and let heat through for an additional 10 minutes.

            Ladle the soup into bowls and top with extra cheddar cheese, chopped green onions, and a dollop of sour cream if desired.

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