Craving a warm, creamy bowl of comfort? Let me introduce you to Loaded Baked Potato Soup (Slow Cooker) Creamy Delight! This easy recipe combines tender potatoes, rich cheese, and smoky bacon for an unforgettable dish. Perfect for chilly days, this soup is a family favorite that cooks effortlessly in your slow cooker. Grab your ingredients, and let’s dive into this satisfying treat that you and your loved ones will adore!
Ingredients
Main Ingredients
– 4 large russet potatoes, peeled and diced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 cup shredded sharp cheddar cheese
– ½ cup sour cream
– 4 slices turkey bacon, cooked and crumbled
– Seasoning ingredients: dried thyme, smoked paprika, salt, and pepper
The main ingredients create a rich base for the soup. The russet potatoes lend a creamy texture when cooked. The onion and garlic add depth of flavor. Vegetable broth keeps it light and adds a savory touch. Heavy cream and sour cream make the soup smooth and rich. Cheddar cheese gives that classic loaded baked potato flavor. Turkey bacon adds a savory crunch. Seasonings like thyme and smoked paprika enhance the taste.
Garnish Options
– ¼ cup sliced green onions
– Additional cheese
Garnishes bring the soup to life. Sliced green onions add color and a fresh crunch. Extra cheese on top makes it more indulgent. You can mix and match these toppings to suit your taste. These small touches elevate the dish from good to great!
Step-by-Step Instructions
Ingredient Preparation
– Peel and dice the potatoes.
– Chop the onion.
– Mince the garlic.
Start by peeling four large russet potatoes. Dice them into small, even cubes. This helps them cook evenly. Next, chop one medium onion into small pieces. The onion adds flavor and sweetness. Then, mince three cloves of garlic. Garlic brings a nice depth to the soup.
Slow Cooker Setup
– Combine vegetables and broth in the slow cooker.
– Add seasonings.
In your slow cooker, mix the diced potatoes, chopped onion, and minced garlic. Pour in four cups of vegetable broth. This broth gives the soup its base. Next, add one teaspoon of dried thyme and one teaspoon of smoked paprika. Sprinkle in salt and pepper to taste. Stir everything together to blend the flavors.
Cooking Process
– Set timer for cooking on low or high.
– Tips for checking potato tenderness.
Cover the slow cooker and set it to cook. If you choose low, let it cook for about 6-8 hours. On high, it needs 4-5 hours. To check if the potatoes are tender, simply poke them with a fork. If they easily break apart, they are ready.
Blending for Creaminess
– Use immersion blender or countertop blender.
– How to achieve desired texture.
Once the potatoes are tender, it’s time to blend. You can use an immersion blender right in the slow cooker. If you prefer, transfer the soup in batches to a countertop blender. Blend until smooth. If you like a chunkier texture, blend less.
Final Touches
– Stir in creams and cheeses.
– Adjust seasoning to taste.
After blending, stir in one cup of heavy cream and one cup of shredded sharp cheddar cheese. Mix until the cheese melts and the soup is creamy. Add half a cup of sour cream for extra richness. Taste the soup and adjust the seasoning if needed.
Serving Suggestions
– How to garnish and present the soup.
– Pairing options (e.g., bread, salads).
Ladle the soup into bowls. Top with crumbled turkey bacon and sliced green onions. You can add more cheese if you like. This soup pairs well with crusty bread or a fresh salad on the side. Enjoy your creamy delight!
Tips & Tricks
Enhancing Flavor
To make your loaded baked potato soup even better, add a touch of garlic powder. It boosts the savory taste. You can also sprinkle in some onion powder for extra depth. Try adding fresh herbs like chives or parsley to brighten the soup. They add a fresh taste that pairs well with potatoes.
Cooking Tips
Slow cooking is all about patience. Cook on low for six to eight hours for the best flavor. If your soup doesn’t thicken, try blending it longer. This breaks down the potatoes more, creating a creamy texture. You can also add a bit of cornstarch mixed with cold water to help thicken it.
Texture Modification
If you want your soup thicker, blend some potatoes less. You can leave some chunks for a heartier bite. To make it creamier, add more heavy cream or sour cream. Balancing flavors is key. If it tastes too rich, add a squeeze of lemon juice to brighten it up.
Variations
Vegetarian Options
For a vegetarian twist, you can swap out the turkey bacon. Use crispy chickpeas or roasted mushrooms for a tasty crunch. Instead of vegetable broth, try using a rich mushroom broth. This enhances the flavor and keeps it plant-based. You can also use plant-based cream alternatives. Coconut cream or cashew cream works great to add creaminess without dairy.
Spice Variations
Want some heat? Add red pepper flakes to your soup. Start with a pinch and adjust to your taste. If you want to change the spice profile, try adding curry powder. This gives the soup a unique flavor and makes it exciting.
Additional Ingredients
Feel free to get creative with vegetables. Adding corn or carrots can bring new flavors and textures. You might even try spinach for a pop of color. Cheese can also vary for different tastes. Swap sharp cheddar for gouda or pepper jack for a spicy kick. Each choice can change the whole soup experience.
Storage Info
Storing Leftovers
To keep your loaded baked potato soup fresh, cool it first. Pour it into airtight containers. Store it in the fridge. It can last up to four days. For freezing, use freezer-safe bags or containers. Remove as much air as you can. Label with the date and freeze for up to three months.
Reheating Instructions
When reheating, the stovetop works best for texture. Pour the soup into a pot. Heat it over medium heat, stirring often. This keeps it smooth. For the microwave, use a safe bowl. Heat in short bursts, stirring in between. This method is quick but may change the soup’s texture.
Shelf Life
In the fridge, your soup lasts about four days. Look for signs of spoilage. If it smells off or has a strange color, toss it. It’s better to be safe with food. If you freeze it, remember to use it within three months for the best taste.
FAQs
What is Loaded Baked Potato Soup?
Loaded baked potato soup is a rich, creamy dish. It blends potatoes, cheese, and bacon. This soup draws from the classic baked potato. It has roots in American comfort food. You can find many versions across the U.S. Each family may add their twist.
Can I make this recipe dairy-free?
Yes, you can easily make this soup dairy-free. Use coconut cream instead of heavy cream. For cheese, try nutritional yeast or vegan cheese. Sour cream can switch to cashew cream or dairy-free yogurt. These changes keep the soup creamy and tasty.
How do I thicken the soup?
To thicken your soup, try a few methods. You can blend some of the potatoes for creaminess. Another option is to add a cornstarch slurry. Mix equal parts cornstarch and cold water, then stir it in. Let it cook for a few more minutes.
Can I use other types of potatoes?
Absolutely! While russet potatoes work best, you can try others. Yukon gold potatoes offer a buttery flavor. Red potatoes keep their shape well in soup. Sweet potatoes add a unique sweetness. Each type brings its charm to the dish.
What can I serve with Loaded Baked Potato Soup?
This soup pairs well with many sides. Try crusty bread or garlic bread for dipping. A fresh garden salad adds a nice crunch. You can also add more toppings like cheese, bacon bits, or chives. These extras enhance the soup’s flavor and texture.
This blog post provided a full guide to making loaded baked potato soup. We covered the ingredients needed, the cooking steps, and some useful tips. You’ve learned how to prepare the soup, add flavors, and store leftovers.
Experiment with variations to make the soup fit your taste. Whether you want it spicier or more creamy, the options are endless. Enjoy creating this comforting dish that warms the heart and fills the tummy!
