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- 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. - 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! - 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. - 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. - 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. - 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. - 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. - 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! 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. 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. 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. {{image_2}} 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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!

Loaded Baked Potato Soup (Slow Cooker)

Warm up this season with a comforting bowl of creamy loaded baked potato soup! This delicious recipe features tender russet potatoes, rich heavy cream, and sharp cheddar cheese, blended to perfection for a creamy delight. Top it off with crispy turkey bacon and fresh green onions for a tasty finish. Click through to explore the full recipe and make this cozy dish at home. #BakedPotatoSoup #ComfortFood #SlowCookerRecipes #SoupSeason
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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

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

¼ cup green onions, sliced (for garnish)

Instructions
 

Prep the Ingredients: Begin by peeling and dicing the russet potatoes. Chop the onion and mince the garlic.

    Combine in Slow Cooker: In a slow cooker, add the diced potatoes, chopped onion, minced garlic, and vegetable broth. Stir to combine.

      Season: Add the dried thyme, smoked paprika, salt, and pepper to the slow cooker. Mix well.

        Cook: Cover and set the slow cooker on low for about 6-8 hours or on high for 4-5 hours, until the potatoes are tender.

          Blend for Creaminess: Once the potatoes are tender, use an immersion blender to carefully blend the soup until smooth. (Alternatively, you can transfer it in batches to a countertop blender).

            Add Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the soup is creamy.

              Stir in Sour Cream: Combine the sour cream for extra creaminess, and adjust the seasoning if needed.

                Serve: Ladle the soup into bowls and top with crumbled turkey bacon, sliced green onions, and extra cheese if desired.

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