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Slow Cooker Loaded Potato Soup Flavorful and Simple

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- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low sodium recommended) - 1 cup heavy cream or coconut milk (for a dairy-free alternative) - 1 cup shredded sharp cheddar cheese, with additional for garnishing - 1/2 cup sour cream or Greek yogurt (optional, for added creaminess) - 1/4 cup chopped green onions, plus extra for garnish - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika for a smoky flavor - 1/2 teaspoon dried thyme to enhance aroma - 1 tablespoon olive oil for sautéing These ingredients come together to create a warm and hearty soup. The potatoes form the base, while the broth adds depth. The cream gives it a rich texture. You can add more to enhance your soup's taste. Consider using: - Cooked bacon bits for a savory crunch - A dash of hot sauce for heat - Fresh herbs like chives or parsley for brightness These extras can take your soup from good to great. Feel free to mix and match based on your taste. Toppings make this soup fun and special. Here are some ideas: - A dollop of sour cream or Greek yogurt - Extra shredded cheddar cheese - Chopped green onions for freshness - Crispy bacon bits for added texture - A sprinkle of smoked paprika for color These toppings not only look great but also add layers of flavor. Enjoy customizing each bowl to your liking! - Sautéing onions and garlic Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped yellow onion. Sauté for about 5 minutes until it turns soft and clear. Next, add 3 minced garlic cloves. Cook for 1 to 2 more minutes. Stir constantly so the garlic does not brown. You want that nice garlic smell without burning it. - Preparing the potatoes While the onions and garlic cook, peel and dice 6 medium russet potatoes into 1-inch cubes. Make sure they are all about the same size. This helps them cook evenly. Once ready, set the potatoes aside until the sautéing is done. - Cooking on low vs. high settings After you sauté the onions and garlic, transfer them to the slow cooker. Add the diced potatoes and 4 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, and a good pinch of salt and black pepper. Stir well to mix everything. Cover the slow cooker with its lid. Cook on low for 7 hours or on high for 4 hours. Both ways work. Just ensure the potatoes become tender and easy to pierce with a fork. - Mashing potatoes for desired texture When the cooking time is up, take a potato masher and mash a portion of the potatoes. This gives your soup a creamy base while keeping some chunks for heartiness. Adjust how much you mash based on how creamy you want it. - Adding cream and cheese Next, gently stir in 1 cup of heavy cream or coconut milk if you prefer a dairy-free option. Add in 1 cup of shredded sharp cheddar cheese too. Stir until the cheese melts into the soup. Let it cook on low for 20 to 30 more minutes to warm everything through. To get the best texture in your soup, start with good potatoes. Use russet potatoes for creaminess. Dice them into 1-inch cubes for even cooking. After cooking, mash some potatoes with a fork or masher. This gives the soup a nice, creamy feel while keeping some chunks. If you like a thicker soup, mash more potatoes. For a thin soup, add more broth. You can boost the flavor in many ways. Add smoked paprika for a rich taste. A little dried thyme adds a nice aroma. If you want more spice, try adding a pinch of cayenne pepper. For a touch of sweetness, mix in some diced carrots. Always taste your soup and adjust the salt and pepper as needed. You can also switch up the cheese. Try gouda or pepper jack for a twist. If your soup is too thick, simply stir in more broth or water. If it’s too thin, mash more potatoes. If you find it lacks flavor, add a bit of salt or some extra spices. For creaminess, make sure to stir in the cream and cheese well. If they don’t melt right away, let it cook a bit longer on low heat. Always remember to taste and adjust! {{image_4}} You can make this soup vegan by using coconut milk instead of heavy cream. This keeps the soup creamy and rich. Replace the cheddar cheese with a dairy-free cheese or simply skip it for a lighter taste. You can also use vegetable broth to keep it plant-based. This option is great for those who are lactose intolerant or choose a vegan diet. If you want to spice things up, add some diced jalapeños or a dash of hot sauce. You can also mix in fresh herbs like basil or dill for a fresh twist. For a smoky flavor, just add a bit more smoked paprika. Changing the spices can give your soup a whole new feel. Experimenting with flavors can help you find your favorite! Add extra ingredients to make your soup heartier. Consider including bacon bits for a savory crunch. You can also toss in some corn or carrots for added sweetness and texture. If you love greens, stir in some spinach or kale just before serving. These little additions can make your soup even more delightful. Enjoy customizing your bowl! To keep your loaded potato soup fresh, let it cool first. Use a clean, airtight container. Pour the soup into the container, leaving some space at the top. This helps it expand when frozen. Store in the fridge for up to three days. When you're ready to enjoy leftovers, heat the soup on the stove. Use medium heat and stir often. This prevents sticking. If it seems thick, add a splash of broth or water. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. This keeps it creamy and delicious. If you want to freeze the soup, use freezer-safe containers. Make sure to leave space at the top. Label the containers with the date. You can freeze it for up to three months. To defrost, move the soup to the fridge overnight or use the microwave. Reheat as mentioned, and enjoy your cozy meal! Yes, you can use other potatoes. Yukon Gold or red potatoes work well too. They add a creamy taste and smooth texture. Just make sure to peel and cube them like russet potatoes. Different potatoes will change the soup's flavor slightly. However, each type will still make your soup delicious. To make this soup healthier, you can use low-fat dairy options. Consider using low-fat milk instead of heavy cream. You can also add more veggies. Carrots, celery, or spinach will boost nutrients. Using less cheese or a dairy-free cheese can also cut calories. Swap sour cream for plain yogurt for a healthy twist. You can keep leftovers in the fridge for about 3 to 5 days. Make sure to store the soup in an airtight container. This keeps it fresh and tasty. If you notice any odd smells or colors, it’s best to throw it out. Always trust your senses when it comes to food safety. Yes, you can prepare this soup in advance. You can chop the ingredients a day before. Store them in the fridge to keep them fresh. You can also cook the soup a day ahead. Just let it cool before storing. When you're ready, reheat it on low heat for a warm meal. In this blog post, we covered how to make slow cooker loaded potato soup. We discussed key ingredients, steps for cooking, and tips for perfect texture. You learned about variations, storage tips, and FAQs to help you create your best soup yet. As you enjoy this dish, remember that you can customize it to your taste. Experiment with different flavors and toppings. Slow cooker loaded potato soup is easy to make and always satisfying. Enjoy your next bowl!
Save It Jump to Recipe

Are you ready to enjoy a warm bowl of comfort? My Slow Cooker Loaded Potato Soup is both flavorful and simple to make. With creamy potatoes, savory toppings, and easy steps, this soup brings joy to any meal. Whether you’re cooking for a crowd or just for yourself, I’ll guide you through every detail to make it perfect. Let’s dive in and create something delicious together!

Ingredients

Main Ingredients for Slow Cooker Loaded Potato Soup

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

– 1 medium yellow onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth (low sodium recommended)

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

– 1 cup shredded sharp cheddar cheese, with additional for garnishing

– 1/2 cup sour cream or Greek yogurt (optional, for added creaminess)

– 1/4 cup chopped green onions, plus extra for garnish

– Salt and freshly ground black pepper, to taste

– 1 teaspoon smoked paprika for a smoky flavor

– 1/2 teaspoon dried thyme to enhance aroma

– 1 tablespoon olive oil for sautéing

These ingredients come together to create a warm and hearty soup. The potatoes form the base, while the broth adds depth. The cream gives it a rich texture.

Optional Ingredients for Added Flavor

You can add more to enhance your soup’s taste. Consider using:

– Cooked bacon bits for a savory crunch

– A dash of hot sauce for heat

– Fresh herbs like chives or parsley for brightness

These extras can take your soup from good to great. Feel free to mix and match based on your taste.

Recommended Toppings and Garnishes

Toppings make this soup fun and special. Here are some ideas:

– A dollop of sour cream or Greek yogurt

– Extra shredded cheddar cheese

– Chopped green onions for freshness

– Crispy bacon bits for added texture

– A sprinkle of smoked paprika for color

These toppings not only look great but also add layers of flavor. Enjoy customizing each bowl to your liking!

Step-by-Step Instructions

Preparation of Ingredients

– Sautéing onions and garlic

Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped yellow onion. Sauté for about 5 minutes until it turns soft and clear. Next, add 3 minced garlic cloves. Cook for 1 to 2 more minutes. Stir constantly so the garlic does not brown. You want that nice garlic smell without burning it.

– Preparing the potatoes

While the onions and garlic cook, peel and dice 6 medium russet potatoes into 1-inch cubes. Make sure they are all about the same size. This helps them cook evenly. Once ready, set the potatoes aside until the sautéing is done.

Cooking Process in the Slow Cooker

– Cooking on low vs. high settings

After you sauté the onions and garlic, transfer them to the slow cooker. Add the diced potatoes and 4 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, and a good pinch of salt and black pepper. Stir well to mix everything. Cover the slow cooker with its lid. Cook on low for 7 hours or on high for 4 hours. Both ways work. Just ensure the potatoes become tender and easy to pierce with a fork.

Final Touches Before Serving

– Mashing potatoes for desired texture

When the cooking time is up, take a potato masher and mash a portion of the potatoes. This gives your soup a creamy base while keeping some chunks for heartiness. Adjust how much you mash based on how creamy you want it.

– Adding cream and cheese

Next, gently stir in 1 cup of heavy cream or coconut milk if you prefer a dairy-free option. Add in 1 cup of shredded sharp cheddar cheese too. Stir until the cheese melts into the soup. Let it cook on low for 20 to 30 more minutes to warm everything through.

Tips & Tricks

Best Practices for Perfect Soup Texture

To get the best texture in your soup, start with good potatoes. Use russet potatoes for creaminess. Dice them into 1-inch cubes for even cooking. After cooking, mash some potatoes with a fork or masher. This gives the soup a nice, creamy feel while keeping some chunks. If you like a thicker soup, mash more potatoes. For a thin soup, add more broth.

Flavor Enhancements and Adjustments

You can boost the flavor in many ways. Add smoked paprika for a rich taste. A little dried thyme adds a nice aroma. If you want more spice, try adding a pinch of cayenne pepper. For a touch of sweetness, mix in some diced carrots. Always taste your soup and adjust the salt and pepper as needed. You can also switch up the cheese. Try gouda or pepper jack for a twist.

Troubleshooting Common Issues

If your soup is too thick, simply stir in more broth or water. If it’s too thin, mash more potatoes. If you find it lacks flavor, add a bit of salt or some extra spices. For creaminess, make sure to stir in the cream and cheese well. If they don’t melt right away, let it cook a bit longer on low heat. Always remember to taste and adjust!

Variations

Dairy-Free and Vegan Options

You can make this soup vegan by using coconut milk instead of heavy cream. This keeps the soup creamy and rich. Replace the cheddar cheese with a dairy-free cheese or simply skip it for a lighter taste. You can also use vegetable broth to keep it plant-based. This option is great for those who are lactose intolerant or choose a vegan diet.

Different Flavor Profiles (e.g., Spicy, Herbed)

If you want to spice things up, add some diced jalapeños or a dash of hot sauce. You can also mix in fresh herbs like basil or dill for a fresh twist. For a smoky flavor, just add a bit more smoked paprika. Changing the spices can give your soup a whole new feel. Experimenting with flavors can help you find your favorite!

Extra Ingredients to Customize Your Soup

Add extra ingredients to make your soup heartier. Consider including bacon bits for a savory crunch. You can also toss in some corn or carrots for added sweetness and texture. If you love greens, stir in some spinach or kale just before serving. These little additions can make your soup even more delightful. Enjoy customizing your bowl!

Storage Information

How to Store Leftovers Properly

To keep your loaded potato soup fresh, let it cool first. Use a clean, airtight container. Pour the soup into the container, leaving some space at the top. This helps it expand when frozen. Store in the fridge for up to three days.

Reheating Instructions for Best Results

When you’re ready to enjoy leftovers, heat the soup on the stove. Use medium heat and stir often. This prevents sticking. If it seems thick, add a splash of broth or water. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. This keeps it creamy and delicious.

Freezing Tips for Long-Term Storage

If you want to freeze the soup, use freezer-safe containers. Make sure to leave space at the top. Label the containers with the date. You can freeze it for up to three months. To defrost, move the soup to the fridge overnight or use the microwave. Reheat as mentioned, and enjoy your cozy meal!

FAQs

Can I use other types of potatoes?

Yes, you can use other potatoes. Yukon Gold or red potatoes work well too. They add a creamy taste and smooth texture. Just make sure to peel and cube them like russet potatoes. Different potatoes will change the soup’s flavor slightly. However, each type will still make your soup delicious.

How can I make this soup healthier?

To make this soup healthier, you can use low-fat dairy options. Consider using low-fat milk instead of heavy cream. You can also add more veggies. Carrots, celery, or spinach will boost nutrients. Using less cheese or a dairy-free cheese can also cut calories. Swap sour cream for plain yogurt for a healthy twist.

How long can I keep leftovers in the fridge?

You can keep leftovers in the fridge for about 3 to 5 days. Make sure to store the soup in an airtight container. This keeps it fresh and tasty. If you notice any odd smells or colors, it’s best to throw it out. Always trust your senses when it comes to food safety.

Can I prepare this soup in advance?

Yes, you can prepare this soup in advance. You can chop the ingredients a day before. Store them in the fridge to keep them fresh. You can also cook the soup a day ahead. Just let it cool before storing. When you’re ready, reheat it on low heat for a warm meal.

In this blog post, we covered how to make slow cooker loaded potato soup. We discussed key ingredients, steps for cooking, and tips for perfect texture. You learned about variations, storage tips, and FAQs to help you create your best soup yet.

As you enjoy this dish, remember that you can customize it to your taste. Experiment with different flavors and toppings. Slow cooker loaded potato soup is easy to make and always satisfying. Enjoy your next bowl!

- 6 medium russet potatoes, peeled and diced into 1-inch cubes - 1 medium yellow onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth (low sodium recommended) - 1 cup heavy cream or coconut milk (for a dairy-free alternative) - 1 cup shredded sharp cheddar cheese, with additional for garnishing - 1/2 cup sour cream or Greek yogurt (optional, for added creaminess) - 1/4 cup chopped green onions, plus extra for garnish - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika for a smoky flavor - 1/2 teaspoon dried thyme to enhance aroma - 1 tablespoon olive oil for sautéing These ingredients come together to create a warm and hearty soup. The potatoes form the base, while the broth adds depth. The cream gives it a rich texture. You can add more to enhance your soup's taste. Consider using: - Cooked bacon bits for a savory crunch - A dash of hot sauce for heat - Fresh herbs like chives or parsley for brightness These extras can take your soup from good to great. Feel free to mix and match based on your taste. Toppings make this soup fun and special. Here are some ideas: - A dollop of sour cream or Greek yogurt - Extra shredded cheddar cheese - Chopped green onions for freshness - Crispy bacon bits for added texture - A sprinkle of smoked paprika for color These toppings not only look great but also add layers of flavor. Enjoy customizing each bowl to your liking! - Sautéing onions and garlic Start by heating 1 tablespoon of olive oil in a medium skillet over medium heat. Add the finely chopped yellow onion. Sauté for about 5 minutes until it turns soft and clear. Next, add 3 minced garlic cloves. Cook for 1 to 2 more minutes. Stir constantly so the garlic does not brown. You want that nice garlic smell without burning it. - Preparing the potatoes While the onions and garlic cook, peel and dice 6 medium russet potatoes into 1-inch cubes. Make sure they are all about the same size. This helps them cook evenly. Once ready, set the potatoes aside until the sautéing is done. - Cooking on low vs. high settings After you sauté the onions and garlic, transfer them to the slow cooker. Add the diced potatoes and 4 cups of low-sodium vegetable broth. Sprinkle in 1 teaspoon of smoked paprika, 1/2 teaspoon of dried thyme, and a good pinch of salt and black pepper. Stir well to mix everything. Cover the slow cooker with its lid. Cook on low for 7 hours or on high for 4 hours. Both ways work. Just ensure the potatoes become tender and easy to pierce with a fork. - Mashing potatoes for desired texture When the cooking time is up, take a potato masher and mash a portion of the potatoes. This gives your soup a creamy base while keeping some chunks for heartiness. Adjust how much you mash based on how creamy you want it. - Adding cream and cheese Next, gently stir in 1 cup of heavy cream or coconut milk if you prefer a dairy-free option. Add in 1 cup of shredded sharp cheddar cheese too. Stir until the cheese melts into the soup. Let it cook on low for 20 to 30 more minutes to warm everything through. To get the best texture in your soup, start with good potatoes. Use russet potatoes for creaminess. Dice them into 1-inch cubes for even cooking. After cooking, mash some potatoes with a fork or masher. This gives the soup a nice, creamy feel while keeping some chunks. If you like a thicker soup, mash more potatoes. For a thin soup, add more broth. You can boost the flavor in many ways. Add smoked paprika for a rich taste. A little dried thyme adds a nice aroma. If you want more spice, try adding a pinch of cayenne pepper. For a touch of sweetness, mix in some diced carrots. Always taste your soup and adjust the salt and pepper as needed. You can also switch up the cheese. Try gouda or pepper jack for a twist. If your soup is too thick, simply stir in more broth or water. If it’s too thin, mash more potatoes. If you find it lacks flavor, add a bit of salt or some extra spices. For creaminess, make sure to stir in the cream and cheese well. If they don’t melt right away, let it cook a bit longer on low heat. Always remember to taste and adjust! {{image_4}} You can make this soup vegan by using coconut milk instead of heavy cream. This keeps the soup creamy and rich. Replace the cheddar cheese with a dairy-free cheese or simply skip it for a lighter taste. You can also use vegetable broth to keep it plant-based. This option is great for those who are lactose intolerant or choose a vegan diet. If you want to spice things up, add some diced jalapeños or a dash of hot sauce. You can also mix in fresh herbs like basil or dill for a fresh twist. For a smoky flavor, just add a bit more smoked paprika. Changing the spices can give your soup a whole new feel. Experimenting with flavors can help you find your favorite! Add extra ingredients to make your soup heartier. Consider including bacon bits for a savory crunch. You can also toss in some corn or carrots for added sweetness and texture. If you love greens, stir in some spinach or kale just before serving. These little additions can make your soup even more delightful. Enjoy customizing your bowl! To keep your loaded potato soup fresh, let it cool first. Use a clean, airtight container. Pour the soup into the container, leaving some space at the top. This helps it expand when frozen. Store in the fridge for up to three days. When you're ready to enjoy leftovers, heat the soup on the stove. Use medium heat and stir often. This prevents sticking. If it seems thick, add a splash of broth or water. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. This keeps it creamy and delicious. If you want to freeze the soup, use freezer-safe containers. Make sure to leave space at the top. Label the containers with the date. You can freeze it for up to three months. To defrost, move the soup to the fridge overnight or use the microwave. Reheat as mentioned, and enjoy your cozy meal! Yes, you can use other potatoes. Yukon Gold or red potatoes work well too. They add a creamy taste and smooth texture. Just make sure to peel and cube them like russet potatoes. Different potatoes will change the soup's flavor slightly. However, each type will still make your soup delicious. To make this soup healthier, you can use low-fat dairy options. Consider using low-fat milk instead of heavy cream. You can also add more veggies. Carrots, celery, or spinach will boost nutrients. Using less cheese or a dairy-free cheese can also cut calories. Swap sour cream for plain yogurt for a healthy twist. You can keep leftovers in the fridge for about 3 to 5 days. Make sure to store the soup in an airtight container. This keeps it fresh and tasty. If you notice any odd smells or colors, it’s best to throw it out. Always trust your senses when it comes to food safety. Yes, you can prepare this soup in advance. You can chop the ingredients a day before. Store them in the fridge to keep them fresh. You can also cook the soup a day ahead. Just let it cool before storing. When you're ready, reheat it on low heat for a warm meal. In this blog post, we covered how to make slow cooker loaded potato soup. We discussed key ingredients, steps for cooking, and tips for perfect texture. You learned about variations, storage tips, and FAQs to help you create your best soup yet. As you enjoy this dish, remember that you can customize it to your taste. Experiment with different flavors and toppings. Slow cooker loaded potato soup is easy to make and always satisfying. Enjoy your next bowl!

Slow Cooker Loaded Potato Soup

Indulge in the ultimate comfort food with this Warm & Cozy Loaded Potato Soup recipe! Perfect for chilly nights, this creamy soup combines tender potatoes, savory garlic, and rich cheddar cheese, creating a bowl of pure bliss. It's easy to make in the slow cooker, allowing you to enjoy a delicious meal with minimal effort. Click now to explore this heartwarming recipe and make your home feel extra cozy!
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Ingredients
  

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

1 medium yellow onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth (low sodium recommended)

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

1 cup shredded sharp cheddar cheese, with additional for garnishing

1/2 cup sour cream or Greek yogurt (optional, for added creaminess)

1/4 cup chopped green onions, plus extra for garnish

Salt and freshly ground black pepper, to taste

1 teaspoon smoked paprika for a smoky flavor

1/2 teaspoon dried thyme to enhance aroma

1 tablespoon olive oil for sautéing

Instructions
 

Heat the olive oil in a medium-sized skillet over medium heat. Add the chopped onion and sauté for about 5 minutes or until it turns translucent and soft. Incorporate the minced garlic, cooking for another 1-2 minutes, stirring continuously until the garlic is aromatic but not browned.

    Transfer the diced potatoes into the slow cooker. Add the sautéed onions and garlic mixture, followed by the vegetable broth, smoked paprika, dried thyme, and a generous pinch of salt and pepper. Stir everything well to ensure the potatoes are well-coated with the seasonings.

      Secure the lid on the slow cooker. Cook on low for 7 hours or on high for 4 hours, until the potatoes are tender and can be easily pierced with a fork.

        After cooking, use a potato masher to mash a portion of the potatoes, achieving a creamy texture while leaving some larger pieces for heartiness.

          Gently stir in the heavy cream (or coconut milk) along with the shredded cheddar cheese. Continue cooking on low for an additional 20-30 minutes until the cheese is fully melted and the soup is heated through.

            To serve, ladle the hot soup into bowls. Top each portion with a dollop of sour cream (or Greek yogurt), sprinkle with chopped green onions, and add a handful of extra shredded cheddar cheese for an irresistible finish.

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

                - Presentation Tips: Garnish each bowl with a sprig of fresh thyme or a light drizzle of olive oil for an elegant touch. Consider serving with warm crusty bread for a complete cozy meal experience.

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