DisclaimerTerms Of UseGDPR PolicyCookie Policy

yumymoments

Slow Cooker Loaded Potato Soup Hearty Comfort Dish

by
Here’s what you need for a warm bowl of slow cooker loaded potato soup: - 6 medium russet potatoes, peeled and cut into 1-inch dice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup crispy turkey bacon, crumbled - 1/2 cup sour cream - 2 green onions, thinly sliced - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste These ingredients work together to create a rich and creamy soup. The russet potatoes give a hearty base. The onion and garlic add a depth of flavor. Vegetable broth brings everything together, while heavy cream and cheddar cheese make it smooth and indulgent. Turkey bacon adds a crunchy texture, and green onions give a fresh finish. Don't forget to season with salt, pepper, and smoked paprika for that extra kick! To start, gather your ingredients. You will need six medium russet potatoes. First, peel them and cut them into 1-inch dice. This size helps the potatoes cook evenly. Next, chop one medium onion finely. This adds flavor to the soup. Mince three cloves of garlic. The garlic gives a nice, rich taste. Now, layer the ingredients in the slow cooker. Place the diced potatoes, chopped onion, and minced garlic at the bottom. Pour in four cups of vegetable broth. Ensure all the ingredients are covered with the broth. Stir gently to mix everything well. Next, add one teaspoon of smoked paprika for a warm flavor. Season with salt and freshly ground black pepper to taste. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or on high for 4 hours. You know it's ready when the potatoes are fork-tender. Once the cooking time is up, mash some of the potatoes in the slow cooker. This will make the soup creamier. If you want a smooth texture, use an immersion blender to blend it all together. Gradually stir in one cup of heavy cream and one cup of shredded sharp cheddar cheese. Mix until the cheese melts and blends well. Taste the soup. Adjust the seasoning with more salt or pepper if needed. Just before serving, fold in half a cup of crumbled turkey bacon and half a cup of sour cream. Mix gently to keep the texture nice. Now, ladle the loaded potato soup into bowls while it's hot. You can garnish each bowl with slices of green onion and extra cheddar cheese for a lovely finish. Enjoy your hearty comfort dish! To get the right texture in your soup, you can either mash or blend the potatoes. Mashing gives a chunky feel, while blending makes it smooth. I often mash some potatoes for a mix of both. If you want a creamier soup, add more heavy cream. Taste it after adding cream. You can always add a bit more if you like. For best flavor, balance your seasonings well. Start with the salt and pepper. I usually add a bit, then taste to see if it needs more. You can always add more, but it’s hard to take away. The smoked paprika adds depth, so don’t skip it. Adjust the seasoning at the end for the best results. Serving is as fun as cooking. Use wide bowls for your soup. Top each bowl with extra cheddar cheese and a dollop of sour cream. Green onions add a nice touch and some color. To complete the meal, serve with warm crusty bread. It makes the soup feel even more cozy and comforting. {{image_4}} You can easily make this soup vegetarian. Instead of crispy turkey bacon, try using plant-based bacon. This swap keeps the smoky flavor but makes it meat-free. For a creamier soup without dairy, use coconut milk or almond milk instead of heavy cream. You can also find dairy-free cheese options that melt well. To make your soup even tastier, think about adding spices. A pinch of cayenne or some garlic powder can bring more warmth. If you want more veggies, add carrots or celery. These add nutrients and crunch. You can also throw in some corn for sweetness. In winter, add flavors that warm you up. Try using roasted garlic or fresh herbs like rosemary. For summer, use fresh corn and diced tomatoes. These ingredients keep the soup light and bright. You can switch it up based on what you have on hand. To keep your loaded potato soup fresh, store it in an airtight container. Let it cool first before sealing. This soup lasts in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. You can freeze your potato soup for up to 3 months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. For the best taste, reheat the soup on the stove over medium heat. Stir it often to keep it from burning. You can also use the microwave, heating it in short bursts. This helps to warm it evenly. To keep the texture creamy, add a splash of milk or cream while reheating. Yes, you can prepare this soup ahead of time. I recommend cooking the soup fully and then storing it in the fridge. Let it cool before you put it in an airtight container. It will stay fresh for about three days. When you are ready to serve, just reheat it on low heat. Stir it gently to keep the texture nice. If you want, you can also make the soup base without the cream and cheese. Then add those last for a fresh taste. If you want a lighter version, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free option, try coconut milk or almond milk. These will still give you a creamy texture. Just keep in mind that the flavor may change a bit. Make sure to taste it and adjust the seasoning if needed. You can also add a bit more cheese to keep that rich taste. Yes, you can easily make this soup gluten-free! The main concern is the broth. Make sure to use a gluten-free vegetable broth. Most brands offer this option. Also, check the labels on the cheese and bacon you use. Most are gluten-free, but it’s always good to double-check. By making these simple swaps, you can enjoy a tasty bowl of loaded potato soup without any gluten worries. We covered the key steps to make a tasty potato soup. You learned about ingredients, cooking methods, and variations. Remember to adjust flavors and textures to your liking. Use the tips for storage to keep your soup fresh. Whether you prefer it creamy or chunky, this recipe fits right in. Enjoy creating and sharing this comforting dish. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a warm and filling meal that’s easy to prepare? My Slow Cooker Loaded Potato Soup is your answer! This hearty dish combines creamy potatoes, rich cheese, and savory bacon in one pot. Perfect for busy weeknights or chilly days, you’ll love how simple it is to make. Let’s dive into the ingredients and steps to create this comforting soup that’s sure to please the whole family!

Ingredients

Here’s what you need for a warm bowl of slow cooker loaded potato soup:

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

– 1 medium onion, finely chopped

– 3 cloves garlic, minced

– 4 cups vegetable broth

– 1 cup heavy cream

– 1 cup sharp cheddar cheese, shredded

– 1/2 cup crispy turkey bacon, crumbled

– 1/2 cup sour cream

– 2 green onions, thinly sliced

– 1 teaspoon smoked paprika

– Salt and freshly ground black pepper, to taste

These ingredients work together to create a rich and creamy soup. The russet potatoes give a hearty base. The onion and garlic add a depth of flavor. Vegetable broth brings everything together, while heavy cream and cheddar cheese make it smooth and indulgent. Turkey bacon adds a crunchy texture, and green onions give a fresh finish. Don’t forget to season with salt, pepper, and smoked paprika for that extra kick!

Step-by-Step Instructions

Preparing the Ingredients

To start, gather your ingredients. You will need six medium russet potatoes. First, peel them and cut them into 1-inch dice. This size helps the potatoes cook evenly.

Next, chop one medium onion finely. This adds flavor to the soup. Mince three cloves of garlic. The garlic gives a nice, rich taste.

Cooking the Soup

Now, layer the ingredients in the slow cooker. Place the diced potatoes, chopped onion, and minced garlic at the bottom. Pour in four cups of vegetable broth. Ensure all the ingredients are covered with the broth. Stir gently to mix everything well.

Next, add one teaspoon of smoked paprika for a warm flavor. Season with salt and freshly ground black pepper to taste. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or on high for 4 hours. You know it’s ready when the potatoes are fork-tender.

Final Touches

Once the cooking time is up, mash some of the potatoes in the slow cooker. This will make the soup creamier. If you want a smooth texture, use an immersion blender to blend it all together.

Gradually stir in one cup of heavy cream and one cup of shredded sharp cheddar cheese. Mix until the cheese melts and blends well. Taste the soup. Adjust the seasoning with more salt or pepper if needed.

Just before serving, fold in half a cup of crumbled turkey bacon and half a cup of sour cream. Mix gently to keep the texture nice.

Now, ladle the loaded potato soup into bowls while it’s hot. You can garnish each bowl with slices of green onion and extra cheddar cheese for a lovely finish. Enjoy your hearty comfort dish!

Tips & Tricks

Achieving the Perfect Texture

To get the right texture in your soup, you can either mash or blend the potatoes. Mashing gives a chunky feel, while blending makes it smooth. I often mash some potatoes for a mix of both. If you want a creamier soup, add more heavy cream. Taste it after adding cream. You can always add a bit more if you like.

Seasoning Suggestions

For best flavor, balance your seasonings well. Start with the salt and pepper. I usually add a bit, then taste to see if it needs more. You can always add more, but it’s hard to take away. The smoked paprika adds depth, so don’t skip it. Adjust the seasoning at the end for the best results.

Presentation Ideas

Serving is as fun as cooking. Use wide bowls for your soup. Top each bowl with extra cheddar cheese and a dollop of sour cream. Green onions add a nice touch and some color. To complete the meal, serve with warm crusty bread. It makes the soup feel even more cozy and comforting.

Variations

Vegetarian Alternatives

You can easily make this soup vegetarian. Instead of crispy turkey bacon, try using plant-based bacon. This swap keeps the smoky flavor but makes it meat-free. For a creamier soup without dairy, use coconut milk or almond milk instead of heavy cream. You can also find dairy-free cheese options that melt well.

Flavor Enhancements

To make your soup even tastier, think about adding spices. A pinch of cayenne or some garlic powder can bring more warmth. If you want more veggies, add carrots or celery. These add nutrients and crunch. You can also throw in some corn for sweetness.

Seasonal Variations

In winter, add flavors that warm you up. Try using roasted garlic or fresh herbs like rosemary. For summer, use fresh corn and diced tomatoes. These ingredients keep the soup light and bright. You can switch it up based on what you have on hand.

Storage Info

Refrigeration Tips

To keep your loaded potato soup fresh, store it in an airtight container. Let it cool first before sealing. This soup lasts in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating.

Freezing Instructions

You can freeze your potato soup for up to 3 months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge.

Reheating Tips

For the best taste, reheat the soup on the stove over medium heat. Stir it often to keep it from burning. You can also use the microwave, heating it in short bursts. This helps to warm it evenly. To keep the texture creamy, add a splash of milk or cream while reheating.

FAQs

Can I prepare this soup in advance?

Yes, you can prepare this soup ahead of time. I recommend cooking the soup fully and then storing it in the fridge. Let it cool before you put it in an airtight container. It will stay fresh for about three days. When you are ready to serve, just reheat it on low heat. Stir it gently to keep the texture nice. If you want, you can also make the soup base without the cream and cheese. Then add those last for a fresh taste.

What can I substitute for heavy cream?

If you want a lighter version, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free option, try coconut milk or almond milk. These will still give you a creamy texture. Just keep in mind that the flavor may change a bit. Make sure to taste it and adjust the seasoning if needed. You can also add a bit more cheese to keep that rich taste.

Can I make this soup gluten-free?

Yes, you can easily make this soup gluten-free! The main concern is the broth. Make sure to use a gluten-free vegetable broth. Most brands offer this option. Also, check the labels on the cheese and bacon you use. Most are gluten-free, but it’s always good to double-check. By making these simple swaps, you can enjoy a tasty bowl of loaded potato soup without any gluten worries.

We covered the key steps to make a tasty potato soup. You learned about ingredients, cooking methods, and variations. Remember to adjust flavors and textures to your liking. Use the tips for storage to keep your soup fresh. Whether you prefer it creamy or chunky, this recipe fits right in. Enjoy creating and sharing this comforting dish. Happy cooking!

Here’s what you need for a warm bowl of slow cooker loaded potato soup: - 6 medium russet potatoes, peeled and cut into 1-inch dice - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 1 cup sharp cheddar cheese, shredded - 1/2 cup crispy turkey bacon, crumbled - 1/2 cup sour cream - 2 green onions, thinly sliced - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste These ingredients work together to create a rich and creamy soup. The russet potatoes give a hearty base. The onion and garlic add a depth of flavor. Vegetable broth brings everything together, while heavy cream and cheddar cheese make it smooth and indulgent. Turkey bacon adds a crunchy texture, and green onions give a fresh finish. Don't forget to season with salt, pepper, and smoked paprika for that extra kick! To start, gather your ingredients. You will need six medium russet potatoes. First, peel them and cut them into 1-inch dice. This size helps the potatoes cook evenly. Next, chop one medium onion finely. This adds flavor to the soup. Mince three cloves of garlic. The garlic gives a nice, rich taste. Now, layer the ingredients in the slow cooker. Place the diced potatoes, chopped onion, and minced garlic at the bottom. Pour in four cups of vegetable broth. Ensure all the ingredients are covered with the broth. Stir gently to mix everything well. Next, add one teaspoon of smoked paprika for a warm flavor. Season with salt and freshly ground black pepper to taste. Cover the slow cooker. Set it to cook on low for 6 to 8 hours or on high for 4 hours. You know it's ready when the potatoes are fork-tender. Once the cooking time is up, mash some of the potatoes in the slow cooker. This will make the soup creamier. If you want a smooth texture, use an immersion blender to blend it all together. Gradually stir in one cup of heavy cream and one cup of shredded sharp cheddar cheese. Mix until the cheese melts and blends well. Taste the soup. Adjust the seasoning with more salt or pepper if needed. Just before serving, fold in half a cup of crumbled turkey bacon and half a cup of sour cream. Mix gently to keep the texture nice. Now, ladle the loaded potato soup into bowls while it's hot. You can garnish each bowl with slices of green onion and extra cheddar cheese for a lovely finish. Enjoy your hearty comfort dish! To get the right texture in your soup, you can either mash or blend the potatoes. Mashing gives a chunky feel, while blending makes it smooth. I often mash some potatoes for a mix of both. If you want a creamier soup, add more heavy cream. Taste it after adding cream. You can always add a bit more if you like. For best flavor, balance your seasonings well. Start with the salt and pepper. I usually add a bit, then taste to see if it needs more. You can always add more, but it’s hard to take away. The smoked paprika adds depth, so don’t skip it. Adjust the seasoning at the end for the best results. Serving is as fun as cooking. Use wide bowls for your soup. Top each bowl with extra cheddar cheese and a dollop of sour cream. Green onions add a nice touch and some color. To complete the meal, serve with warm crusty bread. It makes the soup feel even more cozy and comforting. {{image_4}} You can easily make this soup vegetarian. Instead of crispy turkey bacon, try using plant-based bacon. This swap keeps the smoky flavor but makes it meat-free. For a creamier soup without dairy, use coconut milk or almond milk instead of heavy cream. You can also find dairy-free cheese options that melt well. To make your soup even tastier, think about adding spices. A pinch of cayenne or some garlic powder can bring more warmth. If you want more veggies, add carrots or celery. These add nutrients and crunch. You can also throw in some corn for sweetness. In winter, add flavors that warm you up. Try using roasted garlic or fresh herbs like rosemary. For summer, use fresh corn and diced tomatoes. These ingredients keep the soup light and bright. You can switch it up based on what you have on hand. To keep your loaded potato soup fresh, store it in an airtight container. Let it cool first before sealing. This soup lasts in the fridge for about 3 to 4 days. Always check for any signs of spoilage before eating. You can freeze your potato soup for up to 3 months. To do this, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. When you want to eat it, thaw it overnight in the fridge. For the best taste, reheat the soup on the stove over medium heat. Stir it often to keep it from burning. You can also use the microwave, heating it in short bursts. This helps to warm it evenly. To keep the texture creamy, add a splash of milk or cream while reheating. Yes, you can prepare this soup ahead of time. I recommend cooking the soup fully and then storing it in the fridge. Let it cool before you put it in an airtight container. It will stay fresh for about three days. When you are ready to serve, just reheat it on low heat. Stir it gently to keep the texture nice. If you want, you can also make the soup base without the cream and cheese. Then add those last for a fresh taste. If you want a lighter version, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free option, try coconut milk or almond milk. These will still give you a creamy texture. Just keep in mind that the flavor may change a bit. Make sure to taste it and adjust the seasoning if needed. You can also add a bit more cheese to keep that rich taste. Yes, you can easily make this soup gluten-free! The main concern is the broth. Make sure to use a gluten-free vegetable broth. Most brands offer this option. Also, check the labels on the cheese and bacon you use. Most are gluten-free, but it’s always good to double-check. By making these simple swaps, you can enjoy a tasty bowl of loaded potato soup without any gluten worries. We covered the key steps to make a tasty potato soup. You learned about ingredients, cooking methods, and variations. Remember to adjust flavors and textures to your liking. Use the tips for storage to keep your soup fresh. Whether you prefer it creamy or chunky, this recipe fits right in. Enjoy creating and sharing this comforting dish. Happy cooking!

Slow Cooker Loaded Potato Soup

Warm up your mealtime with this delicious Slow Cooker Loaded Potato Soup! Made with creamy russet potatoes, sharp cheddar cheese, and crispy turkey bacon, this comforting recipe is perfect for chilly days. Easy to prepare, simply combine all ingredients in your slow cooker and let it do the magic! Ready in 6-8 hours, it's a hassle-free meal that everyone will love. Click through for the full recipe and make your kitchen smile! #SlowCookerRecipes #ComfortFood #PotatoSoup #EasyRecipes
Print Recipe Pin Recipe

Ingredients
  

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

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

1 cup sharp cheddar cheese, shredded

1/2 cup crispy turkey bacon, crumbled (substitute with plant-based bacon for a vegetarian option)

1/2 cup sour cream

2 green onions, thinly sliced

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

Instructions
 

Begin by placing the diced russet potatoes, chopped onion, and minced garlic into the slow cooker.

    Next, pour the vegetable broth over the top of the potato and onion mixture, ensuring everything is immersed. Stir gently to combine all the ingredients.

      Add the smoked paprika, along with salt and pepper, adjusting the seasonings to your preference. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 4 hours, until the potatoes are fork-tender.

        Once the cooking time is complete, take a potato masher and gently mash some of the potatoes in the slow cooker for a creamier texture. If you prefer a ultra-smooth soup, use an immersion blender to blend until smooth.

          Gradually stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is melted and incorporated into the soup.

            Taste the soup and adjust the seasoning if needed, adding more salt or pepper to taste.

              Shortly before serving, fold in the crumbled turkey bacon and sour cream, taking care to mix gently to maintain the delicious texture.

                Ladle the loaded potato soup into bowls while it's still hot, garnishing each serving with slices of green onion and additional cheddar cheese if desired.

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

                    - Presentation Tips: Serve the soup in rustic, wide bowls with a generous sprinkle of shredded cheese, a dollop of sour cream, and a scattering of green onions on top for freshness. Complete the meal with a warm, crusty slice of bread to accompany the rich flavors of the soup!

                      WANT TO SAVE THIS RECIPE?

                      Leave a Comment

                      Recipe Rating