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- 6 medium russet potatoes, peeled and diced - 1 large onion, chopped - 4 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup shredded sharp cheddar cheese - 1 cup cooked bacon bits - Chopped green onions for garnish - Sour cream for topping - 1 tablespoon olive oil - 2 teaspoons dried thyme - 2 teaspoons paprika - Salt and pepper to taste When making loaded potato soup, the right ingredients are key. You start with 6 medium russet potatoes. These potatoes give the soup its hearty base. Peel and dice them for even cooking. Next, grab a large onion and chop it finely. The onion adds depth and sweetness to the soup. Now, let’s not forget garlic! You need 4 cloves, minced well. Garlic brings in a punch of flavor. For the broth, use 4 cups of vegetable broth. This makes the soup rich and satisfying. To make it creamy, add 1 cup of heavy cream. It gives the soup a smooth texture. For that cheesy goodness, you need 1 cup of shredded sharp cheddar cheese. This cheese melts beautifully into the soup. If you want to take it up a notch, consider adding 1 cup of cooked bacon bits. They add a nice crunch and flavor. Green onions make a great garnish. They add color and a fresh taste. Don't forget sour cream for topping; it gives a nice tang. For the seasonings, start with 1 tablespoon of olive oil. It helps sauté the onion and garlic. Use 2 teaspoons of dried thyme and 2 teaspoons of paprika for warmth. Finally, add salt and pepper to taste. Adjust these to make your soup perfect for you. With these ingredients, you’re on your way to a cozy bowl of loaded potato soup. - Sautéing the onion and garlic Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 large chopped onion and cook for about 5 minutes. This makes the onion soft and sweet. Next, add 4 minced garlic cloves. Cook for an extra 1 to 2 minutes until you smell that lovely garlic aroma. - Preparing the potatoes and broth mixture In your slow cooker, add the sautéed onion and garlic. Then, toss in 6 peeled and diced russet potatoes. Pour in 4 cups of vegetable broth, along with 2 teaspoons of dried thyme and 2 teaspoons of paprika. Don’t forget to season with salt and pepper to taste. Stir everything together well. - Cooking times and temperature settings Cover your slow cooker and set it on low for 6 to 8 hours. If you're in a hurry, you can set it on high for 4 hours. The potatoes should become nice and tender during this time. - Mashing and finishing the soup Once the cooking time is done, use a potato masher to mash the potatoes. You can leave some chunks for texture if you like. Stir in 1 cup of heavy cream and 1 cup of shredded sharp cheddar cheese. If you want, add 1 cup of cooked bacon bits for extra flavor. Stir everything until well mixed. Let it cook on low for 15 to 30 more minutes to heat through. - Presentation ideas Serve the soup hot in bowls. It looks great with a swirl of cream on top for a fancy touch. - Best garnishes and toppings Top each bowl with a dollop of sour cream and a sprinkle of chopped green onions. These add a nice crunch and color to your dish. Enjoy your cozy bowl of loaded potato soup! - Choosing the right potatoes: I love using medium russet potatoes. They are starchy and create a creamy texture. Avoid waxy potatoes as they do not break down well in soups. - Adjusting creaminess and thickness: If you want a thicker soup, mash more potatoes. For a creamier soup, add more heavy cream. You can also stir in some sour cream for extra richness. - Overcooking the potatoes: Set your slow cooker to low for 6-8 hours. If you cook too long, the potatoes may turn to mush. Keep an eye on the time! - Skipping the seasoning adjustments: Taste your soup near the end of cooking. You may need to add more salt or pepper for flavor. Always adjust to your taste. - Adding herbs or spices: Fresh herbs like parsley or chives can brighten the soup. Thyme and paprika add warmth. Feel free to experiment with your favorites! - Cheese alternatives and variations: If you want to switch things up, try different cheeses. Gouda or Monterey Jack will work well. You can also use vegan cheese for a dairy-free option. {{image_2}} You can easily make this soup vegetarian or vegan. For dairy, use plant-based milk or cream. Almond milk or coconut cream work well. For the cheese, try vegan cheese shreds. If you want to skip bacon, add smoked paprika for that smoky flavor. Feel free to add more veggies! Carrots, celery, or even spinach can boost nutrition. Just chop them up and toss them in with the potatoes. Want to mix things up? Add spices! Cumin gives a warm touch. Chili powder adds heat. Just sprinkle in a teaspoon or two while cooking. You can also mix in other vegetables. Corn or bell peppers add sweetness. Just make sure they are chopped small. This way, they cook evenly in the soup. Pair your soup with some tasty sides. A fresh salad adds crunch and color. Try a Caesar or garden salad for balance. Warm bread also complements this soup well. A crusty baguette or garlic bread will soak up the flavors. Your meal will feel complete and cozy! For storing your leftover soup, use airtight containers. Glass or plastic containers work well. Make sure the soup cools down before sealing. This helps to keep it fresh. Store it in the fridge for up to 3 days. If you want to keep it longer, freezing is a great option. To reheat your soup, the microwave is quick and easy. Pour the soup into a bowl and heat it for 1-2 minutes. Stir halfway through for even heating. If you prefer, you can reheat it on the stove over medium heat. Stir often to avoid sticking. If the soup is too thick, add a splash of broth or cream. This will help adjust the consistency. To freeze the soup, let it cool completely first. Pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. Label the containers with the date. The soup can last in the freezer for up to 3 months. To thaw, move it to the fridge overnight. You can reheat it on the stove or in the microwave, just like before. Slow Cooker Loaded Potato Soup will last about 3 to 5 days in the fridge. Store it in an airtight container. For best flavor, eat it within this time frame. Make sure to cool the soup before placing it in the fridge. Yes, you can make this soup spicier! Add red pepper flakes or a dash of hot sauce. You can also mix in diced jalapeños for a fresh kick. Start with a small amount and taste. Adjust until you find the heat you like. Yes, you can use frozen potatoes. Just add them directly to the slow cooker. Cooking time may be a bit longer, so check for tenderness. Frozen potatoes can soften well and still give you that creamy texture. To thicken your potato soup, mash some of the potatoes. You can also add cornstarch mixed with water. Another option is to blend a portion of the soup. This method gives it a smooth, thick texture without losing flavor. Yes, you can cook this soup on the stove! Sauté the onions and garlic in a pot, then add the rest of the ingredients. Bring it to a boil, then lower the heat and simmer. Cook until the potatoes are tender, about 20 to 30 minutes. This slow cooker loaded potato soup uses simple ingredients for great flavor. You now know the key steps, tips, and variations to create the perfect dish. Remember to sauté your onions and garlic for a tasty base. Don’t forget to adjust your seasonings for the best taste. Whether you choose the classic recipe or a unique twist, this soup warms any day. Enjoy leftovers with easy storage methods, too. Dive into this comforting meal and share it with those you love. Your cooking skills will shine through with this recipe!

Slow Cooker Loaded Potato Soup

Warm up with a delicious bowl of Cozy Slow Cooker Loaded Potato Soup that’s packed with flavor and comfort! In just a few simple steps, you can create a creamy, hearty dish using russet potatoes, sharp cheddar, and your favorite toppings. Perfect for busy days, this soup cooks in your slow cooker while you go about your day. Click through to explore the full recipe and elevate your mealtime with this tasty treat!
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Ingredients
  

6 medium russet potatoes, peeled and diced

1 large onion, chopped

4 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup shredded sharp cheddar cheese

1 cup cooked bacon bits (optional for a vegetarian version)

1 tablespoon olive oil

2 teaspoons dried thyme

2 teaspoons paprika

Salt and pepper to taste

Chopped green onions for garnish

Sour cream for topping

Instructions
 

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Transfer the sautéed onion and garlic to the slow cooker. Add the diced potatoes, vegetable broth, dried thyme, paprika, salt, and pepper. Stir to combine.

      Cover the slow cooker and set it on low for 6-8 hours or high for 4 hours, until the potatoes are tender.

        Once the cooking time is up, use a potato masher to mash the potatoes until you reach your desired consistency. Leave some chunks for texture if preferred.

          Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Add the bacon bits (if using) and stir again.

            Taste and adjust seasoning if necessary. Let it cook for an additional 15-30 minutes on low to heat through.

              Serve hot, garnished with a dollop of sour cream and a sprinkle of chopped green onions.

                Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6-8