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- 6 large 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 - 1 cup shredded cheddar cheese (reserve some for topping) - 1 cup crispy crumbled turkey bacon or plant-based bacon - 4 green onions, sliced for garnish - 2 teaspoons smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste Gathering the right ingredients is key. Start with the potatoes. I like using russet potatoes because they are creamy and soft. Peel and dice them into small pieces. This helps them cook evenly. Next, chop one medium onion finely. A little onion adds great flavor. Don’t forget the garlic! You will need three cloves, minced. Garlic gives a nice kick. You’ll also need four cups of vegetable broth. This will be the base of your soup. For a rich and creamy texture, use one cup of heavy cream or coconut cream. If you want a vegan option, coconut cream works great. Now, let’s talk toppings. I love a good cheddar cheese, so grab one cup and remember to save some for later. If you enjoy bacon, add one cup of crispy crumbled turkey bacon or plant-based bacon for that savory crunch. For a bright finish, slice up four green onions to sprinkle on top. Don’t forget the spices! You need two teaspoons of smoked paprika and one teaspoon of dried thyme. These spices bring warmth and depth to the soup. Lastly, have salt and pepper ready to taste. You can adjust these to your liking. With these ingredients, you’re ready to make a delicious slow cooker loaded potato soup! To start, gather your ingredients. You will need: - 6 large russet potatoes, peeled and diced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 4 cups vegetable broth First, peel and dice the potatoes. Dicing them into small pieces helps them cook evenly. Next, chop the onion finely and mince the garlic. Add all these prepared ingredients into your slow cooker. Pour in the vegetable broth and stir well to mix everything together. Now, sprinkle in the smoked paprika, dried thyme, salt, and pepper. Mix it again, so the spices coat the veggies. This will give your soup a great flavor base. Cover the slow cooker with its lid. Set the temperature to low for 6-7 hours. If you are short on time, you can use high for 3-4 hours. The goal is to cook until the potatoes are tender. You can check for doneness by poking a potato piece with a fork. It should go through easily. Once the cooking time is up, take a potato masher and mash some of the potatoes. This gives the soup a creamy texture while keeping some chunks for heartiness. Next, pour in the heavy cream and add the shredded cheddar cheese. Stir until the cheese melts and blends into the soup. Now, add the crumbled bacon and sour cream. Mix it all together well. Taste your soup and adjust the seasoning if needed. If you want more flavor, add a bit more salt or pepper. Let the soup cook on low for an extra 15-20 minutes. This step allows all the flavors to meld together nicely. Enjoy your creamy loaded potato soup! To make your soup even creamier, consider these tips: - Use extra heavy cream. This adds more richness to the soup. - Blend a portion of the soup. This will give it a thicker texture. - Add cream cheese. It melts well and enhances the flavor. When adding cream and cheese: - Stir in the cream slowly. This helps it mix well and prevents curdling. - Use fresh cheese. Freshly shredded cheese melts better than pre-shredded. Want to save time? Here are a few ideas: - Chop your veggies the night before. Store them in the fridge until ready to cook. - Use pre-diced potatoes. Some stores sell them, saving you prep time. For quick substitutes: - Swap heavy cream with coconut cream. This works well for a vegan option. - Use chicken broth instead of vegetable broth for added flavor. Serve your soup with these tasty options: - Pair it with crusty bread. It’s perfect for dipping and adds a nice crunch. - Top with extra shredded cheese. This makes the dish look and taste great. For added flair: - Include crispy bacon bits on top. They add a savory crunch. - Sprinkle sliced green onions. They give a fresh touch and color. {{image_4}} To make a vegan version of this soup, swap a few key ingredients. Use coconut cream instead of heavy cream. For the cheese, choose a plant-based cheese that melts well. Replace sour cream with a dairy-free sour cream. You can also use vegetable broth instead of chicken broth to keep it plant-based. These swaps keep your soup creamy and rich. Want to boost the flavor? Add spices like cumin or curry powder for a kick. Fresh herbs such as parsley or chives can brighten up the taste. You can also mix in veggies like carrots or celery for extra nutrition. These additions make your soup not only tasty but also colorful. For added protein, try mixing in cooked chicken or turkey. You can also use lentils or chickpeas for a plant-based option. These proteins make the soup hearty and filling. Top it off with crispy bacon or crunchy nuts for great texture. This way, your soup becomes a complete meal. To keep your loaded potato soup fresh, store it in an airtight container. This helps prevent the soup from absorbing other smells in the fridge. You can keep the soup in the fridge for about three to four days. Make sure it cools down first before sealing it up. If you want to save some soup for later, freezing is a great idea. Before you freeze it, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. You can freeze it for up to three months. To reheat, thaw it in the fridge overnight or use the microwave on low. When you’re ready to enjoy your soup again, heat it slowly. The stovetop is best for even warming. Pour the soup into a pot and heat on low. Stir often to keep it from sticking. You can also use the microwave. Heat it in short bursts, stirring in between. This keeps the soup creamy and tasty. If it seems too thick, add a splash of broth or cream while reheating. Yes, you can use other potatoes! Yukon Gold potatoes are great. They add creaminess and a nice flavor. Red potatoes also work well. They hold their shape and have a smooth texture. If you want a quick option, use frozen hash browns. Just add them straight to the pot. Yes, you can make this soup ahead of time. Prepare it the day before and store it in the fridge. Just reheat it when ready to serve. You can also cook it and freeze it. Just make sure it cools down first. It stays good in the freezer for about three months. Adjusting the spice level is easy! If you want it spicier, add more smoked paprika or some cayenne pepper. Start with a small amount and taste as you go. For a milder soup, skip the paprika or use less. You can also add a splash of cream to tone down the heat. This blog post showed you how to make a delicious loaded potato soup. You learned about key ingredients, tips, and variations for a tasty dish. You can customize this soup with toppings and spices. Remember, you can make it vegan or add proteins. Proper storage keeps it fresh. Enjoy trying new flavors and sharing this warm dish. Your next meal can be simple and satisfying. Let this recipe inspire your kitchen creativity!

Slow Cooker Loaded Potato Soup

Indulge in the comforting goodness of creamy slow cooker loaded potato soup! This easy recipe combines tender potatoes, hearty vegetables, and rich flavors in a single pot. Perfect for chilly nights, it can be customized with vegan options too. Ready in just a few steps, it’s a crowd-pleaser that warms the soul. Click through now to explore the recipe and discover how to create a cozy bowl of deliciousness for your family!
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Ingredients
  

6 large russet potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream (or substitute with coconut cream for a vegan option)

1 cup shredded cheddar cheese (reserve some for topping)

1 cup crispy crumbled turkey bacon or plant-based bacon

1 cup sour cream (or plant-based sour cream for a dairy-free option)

2 teaspoons smoked paprika

1 teaspoon dried thyme

Salt and pepper to taste

4 green onions, sliced (for garnish)

Instructions
 

Begin by placing the peeled and diced potatoes, chopped onion, minced garlic, and vegetable broth into the slow cooker. Stir to combine the ingredients.

    Sprinkle in the smoked paprika, dried thyme, salt, and pepper. Mix well to ensure the spices are evenly distributed among the vegetables.

      Cover the slow cooker with its lid and set the temperature to low for 6-7 hours or high for 3-4 hours, until the potatoes are tender and easily pierced with a fork.

        Once the cooking time is complete, use a potato masher to gently break down some of the potatoes, creating a creamy texture while leaving some chunks to add heartiness to the soup.

          Pour in the heavy cream and add the shredded cheddar cheese. Stir continuously until the cheese has melted and is fully integrated into the soup.

            Incorporate the crumbled bacon and sour cream into the mixture, stirring thoroughly. Taste the soup and adjust the seasoning with additional salt and pepper, if desired.

              Let the soup cook on low for an additional 15-20 minutes to heat through and meld the flavors.

                Prepzeit: 15 Minuten | Gesamtzeit: 7 Stunden 15 Minuten | Portionen: 6-8

                  - Präsentationstipps: Ladle the creamy potato soup into individual bowls and generously top with extra shredded cheddar cheese, a dollop of sour cream, and a sprinkle of sliced green onions for a vibrant contrast. Pair with a loaf of crusty bread on the side for the ultimate dipping experience!